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    Home » Recipes » Main Dishes

    Vegan Tamales

    Published on December 24, 2018 by Kate, Updated on December 19, 2022 - 6 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    vegan tamale pinterest graphic

    Recipe and instructions for making amazing vegan tamales either in your instant pot or stovetop steamer.  Two vegan tamale filling options that are both flavorful and delicious!

    overhead shot of vegan tamales spread out on a napkin

    Mexican tamales are the ultimate comfort food, and making tamales vegan is so easy!  Leave out the traditional lard, replace it with a neutral flavored cooking oil such as vegetable or corn oil, and fill them with whatever you love!  

    These tamales are great for a special Sunday dinner, or make an amazing entrée on a vegan holiday menu!

    Vegan tamale fillings

    In this post I'll share two tamale filling recipes: Vegan Taco Meat filling made with TVP (textured vegetable protein), and Roasted Green Chili, Corn and Black Bean filling.  Some other filling options are:

    • seasoned jackfruit, like in my jackfruit tacos
    • vegan Pepper Jack cheese
    • roasted chilies
    • pinto beans (try my slow cooker pinto beans!)
    • flavored tofu
    • mashed potato or mashed butternut squash
    • carrot or sweet potato
    • vegan cream cheese

    overhead shot of two vegan tamales on a white plate with cream and chopped tomatoes and jalapeños

    More vegan holiday recipes: Dairy-Free Coquito

    How do you make Vegan Tamales?

    Step 1 - Soak the corn husks.  Separate out about how many you'll need (add a few extra to use for tearing into strips and tying around the tamales and a few more in case any tear accidentally) and soak them in tepid water for at least 30 minutes.

    overhead shot of corn husks soaking in a large pot for vegan tamales

    Step #2 - Make the vegan taco meat filling.  First whisk together the water and seasonings.

    overhead shot of seasonings whisked together in white bowl for vegan tamale filling

    Then add the TVP (textured vegetable protein).  Mix well.

    overhead shot of TVP being added to tamale filling seasonings for vegan tamales in a white bowl

    Set the vegan taco meat mixture aside to absorb the liquid and rest while you make the second filling or while you mix the masa.

    overhead closeup shot of vegan tamale filling in a white bowl with brown spoon

    Step #3 - Make the Roasted Green Chili, Black Bean and Corn filling.  Start by sautéing the onion, garlic, and corn in a little oil.

    overhead shot of corn, onion, and garlic in black frying pan for vegan tamale filling

    Saute for just a couple of minutes until the onions are softened and the corn are lightly browned.

    overhead shot of roasted corn and onions in black frying pan for vegan tamale filling

    Now add seasonings, roasted green chilis, black beans, and seasonings.

    overhead shot of all vegan tamale green chili ingredients in black frying pan

    Stir to combine and set aside.

    overhead shot of mixed and completed vegan green chili tamale filling in black frying pan

    Step #4 - Make the Masa!  Measure out the masa corn flour and add the salt and baking powder.  Whisk to combine.

    overhead shot of vegan tamale masa flour with vegetable broth and oil in containers nearby

    Now add vegetable broth and oil,  use a wooden spoon to combine.

    overhead shot of oil and vegetable broth being added to masa flour in white bowl for vegan tamale dough

    This tamale dough is heavenly!  I usually use Maseca Tamal flour but any corn masa flour available to you should act the same (check in the Mexican section of your grocery store) .  Don't be afraid to mix it thoroughly!!

    overhead closeup shot of vegan tamale dough in a white bowl with wooden spoon

    Pro cooking tip - Dry your corn husks.  Drain the water from the pot or dish your husks were soaking in.  Stand the husks up vertically to continue draining or spread them out on the counter on towels to dry.  If you're in a hurry, use a clean dishtowel to pat each on dry before spreading the tamale dough on it.  (If the husk is too wet, you'll find that the masa dough peels away from it too easily.)

