Paleo Beef Jerky with No Sugar Added
This vegan paleo jerky ditches sugar and animal products but keeps all the smoky, chewy, protein-packed goodness you crave in a snack.
Ingredients
- 2 cups soy curls or thick-cut portobello mushroom slices
- 2 tbsp coconut aminos for that umami magic
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground black pepper
- ½ tsp liquid smoke optional but makes it legit
- 1 tbsp olive oil
- Pinch of sea salt
Instructions
- If using soy curls, soak them in warm water for 10 minutes, then squeeze out excess liquid like they owe you rent.
- In a bowl, mix coconut aminos, apple cider vinegar, oil, and spices into a bold little marinade.
- Toss your soy curls or mushrooms in the marinade. Let them soak it all in for at least 10 minutes.
- Preheat oven to 200°F or prep your dehydrator like you're about to become a Pinterest legend.
- Lay your slices flat on a parchment-lined tray. Avoid overlapping unless you want flavor chaos.
- Bake or dehydrate for 2–3 hours until dry, firm, and jerky-like. Flip halfway if using an oven.
- Cool completely before storing. Hide it or it'll vanish faster than your last “healthy” snack.
Notes
Nutritional Info (Per Serving):
- Calories: 130
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 10g
Key Vitamins & Minerals (Per Serving):
- Iron: 15%
- Vitamin B6: 10%
- Magnesium: 12%
- Zinc: 8%
- Potassium: 10%
Notes & Tips for Maximum Flavor:
- Don’t skip the liquid smoke—it’s the drama your jerky needs.
- Adjust spices based on your mood (add cayenne for that spicy main character energy).
- Store in the fridge for up to a week or freeze for a month (if you have that kind of willpower).
- Want it sweeter? Add a splash of unsweetened pineapple juice—but don’t say I made you cheat on “no sugar.”
- Great for hiking, road trips, or stress-snacking while pretending to “meal prep.”