Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, egg-free macrobiotic date-maki veggie osechi. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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

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

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

1. Prepare Drained tofu
2. Prepare Kabocha squash (steamed, peeled and mashed)
3. Take Japanese yam or nagaimo yam (peeled)
4. Take Beet sugar
5. Get generous teaspoon Maple syrup (optional)
6. Make ready White miso
7. Get Natural sea salt
8. Prepare Kudzu powder
9. Prepare Soy sauce
10. Get 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’s going to wrap this up for this exceptional food egg-free macrobiotic date-maki veggie osechi recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!