VEGAN TAMALES

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Vegan Tamales image

Adapted from another vegan tamale recipe, but with my own filling. Spicy and delicious.

Provided by demintedmint

Categories     Tamales

Time 1h40m

Yield 6

Number Of Ingredients 13

3 ears fresh corn in husks
1 tablespoon coconut oil, or as needed
¼ medium onion, chopped
2 cloves garlic, finely chopped
½ (15 ounce) can black beans, drained
½ (10 ounce) can diced tomatoes with habanero peppers (such as RO*TEL® Hot)
2 tablespoons green salsa
3 cups warm water, or as needed
1 ½ cubes vegetable bouillon
2 cups masa (corn flour)
1 teaspoon baking powder
½ teaspoon salt
½ cup coconut oil, melted

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place a rack in the bottom of a large roasting pan.
  • Strip husks from corn and set aside for tamales. Remove kernels from one ear for filling. Reserve other ears for another use.
  • Prepare filling: Heat coconut oil in a skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add black beans, diced tomatoes with habanero peppers, and salsa; cook until most of the liquid has evaporated, 3 to 5 minutes. Stir in reserved corn kernels and cook for 3 minutes. Remove from the heat.
  • Prepare dough: Combine 3 cups water and bouillon in a small bowl; stir to dissolve.
  • Mix masa, baking powder, and salt together in a large bowl. Stir in melted coconut oil until well combined. Mix in bouillon. Add more water if needed to make a soft, spongy dough.
  • Smooth a 3-inch square of dough (1/4- to 1/2-inch thick) onto a corn husk. Place 1 to 2 tablespoons filling into the center of the dough. Fold the sides of the husk in over the filling, then repeat with the top and bottom; you may need to use more than one husk per tamale. Use thin pieces of husk as string to tie tamale together; it doesn't have to be perfect. Repeat to make remaining tamales.
  • Set tamales on the prepared rack. Pour about 2 cups water into the bottom of the roasting pan, making sure tamales are well above the water. Cover the pan tightly with several sheets of aluminum foil.
  • Bake in the preheated oven for 35 to 45 minutes. Remove from the oven and let sit, untouched, for 15 to 20 minutes before serving.

Nutrition Facts : Calories 394.8 calories, Carbohydrate 45.6 g, Fat 22.5 g, Fiber 9.1 g, Protein 7.4 g, SaturatedFat 18 g, Sodium 535.5 mg, Sugar 2 g

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