Vegan Prosciutto

Red Dough Ball (Meat)

6 cups flour derived from wheat (900g)*

I used bread flour which has 12.7% protein. If using flour with less than 12%, add another ½ to 1 cup. I do not recommend using flour with less than 10%.

2 to 3 cups water

a few drops of vegan red food dye, if using

Red 40 is inexpensive and vegan. Red yeast rice or beet root powder can be added to your dry seasoning instead.

White Dough Ball (Fat)

2 cups flour derived from wheat (300g)*

I used bread flour which has 12.7% protein. If using flour with less than 12%, add another ⅛ to ¼ cup. I do not recommend using flour with less than 10%.

¾ to 1 cup water

Seasoning Paste for Meaty Part

3 tbsp grated shallot (started with a shallot that weighed about 75g, but there was some skin left behind)*

I used the fine holes on a cheese grater to extract the pulp from it and break down the skin as much as possible.

3 large or 4 small finely-minced garlic cloves

¼ cup vegan red wine

2 tbsp red miso paste

linked here but you should be able to find this much cheaper at your local Asian or health food market

2 tbsp vegan worcestershire sauce

I love this recipe but store-bought works, too.

1 tsp packed light brown sugar

3 to 4 sprigs of fresh thyme

You can try ½ tsp of dried thyme instead, though you will see the leaves in your final result if that is important to you.

2 bay leaves

Dry Seasoning for Meaty Part

2 tsp salt

1 ½ tsp mushroom powder

I make this by grinding dried porcini mushrooms. Shiitaki work well, too.

½ tsp MSG*

note: optional

¼ tsp ground white pepper

⅛ tsp ground allspice

Dry Seasoning for Fatty Part

½ tsp salt

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp MSG*

note: optional

Oil for Brushing

subheading: Infused Oil:

This is not a necessary component, but it does put this prosciutto over-the-top! Also tastes great as a dipping for bread, or drizzled over a salad or pasta.

½c olive oil

4 cloves garlic, peeled and smashed

3 sprigs thyme

1 sprig rosemary

½T peppercorns

½t crushed juniper berries

¼t allspice

2 bay leaves

¼t nutmeg

Bring the oil up to a boil and then reduce to low heat and cook until the garlic is just starting to brown, being careful not to burn it. Let the oil come to room temperature and transfer to a bottle with funnel or strain. Use right away or store it in the fridge in an airtight container for about a week.

Directions at seitansociety.com

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