By:Â Michele Wolfson
November is an exciting month to be a vegan, because November 1st was World Vegan Day and marked the beginning of National Vegan Month!Â Why not start out this month by celebrating and making a vegan recipe that you don’t come by very often- Vegan Tamales. I learned how to make this dish while attending culinary school at The Natural Gourmet Institute. This dish does a great job at bringing together Mexican and Vegan cuisines, two food genres that don’t typically collide.
Stay tuned for our other great vegan recipes throughout the month of November!
Vegan Tamales Recipe
Makes approx. 16 tamales
2 red peppers, cut into julienne
2 medium white onions, cut into saute slice
3 TBS extra virgin olive oil
1/4 t salt
1 1/2 cups masa harina
3/4 sea salt
1/2 cup water
3/4 t baking powder
6 T coconut oil
1/2 warm stock
For the wrappers:
20 large dried corn husks, soaked in warm water until pliable (around 15-20 minutes) or 16 5×5 each pieces of banana leaf
- Heat oven to 350 degrees. In a medium pan combine peppers with onion, oil and salt. Roast until tender.
- Place masa harina and salt in a medium bowl; whisk to combine. Add the water and mix to combine. Allow mixture to sit for 5 minutes.
- Place masa mixture in the bowl of a kitchen aid mixer. Add oil, baking powder and the warm stock; beat on medium high speed for 10 minutes. Place bowl in refrigerator at least 10 minutes at medium high speed.
- Fill stockpot with water filling pot to about 3/4 capacity.
- Place about 2 TBS of the masa dough on the softened corn husk flattening the masa with fingers; place about 1 teaspoon of filling in the middle of the flattened dough. Fold cornhusks over masa to form a close package.
- Place tamales in a colander with foil with tamales seam-side down. Steam about 45 minutes or until tamales are slightly firm to the touch. Turn off heat and allow tamales to steam for 15 minutes before serving.
Photo: Michele Wolfson
For more vegan recipes this month, follow me on Twitter (@MarcusCooks)