Spicy, smoky, chewy. These are flavors everyone seems to love, likely explaining why jerky is a perennial favorite, especially handy for sustenance while hiking and camping. These delicious “jerky” sticks, inspired by Gopal’s Power Wraps, are a delicious way to get your vegan fix of flavor, loaded with healthy seeds and mouth-watering spiciness.
The first time we made this recipe, they didn’t last 24 hours so be forewarned – you may want to double it! Depending upon the level of chewiness desired, use up to a full sheet of nori per jerky stick. To make them a bit less chewy, you can use 1/2 sheet.
1 cup Sun-dried tomatoes (not in oil), soaked 1/2 hour or longer, drained (preferably organic)
1 cup Raw sunflower seeds
1/2 tsp. Smoked salt (if available, otherwise sea salt is fine)
1 tsp. Smoked paprika (hot or as preferred)
1 tsp. Liquid smoke flavor, all natural
1/2 tsp. Garlic powder
1/2 tsp. Barbecue spice (no salt) or 1/4 tsp. Italian seasoning plus 1/4 tsp crushed red pepper or cayenne)
1/2 Lemon, juiced
8 Nori Sheets (can use raw or toasted)
1. Mix the ingredients. In a food processor, mix all ingredients except nori sheets and process until finely chopped, about 3-5 minutes. The mixture shoudl not be too pasty but the sunflower seeds and dried tomatoes should be mostly ground up.
2. Adjust seasonings. Taste the mixture and adjust flavors, adding more spices if necessary.
3. Roll the wraps. Place one heaping tablespoon of the mixture about 1 inch from the end of the nori sheet and spread out in a line across the sheet. Remember, you can also use 1/2 sheets if you prefer less chewiness. Either using a bamboo mat or freestyle, tightly roll the nori sheet around the filling.
4. Seal the ends. Using a bit of lemon juice, wet the end of the nori and finish rolling up until it’s a firm stick. Repeat with the remaining ingredients. For best results, refrigerate for at least four hours to soften the nori a bit.
Makes 8 long jerky sticks. Serve whole or cut in pieces. Store in refrigerator.