Vegetarian Tamales Recipes That Are Easy and Delicious

There’s something undeniably comforting about tamales — those delightful bundles of masa dough wrapped in corn husks, steamed to perfection, and bursting with delicious fillings. Traditionally a meat-filled delight, tamales can be just as satisfying when made vegetarian.

Whether you’re a longtime vegetarian or simply looking to add more plant-based meals to your rotation, vegetarian tamales offer a flavorful, hearty, and wholesome option that everyone will love. Packed with fresh vegetables, beans, and vibrant spices, these tamales are perfect for festive occasions or cozy family dinners.

In this blog post, we’ll explore a variety of vegetarian tamales recipes that showcase different fillings and flavors. From classic masa dough to creative veggie combinations, you’ll find everything you need to make tamales that are both authentic and uniquely your own.

Ready to dive into the world of vegetarian tamales? Let’s get started!

Why You’ll Love This Recipe

Vegetarian tamales are a versatile and delicious alternative to traditional tamales, perfect for those who prefer plant-based meals or want to try something new. They are:

• Full of flavor: Using fresh vegetables, herbs, and spices, these tamales boast rich and vibrant tastes.
• Nutritious: Packed with fiber, vitamins, and plant protein, they make a satisfying and balanced meal.
• Customizable: You can easily switch up fillings to include your favorite veggies, beans, or cheeses.
• Great for gatherings: Tamales are perfect for sharing at family meals, potlucks, or celebrations.
• Gluten-free: Made with masa harina, these tamales are naturally gluten-free, making them suitable for many dietary needs.

Ingredients

• 4 cups masa harina (corn flour for tamales)
• 2 ½ cups vegetable broth (warm)
• 1 cup vegetable shortening or vegetable oil
• 2 teaspoons baking powder
• 1 teaspoon salt
• 30-40 dried corn husks (soaked in warm water for 1 hour)
• 2 cups black beans (cooked and drained)
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper (diced)
• 1 cup diced zucchini
• 1 cup shredded cheese (optional, for vegetarian version)
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• Fresh cilantro (for garnish)
• Salsa or hot sauce (for serving)

Equipment

• Large mixing bowl
• Steamer or large pot with steaming rack
• Blender or food processor (optional for smoother masa)
• Spoon or spatula
• Measuring cups and spoons
• Kitchen towel or clean cloth (for covering tamales during steaming)
• Large plate or tray (to arrange tamales)
• Knife and cutting board

Instructions

1. Prepare the corn husks: Soak the dried corn husks in warm water for about 1 hour until pliable. Drain and pat dry before using.
2. Make the masa dough: In a large bowl, beat the vegetable shortening or oil until fluffy. In a separate bowl, mix the masa harina, baking powder, and salt.
3. Combine masa and broth: Gradually add the masa mixture to the shortening, alternating with warm vegetable broth. Mix well until a soft, spreadable dough forms. The dough should feel light and slightly sticky but not wet. To test, drop a small piece into cold water; if it floats, it’s ready.
4. Cook the vegetable filling: Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant and translucent. Add diced bell pepper, zucchini, corn, black beans, cumin, and smoked paprika. Cook for 5-7 minutes until vegetables are tender. Remove from heat and let cool slightly.
5. Assemble tamales: Lay a soaked corn husk flat on a clean surface. Spread about 3 tablespoons of masa dough evenly over the center, leaving a 1-inch border on each side.
6. Add filling: Spoon 2 tablespoons of the vegetable filling onto the center of the masa. If using, sprinkle a little shredded cheese on top.
7. Fold and wrap: Fold the sides of the husk toward the center, then fold the bottom up. Tie with a strip of corn husk or kitchen twine if needed to secure.
8. Prepare to steam: Place the tamales upright in a steaming rack inside a large pot with about 2 inches of boiling water. Cover the pot with a lid and steam for 60-75 minutes. Check water level periodically and add more boiling water if necessary.
9. Test for doneness: Carefully remove a tamale and let it cool slightly. The masa should separate easily from the husk and be firm to the touch. If not, steam for another 10-15 minutes.
10. Serve: Remove tamales from husks and serve warm with fresh cilantro and your favorite salsa or hot sauce.

Tips & Variations

“For extra flavor, try mixing some roasted poblano peppers or sautéed mushrooms into the filling. You can also swap out black beans for pinto or refried beans for variety.”

• Cheese options: Use queso fresco, Monterey Jack, or vegan cheese for a dairy-free alternative.
• Spice it up: Add chopped jalapeños or chipotle peppers to the filling for a smoky kick.
• Sweet tamales: For a sweet variation, replace the filling with mashed sweet potatoes, cinnamon, and raisins.
• Make ahead: Prepare tamales in advance and freeze them. Reheat by steaming or microwaving wrapped in damp paper towels.
• Masa texture: If the masa feels dry, add more broth a little at a time. If it’s too wet, sprinkle in more masa harina.

Nutrition Facts

Serving Suggestions

Vegetarian tamales pair beautifully with a variety of sides and toppings to create a complete meal. Consider serving them with:

• Fresh guacamole or sliced avocado for creaminess
• A side of Mexican rice or Vegetarian Tex Mex Recipes for Easy Weeknight Dinners for added heartiness
• Refried beans or a black bean salad
• A dollop of sour cream or vegan sour cream for a tangy contrast
• Pickled jalapeños and fresh lime wedges for a zesty finish

Vegetarian Tamales Recipes Listicle

Classic Black Bean and Vegetable Tamales

This traditional recipe combines black beans, bell peppers, corn, and zucchini with a perfectly seasoned masa dough. It’s a great introduction to vegetarian tamales and perfect for beginners.

Roasted Poblano and Corn Tamales

Roasted poblano peppers add a smoky depth to sweet corn and masa dough. This version is slightly spicy and perfect for those who love a little heat.

Sweet Potato and Chipotle Tamales

A delicious sweet and spicy combo, mashed sweet potatoes are blended with chipotle chili powder and a hint of cinnamon for a unique tamale experience.

Mushroom and Spinach Tamales

Earthy mushrooms and fresh spinach sautéed with garlic make a savory, filling tamale ideal for mushroom lovers. This recipe pairs well with Recipes with Spinach Vegetarian: Easy & Delicious Ideas.

Cheese and Jalapeño Tamales

For cheese lovers, this recipe features shredded Monterey Jack cheese mixed with diced jalapeños for a creamy and spicy filling. Perfect for a weekend treat!

Vegan Jackfruit Tamales

Using shredded young jackfruit, this vegan tamale mimics pulled pork with smoky chipotle and cumin seasoning. A great option for those wanting a meaty texture without animal products.

Sweet Corn and Basil Tamales

A fresh and fragrant tamale with sweet corn kernels and chopped fresh basil, ideal for summer meals. Pair with a light salad or Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes inspired sides.

Conclusion

Vegetarian tamales are a wonderful way to enjoy a classic Mexican dish with a plant-based twist. These recipes highlight the versatility of tamales and how you can easily customize the fillings to suit your taste and dietary preferences.

Whether you prefer savory vegetables, spicy peppers, or cheesy goodness, there’s a tamale recipe here for everyone.

Not only are these tamales delicious and nutritious, but they also bring a sense of tradition and festivity to your table. Hosting a tamale-making party or preparing them ahead of time for a busy week can turn meal prep into a fun, communal activity.

Don’t forget to explore other creative vegetarian dishes on our site, such as Peruvian Vegetable Recipes for Flavorful Healthy Meals and Vegetarian Date Cake Recipe: Moist, Easy, and Delicious, to complete your culinary adventure!

Happy tamale making and buen provecho!

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