Welcome to my channel! In this mouth-watering video, I dive into the art of preparing vegan prosciutto, a delightful plant-based alternative that captures the authentic Italian charm. Join me as I take you through the step-by-step process of recreating this classic Italian meat in a completely cruelty-free and delicious way. My recipe focuses on using ingredients that deliver the same savory flavors and irresistible texture without any animal products.
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From selecting the ideal plant-based protein base to marinating it in a blend of aromatic herbs, spices, and secret ingredients, each stage is carefully explained to help you achieve the perfect vegan prosciutto. Discover the secret to achieving a beautifully seasoned outer layer with a tender, melt-in-your-mouth center. This vegan prosciutto pairs wonderfully with a variety of dishes, whether it’s served alongside a cheese board, wrapped around melon slices, or elevating the flavor of your favorite pasta dish. Remember to like, comment, and subscribe to my channel!
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What I Tasted: Your favorite foods, but better!
I want to show people how easy it is to make delicious and decadent vegetarian meals. I used to eat a good amount of meat and I still eat dairy, so this channel is aimed at people like myself before going vegetarian. Additionally, I saw the environmental impact of industrial meat farming through my Nutritional studies, and immediately stopped eating meat in 2016. I want to show that you can still have burgers, pizza, mac & cheese, fried chicken and all the other comfort food you enjoy, and that it’s possible with plant-based ingredients.
If you’re new to vegetarianism and don’t know where to start, then I hope you find a video that interests you, and inspires you to cook! If you have any questions, or need anything, please feel free to reach out!
#veganprosciutto #vegancooking #veganfood
Making Vegan Prosciutto Italian Meat
Welcome back to my channel where today I am going to show you how to make a vegan Pudo this recipe consists of making a meat and a fat and combining them together to bring out the correct textures to make this Italian meat okay so we have the ingredients
Together uh this is going to be a little bit of a process because uh we have to make two separate Satan Do’s we have to make a meat and we have to make a fat so the first thing that I am going to do is I’m going to be essentially
Just making the dough so I’m combining vital wheat gluten and water and then I’m going to let that rest for about 30 to 60 Minutes to allow the gluten fibers to really start to activate the next part to this recipe is making a flavoring that is going to be combined
In the meat so I’m going to take these ingredients I’m going to cook them in a pot I’m going to let the liquid reduce and so that way this overall flavoring is a pretty thick paste that I’ll add to the meat Sayan when those doughs are together I’m adding in some apple cider vinegar I find that the apple cider vinegar helps to eliminate some of the vital wheat gluten flavor essentially that flavor that kind of tastes like bread and we certainly don’t want bread flavor when
It comes to a vegan meat the other thing that I’m doing is for the meat I’m adding in some sort of element that is going to bring out like a redness so I’m using a beetroot powder now I’m going to add the fat to a blender and I’m going to add some other
Ingredients I’m going to blend that up it’s going to kind of break apart the actual fibers uh the gluten fibers of the fat but that’s okay uh just a quick mix here to get the flavors fully combined and then go ahead and push the dough back together and let that Rest and then I will move on to the meat where I’m going to add some more flavoring and then I’m going to add that paste that we reduced down and I’m going to do the same thing that I did with making the fat Portion okay so now that that is done it is time to uh break apart the dough into you know three to four amounts however you want essentially what you’re doing is you’re trying to create layers in this uh very similar to a bacon uh that I
Made earlier on um in my videos but basically we’re going to separate the the meat we’re going to stretch it out um the meat is a little bit easier because it’s more of a of a typical Satan uh you’re going to stretch that out into one one simple layer then move
On to the fat and do the same thing stretch the fat out the fat is harder to stretch out because of the gluten fibers um are really uh bonded well and and it’s difficult to pull that apart but just make layers between the meat the
Fat the meat the fat and the meat and combine that uh into really kind of a rectangle shape and wrap it in some wax paper or parchment paper uh and then wrap it in some aluminum foil and use the aluminum foil to really keep the shape together make sure that is super
Tight so that way you don’t get any steam inside of the aluminum foil Now it is time to steam the SAT tan for about 1 hour once this is fully steamed go ahead and remove it from the pot remove the say tan from the aluminum foil and the wax paper and you need to set this aside and let it cool um to about room
Temperature for two reasons the Satan is going to toughen up a little bit um it’s going to have more of that uh tough chewi that exists in Pudo um and it’s going to be just cooler and easier to work with so you’re going to be able to slice it thin
Now I’m going to go ahead and slice up this Pudo plate it up and try it Out okay so I made the Pudo uh and so basically my thoughts about this Pudo is one is a lot better using Satan instead of rice paper rice paper doesn’t work I don’t like it at all don’t recommend that this I do recommend now right off
The top in this video quite frankly I did not wait long enough for it to cool uh to be able to handle it properly and cut it thin the other thing is that when you’re cutting it just with a knife it’s harder to cut it really thin so uh
Certainly if you if you’re really good at cutting it thin uh or if you have a like a deli slicer that’ll help you out um also if you add it to the fridge to let it really really cool down maybe even throw it in the freezer for a
Couple hours so that way that block of Pudo you’re working with is a bit harder and the the the form of it isn’t going to change when you’re going to cut it you’ll be able to cut it thinner uh to me that’s the biggest Miss in this
Recipe is that the slices that I put together um they are too thick now I will also say that the meat is is a good flavor and the fat is a good flavor but I didn’t find that the fat was necessarily important with this I feel like even though Pudo has fat in
It I’m making something that is is in place of pcut and the thing that’s most important is that it tastes like a good alternative to Pudo doesn’t matter so much if it tastes exactly like it or if it looks exactly like the Pudo but I but I feel like if you cut
This thin then you’re going to have that same general idea but you get away using it however you would use Pudo for and that’s what’s truly important so the other great thing is that you’re able to work with this recipe and customize it a little bit to make it to the right Pudo
For you and that’s what I like about this so you know I’ll definitely play around with this recipe and make Pudo again in the future um don’t know when don’t know how but um you know I like it enough to to try that and and just kind
Of experiment and and spend some time in the kitchen and kind of play around with that recipe so um you know I do recommend this but again kind of take what I’m saying here um and stride and and you know go with it from there uh but otherwise uh I have some great
Recipes coming up for you I look forward to sharing them with you and you know bringing my experience uh and and making this experience come to life with you and so that way you can spend time and have fun in your kitchen because I’m your friend with food
Benefits and I will see you again real soon