4.9 from 228 votes
How To Make Vegan Tamales
This vegan tamales recipe uses masa flour mixed with vegetable broth and oil to create a pliable dough wrapped in softened dried corn husks. The tamales are filled with a plant-based filling and steamed until cooked through, resulting in tender, moist tamales with a classic texture. The use of masa flour and steaming inside corn husks is traditional, and the recipe includes tips for adjusting broth to get the right dough consistency.
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings:
20
servings
Calories:
231 kcal
Course:
Lunch, Dinner
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 20 servings
Amount Per Serving
Calories 231
% 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.