Ingredients
Directions
Soak the cork husks in cold water for at least 30 minutes, up to an hour: Add the corn husks to a large baking dish or similar size. Fill the dish with water, add the husks on top of one another, and place a heavy plate over top to submerge the corn husks. Soak for 30–60 minutes then drain. Set aside.
Meanwhile make the filling: (You will want to have the Cashew Sour Cream ready to go in order to make the filling.) Add the corn and black beans to a large stovetop pan and heat over medium to warm through for 1–2 minutes.
Add the garlic powder, onion powder, chili powder, smoked paprika, ground cumin, optional salt, and spinach. Stir until combined and until the spinach is tender, about 1–2 minutes.
Stir in half the cashew sour cream mixture until combined and set aside. Save the remaining cashew sour cream for assembling.
Make the Masa: Add the chickpeas to a food processor and blend until creamy.
Add the baking powder, onion powder, garlic powder, and optional salt. Pulse several times until combined.
Transfer the mixture to a mixing bowl and add 1 cup of masa flour to the chickpeas. Stir to combine. It will be dough-like.
Gradually add one cup of the vegetable broth and stir again until it’s a peanut butter-like consistency. Alternatively, you could use a standup mixer to make the masa batter.
Repeat this process one more time by adding 1 cup of masa flour, stirring to combine, then gradually adding 1 cup of the vegetable broth. It should be smooth and creamy, again, like a peanut butter consistency. Set aside.
Create “ties” from the corn husks that you’ll use to tie the tapered end together: Using the three additional corn husks you soaked, starting at the wider end of the corn husk (not the tapered end), tear approximately a 1-inch strip of corn husk that will serve as your “tie.” It doesn’t need to be perfectly 1-inch, just thick enough so it doesn’t rip while you’re tying it. Continue to rip the husk into pieces so you have 16-20 pieces (extra in case one or two do rip!).
Assemble your tamales: Lay a clean tea towel on your countertop or use a clean wooden cutting board. Add one of the corn husks, glossy side up, on top of the towel or cutting board with the tapered end pointing toward you.
Add approximately 2–3 tablespoons of masa onto the corn husk and spread out, using clean hands, about 2-inches from the edges. Your masa should be about 3–4-inches around and about ¼-inch thick.
Scoop 1 heaping tablespoon of the corn and bean filling onto the center of the masa.
Add 1 dollop (about a teaspoon) of the Cashew Sour Cream on top of the corn and bean filling.
Tuck the tapered corner closest to you inside the corn husk so that only one end is open. Then take one long edge of the corn husk and move it toward the opposite side, slightly tucking it under the masa and sealing the two edges (they should stick nicely as long as the corn husk is still moist.
Tie the bottom of the corn husk, about 1–2-inches from the tapered end with a strip of corn husk. Set aside and repeat until all of your tamales are formed.
Steam your tamales. Add about 2–3 cups of water to the bottom of your Instant Pot pressure cooker or a few cups of water for a steamer pot. Lay a few unused corn husks on the bottom rack to prevent the tamales from falling through.
Place the tamales, standing upright, with the open end up, in the Instant Pot or steamer basket. They can fit snug, but you may have to do this in two batches.
If using a steamer, bring the water to a boil then reduce to simmer and steam for 1–2 hours, checking them after an hour. If using an Instant Pot, set to steam for 50 minutes, allowing the steam to naturally release for 10 minutes before manually releasing.
Carefully remove your vegan tamales from the steamer or IP with tongs and onto your plates. Divide between four plates and serve with Red Chili Sauce or Enchilada Sauce.
Chef’s Notes
Substitutions
In place of black beans try pinto beans, crumbled tofu or tempeh, lentils, or your plant-based protein of choice.
Mushrooms, jackfruit, or hearts of palm are another option in place of black beans.
In place of spinach, try kale or your favorite dark leafy green.
In place of red chile sauce or enchilada sauce, use your favorite store bought version.
Nut-Free
In place of Cashew Sour Cream, try Cauliflower Squash Cheese Sauce.
Prep Ahead
Make the Red Chile Sauce ahead of time and store in an airtight container in the refrigerator for up to a week.
Make the Enchilada Sauce ahead of time and store in an airtight container in the refrigerator for up to a week.
Make the Cashew Sour Cream ahead of time.
