After the race on Sunday, we went to a farmers market and I got a 3 pack of vegan tamales. They. were. amazing. (And all eaten by the end of the day). I haven’t had tamales in forever and these reminded me just how much I love them. I asked my mom about making them and she said they were a pain.
- 3c vegetable broth (low sodium would be best)
- 3 1/2c polenta or cornmeal
- 2Tbsp olive oil
- 1/2tsp salt
- 1/2tsp sugar
- Turn the stove to medium heat and fill a pot with the vegetable broth.
- When the broth begins to simmer, turn off the heat and add the polenta/cornmeal.
- Now add the olive oil, salt, and sugar.
- Set aside while you make the filling.
- 2c button mushrooms
- 1Tbsp finely chopped jalapeno
- 1/4tsp minced garlic
- Put a pan over medium heat and coat with oil.
- Add the mushrooms and cook until tender.
- Now add the jalapeno and garlic. Cook for a minute or 2 more.
- Cooked red beets
- Chop the beets and tofu into similar sizes and mix until you have the ratio you like.
- Parchment paper
- Cut the parchment paper into squares. They can be big or small, depending on what size you want the tamales to be.
- Put a layer of dough onto the parchment paper and form into a somewhat oval shape with a crevice in the middle.
- Lay some of the filling in the middle.
- Add some more of the dough to the top so that none of the filling is exposed.
- Now it’s time to wrap it up! Wrap it up like a candy. With the top folded and the sides twisted.
- Once your tamales are wrapped, put water into a pot and get your steamer ready.
- If you don’t have a steamer (like me), you can make your own ghetto style steamer. All you need to do is get a big pot and a big piece of aluminum foil. Fold the foil in half so it’s like there are two layers (this makes it sturdier). Now poke holes in the foil with a knife, fork, pen, whatever. Lay over the pot with 4 flaps hanging onto the side. Make sure it’s stable!
- Lay the tamales in the “steamer” with as many as can fit and cook over medium-low heat. Put the lid on top.
- Mine took about 45 minutes to cook. To check if they’re done, take out a tamale and if the dough is still sticky, leave them in there for longer. But if the dough has formed into a shape, they’re done.
The fillings are super versatile! You can all different kinds of meats and veggies. Whatever floats you
tamale boat 🙂 Either way, enjoy!