Adventurer’s vegan jerky recipe with Magic Mill Dehydrator

It was the summer I decided to mountain-bike across the Rockies—solo, with nothing but a backpack, a tent, and a relentless craving for snacks that wouldn’t weigh me down. I’d brought beef jerky once, but by the time I hit the summit, I felt guilty about my carbon footprint and disappointed by the overly salty, chewy chunks that barely kept me fueled. That’s when I swapped to homemade vegan jerky, dried in my trusty Magic Mill dehydrator I’d invested in just for this trip. Each strip tasted like freedom and crisp mountain air. The simplicity of the recipe—nourishing spices, hearty shiitake mushrooms, tamari, and maple—felt like liquid courage in chewy form. By sunset, with sore legs and a sky on fire, I realized this crunchy snack wasn’t just fuel—it was a keepsake of triumph. And now, every time I prep a batch, I revisit that gravel road, that impossible hill, and that burst of euphoria at the summit. I hope this adventure-ready vegan jerky fuels your own unforgettable journey.

Ingredients

• 12 oz shiitake mushrooms, stems removed, caps thinly sliced
• ½ cup tamari or soy sauce (low-sodium if preferred)
• 2 Tbsp pure maple syrup
• 1 Tbsp olive or avocado oil
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp ground black pepper
• ½ tsp chili flakes (optional, for a kick)
• 1 tsp liquid smoke (optional, for deeper flavor)

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Step-by-Step Instructions

1. Marinate the mushrooms: In a large bowl, whisk tamari, maple syrup, oil, smoked paprika, garlic powder, onion powder, black pepper, chili flakes, and liquid smoke. Submerge the mushroom slices, toss gently, cover, and refrigerate for at least 2 hours—overnight yields the deepest flavor.
2. Prep the dehydrator: Preheat your Magic Mill dehydrator to 135°F (57°C).
3. Arrange the mushrooms: Lay the marinated slices in a single layer on the dehydrator trays. Leave space for air circulation.
4. Dry slowly: Dehydrate for 4–6 hours, flipping halfway through. They’re done when leathery, pliable, and dry to the touch, but still a bit soft in the center.
5. Cool and store: Let the jerky cool completely on racks before storing in airtight containers or resealable bags. It keeps for up to 2 weeks at room temperature, longer if refrigerated or frozen.

Cooking Tips

• Uniform slices: Slice mushrooms ~1/8–1/4″ thick for consistent drying.
• Deeper flavor: Add a few drops of hot sauce or grated ginger to your marinade if you like extra heat or zing.
• Test batches: Every dehydrator runs a bit differently—test after around 4 hours, then every 30 minutes until desired texture.
• Storage tips: Once cooled, toss with a small desiccant packet or a pinch of dry rice in storage to maintain crispness.

Nutritional Info (per 2‑oz serving)

• Calories: ~90 kcal
• Protein: ~3 g
• Carbs: ~12 g (especially from the mushrooms and maple syrup)
• Fat: ~3 g (from oil)
• Sodium: ~400 mg (use low-sodium tamari to reduce)

Conclusion

This vegan shiitake jerky is the perfect adventure companion—lightweight, flavorful, and packed with satisfying chew. It’s a snack that recalls rugged trails, starlit campsites, and personal victories. Whether you're hitting the mountains or just need a savory pick-me-up at your desk, this jerky proves you don’t need meat to enjoy the bold flavors and hearty satisfaction of the classic snack.

And don’t forget to check out the Magic Mill dehydrator—it’s the secret behind perfectly even drying and consistently great results. Click here to explore Magic Mill dehydrators on Amazon for your next adventure-ready equipment!

Ready to hit the trail?

Let me know if you’d like variations—spicier, sweeter, or with different mushrooms or seitan. I’m here to help you craft the perfect jerky for your epic journey.