Vegan and Vegetarian Tamales | No Lard and From Scratch
About this recipe
These Vegan and Vegetarian Tamales are a delightful way to enjoy a traditional dish without any lard, making them perfect for a variety of diets. This recipe features two delicious fillings: a classic vegetarian option with cheese and jalapenos, and a hearty vegan version packed with mushrooms and zucchini.
The creator, Rusbelina, emphasizes making everything from scratch, including the masa, which contributes to the authentic taste and texture of the tamales. Plus, with a yield of 100 tamales, it's great for gatherings or meal prep!
Ingredient notes
- If you don't have access to masa quebrada, you can make your own masa using corn flour as described in the video.
Tips from Cooking with Rusbe’s video
- Soak the corn husks in cold water overnight or in hot water for 15-20 minutes until softened to make them pliable for wrapping.
- Knead the masa for at least an hour to achieve a soft and fluffy texture; using a stand mixer can help if you're short on time.
- When assembling the tamales, be generous with the filling but ensure the masa doesn't spread all the way to the edges of the husk.
Good to know
- How long do I need to steam the tamales?
- Steam the tamales for 2 hours, checking occasionally to ensure there is enough water.
- What is masa quebrada?
- Masa quebrada is a dough with a coarser texture used to make tamales from scratch, and it typically does not contain lard.
No life story here — the video and the recipe are the whole point. All credit to Cooking with Rusbe: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Soak the corn husks in cold water overnight or in hot water for 15-20 minutes until softened.
- 2
Prepare the vegetarian filling by slicing the jalapenos, chopping the tomatoes, and shredding the Monterrey Jack cheese. Set aside.
- 3
For the vegan filling, chop the mushrooms, zucchinis, and half of the onion. Roast the poblano chiles, peel, seed, and slice them.
- 4
In a pan, heat a small amount of oil and sauté the chopped onion until translucent. Add the sliced mushrooms and cook until browned, releasing their liquid.
- 5
Add the chopped zucchini, minced garlic, and salt to the mushrooms. Cook until the zucchini is just starting to soften, then stir in the cilantro and remove from heat.
- 6
In another skillet, sauté the remaining onion and poblano chiles until warmed and slightly browned, then combine with the mushroom and zucchini mixture. Set aside.
- 7
To prepare the masa, combine masa quebrada, vegetable oil, baking powder, and salt in a large bowl. Knead the mixture by hand or in a stand mixer until soft and fluffy, about 1 hour.
- 8
Once the masa is ready, assemble the tamales by spreading a spoonful of masa on a softened corn husk, adding the filling, and wrapping it carefully.
- 9
Prepare a steamer pot with water and a rack, ensuring the water does not touch the tamales. Place a layer of corn husks at the bottom, then add the wrapped tamales, covering them with more corn husks.
- 10
Cover the pot and steam the tamales for 2 hours, checking occasionally to ensure there is enough water. They are done when the masa no longer sticks to the husk.
Heads up — we had to guess a little:
- The quantity of salt is inferred as '2-3 tbsp' based on typical seasoning practices.
Credit where it’s due: this recipe was transcribed from Cooking with Rusbe’s original video on YouTube. Follow them there — it’s their dish.
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