Last week I received a review copy of Jerky Everything: Foolproof and Flavorful Recipes for Beef, Pork, Poultry, Game, Fish, Fruit, and Even Vegetables (Countryman Know How) and was “this close” to tossing it in the basket in our apartment building’s doorway where I leave promo cookbooks I don’t want for my neighbors to take. But Tony was flipping through while we ate dinner, and was intrigued by the variety of vegan jerky recipes in the “and even vegetables” section in the back.
There’s a whole chapter of them, in fact, ranging from Tofu Cheddar Crazy Jerky, which calls for nutritional yeast, to jerky made from plain old veggies – cheap and nutritious, just like me.
It seems like with some finessing, you could actually apply a lot of the non-vegan jerky flavors to the vegan techniques found in this chapter. So for you recovering jerky fans, I present to you, a vegan jerky recipe you haven’t already seen on One Green Planet 1,000 times – posted with permission from Pamela Braun and Countryman Press.
This post contains affiliate links, which means that if you click on one of the product links, I’ll receive compensation. However, I only recommend products I have tested myself and approved of.
Ginger Miso Eggplant Jerky
By Published: July 14, 2015
If you don't have a food dryer, you can make this recipe in the oven. Set the temperature as low as you can (most ovens only go down to 200). Place a cooling rack on top of a large cookie sheet, and place the marinated eggplant slices on the rack. Then, put the eggplant, rack, and cookie sheet in the oven and prop the oven door open with a wooden spoon. Drying will take several hours - be sure to check on your jerky after two hours and keep checking on it.
Ingredients
- 6 Tbs shiro (white miso)
- 3 Tbs unseasoned rice vinegar
- 1.5 Tbs water
- 1 Tbs grated fresh ginger
- 2 tsp sesame oil
- 1 tsp soy sauce or tamari if gluten-free
- 2 medium-size eggplants cut into ¼-inch circles
Instructions
- In a 1-gallon resealable plastic freezer bag, thoroughly mix together all the ingredients, except the eggplant, and allow the mixture to rest for 10 minutes.
- Add the eggplant to the paste and mix them around so they get completely coated with the marinade. Remove as much air as possible from the bag, seal, and place it in the refrigerator for 8 to 24 hours.
During the marinating time, remove the bag from the refrigerator and work the eggplant around so the paste is fully incorporated into it.
- Remove the eggplant from the paste and arrange in a single layer in your choice of dryer. Dry at 145°F for 4 to 6 hours.
WordPress Recipe Plugin by ReciPress
