Vegan Traditional Tamales

Delight in the authentic flavors of Vegan Traditional Tamales, a plant-based twist on the beloved Mexican classic. These tamales feature a soft, fluffy masa made with masa harina and rich vegetable broth, wrapped in tender soaked corn husks. A vibrant vegetable filling combines sautéed zucchini, black beans, sweet corn kernels, and aromatic spices like cumin and chili powder, ensuring every bite bursts with wholesome goodness. Steamed to perfection, these tamales are wonderfully moist and satisfying, making them ideal for family dinners, holidays, or meal prep. Serve them with your favorite salsa, guacamole, or a fresh side salad for a delicious and comforting plant-based feast. Perfect for vegans and tamale enthusiasts alike, this recipe captures the warmth and tradition of homemade tamales, with a cruelty-free twist!

Nutriscore Rating: 71/100

Prep Time:60 mins

Cook Time:60 mins

Total Time:120 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

In a large mixing bowl, whisk together the masa harina, baking powder, and salt.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Drain the soaked corn husks and pat them dry with a clean kitchen towel.

Step 7

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.

Step 8

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.

Step 9

Repeat with the remaining husks, dough, and filling until all are assembled.

Step 10

Prepare a large steamer pot. Place a layer of unused corn husks at the bottom of the steamer basket to prevent sticking.

Step 11

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.

Step 12

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.

Step 13

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.

Step 14

Once cooked, remove the tamales from the steamer and let them cool slightly before serving.

Nutrition Facts

Serving size	(2523.2g)

Amount per serving	% Daily Value*
Calories	4635.0

Total Fat 255.3g	0%
Saturated Fat 39.4g	0%
Polyunsaturated Fat 23.7g
Cholesterol 0mg	0%
Sodium 7735.1mg	0%
Total Carbohydrate 533.7g	0%
Dietary Fiber 73.9g	0%
Total Sugars 41.3g
Protein 86.3g	0%

Vitamin D 0IU	0%
Calcium 1018.4mg	0%
Iron 28.7mg	0%
Potassium 5362.1mg	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: 48.1%

Protein: 7.2%

Carbs: 44.7%