'Tis the season....for Vegan Tamales! Ingrediants & recipe included
This year we joined in the tradition of Tamale making with my mother & aunt. With a few tweaks, we were able to "Veganize" some tamales that came out amazing! We share the recipe with you!
Vegan Black Bean Tamales
Masa/Dough
2 cups of Maseca Tamal corn flour
1 teaspoon baking powder
1 teaspoon salt
Mix together in a large bowl and add:
1 1/3 cup of vegetable broth
In another bowl, use
2/3 cup of coconut or vegetable shortening.
Mix until fluffy. Add this to the dry ingredients and stir until batter is smooth.
Knead the dough like bread until it's smooth and slightly sticky.
You can also buy store-bought masa at a Mexican supermarket. Ask for masa sin preparada (not prepared with lard). To this masa add the vegetable shortening and knead.
Spread a thin to medium layer of masa on the oja/corn husk, leaving 1/4 from the top clear.
Add a tablespoon or more of drained and rinsed cooked black beans, shredded vegan Monterrey style Jack cheese, and diced green chiles or strips of chile. A teaspoon of salsa verde or salsa roja can also be added.
Fold each side of oja to the middle and fold over the top of the oja. Press the open ends of the oja gently together.
Take a deep pot (tamale) which has a steamer bottom or put an overturned foil pie pan with four ventilated holes at the bottom of the pot. Add water until it reaches the rim of the pie pan.
Stack tamales into the pot about 2/3 full and around the edges, leaving a small funnel in the middle. Or, you can basketweave the tamales around the edges, also with a funnel in the middle. Water, when needed, is added in this space.
Wet and wring out a clean cotton kitchen towel. Drape it over the top of the stacked tamales, put a lid on the pot and place on the stove, at medium heat. Add water when necessary.
Set a timer for 90 minutes. Use a potholder to lift the lid and check the tamales. The masa will be cooked solid if it's done. If the masa is mushy, set the timer for another hour.
Any vegetable filling can be used: lentils and corn, spinach and vegan cheese, peas and carrots, butternut squash , Meat-less ground are some examples.
Vegan Sweet Cinnamon Tamales
Prepare the masa the same as above but using 1 cup of coconut or vegetable shortening.
Add 2 teaspoons cinnamon powder
1 cup raisins
1/2 cup of chopped walnuts or pecans
3/4 cup of raw sugar
Knead until thoroughly mixed.
Roll a palm full of dough and pat into the center of the oja. Fold the edges to the middle or tie each end with strips of ojas.
Vegan Pineapple Coconut Tamales
Prepare masa the same as above.
Knead in 1 cup shredded pineapple or pineapple chunks
1/2 cup of pineapple juice (add more if the masa is too stiff)
3/4 cup of shredded coconut
1/2 cup of raw sugar (add to taste)
Roll a palm full of masa and pat into the center of the oja. Fold or tie as described above.