Vegetable Tamales

Vegetable Tamales. Yes please! One of my favorite things during the Holidays is having a tamalada.

Lots of people. Music. Eating. Everyone spreading masa. Wrapping. Assembling.

This recipe is vegetarian and vegan friendly. YUMMY in every way. Perfect for special occasions, celebrations, or just because.

More Authentic Mexican Tamales:
Red Pork Tamales
Jalapeno and Cheese Tamales
Chicken Mole Tamales

How to Make It

• Make the masa and set it aside until ready to use.
• Soak the corn husks in warm water.

Here’s a homemade masa for tamales recipe that’s good for either sweet and savory.

Not a shortening or lard fan? Try making vegan masa with oil.

Word to the Wise: These are two steps you can do ahead of time.

• Soak the corn husks overnight. Although, all they really need is 30 minutes in really hot water to become pliable.
• OR, buy already prepared masa. For newbies, store-bought masa is highly recommended.

• Spread a thin layer of masa on the corn husk.
• Avoid the corner top area.

You don’t want to add too much masa, or they will not cook properly. Also, who wants to only bite corn dough. It’s all about the filling!

Big fillings! Big flavor!

Size does Matter!

The larger the husk, the larger the tamal.
Small corn husks will produce tiny vegetarian tamales.

• Add the filling to the center of the masa.
• Use your best judgement as to how to add.

These are peas, carrots, and potatoes to make vegan tamales. Feel free to add whatever your heart and taste buds desire.

Other Vegetable Filling Options:
Chopped broccoli
Chopped green beans
Chopped asparagus
Corn
Spinach
Pickled Jalapenos
Cheese (but, then they wouldn’t be vegan)

More Vegan Tamales:
Bean Tamales and Tamales Dulces

How to Fold

• Bring in the sides of the corn husks.
• Fold over the pointy top to the center of the husk.

While you are assembling, be sure to stand them upright. Lying them flat will cause the vegetable filling to fall out.

Some people will tie a string from the husks around the tamales. This is completely optional.

If you see that it is not holding steady, try tying the string to hold it in place.

• Add water to the bottom of a steamer.

No steamer? No problem?

How can I steam without a steamer?
Make large balls of aluminum foil, the size of golf balls. Add the water. Place a heat-proof plate over the balls.

From here, assemble the uncooked tamales, over the plate.

• Assemble the uncooked tamales in the steamer.
• Open-side should face up.
• Steam for 1 ½ hours.

Check halfway through for water. Carefully add more, if needed.

After 90 minutes, remove one of the vegetarian tamales. When the masa pulls away from the husk easily, that is when they are ready. If not, cook for another 30 minutes.

Turn the heat off and let them sit inside the pot for an additional 30 minutes before serving.

Make Them Faster!

Traditionally, they are cooked in a big steamer pot. However, Instant Pot Pork Tamales or Instant Pot Chicken Tamales take half the cooking time.

See recipe notes for Instant Pot instructions.

How Long Do They Last?

• In the fridge, Vegetable Tamales last up to 5 days.
• In the freezer, they last up to 6 months in a plastic bag with all the air removed.

Other Tamales Recipes You Might Like:
Beef Tamales, Turkey Pibil Tamales, Tamales de Cajeta

How many of these incredibly tasty Vegetable Tamales can you eat? One. Two. A dozen.

It does take patience to make this recipe, but once you bite, you’ll know they are absolutely worth the effort. So so good!

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