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A vegetable tamal on top of a corn husk drizzled with green salsa verde and chopped cilantro.
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5 from 7 votes

Vegetable Tamales

These Vegetable Tamales are AMAZING! Stuffed with tons of veggies and steamed to perfection. 100% vegan, and 100% delicious. Drizzle with salsa verde and enjoy!
Prep Time1 hr
Cook Time2 hrs
Total Time3 hrs
Course: Lunch or Dinner
Cuisine: Mexican
Servings: 20
Calories: 106kcal


  • Steamer


For the Masa:

For the Filling:

  • 1/4 cup canned peas drained
  • 1/4 cup canned carrots drained
  • 1/4 cup canned corn kernels drained
  • 1/2 cup potatoes (diced and cooked)

Also Need:


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.


Other Veggie Options: 
  • Chopped broccoli
  • Chopped green beans
  • Chopped asparagus
  • Spinach
  • Kale
  • Cheese (but, then they wouldn’t be vegan)
If you see that a tamal is not holding steady, try tying the string around it to hold it in place.
  • 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.
Instant Pot Instructions:
  • 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. 


Calories: 106kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Sodium: 44mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg