M
Marilyn

Servings:
10
Prep time:
00:10
Cook time:
05:00
8 Ratings
4.25
"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!

Ingredients

  • 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

Instructions

  1. Slice the mushrooms into strips approximately ¼-inch thick.
  2. 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.
  3. Place mushroom slices on air fryer oven racks. Dehydrate for 5 hours at 130° F.
  4. Allow jerky to cool completely before transferring to an airtight container. Store jerky in fridge for up to a week. Enjoy!