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 Serrano Cured Ham
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Vegan Serrano Cured Ham

Recipe by What I Tasted
Servings

4

servings
Prep time

15

minutes
Cooking time

5

minutes

Go to veganvvocals.com for the recipe: https://veganvvocals.com/2021/03/08/vegan-serrano/

Ingredients

  • Rice Paper: 12 sheets

  • Red Wine vinegar: 2 Tbsp

  • Red wine: 2 Tbsp

  • Dark rum: 2 tbsp

  • White Miso Paste: 2 Tbsp

  • Tamari: 3 Tbsp

  • Tomato Paste: 2 Tbsp

  • Smoked Paprika: 2 tsp

  • Beetroot Powder: 1 tsp

  • Oil: 4 Tbsp

  • Garlic Powder: 1 tsp

  • Nutritional Yeast: 2 Tbsp

Directions

  • Mix all ingredients except the rice paper in a saute pan.
  • Simmer mixture for about 2-3 minutes.
  • Moisten a rice sheet and then brush marinade on the top.
  • Moisten another sheet and then put it over the marinated sheet.
  • Then marinate the outsides of each sheet.
  • Cut into strips.
  • Store overnight with a little oil if desired.

Recipe Video