Vegan Datemaki: Plant-Based Osechi Ryori for New Year Celebration
Datemaki is a sweet rolled omelet and the most iconic item in Japanese Osechi Ryori. This vegan Datemaki is made with tofu and kabocha squash and tastes just like the traditional one. Tender, moist, and sweet Datemaki is a perfect addition to your Japanese-style New Year celebration at home!
Ingredients
- 14 oz firm tofu pressed to drain(400g)
- 7 oz peeled Kabocha squash chopped (200g, about ¼ kabocha squash)
- 3 Tablespoons maple syrup
- 2 teaspoons white miso
- 2 Tablespoons kombu dashi or water
- 2 Tablespoons arrowroot flour
- ½ teaspoon baking powder
- Pinch Sea salt
Instructions
- Line 8 x 8 square cake pan. If you don’t have one, make an 8 by 8 inch square mold using parchment paper.
- In a pan, add ¼ cup of water and arrange Kabocha squash in an even layer. Sprinkle a pinch of salt over the squash. Cover and cook over medium-low heat until fork tender, for about 10 minutes. Let cool.
- In a food processor, add kabocha squash along with all the other ingredients. Blitz until smooth.
- Transfer the mixture to the parchment paper mold and flatten the surface. Bake at 350°F until golden brown on the edge, for 40 minutes.
- Transfer the baked omelet to a bamboo sushi mat and roll it up while it’s still warm. Use a rubber band to hold the rolled omelet together. Place the cylinder stand up and let cool completely in the refrigerator.
- Unroll the bamboo sushi mat. Cut into ½ inch slices, making about 12 slices, leaving out the edges.
Notes
Please note that the nutritional information provided is an estimate of each serving and accuracy is not guaranteed.
Nutrition
Serving: 1sliceCalories: 54kcalCarbohydrates: 7gProtein: 3gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 58mgPotassium: 71mgFiber: 1gSugar: 4gVitamin A: 227IUVitamin C: 2mgCalcium: 63mgIron: 1mg
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