VEGAN TAMALE RECIPE RECIPES

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VEGAN TAMALES | ALLRECIPES



Vegan Tamales | Allrecipes image

Adapted from another vegan tamale recipe, but with my own filling. Spicy and delicious.

Provided by demintedmint

Categories     World Cuisine    Latin American    Mexican    Main Dishes    Tamale Recipes

Total Time 1 hours 40 minutes

Prep Time 35 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 13

3 ears fresh corn in husks
1 tablespoon coconut oil, or as needed
¼ medium onion, chopped
2 cloves garlic, finely chopped
½ (15 ounce) can black beans, drained
½ (10 ounce) can diced tomatoes with habanero peppers (such as RO*TEL® Hot)
2 tablespoons green salsa
3 cups warm water, or as needed
1?½ cubes vegetable bouillon
2 cups masa (corn flour)
1 teaspoon baking powder
½ teaspoon salt
½ cup coconut oil, melted

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place a rack in the bottom of a large roasting pan.
  • Strip husks from corn and set aside for tamales. Remove kernels from one ear for filling. Reserve other ears for another use.
  • Prepare filling: Heat coconut oil in a skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add black beans, diced tomatoes with habanero peppers, and salsa; cook until most of the liquid has evaporated, 3 to 5 minutes. Stir in reserved corn kernels and cook for 3 minutes. Remove from the heat.
  • Prepare dough: Combine 3 cups water and bouillon in a small bowl; stir to dissolve.
  • Mix masa, baking powder, and salt together in a large bowl. Stir in melted coconut oil until well combined. Mix in bouillon. Add more water if needed to make a soft, spongy dough.
  • Smooth a 3-inch square of dough (1/4- to 1/2-inch thick) onto a corn husk. Place 1 to 2 tablespoons filling into the center of the dough. Fold the sides of the husk in over the filling, then repeat with the top and bottom; you may need to use more than one husk per tamale. Use thin pieces of husk as string to tie tamale together; it doesn't have to be perfect. Repeat to make remaining tamales.
  • Set tamales on the prepared rack. Pour about 2 cups water into the bottom of the roasting pan, making sure tamales are well above the water. Cover the pan tightly with several sheets of aluminum foil.
  • Bake in the preheated oven for 35 to 45 minutes. Remove from the oven and let sit, untouched, for 15 to 20 minutes before serving.

Nutrition Facts : Calories 394.8 calories, CarbohydrateContent 45.6 g, FatContent 22.5 g, FiberContent 9.1 g, ProteinContent 7.4 g, SaturatedFatContent 18 g, SodiumContent 535.5 mg, SugarContent 2 g

VEGAN COWBOY TAMALE PIE RECIPE - FOOD.COM



Vegan Cowboy Tamale Pie Recipe - Food.com image

Yummy and Healthy! This recipe came from a cooking show done by Cinda Sanner on 3 Angel's Broadcasting Network. She has recipe books out, but I'm not sure which one has this delicious dish in it. I made this for two potlucks and everyone loved it both times. I used the vegan cornbread recipe posted on ZAAR by Vino Girl. Tastes great served with our creamy vegan mashed potatoes. Update: If you do use Vino Girl's Recipe #115929 like I do for the topping, double it to give it the thick cornbread layer like shown in my picture. Otherwise its just a thin crust.

Total Time 1 hours 30 minutes

Prep Time 45 minutes

Cook Time 45 minutes

Yield 16 serving(s)

Number Of Ingredients 17

1 medium onion, chopped
1 cup water
1 tablespoon chicken-flavored vegetarian seasoning
3 carrots, peeled and diced into large pieces
1 medium red bell pepper, seeded and chopped
3 cups fresh tomatoes, diced (grape tomatoes are nice)
1 (7 ounce) can diced green chilies
1 teaspoon fresh garlic, minced
2 teaspoons ground cumin
1 (16 ounce) can dark red kidney beans, drained, not rinsed
1 (16 ounce) can great northern beans, rinsed and drained
1 (16 ounce) can vegetarian refried beans
1 (6 ounce) can tomato paste
1/2 cup water
1 tablespoon oregano
salt
cornbread batter

Steps:

  • In a large saucepan, steam the onion in the 1 cup of water until the onion is clear.
  • Add the carrots, garlic and red bell pepper and continue to cook over medium heat for 5 minutes.
  • Add the rest of the ingredients and mix well. Let simmer over low heat for 5 -10 minutes.
  • Spread a 13” x 9” baking dish with a non-stick cooking spray and pour the mixture into the dish.
  • Cover with you favorite cornbread recipe and bake according to the cornbread directions until the cornbread is golden brown and completely baked through. Serve hot.

Nutrition Facts : Calories 90.8, FatContent 0.5, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 243.6, CarbohydrateContent 17.5, FiberContent 5.3, SugarContent 3.8, ProteinContent 5.5

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