Do you know what was in our Christmas stockings only a few months ago? Primal Strips seitan vegan jerky! Why thank you Santa!
Ever since then I have been obsessed with the idea of vegan jerky and had to make my own!
I started with Teriyaki and BBQ (coming soon!) recipes, but the flavor combinations and vegan ‘meat’ substitutes are endless.
This teriyaki tempeh jerky is savory and delicious with a subtle tropical flare thanks to the pineapple. They can be chewy or crispy depending on your dehydration time—both are delicious!
Nutritional Benefits of Tempeh:
- Great source of absorbable calcium
- High in manganese, copper, fiber, protein, phosphorus, vitamin B2, and magnesium
- Low glycemic index
- Zero cholesterol
- Low in fat
Teriyaki Vegan Jerky
Nutritional information: • Calories: 94 | Fat: 2 g | Fiber: 3 g | Protein: 7 g | Calcium: 5% | Iron: 8% | Manganese: 12% | Potassium: 5% •
- 1 - 8 oz package Lightlife Tempeh, sliced lengthwise into 1/8" thick strips
- 1/2 cup water
- 1/2 cup pineapple juice
- 1/2 cup tamari
- 1 teaspoon ginger powder
- 1 teaspoon granulated garlic
- 1/4 cup organic brown sugar or coconut sugar
- ground black pepper to taste`
- In a small saucepan whisk water, pineapple juice, tamari, ginger, garlic, brown sugar, and black pepper. Bring to a low boil, whisking until the sugar dissolves.
- Lay tempeh strips in an 8x8 inch pan and cover with the marinade. Marinate in the refrigerator 4-5 hours or overnight.
- Transfer tempeh strips to a mesh covered dehydrator tray and dehydrate between 145-155 degrees Fahrenheit for 7-10 hours or until desired chewiness. Store in a ziplock bag in the refrigerator. Will also keep on the counter in a drier climate.
I think they are the perfect snack for school, work, road trips, hikes, and even a bike ride. My plan is to pair them with plump medjool dates and bananas for a fast easy to carry snack. One that will stand a good jostle in the back pack and not get smooshed to smithereens. Sorry peanut butter and jelly.
Tempeh Fun Facts:
- Originated on Indonesia’s island of Java
- Java’s main protein source—I would love to try their preparations
- Fermentation process of the soy carbohydrates renders them more digestible
- Use a cheese grater to transform it into tempeh ‘crumbles’
- Made from whole soybeans combined with spores from the fungus Rhizopus oligosporus
- It’s existence is serendipitous when discarded soybeans caught the above mold spores and were discovered to be edible—imagine ‘discovering’ that something was edible
Other Vegan Jerky Sources:
- Sprouted organic tofu
- Young coconut meat
- Shiitake mushrooms
Do you remember eating jerky? Did you have a favorite flavor? My favorites were teriyaki and peppered.