    Step #5 - Prepare for assembly - grab both of your fillings, husks, tamale dough, and some shredded vegan cheddar cheese if you like!

    overhead shot of vegan tamale assembly line with bowls of masa, filling, corn husks, and vegan cheese

    Take one corn husk, lay it on a clean surface with the narrow end of the husk away from you.  Using an ice cream, cookie scoop, or other ¼ cup measuring device, place a scant ¼ cup of masa at the wide end of the corn husk.

    overhead shot of vegan tamale creation with corn husk laid on white background and a scoop of tamale dough on top

    Using your wetted fingers, flatten the mound of masa to about ¼ in. thick.  Avoid running the masa over the edge as it will grow during cooking and may spill out the open end of the tamale.

    overhead shot of scoop of vegan tamale dough flattened out

    Now add 1-2 tablespoons of your chosen filling to the center of the tamale.

    overhead shot of vegan tamale taco meat filling spread over masa

    I like to add a bit of my shredded vegan cheddar cheese on top of the Roasted Chili filling.

    overhead shot of folding corn husk over vegan tamale dough and filling

    Bring the two sides of the husk up so that the tamale almost meets in the center.

    overhead shot showing vegan tamale folding process

    Then fold the left side of the corn husk over, followed by the right side, sort of like folding a letter to place it in an envelope.

    overhead shot detailing envelope fold of vegan tamale with white marble background

    When both sides are folded over, it should look like this.

    overhead shot of enclosed vegan tamale of white marble background

    Bring the narrow empty tail up and fold it flat against the tamale body.

    overhead shot of tail of vegan tamale being folded down

    Use a piece of bakers twine or a strip of corn husk to secure the tamale closed.

    overhead shot of tied and wrapped vegan tamale on white marble background

    Place 1 ½ cups of water and the steaming tray in the bottom of the Instant Pot (or your brand of electric pressure cooker).  Cover the steamer tray with tamale husks if you are concerned that any tamales would slip through to the bottom of the pot.  (If using a stovetop steamer, add as much water as you can to the bottom of the pot below the steamer tray without the water being able to touch the tamales.)  Place your tamales on top of the steamer tray or basket and stand them with the open end up.

    overhead shot of vegan tamales standing upright in instant pot steamer

    You should have approximately 20-25 tamales.

    Steam tamales in the instant pot for 20 minutes on manual high pressure with the pressure relief valve closed.  Allow natural pressure release for 10 minutes, then manually release pressure, and turn off the instant pot.  Remove tamales and enjoy!

    If using stovetop steamer, cover pot with damp dishcloth and then the pot lid.  Steam over medium heat for 1 hour, checking frequently to see if you need to add more water to the bottom of the pot!  Careful!!  You don't want the pot to run out of water and burn!!

    overhead shot of complete vegan tamales laying in fluted white serving dish with gray napkin behind

    Pro-cooking tip:  When the tamales first come out of the pressure cooker/pot, they will look a bit soft - don't worry!!  Just a few minutes out of the pot, and they'll be perfect, peeling away from the husk and ready for you to unwrap and eat!

    overhead shot of unwrapped vegan tamale still on corn husk on a white plate

    Can I freeze tamales?

    Tamales will keep in the refrigerator for about five days.  Freeze either individually wrapped in plastic or together in a larger plastic bag or air-tight container for up to three months.

    How do I re-heat my tamales?

    Reheat your refrigerated tamales in a stove-top steamer (10 minutes), wrap in foil and reheat in the oven 325 degrees (10 minutes), or microwave (my favorite!) for 1-2 minutes covered with a damp paper towel.  If you're starting with frozen tamales you will need to add around 5 minutes extra to the stovetop and oven methods, and a couple more minutes to the microwave method.

    overhead closeup side shot of vegan tamales being served on white plate with sour cream and pico de gallo

    The vegan cheese that I used in this recipe (which melted great!) is my new Vegan Cheddar Cheese that you simply must try!  I usually serve these tamales with vegan Mexican Rice, and Mexican Cesar Salad, or with a side of refried bean dip, tortilla chips, and vegan nacho cheese.  Have fun making these awesome vegan tamales!

