Eric's Original Vegan Jerky

Preheat oven to 250°F. Line a large baking tray with parchment or a silicone baking mat.
Cover soy curls with water just off a boil. Allow to soak for 10 minutes to rehydrate.
Drain soy curls and allow to cool. (You can rinse them under cold water to speed up this process.) Using a clean tea towel, a nut milk bag, or a few layers of cheesecloth, wring out as much excess liquid as possible from the curls. It helps to work in small batches.
Add soy curls to a large mixing bowl and set aside.
In a small bowl, combine all marinade ingredients. Whisk to ensure everything is combined well. Feel free to taste a piece and adjust seasonings to preference, if desired. (Keep in mind that the flavors will concentrate as we dehydrate the jerky, so the finished product will taste saltier.)
Pour marinade evenly over soy curls and mix thoroughly to combine. You want to ensure that each piece of jerky has the same amount of marinade so you don't get any bland or overly flavored pieces.
As evenly as possible, spread soy curls on prepared baking tray.
Bake for roughly 1 hour. Every 20 minutes, give the soy curls a thorough stir and spread them out evenly again before returning to oven.
You may need to cook the jerky slightly longer to fully dehydrate it. If there is still some excess moisture after 1 hour, give the jerky another stir and continue baking it in five-minute increments until done. We typically end up cooking ours for an extra 10-15 minutes.
The jerky will be tasty right out of the oven, but the texture is best after it's been cooled completely and then stored in an airtight container for a few hours or overnight! In a sealed container, it develops an even better chew, and any pieces that initially seem dry will reabsorb some moisture. Just make sure to cool it before sealing, otherwise condensation will form in the container and the jerky will go bad faster.

Equipment

Ingredients

Instructions

Notes