Vegan Beef Jerky – Made with Seitan

Here in Alberta, beef is synonymous with the average diet. In fact, when a now international chain, that started here in Edmonton, decided to stop using Alberta Beef in favour of beef from the USA the chain was boycotted until they reversed their decision. Beef is so engrained into the diets of Albertans that it’s nearly impossible to convince a meat eater that it is one of the worst foods you can eat. Beef, a red meat, is known to be linked to cancer and other diet related illnesses. Cattle production is terrible for the environment, and of course eating beef is terrible for the thousands of cows who are slaughtered daily.

While some people who follow a vegan or plant based diet don’t see the need for imitating real meat I find it’s a great way to convince people that there are alternatives to their way of eating. It is helps those who are already vegan or plant based to relive nostalgic moments. This seitan “beef” jerky recipe brings we back to Saturday’s at the St. Albert farmers market with my Mom and siblings. We would all get to pick something to snack on and we almost always chose beef jerky.

If you are craving, a sweet, salty, peppery snack I recommend you drop what you are doing and whip up a batch of this Vegan Beef Jerky!

For this recipe it is ideal that you have a stand mixer and dehydrator for the best results. Your strong hands and an oven will suffice if you do not own or have access to these appliances.


Dry Ingredients

  • 2 Cups – Vital Wheat Gluten (Gluten Flour)
  • 1/2 Cup – Chickpea Flour
  • 1/4 Cup – Nutrional Yeast
  • 1 Tbsp – Basil
  • 1 Tbsp – Oregano
  • 1 Tbsp – Smoked Paprika
  • 1 Tbsp – Garlic Powder
  • 1 Tbsp – Onion Powder
  • 1 tsp – Sea Salt
  • 1 tsp – Cracker Pepper
  • 1 tsp – Cayenne
  • 1 tsp – Chilli Powder

Wet Ingredients

  • 1 tsp – Veggie Bullion
  • 1.5 Cup – Hot Water
  • 1/4 Cup – Soy Sauce
  • 1 Tbsp – Vegan Worcestershire
  • 1 Tbsp – Liquid Smoke


  • Combine dry ingredients into the bowl of a stand mixer with a paddle attachment. If you don’t have a stand mixer you can knead by hand but the best results come from kneading in a stand mixer to achieve a stringy texture from the gluten.
  • Start mixer on slow, slowly pour wet ingredients into dry and allow mixer to work the dough until well combined. Continue to run the mixer on slow for about 2 minutes until a dough forms.
  • Turn off the mixer and allow the dough to rest for 10 minutes. This step will allow the gluten to rehydrate and form strands.
  • After 10 minutes turn the mixer onto slow to get the dough moving again, slowly increase the speed, until you get to nearly your fastest setting. You may need to cover the top of the bowl with your hands to prevent the dough from pushing out of the bowl. Just be sure to not get your finger in the way of the mixer. We’re trying to make this vegan!
  • Run the mixer on this setting for about 2-3 minutes. You should be able to see the gluten strands forming and stretching.
  • When the gluten strands form you can stop.
  • Shape the dough into a log and wrap tightly in aluminum foil being sure to seal the ends.
  • Cook in a pressure cooker on high for 45 minutes. If you do not have a pressure cooker you can bake at 375 Fahrenheit for 45-60 minutes.
  • Remove and allow to cool for 10-15 minutes before unwrapping. Unwrap and allow the seitan loaf to cool completely. DO NOT BE TEMPTED TO TEAR INTO IT YET!
  • Once cool, break the seitan apart with your hands, tearing them into small chunks or strips.
  • We are ready to marinade and dehydrate

Beef Jerky Marinade


  • 2 Tbsp – Tomato Paste
  • 2 Tbsp – Soy Sauce
  • 1 Tbsp – Liquid Smoke
  • 1 Tbsp – Vegan Worcestershire

Recipe Continued

    1. Whisk together the marinade ingredients.
    2. Toss the seitan strips into the marinade and toss to evenly coat.
    3. Place the seitan strips into a dehydrator and dehydrate for 2-3 hours at 130 Fahrenheit. The smaller strips will not need as long as larger strips so keep watch.
    4. Once the strips have been dehydrated, sprinkle with some sea salt and store in an airtight container or reusable bag.
    5. As these are not a cured product, it is best to store in the fridge.
    6. Enjoy!


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