Vegan Corn Tamale
Savor the rich, plant-based flavors of these Vegan Corn Tamales, a wholesome twist on a traditional favorite. Made with masa harina infused with creamy coconut oil and vegetable broth, these tamales are stuffed with a vibrant filling of black beans, sweet corn, red bell pepper, and zesty green chili, all seasoned with aromatic spices like cumin and chili powder. Each tamale is lovingly wrapped in a dried corn husk, steamed to perfection, and served piping hot for a satisfying, gluten-free meal. Perfect for family gatherings or festive feasts, these tamales promise an authentic taste of Mexican cuisine without any animal products. Pair them with your favorite salsa or a squeeze of fresh lime for an irresistible, flavor-packed experience!
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Recipe Information
Ingredients
- 20 pieces Dried corn husks
- 2 cups Masa harina
- 1.5 cups Vegetable broth
- 0.5 cup Coconut oil
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 cup Fresh corn kernels
- 1 medium Red bell pepper, diced
- 1 medium Green chili, diced
- 1 small Onion, finely chopped
- 2 pieces Garlic cloves, minced
- 1 cup Black beans, drained and rinsed
- 0.25 cup Fresh cilantro, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 piece Lime, juiced
Instructions
Start by soaking the dried corn husks in warm water for at least 30 minutes until they are pliable.
In a large bowl, combine masa harina, baking powder, and salt. Mix until well blended.
In a separate saucepan, heat the vegetable broth and coconut oil until the oil melts and the broth is warm. Gradually add the broth mixture to the masa mixture, stirring constantly until a dough forms. The dough should be spreadable but not runny.
Fold in the fresh corn kernels to the masa dough and mix until evenly distributed.
In a skillet over medium heat, sauté the onion until translucent, about 3 minutes. Add the garlic, bell pepper, and green chili and cook for another 2-3 minutes.
Add black beans, cilantro, cumin, and chili powder. Stir well and cook for another 5 minutes. Finally, add the lime juice, mix, and remove from the heat.
To assemble the tamales, take a soaked corn husk and pat it dry. Spread about 2 tablespoons of masa mixture in the center of the husk. Place a generous tablespoon of the bean mixture on top of the masa.
Fold the sides of the husk over the filling, then fold the bottom up. Tie with a strip of corn husk or kitchen twine to secure. Repeat with the remaining husks and fillings.
Arrange the tamales upright in a steamer basket over a pot of boiling water. Cover with a damp cloth and a lid.
Steam the tamales for about 60 minutes. You will know they are done when the masa is firm and separates easily from the husk.
Remove the tamales from the steamer and let them cool slightly before serving. Enjoy with your favorite salsa!
Nutrition Facts
Calories |
1904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 94.1 g | 470% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4433 mg | 193% | |
| Total Carbohydrate | 180.4 g | 66% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 30.5 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2688 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
