Vegan jerky

• vital wheat gluten flour↗140g g
• low-salt beef or veg stock↗115ml vegan ml

  vegan

• soy sauce↗1 tbsp low-salt tbsp

  low-salt

• miso paste↗2 tsp tsp
• smoked paprika↗1 tsp tsp
• garlic granules↗1 tsp tsp
• ground ginger↗1 tsp tsp
• rice vinegar↗1 tbsp tbsp
• sesame oil↗1 tsp tsp
• dark agave nectar↗1 tbsp tbsp

  or maple syrup

• soy sauce↗1 tbsp low-salt tbsp

  low-salt

• maple syrup↗1 tsp dark agave or tsp

  dark agave or

• garlic powder↗½ tsp ½ tsp
• ground ginger↗½ tsp ½ tsp
• sesame oil↗1 tsp tsp

Step-by-step instructions

1. 1

   Put the wheat gluten flour in a bowl. Blitz the rest of the seitan jerky ingredients in a food processor until smooth. Pour the liquid into the wheat gluten flour and mix until fully combined.

2. 2

   Knead the seitan dough for a couple of minutes, then cut in half and shape into two logs. Freeze for 30 mins, or until firm. Heat the oven to 120C/100C fan/gas ½.

3. 3

   Whisk the ingredients for the jerky sauce together in a bowl until combined. Remove the seitan from the freezer and cut into thin slices. Dunk each slice into the jerky sauce, then lay on a baking sheet lined with baking parchment.

4. 4

   Bake for 1 hr, turning after 30 mins. Check its progress – when done, the thicker parts of the jerky should be soft, and the thinner parts slightly crunchy. Thicker-cut slices may take another 30 mins. Leave to cool, then store in an airtight container. Will keep in the fridge for up to a week.