Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, egg-free macrobiotic date-maki veggie osechi. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Egg-Free Macrobiotic Date-maki Veggie Osechi is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Egg-Free Macrobiotic Date-maki Veggie Osechi is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook egg-free macrobiotic date-maki veggie osechi using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Egg-Free Macrobiotic Date-maki Veggie Osechi:

1. Make ready 1/2 block Drained tofu
2. Take 130 grams Kabocha squash (steamed, peeled and mashed)
3. Take 90 grams Japanese yam or nagaimo yam (peeled)
4. Get 2 tsp Beet sugar
5. Make ready 1 generous teaspoon Maple syrup (optional)
6. Prepare 1/3 tsp White miso
7. Take 1 pinch Natural sea salt
8. Make ready 1 tbsp Kudzu powder
9. Make ready 1 tsp Soy sauce
10. Make ready 5 Dried wheat gluten (if using nagaimo yam)

Steps to make Egg-Free Macrobiotic Date-maki Veggie Osechi:

1. Note: If using nagaimo yam, pulse the dried wheat gluten in the food processor, then set aside, before introducing the kudzu powder.
2. Break up the clumps of kudzu powder with a mortar and pestle or in a food processor. Add the Japanese yam (or nagaimo yam), and mash/pulse until smooth.
3. Add the drained tofu to the mixture and mash/pulse until it reaches an even consistency.
4. Add the steamed, peeled, and mashed kabocha and the rest of the ingredients, and mash/pulse.
5. Preheat the oven to 170℃, pour the mixture into a Swiss roll cake pan roughly 250 mm x 17 mm in size, and bake for about 40 minutes.
6. Transfer to a bamboo sushi mat fresh from the oven, roll it up, then let it cool. Do not remove the sushi mat until after it cools.
7. Once the roll cools, wrap it in plastic wrap (without removing the sushi mat), then slice before serving.
8. In Step 3, if the mixture appears too moist, or is not fluffy enough, add small amounts of powdered dried wheat gluten (pulverized in a food processor) until it thickens.

So that is going to wrap this up with this exceptional food egg-free macrobiotic date-maki veggie osechi recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!