Today we are sharing with you a step-by-step guide on how to
make the BEST vegan tamales this holiday season. Not only are these fairly easy
to make, but they are also packed with flavor and will definitely impress your
friends and family!
Growing up, one of my favorite parts of the holiday season
was tamales. We never made them ourselves, but our generous neighbors and
friends at church always shared them with us. Since going vegan, I have not
been able to partake in the tradition and honestly have missed tamales, so I
decided this year that I would change that and make some of my own.
INGREDIENTS
Tamale Dough
- ~25-30 corn husks
- 4 cups Bob’s Red Mill Masa Harina
- 3-3 1/2 cups vegetable broth (+ more as needed)
- 1/2 cup extra-virgin olive oil
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric (optional, for color)
Potato & Pinto Bean Filling
- ~1/4-1/2 cup low-sodium vegetable broth or water
- 1/2 large red onion, finely diced
- 2 cloves garlic, minced
- 1/2 Anaheim pepper, finely diced
- 1 Roma tomato, diced
- 1/2 medium russet potato, diced small
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 (15.5 oz) can pinto beans, drained and rinsed
- ½ cup cilantro, minced
- Salt & pepper, to taste
Green Chili & Cheese Filling
- 1 small white onion, finely diced
- 2 cloves garlic, minced
- 1 Anaheim pepper, finely diced
- 1/2 bag Vegan mozzarella cheese (we used Follow Your Heart)
- Salt & pepper, to taste
Toppings of choice, such as:
- Pico de gallo
- Guacamole
- Sour cream
INSTRUCTIONS
- Separate the corn husks and soak them in a large bowl of hot water for 30 minutes to 1 hour, or until pliable. Drain.
- For the potato and pinto bean filling: In a medium pan over medium heat, add in about 1/4 cup vegetable broth. Once heated through, add the onions, garlic, and Anaheim peppers, and sauté for about 4 minutes. Add in the Roma tomatoes and russet potatoes, along with 1/4 cup vegetable broth, cumin, and chili powder. Allow it cook, stirring often, until the potatoes have softened. Mix in the remaining ingredients and season with salt and pepper to taste. Using a potato masher or fork, roughly mash the mixture into the consistency of refried beans. It does not need to be completely smooth, it is up to you.
- .....................................................................................................................
- .............................................................................................................................
- ..................................................................................................................................
full recipe : sweetsimplevegan.com
