Plant-based Tamales

This recipe is from the Dr McDougall website. It is easy to compile and stores well for several days. The masa mixture can be made a few days ahead of time to save time on the actual tamale-making day. Same goes for tamale filling. Because there is no oil or lard, cooked tamales are best unwrapped while hot to avoid the husk sticking to the tamale. Uneaten tamales should be heated up by wrapping in a damp paper towel, then microwaving for 1 minute. This will allow the husk to be removed easily. Tamales can also be frozen for up to 3 months after initial cooking. 

Tamale Batter:

6 cups masa harina (treated corn flour)

1 teaspoon salt

1 teaspoon pepper

1 teaspoon oregano

1 teaspoon garlic powder

1 teaspoon baking powder

1 scoop nutritional yeast

2 cups water, soymilk, vegetable stock or a combo of all three

1 teaspoon cider vinegar

 Dried corn husks

Rinse off corn husks, then soak 20 minutes in a large bowl. Leave soaking until time to use each husk.

In a large bowl (I use my bosch), combine the masa harina, salt, pepper, oregano, and baking powder.  Stir.

Combine the water/stock/milk and the vinegar.  Stir the wet into the dry, using your hands or a spoon or a mixer.

Spread the batter over an opened corn husk.  Spoon about 1-2 tablespoons filling of your choice into the center.  Leave 1-2 inches of space at top and bottom of husk. Wrap the batter around the filling and then wrap in the husk.  Tie the ends*.  Steam for 30 minutes on stove, or 10 minutes in a Instapot (use steamer basket).  Serve at once, either plain or with Enchilada sauce spooned over the top.

Hint: For the filling, you can use:  Seasoned black beans, roasted tofu, sweet potato and beans and corn, vegetarian chili, taco seasoned jackfruit, etc.

*I have found that a 6-inch length of yarn works easily for tying tamales. Different colors of yarn help differentiate different types of tamales. Cut the yarn before compiling tamales, start out with 30 pieces of yarn.