Vegan Eggplant Jerky Recipe

What if you could enjoy a chewy, savory snack that reminds you of traditional jerky—without meat, without gluten, and totally plant-based? That’s exactly the appeal of this vegan jerky recipe. Thinly sliced eggplant is marinated in a blend of balsamic vinegar, olive oil, smoked paprika, maple syrup, and garlic, then dehydrated slowly until it becomes dense, savory, and chewy—offering a texture and flavor that many compare to beef jerky, but with a lighter, vegetable-based footprint.

Because eggplant becomes rich in umami when dehydrated and marinated, this jerky feels hearty, satisfying, and portable— ideal for hiking, road trips, lunch boxes, or whenever you want a savory snack that won’t weigh you down. The marinade balances sweet, smoky, tangy, and salty notes; the drying process concentrates those flavors, turning humble eggplant into a snack that’s unexpectedly robust. For vegan, vegetarian, or gluten-free eaters (or anyone curious about reducing meat), it’s a clever reinterpretation of a classic snack.

Beyond being a tasty treat, vegan eggplant jerky also speaks to mindful eating and plant-forward cooking. It shows how texture and preparation can completely transform a simple vegetable into something indulgent and snack-worthy, without relying on processed meats or heavy additives. If you’re aiming for a snack that’s clean-ingredient, shelf-stable, and easy to carry, this jerky brings comfort-food vibes with a modern, conscious twist.

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Vegan Jerky

Recipe Details

Yield: about 4 servings
Active Time: 10 minutes
Total Time: 6 hours and 10 minutes

Vegan Jerky Ingredients

• 4 tablespoons balsamic vinegar
• 2 tablespoons maple syrup
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 cup olive oil
• 3 small eggplants
• Sea salt, to taste

How to Make Vegan Jerky

1. Preheat oven to 115 degrees or the lowest temperature setting. Arrange metal racks on two baking sheets. Set aside.
2. Stir together balsamic vinegar, maple syrup, smoked paprika, garlic powder, and olive oil in a baking dish.
3. Cut off ends of eggplants and use a mandolin or knife to thinly slice eggplants vertically into 1/8-inch slices. Place slices in the marinade and toss to coat. Marinate 2 hours, flipping halfway through.
4. Lay eggplant slices on the racks, making sure they do not overlap. Sprinkle with salt. Place in oven to dehydrate for 4 to 6 hours, or until jerky is dry to the touch and chewy. Store covered in a cool dry place.

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Vegan Jerky Nutrition Facts

*Estimated per serving (recipe yields 4 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1/4 of recipe
Calories	≈ 200 kcal
Protein	≈ 1 g
Carbs	≈ 12 g
Sugar	≈ 7 g
Fiber	≈ 4 g
Fat	≈ 17 g

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Vegan Jerky Variations & Tips

• Mix up the seasonings: Instead of smoked paprika and garlic powder, try chili powder and cumin for a spicier, Southwestern-style jerky, or add a pinch of liquid smoke for deeper smokiness.
• Use different vegetables: Swap or combine eggplant with thin slices of shiitake mushrooms, zucchini, or portobello caps for varied texture and flavors while keeping the same marinating/dehydrating method.
• Sweet-savory balance: Increase or decrease the maple syrup in the marinade to tune the sweetness — less for more savory jerky, or more for a subtle sweet-smoky contrast.
• Make larger batches: Use multiple baking racks or a dehydrator to scale up for snacks to stash — jerky stores well and travels easily.
• Try alternate oils: Use avocado oil or a high-heat neutral oil instead of olive oil if you prefer a lighter taste or slightly different mouthfeel after dehydration.
• Test thickness for chewiness: Slice eggplant thinner for a more jerky-like chew, or slightly thicker for a softer, more veggie-chip-like texture — adjust dehydration time accordingly.
• Store smartly: Once fully dried, store jerky in an airtight container in a cool, dry place to preserve texture; it typically keeps well for several weeks as a shelf-stable snack.

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Best Vegan Jerky Pairings

• Raw veggie sticks & hummus: Pair the jerky with crunchy carrot or celery sticks and a creamy dip to balance chewy texture with freshness.
• Nut & seed trail mix: Combine jerky pieces with roasted pumpkin seeds, almonds (or sunflower seeds/nut-free alternatives), and dried cranberries or raisins for a portable, balanced snack mix.
• Cold herbal tea: A chilled mint or hibiscus tea refreshes the palate and complements the smoky-savory notes of the jerky.
• Gluten-free crackers & guacamole: Serve jerky on crackers with a dollop of guac or salsa for a light, satisfying appetizer or snack plate.
• Fresh fruit & nut butter: Pair with apple or pear slices and a smear of almond- or sunflower-seed butter — sweet, crunchy, and savory in one bite.
• Camping or hiking snack pack: Add jerky to a backpack snack kit along with nuts, dried fruit, and water — a nutrient-dense, shelf-stable option for outdoors or travel.

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When to Make Vegan Jerky

• Road trips or hikes: Throw a bag of jerky into your backpack — chewy, satisfying, and portable without refrigeration.
• Game-day or movie-night snack: Serve in a bowl instead of chips — a lighter, vegan-friendly alternative that still hits the savory-crunchy craving.
• Lunchbox or work snack: Pack a few pieces for an afternoon energy boost — a plant-based, clean-ingredient substitute for traditional jerky or chips.
• Potluck or casual gathering: Offer alongside nuts, crudités, and dips as part of a shared snack spread — guests may not even realize it’s plant-based until they try it.
• Prep-ahead batch cooking: Make a large batch on a weekend, store in airtight jars or bags — ready for snacking all week long without additional cooking or cleanup.
• Post-workout refuel: Use as a part of a balanced refuel: pair with a banana and water for a portable, nutrient-dense recovery snack.

Photo credit: Paul Delmont