Teriyaki Seitan Jerky

Prep Time 25

Cook Time 1 45

Chill time: 30

Total Time 2 40

Servings:8 servings

Savory, delicious, and satisfying, this low-fat, high-protein vegan jerky is made in the oven.

2 ¼ cups vital wheat gluten (280 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.
1 cup water
¼ cup plus 1 tablespoon soy sauce or tamari
1 teaspoon liquid smoke
5-6 cloves garlic, zested or finely minced
2 tablespoon rice vinegar
¼ cup maple syrup
2 teaspoon toasted sesame oil
1 inch piece fresh ginger, zested or finely minced

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.
Put the remaining seitan ingredients (water, soy sauce, liquid smoke, garlic, rice vinegar, maple syrup, toasted sesame oil and ginger) in a blender and blend until smooth.
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 3 or 4 pieces and freeze for 30 minutes.
Preheat oven to 250 degrees F. In a small bowl whisk together the ingredients for the teriyaki sauce.
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 ½ hours to 1 hour 45 minutes (as mentioned in the post, this is affected by several factors; it may even take closer to 2 hours). Check doneness a few times during the second half of cooking (see notes).

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 seem almost crisp.
Thin pieces of jerky might seem too crisp right out of the oven but 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).