Adapted from my recipe for Teriyaki Seitan Jerky, Buffalo and Thai Peanut flavors join the vegan jerky party! High in plant protein and with an oil-free option, this homemade vegan jerky is a tasty and healthy snack.
scant 2cupsvital wheat gluten (230 g)Use a kitchen scale for the most accurate measurement; otherwise, whisk vital wheat gluten before gently scooping it up with a measuring cup. Level off excess with the flat edge of a knife.
scant 2cupsvital wheat gluten (230 g)Use a scale for the most accurate measurement; otherwise, whisk vital wheat gluten before gently scooping it up with a measuring cup. Level off excess with the flat edge of a knife.
Line two baking sheets with foil. Place racks on top, if using, or cover the foil with a layer of parchment paper.
Put the vital wheat gluten in a large bowl and set aside.
In a blender or bowl combine the remaining jerky ingredients and blend/whisk until fully incorporated.
Pour the wet mixture into the wheat gluten, stirring to combine. Move the dough to a flat surface and knead for 2 to 3 minutes. Cut the dough ball into 4 pieces and freeze for 30 minutes to make it easier to slice.
Preheat oven to 250 degrees F. In a blender or small bowl combine the sauce ingredients. After the dough has chilled, slice it thinly, dip each piece into the sauce, and place on the rack/pan. Sprinkle with freshly cracked black pepper if desired.
*If jerky is directly on a parchment-lined pan, flip every 30 to 45 minutes to ensure even drying.Bake the seitan for 1 hour and 30 to 45 minutes, checking doneness a few times during the second half of cooking (see notes). Keep in mind, thicker pieces may take closer to 2 hours.
Because the jerky cooks at such a low temperature, the cook time is somewhat forgiving. Depending on the thickness of your slices, as well as the exact moisture content of the seitan (this is why the method used to measure the vital wheat gluten is very important), you may need to experiment a bit to find your favorite level of chewiness. It's better to err on the side of slightly underdone than over.
When the thickest pieces no longer show signs of that gelatinous, raw seitan texture, you'll know they're done. They may still be a bit soft while the thinnest pieces will seem almost crisp.
Don't worry if the thin pieces of jerky seem too crisp right out of the oven; they will take on a more uniform chewiness once stored in an airtight container.
Store jerky at room temperature for several days or in the refrigerator for up to a week (possibly more if very dry).
Nutrition information represents the Buffalo flavor.