Vegan Crispy Prosciutto
Transform your plant-based dishes with this irresistible Vegan Crispy Prosciutto, a game-changing alternative to traditional prosciutto that's as delicious as it is healthy. This recipe uses rice paper sheets to create the perfect crunchy texture, while a smoky and flavorful marinade—featuring soy sauce, liquid smoke, maple syrup, and smoked paprika—delivers that rich umami taste. Ready in just 25 minutes, these savory strips bake to golden perfection in the oven and make a versatile addition to your favorite meals. Sprinkle them over fresh salads, creamy pasta, or soups, or enjoy them straight from the tray as a satisfying snack. Whether you’re vegan or simply looking to try something new, this crispy and smoky creation is bound to impress.
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Ingredients
- 6 sheets Rice paper sheets
- 3 tablespoons Soy sauce
- 1 teaspoon Liquid smoke
- 1 tablespoon Maple syrup
- 1 tablespoon Nutritional yeast
- 1 tablespoon Olive oil
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Water
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Step 2
In a shallow dish, prepare the marinade by whisking together soy sauce, liquid smoke, maple syrup, nutritional yeast, olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until well combined.
Step 3
Fill a large bowl with warm water and dip each rice paper sheet into the water for about 5 seconds to soften slightly. They should be pliable but not too soft.
Step 4
Once pliable, place a rice paper sheet on a cutting board. Using kitchen scissors, cut the sheet into approximate 3-inch wide strips.
Step 5
Dip each strip quickly back into the marinade, ensuring both sides are coated, and place them onto the prepared baking sheet in a single layer. Ensure there’s space between each strip to allow for even baking.
Step 6
Bake the rice paper strips in the preheated oven for 8-10 minutes, or until they’re bubbling slightly and golden brown. Keep a close eye towards the end of baking as they can go from crispy to burnt quickly.
Step 7
Remove the baking sheet from the oven and allow the strips to cool on the tray for a few minutes. They will become crisper as they cool.
Step 8
Once cooled, your vegan crispy prosciutto is ready to use. Serve as a crunchy topping for salads, pasta, or enjoy it as a savory snack.
Nutrition Facts
| Serving size | (502.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 840.3 |
| Total Fat 15.7g | 0% |
| Saturated Fat 2.2g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 0mg | 0% |
| Sodium 2465.1mg | 0% |
| Total Carbohydrate 159.6g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 13.8g | |
| Protein 17.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 103.7mg | 0% |
| Iron 3.7mg | 0% |
| Potassium 412.4mg | 0% |
Source of Calories