Hello everybody, it’s John, welcome to my recipe page. 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 will make it a bit tasty. This will be really delicious.

Egg-Free Macrobiotic Date-maki Veggie Osechi is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Egg-Free Macrobiotic Date-maki Veggie Osechi is something which I’ve loved my entire life. They are nice and they look wonderful.

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

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

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

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