Have you ever wondered if you could make Vegan Tamales at home? Well, not only is it possible to make them, but they also come out tasting incredibly delicious! I’m so happy to be able to share this recipe with you, it is a healthier version of a Mexican classic, that everyone can enjoy!

This post was sponsored by Mazola ® but the recipe & all opinions are my own.

In this recipe, I will be using Mazola Corn Oil® in place of lard to make these easy and delicious Vegan Tamales. They are perfect for Thanksgiving dinner or any other family event. The dough is easy to prepare and the filling can be easily adapted to your own liking.

Did you know that a great amount of the Tamales made during pre-Hispanic times were vegan? This is because the use of lard in Mexico only began until after it was introduced by the Spaniards. Many of the pre-Hispanic tamales were filled with beans, wild greens, and even some local insects. However, tamales were mostly vegetarian during that period of time, and the corn masa dough didn’t even include any fat in it.

In This Post

Tamales with Corn Oil
Fillings for Vegan or Vegetarian Tamales
What type of Masa Harina is used for Tamales?
How to make vegan tamales
📖 Recipe
💬 Comments

Tamales with Corn Oil

To make these tamales vegan, we are using corn oil for the dough. I know that some people use other types of oil, but to achieve an overall better taste and to really enjoy the flavors of the rest of the ingredients in this recipe, the best option is to use a neutral oil like Mazola® Corn Oil®.

Fillings for Vegan or Vegetarian Tamales

In this recipe, the vegetables are mixed together with the corn masa, instead of being placed at the center of the dough while forming the tamales (like a traditional filling is). Nevertheless, you can also use this same dough to make tamales with the following vegan or vegetarian fillings: Black or Pinto Beans, Sautéed Mushrooms, Mexican-Style Potatoes, Cheese in Tomato Sauce, Poblano Peppers with Cheese, and Refried Beans.

If you are a vegetarian and like cheese, I recommend adding a slice of Queso Fresco (or another type of cheese) to the center of each tamal while forming the tamales. This is similar to how Tamales de Rajas are made.

What type of Masa Harina is used for Tamales?

From time to time, I get asked this question regarding the types of masa harina to use for tamales. Thankfully you can nowadays find several brands of masa-harina, not only at Latin grocery stores but also at regular supermarkets.

For this recipe, buy the masa-harina labeled for Tortillas and Atoles. Although there is a type of Masa Harina labeled “for Tamales” on the front of the package, you do not need to buy that one (unless you’re making a huge amount of tamales). Also, do not buy the ready-made tamales dough at the Latin stores, since those are not vegan. I know it sounds so convenient to purchase it ready-made, however pork lard is added to those pre-mixed doughs.

Tamal Wrappers

For these Vegan Tamales, we are using corn husks. Corn husks are easily available at large supermarkets, Latin stores, and online. Other type of tamal wrappers are banana leaves, Swiss chard leaves, Hoja Santa Leaves, and edible leaves. Some people living in regions where corn husks are not accessible use a combination of wax paper and aluminum foil, but in Mexico, almost all tamales will use corn husks or banana leaves.

How to make vegan tamales

Makes 12 tamales

Ingredients:

2½ cups of masa-harina (280 grams)
½ tsp. baking powder
2 tsp. salt
¼ tsp. onion powder
¼ tsp. garlic powder
¾ cups of Mazola Corn Oil®
2¼ cups of warm water or vegetable broth
2 cups of mixed finely-chopped vegetables (carrots, squash, Poblano peppers, red peppers, and fresh corn kernels) See Notes.
12 large corn husks, (plus 10 extra husks, for lining the steaming pot)

NOTES:

You can use other types of vegetables for this recipe, such as potatoes, chayotes, green peas, and sweet potatoes. Chopped leafy greens like Swiss chard or spinach are good options as well.

Cooking Utensils Needed:

Medium-size pot, to soak corn husks in
Large bowl to mix the dough in
A flexible spatula for mixing
Large spoon to add the dough to the corn husks
Large pot (6 qtrs.) with a steaming rack, for cooking tamales

INSTRUCTIONS TO MAKE THE VEGAN TAMALES:

Soften the corn husks by submerging them in warm or hot water. Fill a large pot with the water, then place all the previously-separated corn husk into the pot. You can place a heavy plate on top of the husks to keep them submerged inside the pot.

In a large bowl, mix the masa-harina with the baking powder, salt, onion powder, and garlic powder. Use a wooden spoon or spatula to mix these well.

Next, gradually begin to add the warm water (or vegetable broth), mixing well between each addition to make sure that the masa-harina at the bottom of the bowl is also integrated.

Slowly start pouring the Mazola Corn Oil® into the bowl, mixing it into the dough to form a creamy texture. After that, taste the dough for flavor. Keep in mind that the dough will lose some of its salty taste during the steaming process. You can adjust the salt, garlic powder, and onion powder flavors in case you want them a little bit stronger.

Remove the corn husks from the water bath and drain them on a kitchen towel.

Mix the chopped vegetables into the corn dough, and stir well. Start forming the tamales by spreading 6 tablespoons of the finished dough onto each corn husk. Fold the sides of the corn husk and then fold the narrow end part towards the center of the tamal. Place the already formed tamales on a tray while you proceed to assemble the rest.

Once all the tamales are assembled, prepare your pot by adding the steaming rack to the bottom, and filling the pot with warm water up to the level of the steaming rack. Use some of the extra corn husks to line the steaming rack. Place the tamales inside the pot in an upright position, with the open ends of the tamales facing up. Cover the tamales with the leftover corn husks and place the lid on the pot. Turn the heat to medium-high and cook for 1 hour and 15 minutes. Add ¼ cup of water every 30 minutes or as needed (pour the water close to the side of the pot, making sure the water doesn’t get into the tamales). Be careful with the steam when opening the pot.

To check if your tamales are ready, remove one from the pot (with the help of some kitchen tongs) and let it sit on a plate for 5 minutes. This will give the dough a chance to solidify after coming out of the steaming pot. After the waiting time, open the tamal. If the corn husk separates easily from the dough when you open it, then the tamales are ready. If not, then return the tamal to the pot and continue cooking for 15 more minutes. Serve your tamales while they are still hot and enjoy it with a spicy salsa.

*Corn oil is a cholesterol-free food that contains 14g of total fat per serving. See nutrition information on the product label or at Mazola.com for fat and saturated fat content

Other vegan recipes:

Vegetable Garden Soup

Squash & Corn Mexican Style

Crispy Potato Tacos

Rice with corn