This post is sponsored by our friends over at Bob’s Red Mill.
Today we are sharing with you a step-by-step guide on how to make the BEST vegan tamales this holiday season. Not only are these fairly easy to make, but they are also packed with flavor and will definitely impress your friends and family!Growing up, one of my favorite parts of the holiday season was tamales. We never made them ourselves, but our generous neighbors and friends at church always shared them with us. Since going vegan, I have not been able to partake in the tradition and honestly have missed tamales, so I decided this year that I would change that and make some of my own. We partnered up with our friend’s over at Bob’s Red Mill to bring you this recipe and we couldn’t be happier with the outcome! The key to good vegan tamales, in my opinion, is the quality and flavor of the dough– and we couldn’t have achieved that without the Masa Harina we used! In our home, we say that the key to our hearts is through food and we always make it a point to share our creations with our friends and family. We hope you love these vegan tamales as much as we do and do the same! Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!Print
How To Make the BEST Vegan Tamales – 2 Ways! Potato & Pinto Bean + Green Chili & Cheese
A step-by-step guide on how to make the BEST vegan tamales this holiday season. Not only are these fairly easy to make, but they are also packed with flavor and will definitely impress your friends and family!
- Prep Time: 40 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 2 hours
- Yield: About 25 tamales
- ~25-30 corn husks
- 4 cups Bob’s Red Mill Masa Harina
- 3-3 1/2 cups vegetable broth (+ more as needed)
- 1/2 cup extra-virgin olive oil
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric (optional, for color)
Potato & Pinto Bean Filling
- ~1/4-1/2 cup low-sodium vegetable broth or water
- 1/2 large red onion, finely diced
- 2 cloves garlic, minced
- 1/2 Anaheim pepper, finely diced
- 1 Roma tomato, diced
- 1/2 medium russet potato, diced small
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 (15.5 oz) can pinto beans, drained and rinsed
- ½ cup cilantro, minced
- Salt & pepper, to taste
Green Chili & Cheese Filling
- 1 small white onion, finely diced
- 2 cloves garlic, minced
- 1 Anaheim pepper, finely diced
- 1/2 bag Vegan mozzarella cheese (we used Follow Your Heart)
- Salt & pepper, to taste
Toppings of choice, such as:
- Pico de gallo
- Sour cream
- Separate the corn husks and soak them in a large bowl of hot water for 30 minutes to 1 hour, or until pliable. Drain.
- For the potato and pinto bean filling: In a medium pan over medium heat, add in about 1/4 cup vegetable broth. Once heated through, add the onions, garlic, and Anaheim peppers, and sauté for about 4 minutes. Add in the Roma tomatoes and russet potatoes, along with 1/4 cup vegetable broth, cumin, and chili powder. Allow it cook, stirring often, until the potatoes have softened. Mix in the remaining ingredients and season with salt and pepper to taste. Using a potato masher or fork, roughly mash the mixture into the consistency of refried beans. It does not need to be completely smooth, it is up to you.
- For the green chili and cheese filling: In a medium pan over medium heat, add in about 1/4 cup vegetable broth. Once heated through, add the onions, garlic, and Anaheim peppers, and sauté until the onions are translucent and everything is fragrant, about 4 minutes. Season with salt and pepper to taste.
- For the dough: In a large bowl, add in the masa harina, baking powder, salt, and turmeric. Mix together until uniform, then pour in 3 cups of vegetable broth (to start) and the 1/2 cup of olive oil. Mix until well combined, adding more liquid as needed so that the dough is spreadable (we added 1/2 cup more).
- To assemble each tamale, spread about 3-4 tablespoons of the masa mixture on the center of the corn husk to 1/4 to 1/2 inch thickness (depending on your preference). Place 1-1/2 tablespoons of the meat filling into the center*.
- Fold in and overlap both sides of husk and fold up the bottom. Rip one or two of the corn husks into thin (1/4″) strips and use these to tie the tamales shut. Refer to images above if needed.
- Place the tamales open side up into a large steamer basket. Add water to a large steamer pot, just below the basket, and bring it to a boil. Reduce heat to medium and cover. Steam tamales for 1 hour, being sure to add water to the pot when necessary.
- Remove tamales from husks and add toppings of choice.*
- The amount of filling you place the dough will depend on the size of the corn husk. As you go, you will get a feel for how much you need.
- To freeze the tamales: leave them in the husks and place them in freezer safe bags. To reheat, place the tamales in a steamer for about 10-15 minutes, or until softened.
Disclaimer: This post is sponsored by Bob’s Red Mill, but all opinions remain our own.This page may also contain affiliate links, thank you for supporting Sweet Simple Vegan!