Vegan Tamales

Tamales are a traditional Mesoamerican dish made of masa, a dough made from corn, which is steamed in a corn husk or banana leaf. Tamale is an anglicized version of the Spanish word “tamal.” The word, “tamal,” comes from the Nahuatl “tamalli.”

You’ll see versions of the tamale in the Caribbean, the Americas, and the U.S., the Philippines, and Guam. The dish is typically filled with various meats or beans and cheese. In this recipe I made a vegan green chili and and cheese tamale and a potato bean-based tamale that can rival any meat-filled one. Check out the recipe below and try it for yourself!

INGREDIENTS

Tamale Dough

  • ~20-25 corn husks

  • 4 cups Masa

  • 3–3 1/2 cups vegetable broth

  • 1/2 cup extra-virgin olive oil

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon turmeric

Potato & Pinto Bean Filling

  • ~1/4-1/2 cup low-sodium vegetable broth or water

  • 1/2 large red onion, finely diced

  • 2 cloves garlic, minced

  • 1/2 Anaheim pepper, finely diced

  • 1 tomato, diced

  • 1/2 medium russet potato, diced small

  • 1 teaspoon cumin

  • 1 teaspoon chili powder

  • 1 (15.5 oz) can pinto beans, drained and rinsed

  • ½ cup cilantro, minced

  • Salt & pepper, to taste

Green Chili & Cheese Filling

  • 1 small white onion, finely diced

  • 2 cloves garlic, minced

  • 1 Anaheim pepper, finely diced

  • 1/2 bag Vegan mozzarella cheese

  • Salt & pepper, to taste

Toppings of choice, such as:

  • Pico de gallo

  • Guacamole

  • Salsa

DIRECTIONS

  1. Separate the corn husks and soak them in a large bowl of hot water for 30 minutes to 1 hour, or until pliable. Drain.

  2. For the potato and pinto bean filling: In a medium pan over medium heat, add in about 1/4 cup vegetable broth. Once heated through, add the onions, garlic, and Anaheim peppers, and sauté for about 4 minutes. Add in the tomatoes and russet potatoes, along with 1/4 cup vegetable broth, cumin, and chili powder. Allow it cook, stirring often, until the potatoes have softened. Mix in the remaining ingredients and season with salt and pepper to taste. Using a potato masher or fork, roughly mash the mixture into the consistency of refried beans. It does not need to be completely smooth, it is up to you.

  3. For the green chili and cheese filling: In a medium pan over medium heat, add in about 1/4 cup vegetable broth. Once heated through, add the onions, garlic, and Anaheim peppers, and sauté until the onions are translucent and everything is fragrant, about 4 minutes. Season with salt and pepper to taste.

  4. For the dough: In a large bowl, add in the masa harina, baking powder, salt, and turmeric. Mix together until uniform, then pour in 3 cups of vegetable broth (to start) and the 1/2 cup of olive oil. Mix until well combined, adding more liquid as needed so that the dough is spreadable (we added 1/2 cup more).

  5. To assemble each tamale, spread about 3-4 tablespoons of the masa mixture on the center of the corn husk to 1/4 to 1/2 inch thickness (depending on your preference). Place 1 1/2 – 2 tablespoons of the filling into the center.

  6. Fold in and overlap both sides of husk and fold up the bottom. Rip one or two of the corn husks into thin (1/4″) strips and use these to tie the tamales shut. Refer to images above if needed.

  7. Place the tamales open side up into a large steamer basket. Add water to a large steamer pot, just below the basket, and bring it to a boil. Reduce heat to low and cover. Steam the tamales for 1 hour, being sure to add water to the pot when necessary to prevent burning.

  8. Remove tamales from husks and add toppings of choice.