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Seitan Jerky with Barbecue-Pepper Flavour

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I am actually relly proud of this, because I love seitan jerkys but store bought ones are always a bit too expensive so I did’nt have them very often. But now I can! 🙂 To achieve the jerky like texture i baked the seitan and brushed it with a marinade. I will also try to experiment with different flavours. I already have an idea of a tomato chilli flavoured one in my mind. Do you have any other ideas? Please comment!


dry ingredients

1 cup gluten flour

1/4 cup nutritional yeast

3 Tbs fried onions

1 tsp salt

1/2 tsp garlic, powdered

1 tsp coarse black pepper

1/4 tsp cloves, powdered

1/4 tsp nutmeg

1/2 tsp paprika


liquid ingredients:

1/2 cup water

1 1/2 Tbs tomato puree

1/2 Tbs mustard

3 Tbs soy sauce

3 Tbs ketchup

2 Tbs liquid smoke

1 tsp sugar



1 Tbs agave (or corn syrup)

3 Tbs ketchup

2 Tbs soy sauce

1Tbs liquid smoke



Mix all dry ingredients( pulverize the fried onions). Mix all liquid ingredients separately and combine with the dry ones. If the dough is too miost add some gluten or else the jerkys will get too soft. Press it flat into a casserole dish or a baking tray. Mix the marinade and pour half of it over the seitan. Disperse evenly with a brush. or a spoon.

Bake in the oven for about 45 minutes at 200°C. When half of the time is over flip it and cut into thin strips as seen below. Brush it with the rest of the marinade and put back into the oven.

Cut into smaller parts and let them cool. When they are hot they will be still quite soft. You can also let them sit outside the fridge over night so that they will dry a little.



5 responses »

  1. Nice one! This is a great recipe. I wouldn’t change a thing, the taste and texture is spot on, and it’s super easy!

  2. A note to folks in the US and others using Farenheit…the recipe calls for 200 degrees C (not F)…this is slightly under 400 F.

  3. I love to find a Thai peanut Jerky recipe…any ideas?

  4. What is “too moist?” Can you give an idea of what it is supposed to be like so I know if it is too moist or not?

  5. Making this for the second time this week, it disappears before you know it. Delicious!


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