VEGAN TAMALES

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

Ingredients

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