Teriyaki Seitan Jerky
2 hrs 15 minMakes 8 servings
Chewy vegan jerky made from vital wheat gluten, seasoned with a teriyaki glaze and baked until crispy.
| prepLine two baking sheets with foil and place racks on top, or cover foil with parchment paper | |||||
| prepPreheat oven to 250°F / 120°C | |||||
| 280 g vital wheat gluten | Pour wet mixture into gluten, knead 2–3 min | Cut dough into 3–4 pieces, freeze 30 min | Slice dough, dip in sauce, arrange on racks | Bake 250°F / 120°C, 1 hr 30 min–1 hr 45 min | |
| 240 ml water | Blend seitan wet mixture until smooth | ||||
| 1/4 cup plus 75 ml soy sauce or tamari (for seitan) | |||||
| 1 tsp liquid smoke | |||||
| 5–6 cloves garlic, finely minced | |||||
| 30 ml rice vinegar (for seitan) | |||||
| 60 ml maple syrup (for seitan) | |||||
| 2 tsp toasted sesame oil (for seitan) | |||||
| 2.5 cm piece fresh ginger, finely minced | |||||
| 1/4 cup plus 75 ml soy sauce or tamari (for teriyaki sauce) | Whisk teriyaki sauce ingredients | ||||
| 22 ml rice vinegar (for teriyaki sauce) | |||||
| 22 ml maple syrup (for teriyaki sauce) | |||||
| 1 1/2 tsp toasted sesame oil (for teriyaki sauce) | |||||
| 1 tsp ground ginger | |||||
| black pepper, to taste (optional) | |||||
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