Vegan Jerky Alternatives

• Jerky tends to be light in weight, relatively dense in calories for fast energy and doesn't need refrigeration, making it ideal for backpackers and others on the go. Commercial nonmeat jerky options include vegan jerkies made from soy. You can make a jerky substitute at home with thin-sliced tempeh, a fermented soybean product that's drier and more highly-textured than tofu. This option simplifies preparation and saves time because you don't have to reduce excess moisture.

Non-Meat Jerky Seasonings

• Chipotle chili, lime, mesquite, teriyaki, and barbecue sauce give nonmeat jerky a stronger, more savory flavor. You can use commercial marinades or make your own. Tofu and tempeh generally have little flavor of their own and readily take on seasonings. Put sliced strips of tofu between dishtowels for a half hour before using to reduce their moisture. Tempeh doesn't require the towel step. Marinate the strips overnight in the refrigerator before dehydrating or cooking. Large cookie sheets work well for marinating the jerky.

Soy Jerky

• Use firm or extra-firm tofu to get a good consistency for jerky. Partially freezing tofu so that it's firm but not hard makes it easier to slice thin for jerky strips. When you use a food dehydrator, marinated tofu comes out with a jerky-like consistency after 8 to 12 hours, depending on your dehydrator, indoor humidity levels and the type of tofu. Test it at 8 hours by feeling a strip. The trick is to remove the tofu from the dehydrator while it's still bendable. It continues to toughen after you take it out, so if you dry it too long it turns crunchy and brittle instead of chewy. Alternatively, dry the tofu in the oven at 140 degrees Fahrenheit. Prepare tempeh the same way and check it at 4 hours.

Fruit Leather

• Fruit leathers, also called fruit roll-ups, don't substitute the protein content of meat jerky, yet they provide an energy-dense snack. Like jerky, it's preserved by the drying process, ready to eat and light to carry. You can make fruit leather at home by applying an 1/8-inch layer of fruit puree to a dehydrator tray and dehydrating it for 4 to 10 hours, or alternatively drying it in the oven for 4 to 10 hours. In either case, cook the fruit to 160 F first to reduce the risk of E. coli or other bacteria, then set the temperature for 140 to 145 degrees for the drying process, the Colorado State University Extension website advises. The precooking reduces the drying time and helps to keep the fruit from turning brown.