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Tamales are probably one of my favorite things in the whole world!! If you want to learn how to make vegan tamales look no further. Unlike what you may think they are not difficult to make at all. They are a bit time consuming, but with some help from friends or family you can make a tamalada and enjoy vegan tamales all year.

I have searched the internet far and wide for the best vegan tamales out there so you don’t have to. Here are over 15 different recipes that you can use and adapt to your liking. Enjoy!!

Savory and Easy Vegan Tamales

Did you know there are both sweet and savory tamales? Here is a list of our favorite savory ones.

1. Red Chile Jackfruit Tamales

Red chile jackfruit tamales in a white and green tea towel                           dorastable.com

These red chile jackfruit tamales are made with spicy guajillo chile seasoned jackfruit and masa, stuffed inside corn husks and steamed to perfection. What makes these so good is that the masa is spiced with guajillo chiles, coconut oil, and cumin. Find recipe HERE.

2. Jalapeño and Cactus Tamales

Jalapeño and cactus tamales on a white plate                                                                     nibblesandfeasts.com

These jalapeño and cactus tamales are super easy to make. Rather than stuffing each tamal individually, the pickled jalapeños and cooked cactus bits are added to the masa and mixed thoroughly, making the spreading so quick. (This recipe does call for chicken bouillon powder, but you can substitute for Better than Bouillon No Chicken Base.) Find the recipe HERE.

3. Sweet Potato, Spinach, and Black Bean Tamales

Chipotle sweet potato and black bean vegan tamales on a wooden board                                naturallyella.com

Sweet potato, black beans, and spinach simmered in a chipotle sauce. Smoky, sweet, and full of delicious goodness. This dough is seasoned with oregano and coconut oil. You can find the recipe HERE.

4. Vegan Green Corn Tamales

Vegan Green Corn Tamales on a white plate and a green background createdmindfully.com

Vegan Green Corn Tamales. These rich, spicy tamales are made with Hatch green chiles, fresh white corn, and masa harina. Wrapped in fresh corn leaves and steamed. You can find the recipe HERE.

5. Oil-Free Vegan Tamales

Oil-Free Tamales filled with black beans, sweet potatoes, and green chiles cut in half. brandnewvegan.com

Oil-Free Tamales filled with black beans, sweet potatoes, and green chiles in a New Mexican red chile sauce. Instead of oil the masa uses pureed corn, kind of genius! You can find the recipe HERE.

6. Potato and Pinto Bean Vegan Tamales

a vegan tamal topped with crema tomatoes and onion on a plate.               sweetsimplevegan.com  

These Potato and Pinto Bean vegan tamales are also filled Anaheim peppers and tomatoes, spiced with a touch if cumin and chili powder. The masa is made with extra-virgin olive oil. You can find the recipe HERE.

7. Low-Fat Vegan Tamales

A brown plate with a vegan tamal topped with salsa, surrounded by rice and beans.cheftographer.com

These tamales are filled with a black bean-zucchini stew, but the best part is that the masa has a secret ingredient. Instead of oil or shortening, it uses pumpkin puree to substitute the fat. They are healthy and delicious!! Find the recipe HERE.

8. Vegan Potato Adobo Tamales

Two vegan tamales on a wooden board, one cut open                                        dorastable.com

Vegan potato adobo tamales filled with a mixture of potatoes and peas tossed in a spicy adobo sauce. The adobo is smoky, spicy, tangy, and has an earthy quality to it. The masa that surrounds it, is fluffy and light, and it’s all wrapped in a corn husk and steamed until tender. (This recipe uses coconut oil in the masa.) Find the recipe HERE.

9. Jalapeño and Cheese Tamales

Tamales on Mexican clay plates on a dark backgroundmexicanmademeatless.com

Tender tamales stuffed with jalapeños, tomatoes, and cheese. This recipe is vegetarian, but can be easily veganized by using vegan cheese. Find the recipe HERE. 

