Tamales
Deliciously seasoned masa dough filled with a variety of wholesome plant-based fillings, these vegan tamales are perfect for a satisfying dinner option.
Explore the rich tradition of tamale-making with this vegan twist on a classic favorite.
These whole-food plant-based tamales are filled with vibrant flavors and wholesome ingredients, making them a perfect meal for any occasion.
At vegancooking.recipes, we believe in creating delicious dishes that are both nutritious and satisfying, and this tamale recipe is a wonderful representation of that philosophy.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Masa harina is essential for the dough; ensure you use gluten-free masa if necessary. You can substitute the black beans with lentils or quinoa for a different flavor profile.
Tips & Notes
- •Make sure the masa is moist enough; you can adjust the broth for the right consistency.
- •Experiment with different fillings like roasted vegetables or jackfruit for added variety.
Recipe Variations
- •Try a sweet version by filling with a mixture of cinnamon, sugar, and fruit like peaches or apples.
- •Add a spicy twist by incorporating jalapeños into the black bean filling.
Storage & Freezing
Store leftover tamales in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. To reheat, steam them directly from frozen.
Frequently Asked Questions
Can I make tamales ahead of time?
Yes, you can prepare and assemble the tamales ahead of time and steam them when you're ready to serve.
What can I use instead of corn husks?
You can use parchment paper or banana leaves as an alternative to corn husks.
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Deliciously seasoned masa dough filled with a variety of wholesome plant-based fillings, these vegan tamales are perfect for a satisfying dinner option.
Ingredients
Instructions
- 1
Begin by soaking the dried corn husks in warm water for at least 30 minutes to soften them.
- 2
In a large bowl, combine the masa harina, baking powder, and salt.
- 3
Gradually add the vegetable broth and melted coconut oil to the dry ingredients, mixing until a soft dough forms.
- 4
In a skillet, sauté the diced onion and bell pepper over medium heat until softened, about 5 minutes.
- 5
Add minced garlic, cumin, and chili powder to the skillet, stirring for another minute.
- 6
Stir in the cooked black beans and lime juice, mixing until well combined. Remove from heat.
- 7
To assemble the tamales, take a soaked corn husk and spread about 1/4 cup of masa dough onto the center, leaving space on the sides.
- 8
Place a spoonful of the black bean filling in the center of the masa.
- 9
Fold the sides of the corn husk over the masa, then fold up the bottom end to secure the filling.
- 10
Repeat this process until all masa and filling are used.
- 11
Place the tamales upright in a steamer basket over boiling water, cover with a towel, and steam for about 1 to 1.5 hours.
- 12
Tamales are done when the masa easily pulls away from the husk. Serve warm with fresh cilantro on top.
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