    Other vegan Mexican recipes you will love:

    • Cabbage pico de gallo
    • Burrito bowls
    • Vegan black bean taquitos
    • Vegan chimichangas
    • Black bean salad

    If you’ve tried this Vegan Tamale Recipe or any other recipe on my blog then don’t forget to rate the recipe below and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

    DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

    Recipe

    overhead side shot of vegan tamales sliced open at the end

    Vegan Tamales

    Easy vegan tamales that taste south-of-the-border but are good for you too!  Whip up this simple masa recipe, and fill with one or both of the flavorful vegan tamale fillings shared here.  You can cook them either in your instant pot or in a stove-top steamer.
    4.74 from 26 votes
    Print recipe Leave a comment
    Course: Entree, Lunch, Main Course
    Cuisine: Mexican
    Prep Time: 1 hour hour
    Cook Time: 20 minutes minutes
    Resting Time: 5 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 10 people
    Calories: 340kcal
    Author: Kate

    Ingredients

    • 30+ Corn Husks, for wrapping and tying

    Vegan Taco Meat Tamale Filling

    • ⅓ cup water
    • 1 Tbsp. Nutritional Yeast Flakes
    • ½ tablespoon taco seasoning
    • ½ Tbsp. onion powder
    • 1 teaspoon Bragg's liquid aminos, or soy sauce
    • ½ tsp. garlic powder
    • ¼ tsp. rubbed sage
    • ½ cup TVP (textured vegetable protein)

    Roasted Green Chile, Black Bean, and Corn Tamale Filling

    • 15 oz can black beans, rinsed and drained
    • 4 oz can roasted diced green chiles
    • 1 cup corn (frozen or fresh)
    • ¼ cup onion, finely diced
    • 1 clove garlic, minced
    • ¾ teaspoon seasoned salt
    • ½ teaspoon chili powder
    • ¼ teaspoon cumin
    • ¼ teaspoon garlic powder

    Tamale Dough - Masa

    • 4 cups masa flour, Maseca 'Tamal'
    • ½ teaspoon salt
    • 1 teaspoon baking powder
    • 4 cups vegetable or vegan chicken-style broth
    • ⅔ cup neutral flavored oil, corn, vegetable or other

    Instructions

    Initial Prep:

    • Start by soaking the corn husks. Separate out about how many you’ll need (add a few extra to use for tearing into strips and tying around the tamales and a few more in case any tear accidentally) and soak them in tepid water for at least 30 minutes.

    Vegan Taco Meat Tamale Filling

    • First whisk together the water and seasonings.  Then add the TVP (textured vegetable protein). Mix well.
    • Set the vegan taco meat mixture aside to absorb the liquid and rest while you make the second filling or while you mix the masa.

    Roasted Green Chile, Black Bean, and Corn Tamale Filling

    • Start by sautéing the onion, garlic, and corn in a little oil.
    • Saute for just a couple of minutes until the onions are softened and the corn are lightly browned.
    • Now add seasonings, roasted green chilis, black beans (drained & rinsed), and seasonings.  Stir to combine and set aside.

    Make the Masa

    • Measure out the masa corn flour and add the salt and baking powder. Whisk to combine.
    • Now add vegetable broth and oil, use a wooden spoon to combine.
    • Don’t be afraid to mix it thoroughly!!