10. Bean and Jalapeño Tamales

Three tamales topped with salsa verde over Mexican rice.              lapinaenlacocina.com

Bean and Jalapeño Tamales filled with beans stewed in chile ancho and spices, and pickled jalapeño peppers. The recipe does call for chicken stock, but you can easily substitute for vegetable stock. Yum!! Find the recipe HERE.

11. Zucchini and Corn Tamales

A large tamal with zucchini and corn on a blue plate.                                                      muybuenocookbook.com

Zucchini and Corn Tamales, a simple and delicious vegan tamal recipe, no filling required. The masa is studded with sweet corn and zucchini then wrapped in corn husks and steamed. (This recipe calls for chicken bouillon, but you can substitute forBetter than Bouillon No Chicken Base.) You can find the recipe HERE.

12. Easy Sweet Corn Tamales

A sweet corn tamal on a white plate with salsa and crema.                                  mexicoinmykitchen.com

Sweet Corn Tamales, made with fresh corn and a sprinkle of masa harina. These can be served as sweet tamales for dessert or as savory with spicy salsa and vegan crema. (The recipe calls for butter, but can be easily substituted for vegan butter.) You can find the recipe HERE.

Sweet and Easy Vegan Tamales

If you’ve never had sweet vegan tamales you’re in for a treat. It makes so much sense when you think about it, corn itself is so sweet that it only makes sense to enhance that sweetness with flavor like lime, strawberry, chocolate, and pumpkin.

13. Lime Tamales

a lime tamal on a white and green plate     thymeandlove.com

Lime Tamales are a traditional sweet tamal. For vegan sweet tamales, we use vegan butter and almond milk. A few easy swaps and traditional sweet Lime Tamales can be made vegan! You can find the recipe HERE.

14. Sweet Pineapple Tamales

Pineapple tamal on a black and white plate with a silver spoon      chefmarcela.com

Sweet Pineapple Tamales, soft and billowy and perfectly sweet and completely addictive. The masa is made with coconut oil, and vegetable shortening and studded with crushed pineapple. Find the recipe HERE.

15.  Strawberry Tamales

A pink tamal surrounded by strawberries on a blue plate.                                                        dorastable.com

These strawberry tamales are soft, tender packets of ground corn, filled with sweet strawberry jam. The aroma of the tamales steaming is irresistible. They are great with a mug of Mexican hot chocolate or an atole. Find the recipe HERE.

16. Pumpkin Pie Tamales

Pumpkin pie tamal bathed in syrup on a white plate     thymeandlove.com

Pumpkin Pie Tamales are a sweet dessert tamal inspired by the classic American Pumpkin Pie. Perfect for Dia de Los Muertos or Thanksgiving! Find the recipe HERE.

17. Vegan Chocolate Tamales

chocolate tamales on a blue kitchen towel      dorastable.com

These vegan chocolate tamales are filled with bittersweet chocolate chips, and chopped pecans. The best tamal is a warm tamal just out of the steamer with the scent of cinnamon and the melted bittersweet chocolate. Find the recipe HERE.

18. Vegan Tamales Unwrapped

vegan tamales ebook

You didn’t find the recipe you were looking for?? Vegan Tamales Unwrapped Ebook has over 50 detailed pictures, and will guide you step-by-step in the tamal making process. Make delicious savory and sweet tamales inspired by traditional Mexican cuisine, but all vegan and gluten-free. Including an oil-free option for making guilt-free plant-based tamales. You will be able to find recipes like jackfruit in salsa verde tamales. mushroom mole tamales, rajas con crema tamales, and blackberry tamales. Find out more HERE

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I am so excited to share with amazing book with you. Vegan Yack Attack on the Go, is the first vegan cookbook that I’ve browsed through and immediately though,”I want to make all these recipes!” This recipe for roasted butternut squash and mushroom tacos is one of my favorites from the book. The author is Jackie Sobon from the vegan blog Vegan Yack Attack.

