Out of Prosciutto, one case

Vegetarian substitute for prosciutto

6 options, ranked, with the exact amount

Use thisBest of 6 options

Use Oil-packed sun-dried tomatoes

Half the amount of prosciutto

No plant food copies prosciutto, so replace what it does in the dish: salt, savory depth and a chewy or crisp bite. In pasta, pizza and sandwiches, oil-packed sun-dried tomatoes do that best; start with half the amount, because they are strong. Where the prosciutto is crisped, use thinly sliced mushrooms fried until the edges are crisp. For wrapping, use thin ribbons of roasted eggplant or zucchini.

Verdict —: You'll taste it
The tweak —: Drain, slice into strips and start with half the amount of prosciutto. Add more to taste.
Best for —: pasta and risotto
Pantry —: Likely in your cupboard

One casethe full prosciutto card

Every option, one card

Ranked

Prosciutto substitutes compared
#	Substitute	Instead of prosciutto	Verdict
1	Oil-packed sun-dried tomatoespasta and risotto	½ × the amountYou'll taste it	You'll taste it
2	Crisped mushroomscrisp topping for pasta, soup and salad	Same amount by weightYou'll taste it	You'll taste it
3	Roasted eggplant or zucchini ribbonswrapping asparagus, dates or mozzarella	1 ribbon per sliceYou'll taste it	You'll taste it
4	Smoked cheesesandwiches and panini	Same amount by weightYou'll taste it	You'll taste it
5	Olives or caperspasta sauces	1 tbsp per 1 ozYou'll taste it	You'll taste it
6	Plant-based deli slicessandwiches	1 slice per sliceYou'll taste it	You'll taste it

What changesWhat changes, option by option6 options

Oil-packed sun-dried tomatoes

savory and salty, with a sweet-tart tomato flavor in place of the cured meat

Salty, chewy and full of savory flavor, which covers most of what prosciutto brings to a cooked dish. They are sweeter and more acidic, so less goes further.

Best for: pasta and risotto, pizza and flatbread, sandwiches and panini, salads
Prep: Drain, slice into strips and start with half the amount of prosciutto. Add more to taste.
Suits: vegetarian, vegan
Where it fails: Wrapping, and a charcuterie board, where the prosciutto is eaten on its own.

Crisped mushrooms

savory and earthy; smoky if you add paprika

Thin slices of shiitake or king oyster mushroom fried in olive oil until the edges crisp. They stand in for prosciutto that is fried or baked until brittle.

Best for: crisp topping for pasta, soup and salad, carbonara-style pasta without meat, pizza
Prep: Slice thin, fry in a single layer without stirring much until browned and crisp at the edges, then salt well. A small pinch of smoked paprika adds a cured note.
Suits: vegetarian, vegan
Where it fails: Uncooked uses. Raw mushrooms do nothing prosciutto does.

Mushrooms shrink a lot as they cook. Start with the same weight raw and cook more if the dish looks short.

Roasted eggplant or zucchini ribbons

mild and soft; the salt comes from your seasoning

Long, thin lengthwise slices, salted and roasted or grilled until pliable. They wrap the way a slice of prosciutto does, which nothing else on this list can.

Best for: wrapping asparagus, dates or mozzarella, layering in sandwiches, rolling around a filling
Prep: Slice about 1/8 inch thick, brush with olive oil, salt generously and roast at 425°F until soft and browned at the edges, about 10 to 15 minutes.
Suits: vegetarian, vegan
Where it fails: It does not crisp around the food as prosciutto does, and it will not hold a wrap around melon without a toothpick.

Smoked cheese

smoky, salty and milky

Smoked provolone, scamorza or smoked mozzarella, sliced thin. It brings salt, fat and a smoky, cured-tasting note to cold dishes.

Best for: sandwiches and panini, cheese and antipasto boards, pizza
Prep: Slice it as thin as you can, or shave it with a vegetable peeler.
Suits: vegetarian
Contains: dairy
Where it fails: Not vegan, and it melts where prosciutto would crisp.

Many Italian cheeses are made with animal rennet. Check the label if that matters to you.

Olives or capers

briny and sharp, with no meaty note

Chopped olives or capers put back the salty, briny hit that prosciutto gives a dish, and nothing else. Use them when the prosciutto was there as seasoning.

Best for: pasta sauces, salads and grain bowls, chicken or vegetable dishes finished with prosciutto
Prep: Start with 1 tablespoon chopped for each ounce of prosciutto, about 2 thin slices, then taste before adding salt.
Suits: vegetarian, vegan
Where it fails: Any dish where the prosciutto is a layer or a wrapper.

Plant-based deli slices

salty and smoky; the texture is softer and more uniform

Store-bought vegan ham or prosciutto-style slices. The only option that looks the part on a board or in a sandwich.

Best for: sandwiches, antipasto and charcuterie boards, wrapping melon
Suits: vegetarian, vegan
Where it fails: Most do not crisp when fried or baked, and brands vary a lot. Check the label for wheat and soy.

Tips for substituting prosciutto

4 tips

Prosciutto seasons a dish as much as it fills it. After any of these swaps, taste and add salt: most replace the texture and leave the dish under-seasoned.
For the cured, smoky note, add a small pinch of smoked paprika or a few drops of soy sauce to mushrooms or eggplant as they cook. Start small; both are strong.
Melon and prosciutto without the meat: serve the melon with shaved smoked cheese or a few olives, a drizzle of olive oil and flaky salt. The point of the pairing is sweet against salty.
On pizza, add sun-dried tomatoes before baking and crisped mushrooms after, so they stay crisp.

Questions

4 questions

What is a vegan substitute for prosciutto?

Sun-dried tomatoes for pasta, pizza and sandwiches; thin mushrooms fried crisp for a crunchy topping; roasted eggplant or zucchini ribbons for wrapping; and store-bought plant-based slices for a board. All are vegan. Smoked cheese is vegetarian but not vegan.

What can I wrap asparagus or dates in without prosciutto?

Thin lengthwise ribbons of eggplant or zucchini, salted and roasted until pliable, then wrapped and returned to the oven for a few minutes. They hold the bundle together but stay soft, so a toothpick helps.

What replaces prosciutto in pasta carbonara or pasta with peas?

Mushrooms sliced thin and fried until crisp, well salted, with a pinch of smoked paprika. They give the savory, crisp bites the cured meat would. Sun-dried tomato strips also work in pasta with peas, at half the amount.

Is prosciutto vegetarian?

No. Prosciutto is dry-cured ham, made from a pig's hind leg. Turkey, duck and beef versions exist, and those are not vegetarian either.