Using High Pressure with the Instant Pot
If using an Instant Pot, cook on high pressure for 30 minutes. Allow the pressure to naturally release for 10 minutes, then do a quick release.
Troubleshooting
If the masa mixture isn’t fully cooked (check just one to see), then allow the tamales to sit for an additional 10 minutes to set.
Storage
Store your vegan tamales in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 3 months.
Nutrition data not calculated with Red Chile Sauce or Enchilada Sauce, see individual recipes for details.
4 servings
473g
- Amount per serving
- Calories630
- % Daily Value *
- Total Fat 19g25%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 350mg16%
- Total Carbohydrate 99g36%
- Dietary Fiber 18g65%
- Total Sugars 8g
- Includes 0g Added Sugars0%
- Protein 23g
- Calcium 270mg21%
- Iron 11.4mg64%
- Potassium 1280mg28%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Soak the cork husks in cold water for at least 30 minutes, up to an hour: Add the corn husks to a large baking dish or similar size. Fill the dish with water, add the husks on top of one another, and place a heavy plate over top to submerge the corn husks. Soak for 30–60 minutes then drain. Set aside.
Meanwhile make the filling: (You will want to have the Cashew Sour Cream ready to go in order to make the filling.) Add the corn and black beans to a large stovetop pan and heat over medium to warm through for 1–2 minutes.
Add the garlic powder, onion powder, chili powder, smoked paprika, ground cumin, optional salt, and spinach. Stir until combined and until the spinach is tender, about 1–2 minutes.
Stir in half the cashew sour cream mixture until combined and set aside. Save the remaining cashew sour cream for assembling.
Make the Masa: Add the chickpeas to a food processor and blend until creamy.
Add the baking powder, onion powder, garlic powder, and optional salt. Pulse several times until combined.
Transfer the mixture to a mixing bowl and add 1 cup of masa flour to the chickpeas. Stir to combine. It will be dough-like.
Gradually add one cup of the vegetable broth and stir again until it’s a peanut butter-like consistency. Alternatively, you could use a standup mixer to make the masa batter.
Repeat this process one more time by adding 1 cup of masa flour, stirring to combine, then gradually adding 1 cup of the vegetable broth. It should be smooth and creamy, again, like a peanut butter consistency. Set aside.
Create “ties” from the corn husks that you’ll use to tie the tapered end together: Using the three additional corn husks you soaked, starting at the wider end of the corn husk (not the tapered end), tear approximately a 1-inch strip of corn husk that will serve as your “tie.” It doesn’t need to be perfectly 1-inch, just thick enough so it doesn’t rip while you’re tying it. Continue to rip the husk into pieces so you have 16-20 pieces (extra in case one or two do rip!).
Assemble your tamales: Lay a clean tea towel on your countertop or use a clean wooden cutting board. Add one of the corn husks, glossy side up, on top of the towel or cutting board with the tapered end pointing toward you.
Add approximately 2–3 tablespoons of masa onto the corn husk and spread out, using clean hands, about 2-inches from the edges. Your masa should be about 3–4-inches around and about ¼-inch thick.
Scoop 1 heaping tablespoon of the corn and bean filling onto the center of the masa.
Add 1 dollop (about a teaspoon) of the Cashew Sour Cream on top of the corn and bean filling.
Tuck the tapered corner closest to you inside the corn husk so that only one end is open. Then take one long edge of the corn husk and move it toward the opposite side, slightly tucking it under the masa and sealing the two edges (they should stick nicely as long as the corn husk is still moist.
Tie the bottom of the corn husk, about 1–2-inches from the tapered end with a strip of corn husk. Set aside and repeat until all of your tamales are formed.
Steam your tamales. Add about 2–3 cups of water to the bottom of your Instant Pot pressure cooker or a few cups of water for a steamer pot. Lay a few unused corn husks on the bottom rack to prevent the tamales from falling through.
Place the tamales, standing upright, with the open end up, in the Instant Pot or steamer basket. They can fit snug, but you may have to do this in two batches.
If using a steamer, bring the water to a boil then reduce to simmer and steam for 1–2 hours, checking them after an hour. If using an Instant Pot, set to steam for 50 minutes, allowing the steam to naturally release for 10 minutes before manually releasing.
Carefully remove your vegan tamales from the steamer or IP with tongs and onto your plates. Divide between four plates and serve with Red Chili Sauce or Enchilada Sauce.