Butternut squash, mushrooms, black beans and tomatillos on a sheetpan.

The best part is that it is a quick recipe that requires only a sheet pan. All you have to do is chop, toss, and roast and the next thing you know dinner is on the table. I love the combination of butternut squash and black beans, and when you add mushrooms and spices it all comes together perfectly.

vegan yack attack on the go cookbook

Even though it is not a traditional Mexican recipe I wanted to share it with you, because it’s delicious and easy to make. I served mine on warm corn tortillas, but you can definitely make a burrito out of it, or it would make a good filling for enchiladas.

roasted butternut squash, black beans, and mushrooms

So why I am I so excited about this book?? Honestly a lot of vegan cookbooks have the same recipes with a little bit of variation, not this one. There are a few classics like smoothies, burritos, and pasta, but there are so many other great recipes like the creamy berry polenta, asparagus omelette, coconut BLT, and the vanilla chip buckwheat bars.

butternut squash and mushroom tacos on a plate

My favorite part of the book is that the recipes are quick to make, which is absolutely a must when you have 3 kids and work from home. There’s even a section for camping or cookout foods that is just genius, like the campfire banana split. I highly recommend this book. What are you waiting for??? Go check it out .

butternut squash and mushroom tacos with salsa verde, jalapeño and lime

The Recipe: Roasted Butternut Squash and Mushroom Tacos

  • You can use baby bella or portabello mushrooms.
  • This recipe would also work with acorn or hubbard squash
  • I love the black beans in this, but pinto beans would work also.
  • Use chile ancho powder instead of a regular chili powder for a deeper smoky flavor
  • Enjoy!!
butternut squash and mushroom tacos, jalapeño and lime
5 from 1 vote
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Roasted Butternut Squash and Mushroom Tacos

Roasted Butternut Squash and Mushroom Tacos, an easy and delicious weeknight dinner everyone will love!

Course Main Course
Cuisine Mexican
Keyword black beans, butternut squash and mushroom tacos, vegan tacos
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 cups Diced and peeled, butternut squash
  • 2 cups Chopped baby bella mushrooms
  • 1 can (15 oz.) Black beans, drained and rinsed
  • 1 cup Chopped yellow onion
  • 1 tbsp. Sunflower oil
  • 1 tsp. Chili powder
  • 1/2 tsp. Ground cumin
  • 1/2 tsp. Salt, or more to taste
  • 1/4 tsp. Paprika
  • Pinch Cayenne Pepper
  • 2 cups Chopped tomatillos, with husks removed
  • 8 Corn tortillas
  • 1 cup Shredded cabbage
  • 1 Jalapeño, thinly sliced
  • 8 Small lime wedges

Preparation

  1. Preheat the oven to 400°F (200°C, or gas mark 6), and line a baking sheet with parchment paper or a silicone mat.
  2. Place the butternut squash, mushrooms, black beans, and yellow onions in a mixing bowl. Drizzle with oil and toss to coat, then add the chili powder, cumin, salt, oregano, paprika, and cayenne pepper, and toss again. Spread the mixture out on the baking sheet, leaving some space for the tomatillos.
  3. Place the tomatillos on the remainder of the baking sheet, then place in the oven for 15 to 20 minutes, or until the squash is fork tender. Sprinkle with more salt to taste, if desired.
  4. Warm the tortillas in either the microwave or on a hot pan until soft and pliable. Fill each one with some butternut– black bean mixture, then top with tomatillos, shredded cabbage, and jalapeño slices. Serve warm, accompanied by lime wedges.

