Vegan Spinach and Cheese Tamales

Delight in the comforting flavors of traditional tamales with a plant-based twist in these *Vegan Spinach and Cheese Tamales*! This recipe features a soft, fluffy masa dough infused with rich coconut oil and seasoned to perfection, encasing a savory filling of fresh spinach, sautéed onions, minced garlic, and melty vegan cheese. Enhanced by a hint of optional chili powder for a touch of spice, these tamales are steamed to perfection in softened corn husks, resulting in an authentic texture and flavor that transports you straight to your favorite Mexican kitchen. Ideal for celebratory gatherings or weeknight dinners, these tamales are a labor of love that’s worth every bite. Serve them warm with a dollop of vegan sour cream or your favorite salsa for a truly irresistible meal. Perfect for vegan-friendly dinner ideas, plant-based Mexican cuisine fans, or tamale enthusiasts alike!

Nutriscore Rating: 52/100

Prep Time:45 mins

Cook Time:90 mins

Total Time:135 mins

Servings: 20

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)

Directions

Step 1

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.

Step 2

In a large mixing bowl, combine the masa harina, baking powder, and salt. Stir to mix evenly.

Step 3

Pour the vegetable broth into the masa mixture in batches, mixing until you achieve a soft, dough-like consistency.

Step 4

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.

Step 5

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Step 6

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.

Step 7

Mix the cooked spinach mixture with vegan cheese shreds in a medium bowl. Add chili powder for some heat if desired.

Step 8

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.

Step 9

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.

Step 10

Repeat the process for all the tamales.

Step 11

Arrange the tamales upright in a large steamer pot. Make sure they are snug but not packed too tightly to allow proper steam circulation.

Step 12

Steam the tamales over medium heat for 60-90 minutes, checking occasionally to ensure there is enough water in the steamer.

Step 13

To check if they're done, remove one tamale and let it cool slightly; it should easily peel away from the corn husk.

Step 14

Serve the tamales warm with your favorite salsa or vegan sour cream.

Nutrition Facts

Serving size	(1906.8g)

Amount per serving	% Daily Value*
Calories	4407.4

Total Fat 300.1g	0%
Saturated Fat 233.5g	0%
Polyunsaturated Fat 3.1g
Cholesterol 0mg	0%
Sodium 6610.7mg	0%
Total Carbohydrate 418.7g	0%
Dietary Fiber 38.5g	0%
Total Sugars 14.3g
Protein 59.5g	0%

Vitamin D 0IU	0%
Calcium 3311.5mg	0%
Iron 20.2mg	0%
Potassium 2373.6mg	0%

*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.

Source of Calories

Fat: 58.5%

Protein: 5.2%

Carbs: 36.3%