Vegan Spinach and Cheese Tamales
Indulge in the comforting flavors of Vegan Spinach and Cheese Tamales, a plant-based twist on a classic Mexican dish! Made with masa harina and infused with rich vegetable broth and creamy coconut oil, these tamales feature a hearty filling of sautéed spinach, onions, garlic, and gooey vegan cheese shreds. With a hint of optional chili powder, each tamale offers a delightful balance of spices and earthy flavors wrapped in softened corn husks. Perfect for meal prep or festive gatherings, this recipe is fully dairy-free and ideal for both vegans and those simply craving wholesome Mexican cuisine. Steam these tamales to perfection, and serve them warm with your favorite salsa or vegan sour cream for a crowd-pleasing dish. Whether you're an experienced tamale maker or a curious beginner, this recipe opens the door to authentic flavors and plant-based innovation!
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Recipe Information
Ingredients
- 20 pieces Dried corn husks
- 3 cups Masa harina (corn flour)
- 2.5 cups Vegetable broth
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.75 cup Coconut oil (refined or unflavored, melted)
- 4 cups Fresh spinach
- 1 small Onion (diced)
- 2 pieces Garlic cloves (minced)
- 1 tablespoon Olive oil
- 1.5 cups Vegan cheese shreds
- 1 teaspoon Chili powder (optional)
Instructions
Soak the dried corn husks in warm water for at least 30 minutes to soften. Keep them submerged by placing a heavy plate on top.
In a large mixing bowl, combine the masa harina, baking powder, and salt. Stir to mix evenly.
Pour the vegetable broth into the masa mixture in batches, mixing until you achieve a soft, dough-like consistency.
Add the melted coconut oil to the masa dough and knead gently until the dough is smooth and slightly pliable. Cover the bowl with a damp towel to keep it from drying out.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and fresh spinach. Cook until the spinach is wilted, about 2-3 minutes. Remove from heat and let cool slightly.
Mix the cooked spinach mixture with vegan cheese shreds in a medium bowl. Add chili powder for some heat if desired.
Pat dry the soaked corn husks and lay them flat on a clean surface. Spread about 2-3 tablespoons of masa dough in the center of each husk, leaving 1-2 inches of space at the top and bottom.
Place a spoonful of the spinach and vegan cheese filling in the center of the masa. Fold one side of the husk over the filling, followed by the other side, and then fold up the bottom of the husk to secure.
Repeat the process for all the tamales.
Arrange the tamales upright in a large steamer pot. Make sure they are snug but not packed too tightly to allow proper steam circulation.
Steam the tamales over medium heat for 60-90 minutes, checking occasionally to ensure there is enough water in the steamer.
To check if they're done, remove one tamale and let it cool slightly; it should easily peel away from the corn husk.
Serve the tamales warm with your favorite salsa or vegan sour cream.
Nutrition Facts
Calories |
4407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.1 g | 385% | |
| Saturated Fat | 233.5 g | 1168% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6611 mg | 287% | |
| Total Carbohydrate | 418.7 g | 152% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 14.3 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3312 mg | 255% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2374 mg | 51% | |
*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.