Chef's Notes

  • You can use baby bella or portabello mushrooms.
  • This recipe would also work with acorn or hubbard squash
  • I love the black beans in this, but pinto beans would work also.
  • Use chile ancho powder instead of a regular chili powder for a deeper smoky flavor
Nutrition Facts
Roasted Butternut Squash and Mushroom Tacos
Amount Per Serving (2 tacos)
Calories 338 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 702mg 29%
Potassium 1123mg 32%
Total Carbohydrates 62g 21%
Dietary Fiber 15g 60%
Sugars 8g
Protein 13g 26%
Vitamin A 161.8%
Vitamin C 44.8%
Calcium 10.6%
Iron 14.6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Roasted Butternut Squash and Mushroom Tacos
Amount Per Serving (2 tacos)
Calories 338 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 702mg 29%
Potassium 1123mg 32%
Total Carbohydrates 62g 21%
Dietary Fiber 15g 60%
Sugars 8g
Protein 13g 26%
Vitamin A 161.8%
Vitamin C 44.8%
Calcium 10.6%
Iron 14.6%
* Percent Daily Values are based on a 2000 calorie diet.

I am going skiing for the first time! It’s not really my first time, but that one doesn’t count. I was thirteen, a tad pudgy, and not very balanced or graceful. For the life of me I could not figure out how to stop or slow down, and I kept knocking little kids over. This time might be better, I hope. I’m not looking forward to the cold though. Me and the cold are not friends. Give me a hot day, a margarita, some spicy zucchini and black bean tacos, a pool, and I’m set. I’ll try and get my husband to take a video of me falling on my butt, which I’m sure will happen, so you can laugh with me (at me).

These spicy zucchini and black bean tacos are delicious, protein packed, and very easy to make.

Next month I will be going to the We All Grow Summit, a latina blogger conference. I am really excited about it, and I’m hoping to learn a lot, so I can grow the blog. I’m a bit nervous though, I’m not so good with the small talk in large group situations. I have to really push myself to interact, but once I get comfortable you won’t get me to be quiet. Do you have any tips for me?

These spicy zucchini and black bean tacos are delicious, protein packed, and very easy to make.

Mexicans can make a taco out of anything. Tacos are very near and dear to our hearts and they have nothing to do with ground beef, taco seasoning, and a crispy shell. I will say, there are some weird tacos out there, like these ant larvae and egg tacos. I don’t think we are going to get to that level of weird here, but I definitely need more taco recipes.

The Recipe: Spicy Zucchini and Black Bean Tacos

These spicy zucchini and black bean tacos are delicious, protein packed, and very easy to make. Simply sauté onion and garlic, then add the zucchini and the black beans. They are topped with a chile de arbol almond sauce, which gives this dish a decadent and creamy touch. Serve on warm corn tortillas. Enjoy!

These spicy zucchini and black bean tacos are delicious, protein packed, and very easy to make.

These spicy zucchini and black bean tacos are delicious, protein packed, and very easy to make.
5 from 1 vote
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Spicy Zucchini and Black Bean Tacos

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 1 tbsp. Vegetable oil, optional
  • ½ White Onion, thinly sliced
  • 3 cloves Garlic, minced
  • 2 Mexican zucchini, large, diced
  • 1 can (14.5 oz) Black beans, drained

Chile de Arbol Sauce:

  • 2 - 4 Chile de Arbol, dried
  • 1 cup Almonds, raw
  • ½ Onion, white, large
  • 3 cloves Garlic, unpeeled
  • 1 ½ cups Vegetable Stock, Warm
  • 2 tsp. White or champagne vinegar

Preparation

  1. Heat vegetable oil to medium heat in a large sauté pan. Add onion and sweat for 2-3 minutes or until the onion is tender and translucent.
  2. Add the garlic cloves and cook for 1 minute.
  3. Add the zucchini and cook until tender, about 3-4 minutes. Add the black beans and mix well. Let cook for 1 minute more. Season with salt and pepper.
  4. To make the sauce: heat a griddle, comal, or cast iron pan to medium-high heat. Toast chiles on each side until lightly toasted, about 30 seconds on each side. Remove from pan and set aside.
  5. Add the almonds to the pan and toast until golden, about 2 minutes. Remove from pan and set aside.
  6. Toast the onion, and the garlic until slightly charred, about 4 minutes on each side.
  7. Place the almonds, onion, garlic, and chiles in the blender. Add the warm vegetable stock and 2 tsp. of vinegar. Process until smooth. Season with salt and pepper. Sauce should be thick and creamy.

