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Vegetarian Tamales

Author: chefs-mate Cooking Method: Boiling, Steaming Cuisine: Tex-Mex Courses: Main Courses

Difficulty: Advanced

Servings: 36 Calories: 44.9

Dietary:

V Vegan V Vegetarian

Description

These vegetarian tamales offer a comforting, traditional twist on the classic Tex-Mex favorite. Using textured vegetable protein (TVP) instead of meat, this dish remains incredibly satisfying and packed with flavor. The filling is a robust blend of sautéed onions, garlic, and green peppers, seasoned with warm cumin, chili powder, and a touch of tomato puree for depth. The soft, pliable corn masa dough wraps around the savory filling, steaming gently in dried corn husks until tender.

Directions

Soak the dried corn husks in a large bowl of warm water for at least 1 hour, ensuring they are fully submerged and pliable.
Place the TVP granules or flakes in a bowl and pour 7/8 cup of hot water over them. Let them soak for 5 minutes to rehydrate, then drain any excess water.
Heat the olive oil in a skillet over medium heat. Add the chopped onion, minced garlic, and chopped green pepper. SautÃÂ© until the vegetables are soft and translucent, about 5-7 minutes.
Add the reconstituted TVP to the skillet with the vegetables. Stir in the chili powder, cumin, garlic salt, tomato puree, and a dash of cayenne pepper. Cook for 2 minutes, stirring frequently, until the filling is heated through and well-combined. Taste and adjust seasoning with hot sauce if desired.
In a large mixing bowl, combine 2 cups of masa harina and 1 teaspoon of salt.
Cut 2 tablespoons of margarine or oil into small pieces and add to the masa mixture.
Gradually add about 1 1/2 cups of warm water to the masa mixture, kneading continuously until a firm but moist dough forms. The dough should be spreadable but not sticky.
Drain the soaked corn husks and pat them dry with a clean towel.
Take a small amount of masa dough and slap it onto the palm of your hand, spreading it into a flat patty about 1/4-inch thick.
Place a spoonful of the TVP filling in the center of the masa patty.
Place a drained corn husk in your other hand, smooth side up. Place the filled masa patty onto the husk.
Fold the sides of the husk over the masa and roll tightly to enclose the filling. If husks are small or torn, use multiple pieces to create a secure packet.
Pour 1 cup of hot water into the bottom of a large pot or kettle. Place a steamer rack inside.
Stand the prepared tamales upright in the steamer rack, seam-side down. Pack them tightly together so they support each other.
Cover the pot tightly with a lid. Bring the water to a boil, then reduce heat to medium-low to maintain a steady steam.
Steam the tamales for 45 minutes to 1 hour, adding more hot water to the bottom of the pot as needed to prevent it from running dry.
To test for doneness, open one tamale; the masa should pull away easily from the corn husk. Serve warm.

Nutrition Facts

Servings 36

Amount Per Serving
Calories 44.9kcal

% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 53.8mg3%
Total Carbohydrate 8.2g3%
Dietary Fiber 0.8g4%
Sugars 1.3g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Uncooked tamales can be frozen wrapped in foil. Cook from frozen, adding 15-20 minutes to the steaming time. Cooked tamales can be refrigerated for up to 4 days or frozen for up to 3 months.

Ingredient Substitution: If TVP is unavailable, you can substitute with cooked beans, lentils, or a mixture of mushrooms and walnuts for a similar texture.

Masa Consistency: The key to good tamales is the masa consistency. It should be like soft buttercream frosting. If it's too dry, add water; if too wet, add more masa harina.

Steaming Tip: Ensure the tamales are packed tightly in the steamer so they don't fall over. You can use a colander or a steamer basket if you don't have a traditional steamer rack.

Vegetarian Tamales