Gluten Free Vegan Serves 20 Slices

• 8 oz Portobello Mushrooms Cut Into Strips 
• 1/4 cup Coconut Amino
• 1 tbsp maple syrup
• 1 tbsp tomato paste
• 1 tbsp liquid smoke
• 1 tsp apple cider vinegar
• 1/2 tsp ground black pepper
• 1/4 tsp smoked paprika
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 2 tsp olive oil

Directions: 

Preheat the oven to 400 degrees Fahrenheit. Place a metal rack on top of a baking sheet and lightly grease it. (If desired, put a piece of parchment on the baking sheet to catch drips, for easy cleanup). Whisk together the remaining ingredients in a medium sized bowl.  Take each slice and dip it fully into the marinade, then place it on the prepared baking rack. Spacing them out evenly on the rack. Set aside the excess marinade. Bake for 10 minutes. Remove the baking sheet from the oven. Gently flip over each piece. Brush or dab the tops of each piece with some of the remaining marinade. Return to the oven and bake for another 5 to 10 minutes, or until browning around the edges and starting to take on a firm texture – it can burn quickly so keep a close eye on it. Remove from the oven, let cool, and enjoy!