Vegan Tamale Recipe Easy to Make and Delicious

Vegan tamales are a delightful twist on a beloved traditional Mexican dish, offering a flavorful, plant-based alternative that’s perfect for anyone looking to enjoy tamales without animal products. Made from soft masa dough wrapped around a savory filling and steamed to perfection in corn husks, these tamales are bursting with rich textures and vibrant tastes.

Whether you’re a seasoned vegan or simply exploring more plant-based meals, this recipe delivers a satisfying, hearty dish that’s both comforting and festive.

Creating vegan tamales at home might seem intimidating at first, but with the right ingredients and a bit of patience, you’ll find the process enjoyable and rewarding. Plus, tamales make fantastic leftovers or freezer meals for busy days.

Dive into this recipe to discover how easy it is to bring the warmth and tradition of tamales to your kitchen, all while keeping it vegan-friendly and delicious.

Why You’ll Love This Recipe

Vegan tamales combine the best of tradition and plant-based nutrition. You’ll love them because they:

• Use wholesome, natural ingredients that are easy to find.
• Offer a customizable filling, so you can tailor flavors to your taste preferences.
• Are perfect for meal prepping and freezing for future enjoyment.
• Bring a festive, authentic feel to any meal or gathering.
• Provide a hearty, comforting option that’s naturally gluten-free and free of animal products.

Plus, making tamales from scratch is a fun culinary adventure that connects you with a rich cultural heritage.

Ingredients

• 2 cups masa harina (corn flour for tamales)
• 1 1/2 cups vegetable broth (warm)
• 2/3 cup vegetable shortening or vegan butter, softened
• 1 tsp baking powder
• 1 tsp salt
• 30-40 dried corn husks, soaked in warm water for 30 minutes
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup cooked black beans
• 1 cup roasted diced poblano peppers
• 1 cup vegan cheese (optional, for added creaminess)
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional for garnish)

Equipment

• Large mixing bowl for masa dough
• Stand mixer or hand mixer (optional but helpful)
• 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
• Large spoon or spatula for mixing
• Kitchen towel to cover tamales while steaming

Instructions

1. Prepare the corn husks: Soak the dried corn husks in warm water for at least 30 minutes to make them pliable. After soaking, rinse and pat dry.
2. Make the masa dough: In a large bowl, combine the masa harina, baking powder, and salt. Gradually add the warm vegetable broth and mix until the dough forms a soft, pliable consistency. Using a mixer, beat in the vegetable shortening until the dough is light and fluffy. You should be able to spread a small piece of dough easily without it breaking.
3. Prepare the filling: Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until soft and translucent. Add the roasted poblano peppers and cooked black beans. Season with cumin, chili powder, salt, and pepper. Cook for about 5 more minutes, stirring occasionally. If you prefer a smoother filling, pulse this mixture in a food processor to your desired texture. Remove from heat and stir in vegan cheese if using.
4. Assemble the tamales: Drain the corn husks and pat dry. Lay one husk flat with the wide end facing you. Spread about 2 tablespoons of masa dough evenly over the center of the husk, leaving space on all sides. Add about 1 tablespoon of the filling in the middle of the masa. Fold the sides of the husk over the filling, then fold the narrow end up to enclose the tamale. Repeat with remaining husks, masa, and filling.
5. Steam the tamales: Fill a large pot with about 2 inches of water, making sure it doesn’t touch the steaming rack. Place the tamales upright in the steamer with the open ends up. Cover the top with a damp kitchen towel and place the lid on. Steam over medium heat for 60-75 minutes, adding more water as needed. Tamales are done when the masa easily pulls away from the husks.
6. Serve: Let tamales cool slightly before serving. Garnish with fresh cilantro or your favorite salsa.

Tips & Variations

Tip: If you don’t have vegetable shortening, you can use coconut oil or vegan butter, but make sure it’s solid at room temperature for the best dough texture.

Variation: Try different fillings like sautéed mushrooms with garlic and thyme, spiced sweet potatoes, or even vegan chorizo for a heartier option.

Tip: Freeze leftover tamales individually wrapped in plastic wrap or foil. When ready to eat, steam them straight from the freezer for about 30 minutes.

Nutrition Facts

Serving Suggestions

Vegan tamales pair wonderfully with fresh, zesty sides. Consider serving them with:

• Homemade guacamole or sliced avocado for creamy richness.
• A tangy, fresh tomato salsa or vegan vegetable dip for dipping.
• Mexican-style rice or a simple green salad for a full meal.
• Refried beans or a warming bowl of low calorie vegetable soup for added comfort.

Conclusion

Making vegan tamales at home is a rewarding journey that brings together tradition, flavor, and wholesome plant-based ingredients. This recipe is approachable and flexible, allowing you to customize the fillings to suit your taste while maintaining the classic tamale texture and experience.

Whether you’re cooking for a festive occasion or a cozy weeknight dinner, these tamales offer a delicious and nourishing option that everyone can enjoy. Plus, with the ability to freeze leftovers, you’ll always have a tasty meal ready for busy days.

If you enjoyed this recipe, be sure to check out other fantastic vegan dishes like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious, Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes, and Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas to expand your plant-based cooking repertoire!

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