From the author, Toni Okamoto: For as long as I can remember, around Christmas time, someone in my extended family has made tamales to share with us all. They spend hours (and sometimes days) in the kitchen with labor of love. And it’s not just my family, I know it’s a tradition for many other of our Mexican-American friends and family, too.
I was so sad when I became vegan because I thought I’d be giving up on my family and cultural traditions, but thankfully, I was so wrong! For the past five or six years, I’ve been trying many vegan recipes and tweaking them here and there to come up with something that saves time in the kitchen, while also not compromising much of the taste and texture. Here’s what I’ve come up with!
First things first, before we dive into the logistics of making tamales, I need to clarify something important. When you’re talking about the singular of tamales, it’s not “tamale,” it’s “tamal.” Example: “Hey honey, can you please serve me an extra tamal.” Mind-blowing, I know! My husband, a native English speaker who speaks Spanish fluently, couldn’t believe it.
To be honest, I like them both. I’m adding oil as the first option because it’s always available in most kitchens, and it will get the job done. But traditionally, they are made with lard, and I find that shortening is the more similar replacement.
My favorite filling for tamales is the classic store-bought soyrizo (a chorizo made from soy!) with sliced jalapeños and a bit of vegan cheese, I encourage you to try it! It’s so good! But, if you don’t have any or you simply want to try different fillings, then you have many fantastic choices. You could add some sliced jalapeños for a spicy kick or vegan cheese to make it richer and creamier. Or you could add both, a perfect combo!
What about a homemade filling? You can saute black beans, steamed sweet potato with onions and cumin for a healthy and protein-filled add on. Your jackfruit carnitas leftovers would also be a dreamy tamal companion. If you have another favorite way to stuff your tamales, let us know in the comments.
Here's the filling that our photographer, Alfonso, created for the photos:
In a large pan, heat the oil. Saute the onion and garlic until they're tender, add the sweet potato, cumin, and paprika and saute for another minute. Add the remaining ingredients, cook on medium-high heat for one minute, cover, and then lower to a simmer for 10 minutes. If the potato is still firm, steam for another five minutes.
This recipe stores in the refrigerator for up to a week. It is great for batch cooking and freezing.
Recommended Equipment:
Photos by Alfonso Revilla
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Bianca says
These tamales are so good!
Andrea White says
Love that they're vegan and soooo tasty too!
Cindy Lefebvre says
When we lived in Nashville, the little market on the corner sold the BEST tamales. Now that we are back in Canada, we haven't been able to get real fresh made tamales. I am excited to try this recipe.
Andrea White says
Hope you enjoy these just as much!
Dorothy Mayes says
Hi Cindy, where did you live in Nashville. I live here and would love to find vegan tamales.
Sue says
I've never tried making tamales but your easy instructions have inspired me to try!
Andrea White says
Awesome! Let us know what you think 🙂
Emily Flint says
Thank you for all of the photo and steps. I love tamales and I'm so glad I can make them at home!
Andrea White says
Hope you love these too!
Chef Mireille says
Tamales is one of my favorite things in the world. I live in NYC and theres a street cart right by me but their veg option has only cheese. These were so much better. They may be losing some of my business with these delicious vegetarian tamales.
Andrea White says
So glad you enjoyed them!