How To Make Vegan Tamales
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4.9
How To Make Vegan Tamales
Description
How To Make Vegan Tamales involves soaking dried corn husks until soft, then combining masa flour, vegetable broth, oil or shortening, baking powder, garlic powder, and salt to make a spreadable dough. A batch of vegan filling is spooned onto the dough on each husk, which is then folded and sealed. The filled tamales are placed in a steamer basket, covered, and cooked for 45 minutes until firm and cooked through.
The steaming method ensures the masa dough cooks evenly and stays moist, while the corn husks enclose the tamales, infusing a subtle corn flavor. The texture is typical of tamales—soft with slight firmness outside while encasing flavorful filling.
This recipe works well for communal preparation, as assembling tamales can be a group activity. Leftover tamales freeze well and can be steamed directly from frozen for a later meal. Adjusting the liquid in the dough is important for proper texture, as masa flour brands vary.
Ingredients
- 1 package dried corn husks
- 6 cups corn masa flour
- 6 cups vegetable broth I used bouillon or better than bouillon + water, rich
- ¾ cup vegetable oil any neutral oil will work) OR veg shortening at room temp
- 2 teaspoons baking powder
- 1 ½ teaspoons garlic powder
- 2 teaspoons salt
- Batch of filling
Instructions
- Pour hot water in a large baking dish or stock pot and add the dried corn husks. Let them sit for 15 to 20 minutes, until they have softened.
- Using an electric mixer, beat together the corn flour, vegetable broth, vegetable oil (or shortening), baking powder, garlic powder, and salt. You can also mix it by hand, but it’s a much easier process with an electric mixer.
- Pat dry a corn husk, lay it flat, and spread a spoonful of dough to cover most of the corn husk. All corn husks are different sizes, so each tamal may look differently. Once the dough is spread out, add one to two tablespoons of filling vertically to the middle of the tamal. Bring both sides of the corn husks together until the dough seals. Then, close up the husks (see above for photos of how to do it).
- In a large stockpot with a steamer basket, add all the tamales and bring water to a boil. Once boiling, lower to a simmer for 45 minutes.
Notes
- Adjust vegetable broth quantity when mixing masa dough to achieve a spreadable consistency, as moisture needs vary by batch and humidity.
- Soak corn husks in hot water for 15 to 20 minutes to make them flexible for wrapping.
- This recipe is suitable for making large batches for freezing and reheating directly from frozen by steaming.
- Consider making tamales as a social cooking project with friends or family to streamline assembly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Sodium | 560mg | 23% |
| Potassium | 93mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 223IU | 4% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 100mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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