Delicious and Healthy Vegan Tamales: A Step-by-Step Guide

Ingredients

4 cups of masa harina
2 teaspoons of baking powder
1 teaspoon of salt
1 1/4 cups of solid coconut oil
3 cups of vegetable broth
1 cup of soya milk
2 tablespoons of apple cider vinegar
2 cups of vegan cheese
1 large white onion, finely chopped
4 garlic cloves, minced
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
2 cups of fresh or frozen corn kernels
1 can of black beans, drained and rinsed
1 can of diced tomatoes
1 tablespoon of chili powder
1 tablespoon of cumin
2 teaspoons of oregano
1/2 teaspoon of cayenne pepper
20-25 dried corn husks

Steps and instructions

Soak the corn husks in warm water for an hour until they become pliable.
In a large bowl, mix masa harina, baking powder and salt.
Add in the coconut oil. Use your hands to crumble the mixture until it looks like coarse crumbs.
Slowly pour in the vegetable broth, mixing as you go until the dough comes together. It should be the consistency of soft play dough. If it’s too dry, add more broth. If it’s too wet, add more masa harina.
In a separate bowl, combine soya milk and apple cider vinegar to create a vegan buttermilk. Set aside for a moment.
Heat a large frying pan over medium heat. Add the chopped onion, garlic, and bell peppers. Cook until they begin to soften.
Add the corn, black beans, diced tomatoes, chili powder, cumin, oregano, and cayenne pepper to the pan. Stir well to combine and cook for a few more minutes until heated through.
Remove the pan from heat and stir in the vegan cheese and vegan buttermilk. Mix well until everything is evenly coated.
Drain the corn husks and pat dry. Take a husk and spread about 2 tablespoons of the masa mixture onto the husk. Then add about 1 tablespoon of the vegetable mixture down the center. Fold in the sides of the husk, then fold up the bottom.
Repeat with the remaining husks and fillings.
Once all tamales are assembled, place them in a steamer. Steam for about 60-90 minutes until the masa is firm and the tamales easily separate from the husks.
Allow them to cool for a few minutes before serving. Enjoy!

Tools for making

Mixing Bowl - A large bowl to mix the masa dough and other ingredients.
Steamer - A cooking utensil used to steam the tamales until they are cooked through.
Frying Pan - A large pan used to cook the vegetables for the filling.
Knife - Used to finely chop the onion, garlic, and bell peppers.
Measuring Cups and Spoons - To accurately measure the ingredients for the recipe.
Spatula - A utensil used for stirring and mixing the ingredients.
Kitchen Towels - To drain and pat dry the soaked corn husks.
Pot with Lid - Used to soak the corn husks in warm water.

Recipe variations

Use a different type of flour such as cornmeal or quinoa flour instead of masa harina.
Experiment with different vegetable fillings such as roasted sweet potatoes, sautéed mushrooms, or spinach and artichoke.
Add in some diced jalapeños or chipotle peppers for a spicier version.
Replace the vegan cheese with a dairy-free cream cheese or nutritional yeast for a cheesy flavor.
Try using different types of plant-based milk like almond milk or oat milk instead of soya milk.
Add a squeeze of fresh lime juice or sprinkle some chopped cilantro on top for added freshness.
For a gluten-free option, make sure to use gluten-free baking powder and double-check the labels of any packaged ingredients to ensure they are gluten-free.
If you prefer a meat-like texture, you can include some vegan meat substitute like diced seitan, tofu, or tempeh in the filling.
Experiment with different spices and seasonings to customize the flavor profile of your tamales.
For a smoky twist, try adding a teaspoon of smoked paprika to the masa dough.

Recipe overview

For a delightful and hearty vegan meal, try these flavorful Vegan Tamales! Packed with delicious vegetables and spices, these tamales are sure to satisfy your taste bud. The masa dough is made from masa harina, coconut oil, and vegetable broth for a light but firm texture that pairs perfectly with the vegetable filling. The filling includes a vibrant mix of onion, garlic, bell peppers, corn, black beans, and tomatoes, all spiced with chili powder, cumin, oregano, and cayenne pepper. The steps are straightforward, and while the process may take some time, the result is well worth the wait. These vegan tamales are perfect for a family dinner or a festive gathering. Enjoy the process of making them as much as you'll enjoy eating them!

Common questions

Can I use a different type of flour instead of masa harina? No, masa harina is a specific type of corn flour that is necessary for authentic tamales. Using a different type of flour will alter the texture and taste of the tamales.
Can I substitute coconut oil with a different oil? Yes, you can use other solid fats like vegetable shortening or vegan butter as a substitute for coconut oil if desired.
How long should I soak the corn husks? Soak the corn husks for at least an hour or until they become pliable and easy to fold.
Can I use fresh corn instead of frozen corn? Yes, you can use fresh corn kernels if available. Simply cut them off the cob and use them in the vegetable filling.
How do I know when the tamales are done steaming? Steam the tamales for about 60-90 minutes or until the masa is firm and easily separates from the husks.
Can I freeze the tamales? Absolutely! Once the tamales have cooled, you can wrap them individually in plastic wrap and freeze them for later use. Just make sure to thaw them before reheating.

Serving dishes and utensils

Steamer - A steamer is essential for steaming the tamales to perfection.
Large Bowl - A large bowl is needed for mixing the masa dough and other ingredients.
Frying Pan - A frying pan is used to cook the vegetables and spices for the filling.
Knife - A knife is necessary for chopping the onion, garlic, and bell peppers.
Spoon or Spatula - A spoon or spatula is helpful for stirring the masa dough and filling mixture.
Measuring Cups - Measuring cups are needed to accurately measure and add ingredients.
Measuring Spoons - Measuring spoons are required for precise measurements of spices and other small quantities.
Corn Husks - Corn husks are traditionally used to wrap the tamales before steaming.
Kitchen Towel - A kitchen towel is useful for patting the corn husks dry after soaking.
String or Kitchen Twine - String or kitchen twine can be used to tie the tamales together before steaming.

Origin stories

Tamales, a treasured culinary tradition, have been a staple in Mexican cuisine for thousands of years, dating back to the Mesoamerican era. It is said that both the Mayan and Aztec civilizations used tamales as portable sustenance for their warriors during long journeys or battles. The ingredients used in tamales were also symbolic, with the corn dough, or masa, representing life and rebirth in their cosmology. Over time, this beloved dish has continued to evolve, crossing borders and adapting to new cultures and dietary preferences. Today, with many people adhering to plant-based diets, vegan tamales have become a popular alternative, allowing everyone to participate in the rich history and delicious tradition of tamale-making. So, when you are crafting these vegan tamales, remember, they are more than just a meal, they are a piece of history, tradition, and culture, shaped by the hands of countless generations before you.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.