For the seitan jerky

  • 140g vital wheat gluten flour
  • 115ml vegan low-salt beef or veg stock
  • 1 tbsp low-salt soy sauce
  • 2 tsp miso paste
  • 1 tsp smoked paprika
  • 1 tsp garlic granules
  • 1 tsp ground ginger
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp dark agave nectar or maple syrup

For the jerky sauce


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, March 2021

Goes well with


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