These vegan tamales verdes (salsa verde tamales recipe) are perfect for the holiday season. They are spicy, tender, packets of corn filled with a hearty sauteed mushroom and bean filling simmeted in a tomatillo salsa. No meat is necessary to make this delicious dish, one of the many beautiful plant-based options that Mexican cuisine has to offer.
Why You'll Love This Recipe
They are the most delicious vegan tamales you will ever have! Plus this is my recipe for basic masa, which means you can use it to make any savory tamales you like! It is naturally gluten-free, vegan, and dairy-free.
Tamales, Tamales, Tamales
Tamales are one of the oldest recorded foods in Mexico, they come in all shapes, sizes, and fillings. They vary according to the region of Mexico that you are in, and every family has their own unique recipe.
What I love most about them is that they don't have to be perfect. This year play around with your fillings, you'll be surprised at the many different variations of tamales that exist and how delicious they all are.
Ingredients
Tomatillos: These are a small bright green tomato with a papery husk used to make salsa verde. They are very acidic and slightly sweet. The husks need to be removed before cooking you can find them at your local grocery store or Mexican grocery store. Outside the US they are hard to find fresh, but you can find them canned.
Pinto Beans: Any beans will work for this recipe, but pinto beans are super easy to find dry or canned.
Oyster Mushrooms: These are large shell-shaped mushrooms that have a very meaty flavor and texture. You can pull them apart into strands to mimic shredded meat. They are a little bit pricey, but if you can't find them any mushroom will work, as well as soy curls or TVP.
Coconut oil: I like to make my tamales with refined coconut oil (which doesn't taste like coconut) because it mimics lard the best, but you can also use vegetable oil, vegetable shortening, mild olive oil, or even vegan butter.
Masa harina: Is nixtamalized corn flour. It is widely available at grocery stores sometimes labeled as corn flour for tortillas. The most widely available brand is Maseca, but if you're looking for one made with non-GMO corn or organic corn masa try the Bob's Red Mill brand or King Arthur's flour brand.
Corn husks: Dried corn husks are sold in the Mexican section of the grocery store or at your local Mexican market. They need to be rinsed and soaked before use. If they have black spots, discard them, because it could be mold. When you're ready to use them, drain them, and select the biggest ones for tamales and the rest to line the steamer.
Baking powder: The baking powder helps the tamales come out nice and fluffy. Don't omit it!
How to Make Vegan Tamales Verdes
Simmer the tomatillos and serrano peppers until soft.
Transfer them to the blender with the onion and garlic.
Puree until smooth.
Saute mushrooms until golden brown.
Add the pinto beans.
Pour in the salsa verde and simmer for 8 to 10 minutes or until the salsa thickens.
Add in the chopped cilantro, season, and let cool.
Beat coconut oil at medium-high speed until light and fluffy, and add baking powder.
Add half of the masa harina.
Beat to incorporate.
Pour in half of the warm broth and beat again.
Repeat with the rest of the masa harina and warm broth and beat for 5 minutes.
The masa should be the consistency of a thick cake batter.
Spread the masa on the husk and place the filling in the center.
Fold so the two edges of the husk touch, roll, and fold down the pointy side.
Arrange in the steamer, open side up.
Cook for 40 minutes from the moment the water starts boiling or until the husk separates easily from the tamal.
Expert Tips and Tricks
The masa needs to be the consistency of a thick cake batter, and you should be able to easily pass a spatula through it. If your masa is too thick, add warm water in 1/2 cup portions until you reach the right consistency.
If you would like to make these with fresh masa, replace the masa harina with 2 lbs. of fresh masa and use only 1 cup of almond milk.
To make tamales without oil substitute with 8 oz of cooked, unsweetened pumpkin puree.
To make them in the instant pot, add the steamer basket, and 1 cup of water, and cook them at high pressure for 25 minutes with a 10-minute natural release.
