VEGAN PORTOBELLO JERKY
A great alternative to beef jerky for that vegan in your life. I plan to experiment with different flavor combinations but for now I leave you with my spicy Asian blend.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks
Number Of Ingredients 5
- 6 ounces portobello mushrooms, stems removed, caps cut into 1/4-inch slices
- ¼ cup soy sauce
- 1 tablespoon hot chile paste (such as sambal oelek)
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
- Place mushroom slices in a resealable plastic bag. Whisk soy sauce, chili paste, rice vinegar, and sesame oil together in a bowl until completely blended. Pour over mushrooms, seal the bag, and refrigerate for 8 hours.
- Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper. Arrange mushroom slices on the baking sheet in such a way that they are not touching each other.
- Bake in the preheated oven for 1 hour. Flip mushroom slices using tongs and cook for 1 more hour. Remove baking sheet from the oven and let cool completely before storing. For any larger slices that are not dry after 2 hours, crack open the oven door and let cook 5 additional minutes or until dry.
Nutrition Facts :
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- Combine the marinade ingredients together in an airtight container. Add the mushrooms and coat.
- Cover and refrigerate for a minimum of 8 hours, stirring the mushrooms periodically to coat. The mushrooms will begin to release their natural moisture, making the marinade easier to coat.
- Transfer the mushroom slices to the dehydrator in a single layer, being careful not to let them touch.
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