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 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.
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.
Easy peasy! Just mix and wait, not much to it. Good for beginners, I say.
I don’t know about this recipe. The texture of soy meat is weird and the flavor isn’t great.
Mixes up my taste buds! A delightful alternative to traditional jerky! Will defiantly share with my friends.
Five words: best vegan snack ever.
Tried this with soy curls and it actually worked way better than I expected. Overnight fridge time is key—so much flavor. Next time I’ll go a bit heavier on garlic powder.
This jerky is great! I used seitan instead of soy meat and it worked fine!
Yummy! I added some chili flakes for spice. Gonna share with my family!
Sounds delish! Chili flakes are a great idea! Hope your family enjoys it!
Adding chili flakes? That sounds a bit strange. Isn’t jerky supposed to be savory?
Not bad, but kinda oily. Could you use less soy sauce next time?
Pretty good, but I’d add a little extra garlic and maybe a pinch of smoked paprika next time. Also, I had to dehydrate way longer than 5 hours—more like 15—because my pieces were thick. Still worth it though.
Totally agree on the garlic—adding more is the move. Smoked paprika sounds amazing too, I’ll try that next batch.
I tried this but it turned out too dry. Maybe I left it in too long? Not sure if I’ll make it again.
Not bad, but it didn’t feel like jerky to me—more like chewy marinated soy. I think it needs pressing/slicing thinner or a stronger marinade.
Not a big fan of plant-based stuff, but my friends loved it! Guess it’s good for them.
I was skeptical about “soy meat” jerky at first, but the onion/garlic/pepper combo really helps. Dehydration time took longer for me though (closer to 18-20h).
Easy recipe and perfect for my camping trip! Goes really well with my hiking snacks. Thumbs up!
I was skeptical about soy jerky, but this recipe changed my mind. Just don’t overdo the soy sauce.
Not gonna lie, I didn’t believe soy-based jerky could get that chew. But the texture was really close after cooling. Very solid recipe.
I don’t even like soy! But this was alright. Didn’t expect to like it, but now I have a snack for my road trip.
Wow, didn’t think soy could taste good! Glad it worked out for you. Safe travels!
Jerky w soy meat? I dunno. Not my thing but taste test everyones different!
Tastes like cardboard. Never again. 🙁
Jerky without meat? Sounds wrong but surprisingly satisfying. #PlantBasedLife
Just 4 ingredients? Seems too easy! Can’t wait to try it.
Yeah, it looks super simple! I’m in! 😄
Too much soy sauce! Next time I will use less and try to enhance the spices.
This was surprisingly good! I didn’t expect soy meat to taste like jerky, but it really worked. Will make again!
Wow, I never thought vegan jerky could be this good! My kids loved it too! 😍
I got confused with the temp settings, so I’m not sure if I did it right… Help!
Temp settings are confusing for sure. But it’s just jerky! Even if it’s not perfect, it’ll still taste good. 😄
Don’t worry, it happens! Just make sure you’re within the right temp range and check it often. The texture is key!
What is soy meat? Sounds vegan, but isn’t that just tofu? Not sure about this one.
This recipe is amazing! My vegan friends loved it. Will definitely make again!
Soy meat? Is that even a thing?? Sounds kinda weird to me.
Soy meat is a thing! It’s actually pretty tasty once you get used to it. You should give it a try before knocking it!
I made this and it turned out like rubber. I think I left it in too long. Oops!
I had the same issue once! It’s easy to overdo the time. Maybe check it sooner next time? Good luck!
Rubber? That sounds bad… Maybe you added too much sauce? Try cutting the cooking time next time. Just a thought.
Quick question: do you *have* to refrigerate overnight? I only marinated like 2 hours and it was weaker. Probably my fault, but yeah.
This jerky is amazing! I didn’t expect it to be this good. So flavorful!
Finally a simple way to make jerky at home with pantry stuff. I followed it pretty much as-is and the overnight marinating made a noticeable difference. Tastes like it belongs in my snack rotation.
Soy meat jerky?? I’m skeptical it’ll have real “jerky” chew. Also 130-160°F for 5-20 hours feels like a huge range—how do you avoid it being too wet or burnt?
Nice! I’ve been wanting a pantry jerky method—overnight in the fridge makes sense. What temp do you usually run for the best texture?
I messed up by not single-layering and it didn’t dehydrate evenly. The edges were jerky but the middle stayed chewy. Learn from me: spread it out!
Oof—been there. Single layer is everything with dehydrators. Good warning!
Jerked my friends with this jerky! LOL! They loved it! Great recipe, I’ll keep using it!
Who knew jerky could be so easy? I just mixed everything and put it in the fridge.
I love homemade jerky vibes, but 5-20 hours feels like a huge range. I kept checking and still wasn’t sure when it was “right.” Maybe a more precise doneness guide would help.
Totally agree—“5 to 20 hours” is way too broad. I usually aim for it being dry but still slightly bendy (not brittle). A couple visual cues like that would help a lot.
My dehydrator took forever. Like, 20 hours? Too long for jerky, in my opinion.
This turned out amazing! So flavorful and easy to make. I followed the instructions exactly and it was perfect!
This was surprisingly good! Even my meat-loving husband enjoyed it. Will definitely make again.
Really? Meat lovers usually aren’t fans of soy. Maybe he just wanted to try something new.
That sounds great! I’m happy to hear your husband enjoyed it too. Jerky made from soy meat is a fantastic alternative!
Y’all, I thought jerky had to be meat. This soy thing is weird but surprisingly good!
I dunno, soy jerky just sounds wrong. Isn’t jerky supposed to be made from real meat? 🤔
I was hesitant about soy jerky too, but it’s actually really tasty! Glad you gave it a shot!
Super easy! I left it in a bit longer and got it super crunchy. Yummy!
Super crunchy? I thought jerky is supposed to be more chewy. Are you sure it turned out right?
I love crunchy jerky! Did you use any spices? I’m gonna try it this weekend!
Waste of time. I could just buy better jerky at the store. Never making this again.
Mine was good but a bit too salty—probably because I poured soy sauce “to coat” more like “drown.” Also dehydrating times vary a lot; I needed way longer than 5 hours.
5 minutes? no way. but the overnight part is legit.
I tried something like this and it was never done after “5 to 20 hours” lol. Mine stayed kinda chewy. I think temp matters more than the times.
Honestly 5 minutes sounds fake, but the overnight marinade is the best part. I bet that’s where the flavor really comes from.
Yummy! I used teriyaki sauce instead and added some red pepper flakes for spice. So good!
Isn’t teriyaki sauce kinda sweet? I don’t know if that would work with jerky…
That sounds delicious! I never thought to add teriyaki sauce. I’ll have to try that next time.
I tried this for the first time, and I didn’t like how it turned out. Too salty, maybe? I dunno.
Not bad, but I prefer my jerky with a little smokiness. Added some liquid smoke and it was much better!
I love the idea of adding liquid smoke! I never thought of that, will try it next time!
Liquid smoke? Sounds kinda fake to me. Can’t you just put it on the grill or something?
It tastes great! Next time I’ll try different spices to mix it up.