Plant-based jerky is the modern snack that’s taking the world by storm. With its satisfying chew and bold flavors, it’s the perfect alternative to traditional meat, offering a cruelty-free, plant-powered option without compromising on taste. Whether you’re vegan, vegetarian, or simply looking for a healthier snack, plant-based snacks provide all the flavors and textures you crave in a snack, without any animal products.
Made from a variety of plant-based ingredients such as soy, mushrooms, seitan, or jackfruit, plant-based snacks are seasoned and marinated to replicate the savory, smoky, and slightly sweet flavors of classic jerky. The ingredients are then dehydrated or baked to give them that signature chewy, jerky texture that’s perfect for snacking.
What’s great about plant-based snack is that it’s not just for those following a specific diet. It’s a snack that appeals to everyone, offering a high-protein, low-fat alternative to traditional meat, with a rich flavor profile that’s just as satisfying. Plus, it’s often packed with fiber, making it a great on-the-go snack to keep you fueled throughout the day.
Flavors can range from classic smoked and teriyaki to more adventurous options like spicy chili lime or barbecue. The best part is that, just like traditional jerky, plant-based jerky can be enjoyed on hikes, during road trips, or even as a topping on salads or sandwiches for an extra protein boost.
Whether you’re trying it for the first time or you’re a long-time fan, this plant-based snack offers a delicious, nutritious snack that fits into every lifestyle.
This recipe is made by Kendall.
Ingredients
- soy meat (amount as desired), plant-based food
- soy sauce (amount as needed to coat the soy meat)
- onion powder (to taste)
- garlic powder (to taste)
- Pepper (to taste)
Instructions
- Place the soy meat or plant-based food in a large mixing bowl.
- Add enough soy sauce to thoroughly coat the soy meat.
- Season with onion powder, garlic powder, and pepper to taste.
- Mix well to ensure the soy meat is evenly coated with the marinade.
- Cover the bowl and let it sit in the refrigerator overnight to allow the flavors to develop.
- The next day, arrange the marinated soy meat on dehydrator trays in a single layer.
- Set the dehydrator to the desired temperature (usually between 130°F to 160°F, depending on your dehydrator model).
- Dehydrate for 5 to 20 hours, depending on the thickness of the soy meat and your preferred level of dryness. Check periodically until the desired texture is achieved.
- Once dehydrated to your liking, remove the soy meat from the dehydrator and let it cool.
- Store the jerky in an airtight container.
130°F to 160°F… I did 150°F for like 7 hours and it was perfect for me. Great seasoning balance—onion powder + pepper = legit.
Honestly, it was kinda bland. I added more spices, but it still didn’t hit the spot for me. Might try a different recipe next time.
Nah, I don’t think I’ll be making this. Sounds too complicated!
I’m skeptical about soy-based jerky not tasting “fake,” but honestly the garlic/onion/pepper combo helped a lot.
I tried to make this but forgot to put it in the dehydrator… ended up with soggy mess. LOL
This is the best jerky recipe ever! I added some chili flakes for spice.
Is it healthy? How long can ya keep it? My old recipe used meat and was way better! 🥩
I followed it exactly and my dehydrator smell the whole house up lol. Flavor was good though, and the onions/garlic came through nicely.
Super easy to follow! I added some chili flakes for a kick. Yum!
I love the simplicity, but “desired temperature (usually 130°F to 160°F)” is vague. I ended up at 140°F and it took forever, like closer to 18 hours.
This is okay but mine came out way too salty. I think soy sauce amount as needed is too vague. Maybe say how much per 1 cup soy meat or give a range so people don’t accidentally drown it.
Simple and straightforward—love that. I used a little extra garlic powder and cracked pepper, and it had that classic jerky vibe. Texture was chewy but not rubbery, which is hard to nail with plant-based stuff.
Totally agree—this is the kind of recipe that just works. I also love the pepper/garlic combo. Chewy but not rubbery is exactly what I aim for.
I don’t get it… why no salt/sugar? Soy sauce alone should be enough, but mine was kinda flat. Still ate it, just wish it had more punch.
so delish! My kids ate it up! 10/10 recommend.
Not bad, but I wish there was guidance on cutting the soy meat thickness. Mine was uneven and some pieces dried way faster.
Wow. Actually chewy jerky! Kids ate it and asked for more. Don’t change it.
Love this! I also found it gets that chewy “jerky” bite, not just dry crumbs. Glad your kids approved 🙌 Don’t mess with success.
I tried it and my jerky turned out too salty even though I “coated” it. Next time I’ll use less soy sauce and maybe add a splash of water.
Easy peasy! Just mix and wait, not much to it. Good for beginners, I say.
I’m not vegan, but I still love trying these. The seasoning is solid, and it tastes more “savory” than I expected.
I don’t know about this recipe. The texture of soy meat is weird and the flavor isn’t great.