8 ways to incorporate more plantbased meals Forkful Tamale pie, Vegetarian tamales from www.pinterest.com
Description
If you're looking for a plant-based tamale recipe that's easy to make and delicious, then you've come to the right place! These vegan tamales are packed with flavor and perfect for a cozy night in. This recipe is also great for those who are gluten-free, as it uses corn flour instead of wheat flour.
Prep Time
Preparation for this recipe takes around 30 minutes. This includes the time required to soak the dried corn husks and prepare the dough for the tamales.
Cook Time
Cooking the tamales takes around 1-1.5 hours, depending on the size of the tamales and the number you are making.
Ingredients
For the tamale dough, you will need: - 2 cups of masa harina (corn flour) - 1 3/4 cups of vegetable broth - 1/2 cup of vegan butter, softened - 1 tsp baking powder - 1 tsp salt For the filling, you can use anything you like! Here are some ideas: - Black beans - Corn - Diced bell peppers - Diced onions - Jalapeños - Vegan cheese For the sauce, you will need: - 1 can of diced tomatoes - 1/4 cup of vegetable broth - 1 tsp of chili powder - 1 tsp of cumin - Salt and pepper to taste
Equipment
- Mixing bowl - Steamer basket - Large pot - Blender or food processor
Method
1. Soak the dried corn husks in warm water for at least 30 minutes. 2. In a mixing bowl, combine the masa harina, vegetable broth, vegan butter, baking powder, and salt. Mix well until you have a smooth dough. 3. Take a soaked corn husk and spread a thin layer of the masa dough on it, leaving a border around the edges. 4. Add a spoonful of the filling in the center of the dough. 5. Fold the sides of the corn husk towards the center, and then fold the bottom up. Secure the tamale with a piece of kitchen twine. 6. Repeat the process with the remaining corn husks and dough. 7. Place the tamales in a steamer basket and steam for 1-1.5 hours. 8. While the tamales are cooking, make the sauce. In a blender or food processor, combine the diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper. Blend until you have a smooth sauce. 9. Serve the tamales hot with the sauce drizzled on top.
Notes
- You can use fresh corn husks instead of dried ones if they are available. - If you don't have a steamer basket, you can use a colander or a metal strainer placed over a pot of boiling water. - You can also add vegan cheese to the filling for extra flavor.
Nutrition Info
This recipe makes around 10 tamales. Each tamale contains approximately: - Calories: 150 - Fat: 7g - Carbohydrates: 20g - Fiber: 2g - Protein: 2g
Recipes FAQ
Q: Can I freeze the tamales? A: Yes, you can freeze the tamales. Once they are cooked, let them cool and then wrap them tightly in plastic wrap or aluminum foil. They will keep in the freezer for up to 3 months. Q: Can I use a different type of flour for the dough? A: Masa harina is the traditional flour used for tamales, but you can use other types of corn flour if you can't find it. Just make sure it's a fine corn flour and not cornmeal.
Recipe Tips
- Make sure the dough is not too dry or too wet. It should be soft and pliable, but not sticky. - You can use toothpicks instead of kitchen twine to secure the tamales if you prefer. - If the tamales are too big, they may take longer to cook. Try to keep them around 3-4 inches in length.
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