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)
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.
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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Vegetable Tamales
Equipment
- Steamer
Ingredients
For the Masa:
- ⅔ cup shortening
- 2 cups masa harina (for tamales)
- 1 tspn salt
- 1 tspn baking powder
- 1 ⅓ cups hot water (or vegetable broth)
For the Filling:
- ¼ cup canned peas drained
- ¼ cup canned carrots drained
- ¼ cup canned corn kernels drained
- ½ cup potatoes (diced and cooked)
Also Need:
- 10 cups water divided
- 1 package corn husks
Instructions
For the Masa:
- Whip the shortening until smooth using a Kitchen Aid or hand mixer.
- Mix the masa harina, salt, and baking powder.
- Slowly add the masa harina mixture to the shortening.
- Add little by little while mixing with the mixer.
- Slowly add some of the hot water.
- Do this little by little until fully incorporated.
- Set aside until ready to use.
For the Corn Husks:
- Cover the corn husks in hot water.
- Place a large object over the husks so they are completely submerged in water.
- This will take about 30 minutes, or until pliable.
- Overnight is best.
To Assemble Tamales:
- Shake off some of the excess water on the corn husks.
- Spread a thin layer of masa on the corn husk, avoiding the corner top.
- To the center of the masa, add the filling. About 1 tablespoon.
- Use your best judgement as to how to much filling to add.
- Fold the sides in.
- Fold the corner top to the center of the tamal.
- Set the tamal upright with the open side up while assembling the rest of the tamales.
How to Cook Tamales:
- Add 2 cups water to a steamer.
- Add all the uncooked tamales into the steamer with the open side up.
- Place any unused corn husks on top of the steamer pot.
- Cover the pot with a lid.
- Cook on medium low heat for 90 minutes.
- Take out a tamal.
- Open it up.
- If the tamal masa pulls away easily from the husk, the tamales are ready.
- If not, cook for an additional 30 minutes.
- Leave the tamales in the steamer pot for an additional 30 minutes before serving.
Video
Notes
- Chopped broccoli
- Chopped green beans
- Chopped asparagus
- Spinach
- Kale
- Cheese (but, then they wouldn’t be vegan)
- 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.
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Place the metal crate for the Instant Pot.
-
Add 1 cup of water.
-
Arrange as many tamales as you can open-side up.
-
Close the lid.
-
Move the valve to Sealing.
-
Press Pressure Cook.
-
For Frozen Tamales: Press the + button for 45 minutes.
-
For Fresh Tamales: Press the + button for 35 minutes.
- Full natural release.
- If not ready, do another Pressure Cook 5 minutes cycle.
Which cheese is best to use in tamales. I have used some that seemed to turn to rubber.
Most cheeses will turn out rubbery. Panela will be rubbery, for example. I recommend Monterey jack or Oaxaca. Serve them hot so the cheese won’t be as rubbery and more melty.
Hello I have a question regarding. Vegetable Tamales. If I use fresh vegetables sliced very thin ,should I pre cook them. Or will they cook throughly during the tamale steaming process. Please advise
I think it depends on the vegetables. Squash and peas will definitely cook in the steaming. I’m not sure about carrots though.
WOW! I have just discovered your blog! It is a treasure: I will be coming back for recipes. This meal loaded with vegetables seems healthy: this is what we need right now.
Thank you very much. Hope you try the all!
I love trying new recipes from around the world! They look great!
Thanks! Hope you try this recipe!
These look so good. I have never had veggie tamales but I’m going to save this. We have been trying to have more meatless meals through the week. These would be perfect.
This are actually perfect for meatless meals/days. Hope you try it!
I was looking for a recipe like this, thank you for sharing!
Glad you liked it!
I’m in Mexico right now and enjoying so many delicous tamales. I didn’t think I could make them until reading your recipe. Its actually much simpler than it looks. I’ll have to try making them at some point, but for now, I’ll enjoy the delicious tamales from the local market.
Simple and yummy! Hope you try this recipe.
Those look delicioso! Alas, too labor intensive for BB so she will happily continue to buy from our local vendors.
It is delicioso! Hope you try it!
This looks like a good tamales recipe. I would like to copy this, hope I get this right.
Hope you try this recipe! It’s delicious
Wow. This is one of my Dad’s favorite. I should make this for him soon. Looks yummy!
It is yummy! Hope you and your dad try it!