Recipe for Vegan Tamales That Everyone Will Love

Tamales are a beloved traditional dish, rich in history and bursting with flavor. If you’re looking to enjoy this classic Mexican treat without any animal products, you’re in the right place!

Our vegan tamales recipe brings together the comforting texture of masa dough with a savory, plant-based filling that will satisfy your taste buds and nourish your body. Perfect for family gatherings, festive occasions, or simply a cozy night in, these tamales are both wholesome and delicious.

With simple, accessible ingredients and easy-to-follow steps, even beginners can master this recipe. Whether you’re a seasoned vegan or just exploring plant-based meals, these tamales offer a wonderful way to enjoy authentic flavors with a compassionate twist.

Ready to warm your kitchen and your heart? Let’s dive into making vegan tamales that are sure to impress!

Why You’ll Love This Recipe

Our vegan tamales recipe is a perfect blend of tradition and innovation. You’ll love how the soft, slightly sweet masa dough pairs with a rich, savory filling made from wholesome vegetables and spices.

Unlike conventional tamales, this version is completely plant-based, making it suitable for vegans, vegetarians, and anyone looking to eat healthier without sacrificing taste.

This recipe is customizable to your preference, allowing you to experiment with different fillings like mushrooms, beans, or even vegan cheese. Plus, it’s free from dairy and eggs, making it a great option for those with allergies or dietary restrictions.

The steaming process locks in moisture and flavor, creating tamales that are tender, fragrant, and utterly satisfying.

Lastly, making tamales can be a fun cooking project—invite family or friends to join in the assembly, turning meal prep into a memorable experience. And when you’re done, enjoy a heartwarming dish that feels like a festive celebration in every bite!

Ingredients

• 3 cups masa harina (corn flour for tamales)
• 2 cups vegetable broth (warm)
• 1 cup vegetable shortening or coconut oil
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 cups cooked black beans (drained and rinsed)
• 1 cup diced roasted poblano peppers
• 1 cup diced onions
• 2 cloves garlic (minced)
• 1 cup diced tomatoes (fresh or canned)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 cup fresh cilantro (chopped)
• 1 tablespoon olive oil
• 20-25 dried corn husks

Equipment

• Large mixing bowl
• Electric mixer or hand mixer
• Large pot or tamale steamer
• Steaming rack or basket
• Blender or food processor (optional for smooth filling)
• Kitchen towel or paper towel
• Measuring cups and spoons
• Sharp knife and cutting board

Instructions

1. Soak the corn husks: Place the dried corn husks in a large bowl and cover them with warm water. Let them soak for at least 30 minutes until pliable. This makes them easier to work with and prevents tearing.
2. Prepare the filling: In a skillet, heat the olive oil over medium heat. Add the diced onions and garlic, sautéing until translucent and fragrant, about 5 minutes. Stir in the roasted poblano peppers, diced tomatoes, black beans, cumin, smoked paprika, and salt. Cook for another 5-7 minutes, allowing flavors to blend. Remove from heat and mix in the chopped cilantro. Set aside to cool.
3. Make the masa dough: In a large bowl, combine the masa harina, baking powder, and salt. Add the vegetable shortening or coconut oil and mix well using an electric mixer or your hands until the mixture resembles coarse crumbs.
4. Add broth gradually: Slowly pour in the warm vegetable broth, mixing continuously until a soft, spreadable dough forms. The dough should be moist but not sticky. To test, drop a small piece in cold water; if it floats, it’s ready.
5. Assemble the tamales: Drain the corn husks and pat dry. Take one husk and spread about 2 tablespoons of masa dough in the center, leaving a border on all sides. Add 1-2 tablespoons of the filling in the middle of the masa. Fold the sides of the husk over the filling, then fold the bottom up to secure. Repeat until all dough and filling are used.
6. Prepare to steam: Fill a large pot or tamale steamer with water just below the steaming rack. Arrange the tamales upright with the open ends facing up. Cover the pot with a lid and bring the water to a boil.
7. Steam the tamales: Steam for about 1 to 1 1/2 hours, checking occasionally to ensure water doesn’t dry out. Add more boiling water as needed. The tamales are done when the masa separates easily from the husks.
8. Serve warm: Carefully remove tamales from the steamer and let them cool slightly before serving. Enjoy with your favorite salsa or guacamole.

Tips & Variations

Tip: If you want a smoother masa dough, use a stand mixer to blend the masa harina and shortening thoroughly for a fluffier texture.

For a spicy twist, add chopped jalapeños or a dash of chipotle powder to the filling. You can also substitute the black beans with refried beans or add sautéed mushrooms and corn for a heartier filling.

Try wrapping tamales with banana leaves instead of corn husks for a different aroma and texture, common in some regional Mexican cuisines.

For a sweet version, replace the savory filling with a mixture of mashed sweet potatoes, cinnamon, and brown sugar, and enjoy a delicious dessert tamale.

Nutrition Facts

Serving Suggestions

Vegan tamales pair beautifully with a variety of accompaniments. Serve them with fresh salsa verde or a spicy red chili sauce for an extra kick.

A side of guacamole or pico de gallo adds freshness and balances the richness of the masa.

Consider a light salad with lime dressing or roasted vegetables to complete your meal. For a creamy complement, try our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes as a dip or drizzle.

If you’re in the mood for dessert afterward, don’t miss our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious—a sweet finish to your festive dinner.

Conclusion

Making vegan tamales from scratch is a rewarding and delicious way to explore traditional Mexican cuisine with a plant-based twist. The combination of soft masa dough and flavorful filling creates a dish that’s both comforting and wholesome, perfect for sharing with loved ones or enjoying as a special treat.

With this recipe, you can easily customize your tamales to suit your taste preferences and dietary needs, making it a versatile addition to your cooking repertoire.

We hope this guide inspires you to bring a bit of Mexican heritage into your kitchen while honoring a compassionate lifestyle. For more exciting vegan recipes that complement your culinary adventures, be sure to check out our collection of Peruvian Vegetable Recipes for Flavorful Healthy Meals and discover new ways to enjoy vibrant, plant-based dishes.

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