Step 1

In a small bowl, vigorously whisk together the beet juice, mushroom stock or water, and miso paste. Beat thoroughly until the miso is fully incorporated, with no large chunks remaining. Add the tamari, vinegar, shiitake powder, nutritional yeast, olive oil, and truffle oil. Whisk again to combine.

Step 2

Transfer the marinade to a large, shallow dish or plate with a rim. Make sure it can accommodate the full sheets of rice paper with very little to no overhang.

Step 3

Stack the three sheets of rice paper together and immerse in the marinade. Let soak for 5 minutes, carefully flip the full stack altogether, and let soak for another 5 minutes. The sheets will fuse together, forming one cohesive, thicker square. It should be bright pink and very pliable.

Step 4

Gently transfer the plant-based prosciutto to a cooling rack, allowing any excess marinade to drop away. Repeat with the three remaining pieces of rice paper.

Step 5

Use kitchen shears to slice each full square into 4 - 5 equal strips. Serve right away, at room temperature, for the best texture and flavor.