https://youtu.be/2aSzbF72w8U
I recreated my first-ever YouTube video with an updated high-protein vegan jerky recipe! This chewy, savory seitan jerky packs 23 grams of plant-based protein per serving. I’ll walk you through the process step-by-step, with tips on customizing the marinade and using an oven, dehydrator, or air fryer. Let me know in the comments if you want a gluten-free version or other vegan snack ideas!
Transcript:
Hey everybody, welcome back to the channel. My name is Dani Taylor, co-owner of Vegan Proteins Online Coaching, and today we are recreating my first ever YouTube video and making this delicious, super chewy, high-protein vegan jerky. Let’s go.
So first we’re going to start by bringing a large pot of vegetable broth to a boil. I’m just using water and some better than bouillon. You just want to bring it to a boil.
Then we’re going to use one cup of vital wheat gluten and three quarters of a cup of water and mix that together until you form a stiff dough. And I know somebody is already in the comments asking me if there’s a gluten-free way to make this recipe. And for this particular recipe, no.
This is the opposite of gluten-free. Gluten is where it gets the chew, it’s where it gets the protein. I do have a tofu jerky recipe on my Instagram, at Vegan Proteins, if you want to check that out.
And if you are allergic to gluten and you ever want a really tasty way to end it all, this is for you. So feel free to use your hands and knead this together to get up all the bits off the side. Knead it so you have a nice round ball here.
We are going to go ahead and cut this into quarters and then we’re going to parboil it for three minutes in that boiling vegetable broth. And this is why you should never film directly over a pot of boiling water. Put the large pieces in there for three minutes and remove them with a slotted spoon.
We’re going to start slicing them into the thinnest slices that you can make. Mine are about an eighth of an inch. Now they have a nice crust on the outside from the initial boiling, but they are still quite sticky in the middle.
So you might want to lay them out separately on a plate or two like I’m doing here so that they don’t stick together before the next cooking phase. So we are going to put those pieces back into the pot of boiling water and we’re going to cook it for another five minutes. While that’s boiling we can make our marinade, which is a cup of soy sauce.
I’m using a low sodium soy sauce here. A half a cup of water, a teaspoon of liquid smoke, a tablespoon of brown sugar, and then our spices are a tablespoon of garlic powder, a tablespoon of onion powder, a half a teaspoon of chili powder, and a quarter teaspoon of black pepper. And we whisk it all together.
Now there’s two options here. You can remove the pieces with the slotted spoon and just put it in this marinade and let it sit for about a half an hour. And I actually think that that came out quite flavorful just that way.
But you could also bring the whole mixture back to a boil for just a couple minutes and it’s going to help it absorb even more of the flavor. I actually didn’t find it necessary for this, but that is an option if you wanted to do that. I just used the pot because it was the perfect size for what I was trying to do.
Once it sat in the marinade for a bit we are going to lay all the pieces out on a baking sheet, which I’m using a silicone mat here, but you could use anything. If you have a dehydrator you could use that. If you have an air fryer that has a dehydrate setting you could use that.
You can get these pieces really close together because unlike cookies they’re not going to get bigger they’re going to get smaller. So I’m going to put it in the oven at 170 degrees, which is how low my oven goes, and I’m going to set it for two hours. But I am going to flip it halfway through at the one hour mark.
So this is what they look like one hour in. You can see they’re starting to dry out. They’ve already shriveled up a fair bit.
And then just go ahead and return it to the oven for the final hour. So here we have it guys. This is four servings of this vegan jerky and I recommend letting it cool before you eat it.
Each serving of this jerky has 129 calories, 8 grams of carbs, half a gram of fat, and 23 grams of protein. I think we’re gonna have Giacomo come in and try it. Yeah? I know you guys like it when he comes in and tries stuff.
Yeah, I’m not allowed to try anything because he’s busy making these videos and stuff. Yeah, the whole time he’s been trying to eat this. Fair.
Go ahead. Finally. That’s good.
And this is 22 grams of protein? 23. No fat whatsoever? Pretty much, yeah. Not too many carbs? Actually, you know, I put 8 grams of carbs because that’s how much sugar I used in it, but you know I only used not even half the marinade.
Which is probably actually lower than that. It’s almost entirely gluten. Really? Yeah, it’s chewy.
That’s the meat. Very chewy. Yeah, you should make this.
I did make this. No, you. Not you.
If there’s anything you guys want to see more of on the channel, let me know. I know someone’s going to be asking me for a gluten-free version of this and I have an idea, actually. So I’m going to try that out.
If you’re looking for any kind of one-on-one coaching, that’s what we do. That’s what we’ve been doing since 2008. If you like the video, don’t forget to like the video, subscribe, hit the bell, all the things I’m supposed to tell you to do at the end of a YouTube video, and we’ll talk to you soon.
Bye!
