This vegan version of beef jerky has the same level of smoky spice you'd expect from the real thing. It can be enjoyed as a snack or on top of a salad for a jolt of meaty, umami goodness. It's also a great snack to take camping! The mushrooms stay pretty chewy (no crunch except for some of the crispy ends); this method is a great option if you don't have a dehydrator. Source:, August 2020

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Stir vinegar, soy sauce, oil, brown sugar, paprika, mustard and garlic powder together in a 9-by-13-inch baking dish. Add sliced mushrooms and stir to coat well. Cover and refrigerate for 8 hours or overnight.

  • Preheat oven to 250 degrees F. Line 2 large baking sheets with parchment paper and set a wire rack on each of the baking sheets.

  • Divide the mushrooms between the prepared racks, arranging them in a single layer, making sure not to overlap. Roast, rotating the pans halfway through, until the mushrooms are dried and shrunken, about 1 1/2 hours. They should have a chewy texture with crisp edges. Remove from oven and let cool completely.


To make ahead: Marinate mushrooms (Step 1) for 8 hours or overnight. Refrigerate jerky in an airtight container for up to 5 days.

Equipment: Parchment paper

Nutrition Facts

39 calories; total fat 2g 3% DV; saturated fat 0.3g; sodium 221mg 9% DV; potassium 193mg 5% DV; carbohydrates 4.2g 1% DV; fiber 0.8g 3% DV; sugar 3g; protein 1.6g 3% DV; exchange other carbs 1; vitamin a iu 142IU; vitamin cmg; folate 15mcg; calcium 7mg; ironmg; magnesium 11mg; thiamin -1mg; added sugar 2g.