Meet your new poolside, beachside, backyard-side snacking companion: Spicy Vegan Jerky.
Made with Butler soy curls and a blend of seasonings, this jerky is our go-to sweet, spicy & savory snack. It’s perfect on a charcuterie board with vegan cheese and all the accessories, or just on its own.
And when major league sports starts up again, you’ve got game-time snacking DONE! You can get the recipe for a BBQ version of this Soy Jerky in my new cookbook, The Budget-Friendly Vegan Cookbook, but if you can’t wait, I’m sharing the original Smoky Spicy Version here.
You can find Butler Soy Curls online at Amazon and in most specialty/natural food stores.
Smoky Soy Curl Jerky
- 1/4 cup soy sauce
- 1/4 cup molasses
- 2 drops liquid smoke
- 2 tsp kosher salt
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp cayenne powder
- 1/2 cup canola oil
- 2 cups boiling water
- 8 oz Butler soy curls
- Preheat your oven to 275F and line a standard baking sheet with parchment paper.
- In a large bowl, whisk to combine the tamari, molasses, liquid smoke, salt, onion powder, garlic powder, cayenne, and oil. Add the water and whisk again until blended.
- Add the soy curls and let stand for 10 minutes, stirring occasionally, until most of the liquid is absorbed (you will still have some leftover, that’s okay) and the soy curls are plump and tender. Transfer the curls only to the prepared baking sheet, discarding the leftover marinade. Bake for 1 hour and 10 minutes, turning every 15 minutes. Cool completely.