Vegan Tamales Recipes
VEGAN TAMALES RECIPE
This cheesy mushroom vegan tamales recipe is ready in no time and is so comforting and delicious! Easy to make and a great vegetarian dinner option.
Provided by plant.well
Categories Entrées
Time 1h20m
Number Of Ingredients 17
Steps:
- Soak corn husks in warm water for 30 minutes to soften.
- To make the dough, add masa, baking powder, salt and ground cumin to a large and mix well. Add corn oil and vegetable stock and mix with your hands until a dough is formed.
- To make the filling, heat diced onion, corn oil and minced garlic over medium heat until softened, about 5 minutes. Add cayenne, diced mushrooms, salt and pepper and cook until mushrooms are tender, about another 3-5 minutes, then stir in the vegan cheese and set aside.
- Once corn husks are softened, drain and dry. Place a single husk down on a flat surface to begin making your tamales!
- Add about 1/4-1/3 cup of masa dough and gently flatten out in your hands. Place dough in the middle of the thicker end of the corn husk and continue flattening out until you create a roughly 1/4 inch thick rectangle.
- Add 2 tbsp filling to the center of the masa. Fold husk in half longways to cover enclose the filling inside the masa, then fold the other side over like a burrito and gently squish down.
- Fold the smaller end up and secure by tying a string of a corn husk twice. Place tamale in a steamer and continue with remaining filling and masa.
- Steam tamales for about 30-35 minutes, or until the masa pulls away from the husk. Take off corn husk and enjoy with salsa!
VEGGIE TAMALES
Tamales don't have to have animal products to be weaponized parcels of deliciousness. With the right ingredient substitutes and some care, these veggie tamales can be just as gratifying as the carnivore's version. A pressure cooker speeds up the process and also makes for tamales packed with aroma, thanks to the steam being forced into every nook and cranny.
Provided by Justin Warner, Food Network Star Season 8 Winner
Categories main-dish
Time 1h40m
Yield 24 tamales
Number Of Ingredients 16
Steps:
- For the filling: Add the shortening to a large skillet over high heat. Once the oil is shimmering, add the squash and cook, stirring only once, until softened, about 5 minutes. Stir in the bell pepper, jalapenos and garlic and stir to combine. Add the onion, chili powder and cumin and cook until the onion is softened, about 3 minutes. Add the vegetable broth, crushed tomatoes and salt and cook until thickened, about 10 minutes. Transfer a bowl and chill to cool.
- For the tamales: In a stovetop pressure cooker, add 3 cups of water along with the corn husks. Follow the manufacturer's instructions for locking on the lid. Cook under high pressure just until the pressure is reached. Quick-release the pressure and carefully remove the lid. Remove the husks and cover with a damp towel, reserving the hot liquid.
- Place the masa in a medium bowl and whisk in the salt and baking powder. Add the vegetable shortening by pinching it together with the masa, rubbing it together to disperse. Add all of the hot water from the pressure cooker and stir until a batter is formed.
- Lay the husks out and spread a large golf ball-sized amount of the masa in a thin layer, leaving a 1/4-inch border. Add about two tablespoons of the chilled filling. Fold the tamale like an open-ended envelope, starting with the sides and then the bottom. Place the tamale seam-side down in a steamer basket to let gravity hold it in place. Continue with the remaining husks and filling. Very carefully wrap the whole bunch of tamales in foil, leaving the tops exposed, and stand the tamales on their ends so they stand upright in the steamer basket. If your steamer basket has handles, this will help. Add 1 cup water to the pressure cooker, then lower in the filled steamer basket, and pressure cook over high heat at high pressure for 10 minutes. Quick-release the pressure, then remove the basket and plate your hot tamales.
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