For hikers who need a protein-packed snack that’s easy to carry, homemade seitan jerky is an excellent choice. This recipe transforms vital wheat gluten into a flavorful, chewy jerky that’s perfect for munching on the trail. With its savory seasoning and satisfying texture, it’s a great way to stay energized during long hikes. Plus, it’s simple to prepare and can be stored for weeks, making it a reliable companion for any adventure.
Seitan Jerky – my favorite snack for hikes
Course: UncategorizedServings
4
servingsPrep time
30
minutesCooking timeminutes
Calorieskcal
Ingredients
2 cups vital wheat gluten
1/2 cup chickpea flour, soy flour or all purpose flour
1 cup veggie broth
2 tbsp dark soy sauce
1 tbsp smoked paprika
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp tahini
1 tbsp tomato paste
Directions
- Start by mixing 2 cups of vital wheat gluten with 1/2 cup of chickpea flour or your preferred flour in a large bowl.
- Combine the spices, half of the soy sauce, tahini and tomato paste with the broth
- Add the broth to the dry ingredients, stirring and kneeding until well combined
- Knead the dough for a few minutes until it becomes elastic.
- Shape the dough into a loaf and bake at 125 °C or 250F for 20 min.
- Slice the loaf into thin strips or pieces.
- Combine these with the rest of the soy sauce
- Arrange the slices on a baking sheet lined with parchment paper. Preheat your oven to 50°C or 120°F, and bake the seitan strips for a couple of hours, or until they achieve a chewy consistency. Check occasionally to ensure they are drying out properly without burning.
- Allow the jerky to cool completely before storing it in an airtight container or bag.