Tamale Recipe Vegetarian: Easy and Delicious Guide

There’s something truly magical about tamales — those warm, comforting pockets of masa filled with flavorful ingredients and wrapped in corn husks. Traditionally enjoyed during celebrations, tamales are a staple in Mexican cuisine that bring families and friends together.

But what if you’re vegetarian or just looking to enjoy a delicious meat-free version? You’re in luck!

This vegetarian tamale recipe is bursting with vibrant veggies, rich spices, and hearty beans, making it a satisfying and wholesome meal for everyone at the table.

Whether you’re a seasoned tamale maker or trying it for the first time, this recipe breaks down the process into simple steps, ensuring you create tender, flavorful tamales that will impress. Plus, it’s versatile, so you can customize the fillings to your liking.

Ready to dive into a festive, tasty cooking adventure? Let’s get started!

Why You’ll Love This Recipe

This vegetarian tamale recipe is a celebration of flavors and textures. You’ll love how the soft, slightly sweet masa dough perfectly complements the savory, spiced vegetable filling.

It’s a wonderful option for vegetarians, vegans, or anyone wanting a lighter, plant-based meal without sacrificing authentic taste.

Additionally, tamales are great for batch cooking and freezing, making them ideal for busy weeknights or festive gatherings. The ingredients are easy to find, and the process is straightforward — no need to be intimidated by tamale-making!

Plus, this recipe offers flexibility to swap in your favorite vegetables, beans, or even add a little heat with chilies.

For more wholesome vegetarian inspiration, check out our Vegetarian Tex Mex Recipes for Easy Weeknight Dinners and Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals.

Ingredients

• 4 cups masa harina (corn flour for tamales)
• 2 ½ cups vegetable broth (warm)
• 1 cup vegetable shortening or vegan butter
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups cooked black beans (rinsed and drained)
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced bell peppers (red, green, or yellow)
• 1 cup diced zucchini
• 1 cup diced tomatoes (canned or fresh)
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Fresh cilantro (chopped, for garnish)
• 20-25 dried corn husks (soaked in warm water for 30 minutes)

Equipment

• Large mixing bowl
• Electric mixer or hand whisk
• Steamer pot or large pot with steaming rack
• Blender or food processor (optional for blending beans)
• Sharp knife and cutting board
• Measuring cups and spoons
• Kitchen towels or clean cloth
• Large spoon or spatula

Instructions

1. Prepare the corn husks: Soak dried corn husks in warm water for at least 30 minutes to soften them. Once pliable, drain and pat dry with a towel.
2. Make the filling: In a large skillet over medium heat, sauté the onion and garlic until translucent and fragrant, about 3-4 minutes. Add diced bell peppers, zucchini, and corn kernels. Cook for another 5-6 minutes until veggies soften.
3. Add spices and tomatoes: Stir in the chili powder, ground cumin, smoked paprika, and salt. Mix well to coat the vegetables evenly. Then add the diced tomatoes and cook for 4-5 minutes until the mixture thickens slightly. Remove from heat.
4. Prepare the beans: For a creamier filling, pulse half of the cooked black beans in a blender or food processor until smooth. Mix this puree back with the whole beans and the vegetable mixture. Stir gently to combine all ingredients evenly.
5. Make the masa dough: In a large bowl, beat the vegetable shortening or vegan butter with an electric mixer until fluffy. In a separate bowl, whisk masa harina, baking powder, and salt. Gradually add the masa mixture to the shortening, alternating with warm vegetable broth. Continue mixing until the dough is soft but not sticky. A good test is to drop a small piece in cold water — if it floats, your dough is ready.
6. Assemble the tamales: Lay a soaked corn husk flat. Spread about 3 tablespoons of masa dough evenly over the center, leaving space at the edges. Spoon 2 tablespoons of the vegetable and bean filling onto the masa. Fold the sides of the husk over the filling, then fold the bottom up to seal. Repeat with remaining husks, dough, and filling.
7. Steam the tamales: Arrange tamales standing upright in a large steamer pot, open end up. Cover with a damp kitchen towel and place the lid on. Steam over boiling water for about 1 to 1 ½ hours. Check water levels occasionally, adding more boiling water as needed. Tamales are done when the masa easily peels away from the husks.
8. Serve: Let tamales cool for a few minutes before unwrapping. Garnish with fresh cilantro and enjoy with your favorite salsa or guacamole.

Tips & Variations

“If you want a spicy kick, add chopped jalapeños or chipotle peppers to the filling. For a cheesy twist, sprinkle vegan cheese inside before folding the tamales.”

Here are some ideas to customize your vegetarian tamales:

• Swap black beans for pinto or kidney beans for a different flavor profile.
• Use sweet potato or butternut squash cubes instead of zucchini for a sweeter filling.
• Try adding sautéed mushrooms for an earthy depth.
• For a vegan version, make sure to use vegetable shortening or a plant-based butter alternative.
• If you prefer a smoother dough, sift the masa harina before mixing.

Remember that patience is key with tamales — steaming them low and slow ensures the best texture!

Nutrition Facts

Serving Suggestions

Vegetarian tamales pair wonderfully with fresh salsas, guacamole, or a dollop of vegan sour cream. Serve them alongside a crisp salad or Mexican rice for a complete meal.

For a festive twist, accompany your tamales with pickled jalapeños and lime wedges to brighten the flavors.

For more delicious vegetarian sides and meal ideas, explore our Vegetarian Swiss Chard Recipes for Healthy Meals and Low Calorie Vegetable Soup Recipe for Healthy Eating.

Conclusion

Tamales are a cherished dish that bring warmth and joy to any table, and this vegetarian recipe offers a delicious way to enjoy them without meat. With a tender masa dough wrapped around a hearty, spiced vegetable and bean filling, these tamales are sure to become a favorite in your kitchen.

The process might seem involved at first, but the results are well worth the effort, especially when shared with loved ones.

This recipe is flexible, allowing you to experiment with various fillings and spices to suit your taste. Whether you’re preparing tamales for a holiday celebration or a casual family dinner, this vegetarian version offers a nutritious, flavorful, and satisfying meal.

Don’t forget to check out other inspiring recipes like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to round out your plant-based menu.

Happy tamale making!

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