Chef's Notes

Chile de Arbol Sauce recipe adapted from Gran Cocina Latina

 

 

I dislike veggie burgers. They’re not burgers!!! Inevitably though, you will find yourself eating one, because they are commonly the only vegetarian-vegan options available at casual restaurants. Why make them at home then? Well, this recipe for spiced sweet potato black bean burger is pretty good, if I do say so myself. I usually make a big batch and freeze them. This way when I’m too lazy, tired, or out late doing stuff, I just pull some out of the freezer and make dinner, voila!

This spiced sweet potato black bean burger, is packed full of veggies and protein. Garam-masala and serrano pepper give it an extra kick

 

This spiced sweet potato black bean burger, is packed full of veggies and protein. Garam-masala and serrano pepper give it an extra kick

 

This spiced sweet potato black bean burger, is packed full of veggies and protein. Garam-masala and serrano pepper give it an extra kick

This spiced sweet potato black bean burger, is packed full of veggies and protein. Garam-masala and serrano pepper give it an extra kick

This spiced sweet potato black bean burger, is packed full of veggies and protein. Garam-masala and serrano pepper give it an extra kick

The addition of garam masala gives it a unique flavor and they are packed with veggies. The munchkin loves them. I do have to warn you, they are definitely not burgers. However, this doesn’t mean you can’t enjoy them on their own with a salad or in a whole wheat wrap. Alright lovely readers, it’s late, have a sweet night.

This spiced sweet potato black bean burger, is packed full of veggies and protein. Garam-masala and serrano pepper give it an extra kick

The Recipe: Spiced Sweet Potato Black Bean Burger

This burger is packed full of veggies and protein. I have added garam-masala and serrano pepper for an extra kick. I usually make these when I have leftover brown rice and quinoa. Enjoy!

5 from 1 vote
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Spiced Sweet Potato Black Bean Burger

Cook Time 25 minutes
Total Time 25 minutes
Servings 9 servings
Author Dora Stone

Ingredients

  • 1/2 cup Diced yellow onion
  • 4 Garlic, cloves, minced
  • 1/4 cup Carrots, peeled, diced
  • 1/4 cup Celery, diced
  • 1/2 Serrano, diced
  • 1/3 cup Corn kernels, fresh or canned
  • 1 cup Sweet potato, cooked, peeled, mashed
  • 1 tbsp. Garam Masala
  • 1 tsp. Paprika
  • 1/3 cup Maseca, corn flour
  • 1 cup Black Beans, drained, canned
  • 1 cup Brown rice, cooked
  • 1 cup Quinoa, cooked
  • 1/4 cup Chopped parslet
  • To taste Salt kosher
  • To taste Black pepper ground

Preparation

  1. In the bowl of a food processor add onion, garlic, carrots, celery, serrano, and corn kernels and process until the vegetables are chopped finely but not pureed.
  2. In a large pan, set to medium-low heat, sauté vegetable mixture until all of the liquid has evaporated, about 5 – 7 minutes. Set aside and let cool for 5 min.
  3. In a large bowl combine brown rice, quinoa, beans, sweet potato, garam masala, paprika, corn flour, parsley, vegetable mixture, salt, and pepper.
  4. Place half of the mixture back into the food processor and pulse 3 times. Return mixture to bowl and mix well.
  5. Form into patties. Refrigerate for at least an hour before cooking.
  6. To cook, sauté in 1 tbsp. of oil for 2 -3 min. on each side until golden brown.
  7. Serve.

Chef's Notes

If the mixture still seems too wet, you can adjust the quantity of quinoa and brown rice accordingly.