I attempted to create vegan prosciutto using rice paper following a recipe from Bittersweet Blog.
From selecting the ingredients to the cooking process, I provide a comprehensive account of my attempts to craft vegan prosciutto. Despite my best intentions, it quickly becomes evident that the recipes aren’t quite as foolproof as I had hoped. While my vegan prosciutto adventure may not have produced the desired outcome, it serves as a valuable lesson in embracing failures and finding humor in culinary mishaps.
Not everything is to be desired!
I hope this video brings a smile to your face and reminds you that not every cooking experiment goes according to plan. Whether you’re an experienced chef or someone who enjoys watching cooking experiments, this entertaining video is sure to tickle your taste buds, even if my prosciutto leaves a lot to be desired.
Vegan Prosciutto
4
servings20
minutes5
minutesRecipe from Bittersweet Blog found here.
Ingredients
Beet Juice: 1/4 Cup
Mushroom Stock: 2 Tbsp
White Miso Paste: 1 Tbsp
Tamari: 2 tsp
Apple Cider Vinegar: 1 tsp
Mushroom Powder: 1 tsp
Nutritional Yeast: 1 tsp
Olive Oil: 2 tsp
Rice Paper: 1 pack
Directions
- Mix together all ingredients except the rice paper.
- Stack 2-3 rice paper sheets together and hydrate in the mixture until they stick together.
- Let sheets dry on a rack.
- Cut each stack to 4-5 strips. Kitchen sheers are easiest to use.
