Easy Tamales

BY : PUBLISHED : December 22nd, 2020 UPDATED: September 29th, 2022

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.

Jump to Recipe      

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.

Oil vs. Shortening

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.

Filling Possibilities

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:

  • 1 tablespoon of neutral oil
  • 1 medium red onion, diced
  • 3 garlic cloves, minced
  • 1 large sweet potato
  • 1 ½ teaspoon of ground cumin
  • 1 ½ teaspoon of smoked paprika
  • 1 can black beans, drained and rinsed
  • ½ cup of vegetable broth
  • 1 tablespoon of hot sauce
  • Salt and pepper to taste

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

Hands spreading masa in a corn husk.

Vegan tamale filling on masa in a corn husk.

Hands folding a corn husk around a tamale.

SweetPotatoandBlackBeanTamales 1

Easy Tamales

Toni Okamoto
If you have never tried tamales then you need to get to work! These classic and delicious tamales recipe will become your new favorite meal!
4.53 from 17 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dinner, Lunch
Cuisine Mexican
Servings 20 servings
Calories 230 kcal
METHOD Stovetop
DIET Vegan


  • 1 package of dried corn husks
  • 6 cups of corn masa flour
  • 6 cups of rich vegetable broth (I used bouillon or better than bouillon + water)
  • ¾ cup of vegetable oil (any neutral oil will work) OR veg shortening at room temp
  • 2 teaspoons of baking powder
  • 1 ½ teaspoons of garlic powder
  • 2 teaspoons of salt
  • Batch of filling or soyrizo


  • Pour hot water into a large baking dish or stockpot and add the dried corn husks. Let them sit for 15 to 20 minutes until they have softened.
  • Using an electric mixer, beat together the corn flour, vegetable broth, vegetable oil (or shortening), baking powder, garlic powder, and salt. You can also mix it by hand, but it’s a much easier process with an electric mixer.
  • Pat dry a corn husk, lay it flat, and spread a spoonful of dough to cover most of the corn husk. All corn husks are different sizes, so each tamal may look differently. Once the dough is spread out, add one to two tablespoons of filling vertically to the middle of the tamal. Bring both sides of the corn husks together until the dough seals. Then, close up the husks (see above for photos of how to do it).
  • In a large stockpot with a steamer basket, add all the tamales and bring water to a boil. Once boiling, lower to a simmer for 45 minutes. If you find that the masa is still meal-y, continue steaming for another 30 minutes. This is particularly relevant when layering your tamales on top of each other.


It's easy to make the filling ahead of time. Just store in the fridge for a few days before assembling or you can freeze it for longer.


Calories: 230kcalCarbohydrates: 30gProtein: 8gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 560mgPotassium: 93mgFiber: 4gSugar: 2gVitamin A: 223IUVitamin C: 1mgCalcium: 100mgIron: 4mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

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.

Tamales | Plant-Based on a Budget | #corn #cakes #tamales #vegan #filling #mexican #plantbasedonabudget

About Toni Okamoto

"They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
'Cause true wealth comes from good health and wise ways...
we got to start taking better care of ourselves " - Dead Prez

View all posts by Toni Okamoto

Reader Interactions


  1. Bianca says

    These tamales are so good!

    • Andrea White says

      Love that they're vegan and soooo tasty too!

  2. 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.

  3. 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 🙂

  4. 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!

  5. 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!

Leave a Reply

Your email address will not be published.

Recipe Rating

BeanandRiceBurrito PBOAB 1

5 Secrets to Easy Meal Planning

Free Printable Plans & Recipes for Healthy Meals


Plantbased on a budget Logo
Share to...