So, it has taken me a while to get this recipe up. This is mostly due to the fact that it is a long one and I have been procrastinating typing it up. Tamales are a little time consuming to make, so I recommend attempting this one on a weekend or whenever you have a day off. The results are amazing and so awesome since it is hard to find a good vegan hot tamale, or even a vegetarian one for that matter. I can assure you these are worth the time and effort. If you don’t want to make your own broth you can substitute the “Not-Beef Broth” from Edward and Sons.
You will need a few things before you get started.
First: You need corn husks.
I thought this would be easy since I had seen them on grocery store shelves before many times. However, when I went to find them, no one had them, not even “The Latin Corner”. I asked at at least 4 different stores before I bumped into a friend and she told me one store I had never been to where she had seen them. Success at last! Now you can find them on every shelf again, I just don’t get it. They are for sure at Kroger and Albertson’s here in Lake Charles. Or you can order them here online if you can’t find them.
Second: You need a steamer basket and a large pot with a lid.
This wasn’t as hard to find, but I wasn’t going to spend $40+ dollars on one of those big ones with the pot to put it in.
Instead I used a pot and lid I already had and I found
a steamer basket like this at Target for $7.
Vegan Hot TamalesMakes about a dozen
Ingredients:Broth For the Filling (or sub 1 Cube “Not-Beef Broth)1 Cup Water1 Tbsp Soy Sauce1 Tbsp Nutritional Yeast1/2 tsp Vegan Worcestershire Sauce1/4 tsp Onion Powder1/4 tsp Ginger Powder1/4 tsp Black Pepper1/4 tsp Salt
For Filling:1 Recipe Broth (above)1 Cup TVP2 Tbsp Worcestershire Sauce2 Tbsp Soy Sauce2 Tbsp Onion Powder2 tsp Garlic Powder4 tsp Chili Powder1 tsp Paprika1 tsp Cumin
2 Cups Masa Harina
1 1/2 Cups Vegetable Broth1/4 Cup Safflower Oil1 tsp Paprika1 tsp Sea Salt1 tsp Garlic Powder1 tsp Chili Powder1 tsp Cumin1 tsp Black PepperDirections:*Before you begin, soak your corn husks in a large bowl of water. Allow them to soak while you prepare the dough and filling or at least 15 minutes or so. Push them down in, then flip the stack over and over and make sure they are all covered in water.*You need to make the TVP “Beef”first so it can cool.*Whisk together all ingredients for broth, or if you are using Not Beef bullion mix one cube with 1 Cup Water. Bring to a boil and simmer for 1 minute, then remove from heat.*Add all seasonings for Filling to the broth, except for the TVP. Stir to incorporate well, then stir in TVP.*Cover and let sit for about 5 minutes.*Now make your dough.*Mix together masa harina with all seasonings. Once combined, add Safflower oil, then vegetable broth. Mix well.*To Assemble Tamales*For each tamale you will need 2 husks.*Scoop about 2 Tbsp of dough onto one husk and then smash it flat with your hands.*Add about 1 Tbsp TVP Beef Filling down the center of the dough.*Pull the sides of the husk together to roll the dough over the filling. Wrap the sides down then fold both ends in on top. Place the husk seam side down onto a second husk. Roll the second husk around the first in an opposite fashion by folding the ends in first, then rolling the sides in. Tear a strip from another husk and tie together to form a little bundle.*Repeat until all filling or dough is used. Should be around a dozen depending on what size you make them.*Place steamer into a large pot with boiling water in the bottom. Place tamales in steamer with the tied side up. (I was able to get all dozen in my pot.)*Cover and steam for about 40 minutes. (add a little water to pot if needed. Make sure water does not boil away)*Remove from heat and enjoy while still steaming.