Vegan Traditional Tamales
Discover the warm, comforting flavors of Vegan Traditional Tamales, a plant-based twist on an authentic classic that's perfect for both seasoned tamale enthusiasts and those new to this Mexican delicacy. Featuring a fluffy, flavorful masa made with masa harina, vegetable broth, and olive oil, these tamales are carefully wrapped in softened corn husks and stuffed with a vibrant filling of sautéed zucchini, black beans, corn, aromatic spices like cumin and chili powder, and a hint of cilantro for an herbaceous finish. Steamed to perfection, these tamales boast a melt-in-your-mouth texture that pairs beautifully with your favorite salsa or guacamole. This recipe is ideal for holiday gatherings, family dinners, or anytime you want to enjoy a hearty, vegan-friendly dish rooted in tradition. With straightforward instructions and a blend of wholesome ingredients, making tamales at home becomes an enjoyable culinary adventure!
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Recipe Information
Ingredients
- 20 pieces Dried corn husks
- 4 cups Masa harina (corn flour)
- 3.5 cups Vegetable broth
- 1 cup Olive oil
- 2 teaspoons Baking powder
- 2 teaspoons Salt
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 medium Zucchini, diced
- 1 cup Corn kernels (fresh or frozen)
- 1 cup Cooked black beans
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Paprika
- 0.25 cup Cilantro, chopped
Instructions
Soak the dried corn husks in warm water for at least 30 minutes to soften them. Weigh them down with a plate to keep them submerged.
In a large mixing bowl, whisk together the masa harina, baking powder, and salt.
Gradually add the vegetable broth and olive oil to the dry mixture, mixing well with your hands or a stand mixer until a soft, pliable dough forms. The dough should be moist but not sticky. Cover with a damp cloth and set aside.
Heat 2 tablespoons of olive oil or a splash of vegetable broth in a large skillet over medium heat. Add the diced onion and garlic, and sauté until softened, about 5 minutes.
Add the zucchini, corn, black beans, tomato paste, ground cumin, chili powder, and paprika. Cook for another 5-7 minutes, stirring occasionally. Once cooked, remove from heat, stir in the chopped cilantro, and let cool slightly.
Drain the soaked corn husks and pat them dry with a clean kitchen towel.
Take one softened husk and lay it flat with the wide end at the top. Spread about 3 tablespoons of masa dough in the center, forming a rectangle about 4 inches wide and 6 inches long, leaving space around the edges.
Spoon 2 tablespoons of the vegetable filling into the center of the masa. Fold the sides of the husk over the filling, then fold the bottom end upwards. Tie with a thin strip of corn husk if needed, and set aside seam-side down.
Repeat with the remaining husks, dough, and filling until all are assembled.
Prepare a large steamer pot. Place a layer of unused corn husks at the bottom of the steamer basket to prevent sticking.
Arrange the tamales upright in the steamer with the open ends facing up. Cover them with additional corn husks or a clean kitchen towel, then place the lid over the pot.
Steam the tamales over medium heat for about 60 minutes, checking occasionally to ensure there is enough water in the pot to prevent it from drying out.
After 60 minutes, test one tamale by unwrapping it. The masa should easily pull away from the husk and appear firm. If not, continue steaming for an additional 10-15 minutes.
Once cooked, remove the tamales from the steamer and let them cool slightly before serving.
Nutrition Facts
Calories |
4635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.3 g | 327% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 23.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7735 mg | 336% | |
| Total Carbohydrate | 533.7 g | 194% | |
| Dietary Fiber | 73.9 g | 264% | |
| Total Sugars | 41.3 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1018 mg | 78% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 5362 mg | 114% | |
*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.
