Beet Jerky
You have to taste it to believe it - this Beet Jerky has all the savory, spicy flavor and chewy texture of classic beef jerky but is entirely plant-based. Keep it on hand for snacking in an airtight container for up to 5 days.
Ingredients
4 medium beets, cooked until just tender
2 tablespoons vegan Worcestershire sauce
1/4 cup low sodium tamari
1 tablespoon maple syrup
1/2 teaspoon fresh ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons liquid smoke
Instructions
Peel and slice beets into 1/8-inch slices using a mandoline.
In a medium-sized bowl, whisk the remaining ingredients until combined. Add the beets and gently toss to coat. Stack beet slices in a 1-quart jar and pour the marinade on top. Cover and place in the refrigerator for at least 4 hours and up to 2 days.
Here you can use a dehydrator or traditional oven:
DEHYDRATOR: Drain the beets and arrange slices on your dehydrator mats in a single layer. Set dehydrator temperature to 130 degrees Fahrenheit, and time for 6 hours. Flip and rotate shelves and dehydrate for an additional 3 to 4 hours if needed. Jerky should be dry and pliable, not completely dried out and crispy.
OVEN: Position oven racks in the middle and lower third of the oven; preheat oven to 200 degrees Fahrenheit. Line 2 large baking sheets with parchment paper. Drain beets and arrange in a single layer on the baking sheets in a single layer. Bake, rotating the pans top to bottom halfway through, until there is little to no moisture left on the parchment paper and the beets are fully dry, yet still pliable, 3-4 hours.
