Vegan Tamales

Prep: 45-60 minutes Cook: 30 minutes


By Alex Bury
No cholesterol, no oil, but very rich and filling. They freeze well, so if you make any, make a bunch!


  • 3 cups masa harina (treated corn flour)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp oregano
  • 1/2 tsp baking powder
  • 2 cups water, non-dairy milk, vegetable stock, or any combination
  • 1 tsp cider vinegar
  • 6-8 dried corn husks


In a large bowl, combine the masa harina, salt, pepper, oregano, and baking powder. Stir.

In a separate bowl, combine the water/stock/non-dairymilk and the vinegar. Stir the wet into the dry, using your hands or a spoon. A Kitchenaid mixer works great as well.

Spread the batter over an opened corn husk. Spoon about 1-2 tablespoons filling of your choice into the center. Wrap the batter around the filling and then wrap in the husk. Tie the ends. Steam for 30 minutes. Serve at once, either plain or with Enchilada sauce spooned over the top.

Hint: For the filling, you can use: Seasoned black beans, roasted tofu, beans and corn, vegetarian chili, etc.