1batchseitan dipper doughAdd 0.5 tsp of coarse ground black pepper to the dry ingredients before making the dough and simmering.)
3/4cuplight soy sauce
1/4cupvegan worcester sauce
Preheat your oven to 100°C (fan assisted) or 80°C in a regular oven.
Make a batch of seitan dipper dough, adding 0.5 tsp of coarse ground black pepper to the dry ingredients, or more or less to taste of course.
Using a sharp chefs knife, slice the seitan in to pieces along the longest edge of each dough. You want to make each slice about 3-4mm.
Put all the processed slices into a dish and cover with the marinade, cover and pop this in to the fridge for 20 minutes.
Now place every slice on to a baking tray ensuring that each piece has a little room around it to bake properly. It'll fill a few baking trays easily!
Paint each slice with extra marinade then pop in to the oven for 30 minutes.
After 30 minutes take out the trays and turn each piece over, apply more marinade then pop back in to the oven for a further 30 minutes.
Check that the jerky hasn't dried out and gone crispy throughout the bake. The finished product should be chewy but not brittle. It'll depend on your oven of course but worth checking throughout as a spoiled batch is sorrowful! Remove jerky from trays and leave to cool for 5/10 minutes if you can, alternatively eat now, right now, go on, EAT IT!This will store for a few days in an airtight container in the fridge and actually becomes more delicious and chewy the next morning, if you have more self-control than we do!
Hold on to your taste buds, they're about to blow! Our jerky is as close to the original product as you can get, without the cruelty naturally xTo make this wonderful stuff you'll need to make a batch of Seitan Dipper Dough first, we'll use this to process in to the jerky strips.We have never managed to keep a batch of this past baking, it's literally too good not to eat right away, you'll see...