    Assemble the Tamales

    • Take one corn husk, lay it on a clean surface with the narrow end of the husk away from you. Using an ice cream, cookie scoop, or other ¼ cup measuring device, place a scant ¼ cup of masa at the wide end of the corn husk.
    • Using your wetted fingers, flatten the mound of masa to about ¼ in. thick. Avoid running the masa over the edge as it will grow during cooking and may spill out the open end of the tamale.
    • Now add 1-2 tablespoons of your chosen filling to the center of the tamale.
    • I like to add a bit of my shredded vegan cheddar cheese on top of the Roasted Chili filling.
    • Bring the two sides of the husk up so that the tamale almost meets in the center.
    • Then fold the left side of the corn husk over, followed by the right side, sort of like folding a letter to place it in an envelope.
    • Bring the narrow empty tail up and fold it flat against the tamale body.  Use a piece of bakers twine or a strip of corn husk to secure the tamale closed.
    • Place 1 ½ cups of water and the steaming tray in the bottom of the Instant Pot (or your brand of electric pressure cooker). Cover the steamer tray with tamale husks if you are concerned that any tamales would slip through to the bottom of the pot. (If using a stovetop steamer, add as much water as you can to the bottom of the pot below the steamer tray without the water being able to touch the tamales.) Place your tamales on top of the steamer tray or basket and stand them with the open end up.
    • Steam tamales in the instant pot for 20 minutes on manual high pressure with the pressure relief valve closed. Allow natural pressure release for 10 minutes, then manually release pressure, and turn off the instant pot. Remove tamales and enjoy!
      If using stovetop steamer, cover pot with damp dishcloth and then the pot lid. Steam over medium heat for 1 hour, checking frequently to see if you need to add more water to the bottom of the pot! Careful!! You don’t want the pot to run out of water and burn!!

    Notes

    Pro cooking tip #1 – Dry your corn husks.  Drain the water from the pot or dish your husks were soaking in.  Stand the husks up vertically to continue draining or spread them out on the counter on towels to dry.  If you’re in a hurry, use a clean dishtowel to pat each on dry before spreading the tamale dough on it.  (If th
    Pro-cooking tip #2 - When the tamales first come out of the pressure cooker/pot, they will look a bit soft – don’t worry!!  Just a few minutes out of the pot, and they’ll be perfect, peeling away from the husk and ready for you to unwrap and eat!

    CAN I FREEZE TAMALES?

    Tamales will keep in the refrigerator for about five days.  Freeze either individually wrapped in plastic or together in a larger plastic bag or air-tight container for up to three months.

    HOW DO I RE-HEAT MY TAMALES?

    Reheat your refrigerated tamales in a stove-top steamer (10 minutes), wrap in foil and reheat in the oven 325 degrees (10 minutes), or microwave (my favorite!) for 1-2 minutes covered with a damp paper towel.  If you’re starting with frozen tamales you will need to add around 5 minutes extra to the stovetop and oven methods, and a couple more minutes to the microwave method.

    Nutrition

    Calories: 340kcal | Carbohydrates: 50g | Protein: 10g | Fat: 17g | Saturated Fat: 1g | Sodium: 924mg | Potassium: 390mg | Fiber: 7g | Sugar: 2g | Vitamin A: 410IU | Vitamin C: 6.4mg | Calcium: 122mg | Iron: 5.2mg

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    Reader Interactions

    Comments

      4.74 from 26 votes (26 ratings without comment)

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      Recipe Rating




    1. Julie

      January 03, 2021 at 5:23 pm

      What can you use if you don’t have corn husks? I have a hard time finding them :(. I really want to try these!

      Reply
      • Kate

        January 03, 2021 at 9:50 pm

        I wonder if you can wrap these in parchment paper? I'm sure you can order corn husks online if you can't find any in stores locally. Are there any ethnic stores near you? Those might carry corn husks.

        Reply
    2. Juan Costilla

      June 15, 2020 at 9:03 pm

      Can I use vegetable bouillon? I don't know how to do the measurements though.

      Reply
      • Rebecca

        June 17, 2020 at 10:18 am

        Yes, vegetable bouillon dissolved in water would work great! Not sure what bouillon you have so I can't offer dilution amounts.... Basic soup dilution rates will be great.

        Reply
    3. Joe

      March 19, 2020 at 10:23 pm

      They turned out great!!! 😀 I used 1c. vegetable shortening instead of oil for the dough and it turned out perfect. The bean/corn/pepper filling was delicious. It made about 20 medium-sized tamales, next time I'll have to try the rice as well.

      Reply
      • Rebecca

        March 20, 2020 at 9:06 am

        So glad they turned out well for you!! And yes do try the rice - one of our favorites!

        Reply

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