Protein Vegan Jerky

Protein Vegan Jerky

Serves: Serves 8

About this Recipe

Jerky just got better! This one is vegan + packed with clean protein. Take it anywhere with you on the go. 😋 💪


  • 2 scoops Orgain Organic Plant-Based Protein Powder - Natural Unsweetened
  • 4 cups dry soy curls (such as Butler’s)
  • 3 tablespoons olive oil
  • 4 tablespoons Worcestershire sauce
  • 1 teaspoon liquid smoke
  • 2 teaspoons white vinegar
  • 1 teaspoon smoked paprika
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon cayenne pepper (optional) black pepper, to preference


  1. Preheat oven to 250 degrees. Line a large baking tray with parchment paper.
  2. Cover soy curls with water just off a boil. Soak for 10 minutes to rehydrate.
  3. Drain soy curls and allow to cool. Rinsing them under cold water speeds up this process. Wring out as much excess liquid as possible from the curls using a dishtowel or cheesecloth.
  4. In a large bowl, combine soy curls with all remaining ingredients, making sure to combine well so everything is evenly saturated. The flavors will concentrate as the jerky dehydrates, so the finished product will taste saltier.
  5. Spread the soy curls evenly on prepared baking tray. Bake for roughly 1 hour. Every 20 minutes, give the soy curls a thorough stir and spread them out evenly again before returning to oven.
  6. You may need to cook the jerky slightly longer to fully dehydrate it. You will know it’s ready when there is no excess sauce on the parchment or baking mat when you stir it. If there is still some excess moisture after 1 hour, give the jerky another stir and continue baking it in five-minute increments until done.
  7. Allow to cool completely, then transfer to an airtight container. The jerky will be tasty out of the oven, but the texture is best after it’s been stored for at least a day.

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