Serving Tamales
Serve immediately out of the steamer while they are still warm.
Storing Tamales
Let them cool down completely laid out on a baking sheet, store them in an air-tight container or silicone bag, and store them in the fridge for up to 5 days or in the freezer for 6 months.
Reheating Tamales
The best way to reheat them is to place them back in the steamer and let them steam for 6 to 8 minutes. But you can also reheat them in the microwave for 30 seconds to a minute with the husk on.
FAQ
The tamales are done when the husk separates easily from the tamal. The tamal will still be very soft, so it's a common mistake to think that they're raw, but as they cool they will firm up.
Yes!! Instead of lard or oil you can use unsweetened pumpkin puree. The tamales will be a little bit dense, but still delicious.
Vegan tamales can be filled with meat substitutes like jackfruit, soy curls, seitan or TVP or you can fill them with veggies like beans, zucchini, mushrooms, or even green beans.
More Vegan Tamales
Vegan Tamales Verdes with Mushrooms and Beans
Ingredients
Salsa verde
- 1 lb 2 oz. Tomatillos husks removed
- ½ White onion chopped
- 3 Garlic cloves
- 2-3 Serrano Peppers
- ¼ cup Cilantro roughly chopped
- 30 Corn Husks
Filling:
- 1 tbsp. Vegetable oil
- 2 lb oyster mushrooms pulled into strips
- 2 cups cooked pinto beans drained
Masa:
- 1 cup 8 oz. refined coconut oil
- 4 ¼ cups 1 lb. 2 oz. masa harina
- 1 tsp. baking powder
- 1 tbsp salt
- 4 cups vegetable broth warm
Instructions
- Soak the corn husks in hot water in a large pot or in your kitchen sink or a large pot for 1 hour.
To Make the Salsa Verde
- Place the tomatillos and serrano peppers in a medium saucepot. Cover with water and bring up to a simmer over medium heat. Let cook for 8 to 10 minutes or until the tomatillos are cooked but not mushy. Transfer the tomatillos and chiles to the blender. Add the onion, garlic cloves, and blend until smooth. Season with salt and pepper.
To Make the Filling
- Heat oil in a large sauté pan over medium heat. Add the mushrooms and cook for 5 to 6 minutes or until they begin to brown. Add the beans and pour in the salsa verde and reduce heat to low-medium. Simmer for 8 to 10 minutes or until the sauce thickens. Season to taste with salt and pepper, stir in the cilantro, and let cool.
To Make the Masa
- Beat the coconut oil on medium-high speed with an electric mixer until it has doubled in size and is fluffy (about 3 minutes). Add the baking powder and salt. Beat for 1 minute to incorporate into oil. Add half of the masa harina and beat until it is completely incorporated. Pour in half of the vegetable broth and beat. After it is completely incorporated, add the other half of masa harina and vegetable broth. Beat at low speed until thoroughly mixed. It should have the consistency of a thick cake batter.
Setup the Steamer
- Fill the bottom of the steamer with water, making sure the water does not touch the steamer rack. Line the rack and sides of the steamer pot with the corn husks.
Assemble the Tamales
- To wrap the tamales, take a husk and dry off the excess water with a paper towel. Place the husk in your hand with the tapered side away from you and the smooth side up. Use a spoon to spread 2 to 3 tablespoons of the dough onto the corn husk. Fold over the sides of the husk, then fold it once more. Fold down the tapered section of the corn husk. This will leave one side of the tamales open.
Cook the Tamales
- Place each tamales vertically in the steamer, leaning against the side of the pot, with the open end on top. Cover them with a layer of corn husks, cover the pot and bring the water to a boil. Reduce the heat to medium-low and cook for 40 minutes.
- Check the tamales. When they separate easily from the corn husk, it means they are done. If they are not done, steam them for 10 more minutes and check again. Remove the steamer from the heat and let the tamales sit uncovered for 10 minutes to cool.
Notes
Nutrition
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.
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