soy curl jerky.

No need for triumphant-return intros and updates. Let's just get to it. I found Butler Soy Curls are available in Winnipeg at Organic Planet Co-Op and I was over the moon pleased. I don't quite like paying an arm and a leg for vegan jerky, especially when the ingredient list is horrifically long, so I set out to make my own. Muck about with the recipe, replace water with hot sauce, use five spice instead of onion powder. I'm not your mum.

1/2 package Butler soy curls, soaked for 10 minutes and squeezed

1/4c soy sauce (I used Kikkoman)
2 tbsp oil
1 tbsp maple syrup
1 tbsp water
2 tsp black pepper 
1 tsp onion powder
1 tsp garlic powder
1 tsp black sesame seeds
1 tsp white sesame seeds
3/4 tsp liquid smoke

Preheat your oven to 225F. 

Soak curls for about 10 minutes, drain, squeeze dry. Whisk up your marinade and let the curls soak for about half an hour. Plunk on the lined baking sheet and drizzle any leftover marinade on top. Spread 'em out good and proper.

Bake in the middle rack on a lined baking sheet for 60-65 minutes, flipping every 20-25 minutes.

Store in the fridge in an airtight container, they're good for a week.

Eat as is, or on a salad, wrap, pizza, stir fry, pasta, gyro or tofu scramble. Adjust flavour profile as needed, ya know?