Teriyaki Seitan Jerky

• portionen: 8 servings
• aktive zeit: 25 minutes
• gesamtzeit: 2 hours 40 minutes

Zutaten

2 1/4 cups vital wheat gluten (280 g)

1 cup water

1/4 cup plus 1 Tbsp soy sauce or tamari

1 tsp liquid smoke

5-6 cloves garlic, zested or finely minced

2 Tbsp rice vinegar

1/4 cup maple syrup

2 tsp toasted sesame oil

1 inch piece fresh ginger, zested or finely minced

1/4 cup plus 1 Tbsp soy sauce or tamari

1 1/2 Tbsp rice vinegar

1 1/2 Tbsp maple syrup

1 1/2 tsp toasted sesame oil

1 tsp ground ginger

black pepper, to taste (optional)

Anweisungen

Line two baking sheets with foil. Place racks on top, if using, or cover the foil with a layer of parchment paper.

Put the vital wheat gluten in a large bowl and set aside.

Put the remaining seitan ingredients (water, soy sauce, liquid smoke, garlic, rice vinegar, maple syrup, toasted sesame oil and ginger) in a blender and blend until smooth.

Pour the wet mixture into the wheat gluten, stirring to combine. Move the dough to a flat surface and knead for 2 to 3 minutes. Cut the dough ball into 3 or 4 pieces and freeze for 30 minutes.

Preheat oven to 250 degrees F. In a small bowl whisk together the ingredients for the teriyaki sauce.

After the dough has chilled, slice it thinly, dip each piece into the sauce, and place on the rack/pan. Sprinkle with freshly cracked black pepper, if desired.*If jerky is directly on a parchment-lined pan, flip every 30 to 45 minutes to ensure even drying.

Bake the seitan for 1 1/2 hours to 1 hour 45 minutes (as mentioned in the post, this is affected by several factors; it may even take closer to 2 hours). Check doneness a few times during the second half of cooking (see notes).

Nährwertangaben

• Kalorien: 155 kcal
• Gesamtfett: 1 g
• Natrium: 855 mg
• Gesamtkohlenhydrate: 11 g
• Ballaststoffe: 1 g
• Zucker insgesamt: 5 g
• Eiweiß: 24 g