Vegan Meat Slices

2/3 cup sea moss (see above video for how to prep)
1 cup coconut meat
1 teaspoon chipotle powder
1/4 cup orange bell pepper
3 tablespoons Nama Shoyu
2 tablespoons chopped Sun dried tomatoes

Blend ingredients in blender, pour on dehydrator sheets into round shapes and spread evenly with offset spatula. Dehydrate 2 hours at 118F (45) until crust forms, then flip over onto screen sheet, continue dehydrating until ready. (roughly 6-8 hours) take out out dehydrator while still flexible