Amy Wiesner, ND, has created Verky Jerky, an organic, vegan jerky that substitutes eggplant for beef.

“It is a vegan, gluten-free, soy-free, sugar-free, wheat-free and cruelty-free jerky,” Wiesner explains. “Additionally, Verky is classified as a raw food, which means it is slowly dehydrated at a low temperature. This enables the eggplant to retain its vitamins, minerals, nutrients and enzymes—these vital ingredients are not destroyed by a high temperature cooking process. Eggplant has antioxidants, fiber and vitamins.” A bag of Verky is 30 calories, and is low in fat, sodium and carbohydrates.

Wiesner began making the jerky at an incubator kitchen in Westport; she now works with a larger manufacturer, also located in Connecticut. She sources her organic eggplant from local farmers when the vegetable is in season.

Verky is also available at natural food and grocery stores throughout the New York metro and Los Angeles metro areas as well as in Washington State.

For more information and ordering, visit Verky.com.