Teriyaki Vegan Jerky

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

Yield: 8-10 strips

Serving Size: 1 strip

Ingredients

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`

Instructions

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.

https://feedyourskull.com/2015/03/21/teriyaki-vegan-jerky/

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