When my meat-and-potato loving hubby first started eating plant based with me I think beef jerky was one of the most missed foods for him. We DO eat some meat in our diet but it is much less than before and definitely not for snacking. Enter: MUSHROOM JERKY!
The mushrooms can be marinated for 4-6 hours but we have even left them longer overnight.
All it does to leave it is make for EXTRA delicious sauce with the leftover marinade. More on that another time…!
Our favorite dehydrator is THIS ONE from Excalibur because it’s easy and their customer service is excellent.
Here it is, our Vegan Mushroom Jerky!
Oh, and DO double or triple or keep going with the recipe.
I have found our girls hanging with Daddy eating ALL of this in one sitting!
It is highly addictive if you’re into jerky and flavor!
Don’t Be A Jerky! MUSHROOM JERKY
Ingredients
32 oz Portabella Mushrooms or 8-10
large caps, sliced into 1/2″ slices
1 C Coconut Aminos
3/4 C Coconut Vinegar
1/2 C Coconut Sugar
2 TBSP Coconut Oil
Red Pepper Flakes, 1/4 tsp or to taste
1 TBSP Garlic Powder
1 TBSP Ginger, powdered or grated fresh
Directions
Clean Mushrooms with a soft rag or veggie scrub brush ((Need a veggie brush!? CHECK THESE OUT!)) and cut into 1″ strips (think thick fajita-style) . Lay Mushrooms into a shallow pan and space out (do not overlap). We like to use lasagna pans like THIS for these!
Mix all other ingredients.
Pour sauce evenly over all your prepared mushroom pans and let marinate 4-6 hours, minimum, being sure to flip once or twice in that time.
Dehydrate at 120 degrees for 12-15 hours. HERE is the dehdyrator we love.
Enjoy!
Love Y’all!!!
