Vegan Portobello Jerky recipe
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Ingredients
- 6 ounces portobello mushrooms, stems removed, caps cut into 1/4-inch slices ¼ cup soy sauce 1 tablespoon hot chile paste (such as sambal oelek) 1 teaspoon rice vinegar ½ teaspoon sesame oil
Nutrition Info
- 67.2 caloriescarbohydrate: 11 gcholesterol: : -fat: 2.4 gfiber: 1.5 gprotein: 4.1 gsaturatedFat: 0.7 gservingSize: -sodium: 1873.9 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Vegan Portobello Jerky
Directions
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Place mushroom slices in a resealable plastic bag. Whisk soy sauce, chili paste, rice vinegar, and sesame oil together in a bowl until completely blended. Pour over mushrooms, seal the bag, and refrigerate for 8 hours.
Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper. Arrange mushroom slices on the baking sheet in such a way that they are not touching each other.
Bake in the preheated oven for 1 hour. Flip mushroom slices using tongs and cook for 1 more hour. Remove baking sheet from the oven and let cool completely before storing. For any larger slices that are not dry after 2 hours, crack open the oven door and let cook 5 additional minutes or until dry.