Hey Everyone,

These vegan tamales are so delicious, you will not miss the meat. They take a little bit more effort than some of my other recipes but they are so worth it. You can play with the spiciness depending on your preference. I really recommend trying this out, you will love it!

Recipe: Tempeh Tamales

Author: Bhavani, iEat Green

Recipe type: Vegan

Cuisine: Mexican

Ingredients

For the Dough
5 cups masa harina
3 cups hot water
2 cup cold coconut oil
4 teaspoons baking powder
1 Tbs. sea salt
2 cups cold vegetable broth
For the Tempeh Filling:
Olive oil
2 large onions, (or 4 small onions)
4 cups chopped assorted bell peppers
1 Tbs. chili powder
1 Tbs. salt
2 Tbs. chopped garlic
½ teaspoon smoked paprika
1 cup organic fire roasted corn
1 teaspoon cumin
4 Serrano chilies, seeded and roasted under the broiler until lightly charred
3- 8 oz. packages of Tempeh (I use GF, 5 grain tempeh), chopped fine
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 can organic pinto beans
1 can organic kidney beans
¼ cup chopped cilantro
For the Sauce:
12 Tomatillos
5 Serrano chilies, seeded and roasted under broiler until lightly charred
¼ cup salsa
½ cup cilantro
1 cup water
½ t. cumin
½ t. salt
1 teaspoon chopped garlic

Instructions

For the dough:
In a large bowl, stir the masa harina with the hot water until moistened; let cool. In the bowl of a standing electric mixer, using the paddle blade, mix the coconut oil with the baking powder and salt at medium speed until fluffy, about 3 minutes. With the machine on, add the corn masa mix, in golf-ball-size lumps, then drizzle in the vegetable stock and beat the masa until completely smooth. Increase the speed to high and beat until fluffy, about 3 minutes; the texture should resemble mashed potatoes. Cover the bowl with a damp towel and set aside until ready to use.
For the filling:
Using a large heavy skillet (I use my cast iron pan) sauté the onion in olive oil, until translucent. Add the peppers and garlic and continue cooking until soft. Add all of the spices, the Serrano peppers and the corn, and cook for 10 minutes, until all of the flavors come together. Remove the mixture to a bowl and set aside for a few minutes. Add a little more oil to the pan, and sauté the tempeh, along with the extra cumin, chili powder and smoked paprika, until golden brown, adding a little more oil as needed to keep the tempeh from sticking. When golden brown, return the vegetables to the pan and add the beans and cilantro. Cook for 10 more minutes, allowing the flavors to meld. Adjust spices to your taste.
For the sauce:
Place all sauce ingredients into the blender, and blend on high until smooth.
To Assemble the Tamales:
Remove a corn husks from the water and pat dry. Working in batches of 4, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk, creating a rectangle of dough. Leave about ½-inch border on the edges. Spoon about 1 tablespoon of the tempeh mixture in a line down the center of the dough. Roll the husk so the dough surrounds the tempeh, then fold the bottom under. Use 2 corn husks and rip them into thin strands, creating pieces of corn twine, to use to tie up the tamales. Tie the tamales, around the center, using the thin strips of a corn husk. Repeat until all husks, dough and filling are used.
To Cook the Tamales:
Using a deep stock pot, with a steamer in the bottom, fill the pot with water, just coming up to the bottom of the steamer. Make balls of tin foil to fill in the side gaps. Cover the steamer and the tin foil balls with a thin layer of corn husks. Stand the tamales upright on their folded ends, tightly packed together, securing them with more tin foil balls on the sides to prop them up. Cover, place over high heat and bring to a boil. Steam for 15 minutes. Reduce the heat, partially remove the lid, and simmer for 1 ½ hours. Serve the tamales warm with the sauce on the side.

Step-By-Step Instructions:

For the dough: In a large bowl, stir the masa harina with the hot water until moistened; let cool. In the bowl of a standing electric mixer, using the paddle blade, mix the coconut oil with the baking powder and salt at medium speed until fluffy, about 3 minutes. With the machine on, add the corn masa mix, in golf-ball-size lumps, then drizzle in the vegetable stock and beat the masa until completely smooth. Increase the speed to high and beat until fluffy, about 3 minutes; the texture should resemble mashed potatoes. Cover the bowl with a damp towel and set aside until ready to use.

For the tempeh filling: Using a large heavy skillet (I use my cast iron pan) sauté the onion in olive oil, until translucent.

Add the peppers and garlic and continue cooking until soft.

Add all of the spices, the Serrano peppers and the corn, and cook for 10 minutes, until all of the flavors come together. Remove the mixture to a bowl and set aside for a few minutes.

Add a little more oil to the pan, and sauté the tempeh, along with the extra cumin, chili powder and smoked paprika, until golden brown, adding a little more oil as needed to keep the tempeh from sticking. When golden brown, return the vegetables to the pan and add the beans and cilantro. Cook for 10 more minutes, allowing the flavors to meld. Adjust spices to your taste.

For the sauce: Place all sauce ingredients into the blender, and blend on high until smooth.

To Assemble the Tamales: Remove a corn husks from the water and pat dry. Working in batches of 4, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk, creating a rectangle of dough. Leave about 1/2-inch border on the edges. Spoon about 1 tablespoon of the tempeh mixture in a line down the center of the dough. Roll the husk so the dough surrounds the tempeh, then fold the bottom under. Use 2 corn husks and rip them into thin strands, creating pieces of corn twine, to use to tie up the tamales. Tie the tamales, around the center, using the thin strips of a corn husk. Repeat until all husks, dough and filling are used.

To Cook the Tamales: Using a deep stock pot, with a steamer in the bottom, fill the pot with water, just coming up to the bottom of the steamer. Make balls of tin foil to fill in the side gaps. Cover the steamer and the tin foil balls with a thin layer of corn husks. Stand the tamales upright on their folded ends, tightly packed together, securing them with more tin foil balls on the sides to prop them up. Cover, place over high heat and bring to a boil. Steam for 15 minutes. Reduce the heat, partially remove the lid, and simmer for 1 ½ hours.

Serve the tamales warm with the sauce on the side.