Vegan Prosciutto (soy and gluten free)

Servings: 12 strips

Prep time: 15 minutes

INGREDIENTS

12 sheets Rice Paper Wrappers
1 teaspoon Liquid Smoke

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

• 1 tablespoon Miso Paste (Gluten Free Vegan)

¼ cup water

2 tsp vegan Vegan Worcestershire Sauce

¼ tsp Beetroot Powder

olive oil

INSTRUCTIONS

1. Combine all ingredients except the rice paper in a shallow dish. Wisk until the miso and beet powder have dissolved.

2. Stack the three sheets of rice paper together and then immerse in the marinade. Allow to soak until most of the marinade has been absorbed, about 10 minutes.

3. The sheets will stick together to give a thicker consistency.

4. Carefully transfer the mock prosciutto to a cooling rack to dry.

5. Transfer to a work surface and slice into 4 strips.

6. Rub the strips generously with olive oil. The oil is essential and is not optional; without it the texture will be rubbery.

7. Serve with some fruit or vegan cheese and enjoy!

🥢Pro Tips:

*I am serving mine over some fresh tomato, basil and my homemade vegan mozzarella.

* The strips can be stored in a food storage bag in the refrigerator if necessary but will acquire a chewier texture during storage.

*This recipe can be baked or fried as well.

🌿 If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!