Success!! My vegan tamales came out great!
My mom would make Tamales for Christmas and since she passed away, I have carried on that tradition. Definitely couldn’t stop just because I became vegan!! There are so many different ways to make tamales without meat or dairy! Much healthier too. 🙂 Enjoy!
24 Corn Husks:
Soak in water over night. Can also soak in hot water for 1 hour. Set a heavy item on top of husks to keep them submerged.
4 Cups Instant Corn Masa Flour
3 cups Vegetable Broth (preferably Bouillon)
½ cup Olive oil
1 tsp Baking Powder
2 tsp Salt
Mix all ingredients together with a wooden spoon and refrigerate. Can be made a couple of days in advance.
Red Chili sauce for filling:
15 dried Chili’s (I use California)
4 Garlic cloves, roughly chopped
1 tsp Cumin
½ medium onion, roughly chopped
2 ½ cups of Vegetable broth (I prefer bouillon mixed with the Chili soaking water)
Salt to taste
Soak Chili’s in hot water for 45 min. Remove stems and seeds from chili’s.
Blend all ingredients in blender until smooth. Transfer to saucepan and bring to boil. Stirring occasionally, simmer for 45 min,
I made two different fillings. TVP (Textured Vegetable/Soy Protein) and a vegetable (potatoes, carrots, peas, & spinach) mixture. For the TVP mixture I reconstituted it with Beefless Bouillon liquid and seasoned it with Taco Seasoning.
Lay a husk on a flat surface with the long end at the top. Have the point or narrow end at the bottom. Place 2 – 3 tablespoons of dough onto the husk. Starting from the upper left hand corner spread the dough about 4″ across and 3″ down. Try to keep the dough approximately 1/4 inch thick.
Spread about a tablespoon of filling down the center of the dough. Add about 1 tablespoon of sauce on top of mixture.
From the masa covered left, fold the husk over the filling. Take the bottom of the husk and fold it up towards the top.
Set tamales upright in a steamer. Water should not touch tamales. Cover tamales with damp towel and then put lid on.
Steam for about 2 – 3 hours, depending on how many you stack in the steamer. When water gets low in pot, add more boiling water.
Serve with sauce of choice and enjoy!!
Mmm! Looks delish! I’ve been wanting to try my hand at tamale making…I have a feeling it might be disastrous though lol
I’m sure you would do just fine! A lot easier than it looks 😉 Just a ton of prep work
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I made some too, the filling options are endless. I’m going to be experimenting all year and hubby is glad to be the taste tester. I love your fillings, going to try some out. For my filling, I used sautéd onions with black beans, corn, and green chiles. Super yummy. I made my masa exactly like you did, great minds think alike! Happy New Year dear Jonelle. We are almost at our one year vegan anniversary.
Oh my! I will definitely need to make your green chili filling next time! Sounds so good! Happy New year to you and the fam! 🙂