"Vegan" and "jerky". It seems like no two words could possibly be so opposite, and while we have seen plenty of clever adaptations of recipes into vegan alternatives, finding a way to recreate jerky is a challenge on a whole other level. We swap out meat for mushrooms and use the dehydrate function to create a finished product that is remarkably similar in flavor and texture to traditional jerky!
- 4-6 portabella mushrooms
- 2 Tbsp soy sauce (or tamari for gluten-free)
- 3 Tbsp apple cider vinegar
- 1 Tbsp extra-virgin olive oil
- ½ tsp paprika
- ¼ tsp ground chili powder
- Slice the mushrooms into strips approximately ¼-inch thick.
- Whisk together soy sauce, apple cider vinegar, olive oil, paprika, and chili powder. Transfer to a zip-top bag or airtight container and add mushroom slices. Marinate for 8 hours, up to overnight.
- Place mushroom slices on air fryer oven racks. Dehydrate for 5 hours at 130° F.
- Allow jerky to cool completely before transferring to an airtight container. Store jerky in fridge for up to a week. Enjoy!
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