Teriyaki Seitan Jerky
User Reviews
4.9
Teriyaki Seitan Jerky
Description
The recipe begins with a blend of vital wheat gluten and a flavorful wet mixture containing soy sauce, liquid smoke, garlic, ginger, rice vinegar, maple syrup, and toasted sesame oil. Once combined, the dough is kneaded briefly and chilled to firm up, allowing easier slicing to uniform thin pieces. Chilling also improves the texture.
Slices of the seitan dough are dipped or brushed with a homemade teriyaki sauce, which includes soy sauce, rice vinegar, maple syrup, sesame oil, and ground ginger, adding a sweet-sour and umami glaze. Baking at a low temperature (250°F) for one and a half to nearly two hours slowly dries out the pieces to create chewy yet tender jerky with a slightly crisp exterior on thinner slices.
The cooking time depends on slice thickness and moisture content, so some experimentation helps find the preferred chewiness. Doneness is indicated when no gelatinous texture remains visible. Jerky texture improves after resting in an airtight container. The final product stores well at room temperature for several days or refrigerated for up to a week.
Ingredients
For the seitan:
- 2 ¼ cups vital wheat gluten Use a scale for the most accurate measurement; otherwise, whisk vital wheat gluten before gently scooping it up with a measuring cup. Level off excess with the flat edge of a knife, 280 g
- 1 cup water
- ¼ cup soy sauce or tamari, plus 1 tablespoon
- 1 teaspoon liquid smoke
- 5-6 cloves garlic zested or finely minced
- 2 tablespoon rice vinegar
- ¼ cup maple syrup
- 2 teaspoon sesame oil toasted
- 1 inch ginger fresh piece, zested or finely minced
For the teriyaki sauce:
- ¼ cup soy sauce or tamari, plus 1 tablespoon
- 1 ½ tablespoon rice vinegar
- 1 ½ tablespoon maple syrup
- 1 ½ teaspoon sesame oil toasted
- 1 teaspoon ground ginger
- black pepper optional, to taste
Instructions
- 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 ½ 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).
Notes
- The cook time varies by slice thickness and dough moisture, so test to find your preferred chewiness.
- It's better to undercook slightly; pieces firm up in texture when stored and rested.
- Ensure thickest pieces show no raw gelatinous texture to confirm doneness.
- Thin pieces may crisp initially but become uniformly chewy after storage.
- Store jerky in an airtight container at room temperature for days or refrigerated up to a week for longer freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 24g | 48% |
| Fat | 1g | 2% |
| Cholesterol | 0mg | 0% |
| Sodium | 855mg | 36% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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