Since transitioning to Veganism I have not missed a single thing from my carnivore days. I never baked or cooked prior to becoming Vegan, and it is almost as though my inner gourmet chef has really blossomed! My favorite recipe is definitely one of my own devising; Vegan Tamales!
What you’ll need:
2 Cups Masa (I used a gluten-free kind I found at Baja Market)
1.5 Cups Vegetable broth
1/4 Cup Extra Virgin Olive oil
(optional: a generous sprinkling of garlic salt and Mexican seasoning)
One bunch of Cilantro
A Can of Corn
A Can of Low Sodium Black Beans
1/4 Cup of Salsa Verde
Some people say to soak your corn husks over night, but I found that soaking them for half an hour works just as well.
(The hardest part of making tamales is spreading the masa on the corn husks. Make sure your husks dry off a little after you soak them because masa does not work well with soggy husks!) I eyeball how much masa I put onto each husk, but the general rule is 2 Tablespoons of masa per tamale.
I then put a spoonful of my filling in the center of each tamale and close. (I learned how to properly fold a tamale on youtube) Make sure they’re tight or they won’t form properly in the steamer! Some people tie their tamales, but that’s just too much work for me! Haha.
After they’re all nice and folded, steam those babies for about an hour/hour and a half. Let cool before serving. In my experience moist, right out of the steamer tamales break apart. Especially if you spread the masa thin like I do sometimes.
There you have it! My super yummy Vegan Tamale recipe that everyone will love!