Vegetarian Traditional Tamales

Delight in the authentic flavors of these Vegetarian Traditional Tamales, a plant-based twist on a beloved Mexican classic! Made with silky masa dough, crafted from masa harina and vegetable broth, these tamales are stuffed with a vibrant medley of diced zucchini, red bell pepper, corn kernels, and aromatic spices like cumin and chili powder. The rich vegetable filling is complemented by a sprinkle of shredded Mexican cheese, all neatly wrapped in softened corn husks for a truly rustic presentation. Steam-cooked to perfection, these tamales are deliciously tender, with a touch of smoky warmth that’s sure to impress. Perfect for family gatherings or a festive celebration of Mexican cuisine, these tamales offer a satisfying, vegetarian-friendly alternative that retains all the traditional charm.

Nutriscore Rating: 67/100

Prep Time:60 mins

Cook Time:90 mins

Total Time:150 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 Vegetarian-friendly shortening or softened butter
• 1 medium Zucchini, diced
• 1 medium Red bell pepper, diced
• 1 small Yellow onion, diced
• 2 Garlic cloves, minced
• 1 cup Corn kernels (fresh or frozen)
• 1 cup Mexican cheese blend, shredded
• 1 tablespoon Olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt (for filling)
• 0.5 teaspoon Black pepper

Directions

Step 1

Soak the dried corn husks in warm water for at least 30 minutes to soften them, ensuring they are pliable and easy to fold.

Step 2

In a mixing bowl, combine masa harina, baking powder, and 1 teaspoon of salt. Gradually add the vegetable broth while mixing until the dough is smooth and pliable.

Step 3

In a separate mixing bowl, whip the shortening or softened butter until fluffy. Incorporate it into the masa mixture by kneading or mixing until well combined and airy.

Step 4

Heat olive oil in a skillet over medium heat. Add diced zucchini, red bell pepper, onion, and minced garlic. Sauté for 5-7 minutes until the vegetables are tender. Then add corn kernels, ground cumin, chili powder, 0.5 teaspoon of salt, and black pepper. Stir well and cook for 1-2 more minutes. Remove from heat and set aside.

Step 5

Spread about 2-3 tablespoons of masa dough onto the center of each softened corn husk, leaving about 1-2 inches of space at the bottom and sides for folding.

Step 6

Add 1-2 tablespoons of the vegetable filling on top of the masa layer and sprinkle with shredded Mexican cheese blend.

Step 7

Fold the sides of the corn husk to cover the filling, then fold up the bottom end of the husk. Secure by tying with a small strip of corn husk or kitchen twine, if necessary.

Step 8

Arrange the tamales upright in a steamer with the open end facing up. Add enough water to the bottom of the pot without immersing the tamales, then cover with a lid.

Step 9

Steam the tamales over medium heat for 60-90 minutes, checking occasionally to ensure the water level does not run dry. The tamales are ready when the masa separates easily from the husk.

Step 10

Remove from heat and let the tamales cool slightly before serving. Serve warm and enjoy your homemade vegetarian tamales.

Nutrition Facts

Serving size	(2070.5g)

Amount per serving	% Daily Value*
Calories	3686.8

Total Fat 213.5g	0%
Saturated Fat 64.0g	0%
Polyunsaturated Fat 3.1g
Cholesterol 120mg	0%
Sodium 6147.4mg	0%
Total Carbohydrate 383.7g	0%
Dietary Fiber 46.2g	0%
Total Sugars 35.6g
Protein 82.3g	0%

Vitamin D 24IU	0%
Calcium 1524.5mg	0%
Iron 18.3mg	0%
Potassium 3768.0mg	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: 50.8%

Protein: 8.7%

Carbs: 40.5%