Vegan Traditional Mexican Tamales

Discover the joy of crafting your own *Vegan Traditional Mexican Tamales*, a plant-based twist on the beloved classic that’s perfect for any occasion. These tamales feature soft and flavorful masa made with masa harina and rich coconut oil, wrapped around a savory filling of spiced black beans, tender corn, and zesty tomatoes. Steamed to perfection in soaked corn husks, each tamale delivers an authentic taste of Mexican cuisine while remaining 100% vegan. This recipe is ideal for family gatherings or meal prepping, with a hearty yield of 25 tamales. Plus, it’s naturally gluten-free and packed with bold, vibrant flavors! Serve them fresh from the steamer with a side of salsa or guacamole for a satisfying feast that’s sure to impress. Whether you're celebrating a special occasion or elevating your weekly dinner menu, these vegan tamales are a delicious nod to tradition.

Nutriscore Rating: 67/100

Prep Time:60 mins

Cook Time:90 mins

Total Time:150 mins

Servings: 25

Ingredients

• 25 pieces Dried corn husks
• 4 cups Masa harina (corn flour)
• 3.5 cups Vegetable broth
• 0.75 cup Coconut oil (refined, melted)
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 1.5 cups Cooked black beans
• 1 cup Fresh or frozen corn kernels
• 1 cup Diced tomatoes (canned or fresh)
• 0.5 cup Diced onion
• 2 cloves Minced garlic
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Paprika
• 2 tablespoons Olive oil

Directions

Step 1

Soak the dried corn husks in warm water for 1 hour until soft and pliable. Drain and set aside.

Step 2

In a large bowl, mix the masa harina, baking powder, and salt.

Step 3

Gradually pour the vegetable broth into the masa harina mixture, stirring to combine. Knead into a soft, dough-like consistency.

Step 4

Add the melted coconut oil to the masa mixture and knead until smooth. Cover and set aside.

Step 5

In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until fragrant and translucent, about 5 minutes.

Step 6

Add the diced tomatoes, chili powder, cumin, and paprika to the skillet. Stir well and cook for another 3-4 minutes.

Step 7

Stir in the black beans and corn kernels. Cook for 5-7 minutes to allow flavors to meld. Remove from heat and let cool.

Step 8

To assemble, spread 2-3 tablespoons of masa dough onto the center of a soaked corn husk, leaving a 1-2 inch border around the edges.

Step 9

Place 1 tablespoon of the vegetable filling onto the center of the masa dough.

Step 10

Fold the sides of the corn husk inward, wrapping the dough around the filling. Fold the bottom of the husk up to seal. Repeat with the remaining husks, dough, and filling.

Step 11

Set up a large steamer pot with water and bring it to a simmer. Place the tamales upright in the steamer basket, open side up.

Step 12

Cover the tamales with a damp kitchen towel or extra corn husks, and then cover the pot with a lid.

Step 13

Steam the tamales for 60-90 minutes, checking occasionally to ensure the water doesn’t evaporate completely. Add more water as needed.

Step 14

Tamales are done when the masa easily separates from the corn husk. Remove from heat and let cool slightly before serving.

Nutrition Facts

Serving size	(2547.9g)

Amount per serving	% Daily Value*
Calories	4464.3

Total Fat 236.4g	0%
Saturated Fat 161.1g	0%
Polyunsaturated Fat 5.2g
Cholesterol 0mg	0%
Sodium 5016.2mg	0%
Total Carbohydrate 544.6g	0%
Dietary Fiber 78.4g	0%
Total Sugars 39.5g
Protein 90.3g	0%

Vitamin D 0IU	0%
Calcium 976.7mg	0%
Iron 27.0mg	0%
Potassium 5101.8mg	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: 45.6%

Protein: 7.7%

Carbs: 46.7%