Pumpkin Jerky

Pumpkin Jerky

Use either squash or pumpkin in this recipe. We used Red Kuri, a thin-skinned variety of squash that has the appearance of a small pumpkin without the ridges.

It has a firm flesh with a mellow chestnut-like flavour and the skin is perfect to leave on to eat, lending extra fibre and flavour to the dish.

Dehydrating the slices helps retain all their nutrients and creates a delicious invitation to tuck into all the benefits of this immune-boosting veg, which is rich in beta-carotene and vitamin C.

Find out more about the CNM Vegan Natural Chef diploma course here.

This recipe makes approx. 24 jerky pieces

Servings: 4

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 0.125 0.125 pumpkin or squash
  • 0.25 0.25 tbsp olive oil
  • 0.5 0.5 tbsp coconut aminos
  • 0.25 0.25 tbsp vegan Worcestershire sauce
  • 0.25 0.25 tbsp maple syrup
  • 0.25 0.25 tbsp smoked paprika
  • 0.0625 0.0625 tsp garlic powder
  • 0.125 0.125 tsp freshly cracked black pepper

Method

  1. Pour the olive oil, coconut aminos, Worcestershire, maple syrup, smoked paprika, garlic powder and black pepper into a large bowl.
  2. Scoop the seeds from your pumpkin or squash. Keep the skin on unless it’s really thick and tough. Thinly slice into 1mm-thick moons.
  3. Arrange in a single layer, with plenty of space between each piece, on a lined baking tray.
  4. Place in a low 50C/Gas mark ¼ oven for 4-6 hours, or in a dehydrator overnight, or until the slices are fully dry – they should be chewy vs crisp.
  5. Eat straight away or store in an airtight container at room temperature for up to 3 months.

Written by

CNM Natural Chef

www.naturalchef.com/

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