Vegan Tamales

You’ll never find a better vegan tamale recipe than this one! Jackfruit encased in a real corn bread that is spicy. Enjoy this traditional dish that my grandmother has passed down to you. Although you can cook these tamales for any occasion year-round, they are particularly well-liked during the holidays.

Ingredients

For the Tamale Dough

2 cups masa harina (corn masa flour)
1 1/3 cups vegetable broth
1/2 cup vegetable oil or vegan butter
1 teaspoon baking powder
1/2 teaspoon salt

For the Filling

1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1/2 cup diced bell peppers (any color)
1/2 cup diced onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
2 tablespoons oil for sautéing

Corn Husks

Dried corn husks, soaked in warm water until pliable

Instructions

For the Filling

Heat the oil in a skillet over medium heat.
Add the diced onion and sauté until translucent.
Add the diced bell peppers, minced garlic, cumin, and chili powder. Cook for a few minutes until the peppers are softened.
Stir in the black beans and corn kernels. Cook for another few minutes until heated through.
Season with salt and pepper. Set aside.

For the Tamale Dough

In a large bowl, combine the masa harina, baking powder, and salt.
Gradually add the vegetable broth and vegetable oil/butter while mixing, until a soft dough forms. The dough should be slightly sticky but not overly wet.

Assembly

Take a soaked corn husk and spread a spoonful of tamale dough onto the center, leaving space on the sides and bottom.
Add a spoonful of the black bean and vegetable filling on top of the dough.
Carefully fold the sides of the corn husk over the filling, then fold up the bottom to enclose the tamale.
Repeat with the remaining ingredients.

Steaming

Place the tamales upright in a steamer, with the open ends facing up.
Steam the tamales for about 45-60 minutes, or until the dough is firm and cooked through.