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Vegan Portobello Jerky

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5 made it  |  0 reviews   |  1 photos
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"A great alternative to beef jerky for that vegan in your life. I plan to experiment with different flavor combinations but for now I leave you with my spicy Asian blend."
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Ingredients

10 h 5 m servings 67
Original recipe yields 2 servings

Directions

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  1. Place mushroom slices in a resealable plastic bag. Whisk soy sauce, chili paste, rice vinegar, and sesame oil together in a bowl until completely blended. Pour over mushrooms, seal the bag, and refrigerate for 8 hours.
  2. Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper. Arrange mushroom slices on the baking sheet in such a way that they are not touching each other.
  3. Bake in the preheated oven for 1 hour. Flip mushroom slices using tongs and cook for 1 more hour. Remove baking sheet from the oven and let cool completely before storing. For any larger slices that are not dry after 2 hours, crack open the oven door and let cook 5 additional minutes or until dry.

Footnotes

  • Cook's Note:
  • Store in an airtight container in the refrigerator for up to 7 days.

Nutrition Facts


Per Serving: 67 calories; 2.4 11 4.1 0 1874 Full nutrition

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