• Prep Time:
  • Cooking Time:
  • Serves: 36 Servings

Vegetarian Tamales

  • Recipe Submitted by on

Category: Vegetarian, United States, Main Dish

 Ingredients List

  • 3 oz Dried corn husks
  • 1 c TVP granules or flakes
  • 7/8 c Hot water
  • 2 tb Olive oil
  • 1/2 c Onion, chopped small
  • 3 Cloves garlic, minced
  • 1 Green pepper, chopped small
  • 1 tb Chili powder
  • 2 ts Cumin
  • 1/2 ts Garlic salt
  • 1/2 c Tomato puree
  • Dash of cayenne
  • 2 c Masa harina
  • 1 ts Salt
  • 2 tb Margarine or oil


Soak the dried corn husks in cold water for 1 hour.

For the filling, soak the TVP in 7/8 c. hot water for 5 minutes. Saute the
olive oil, onion, garlic and green pepper in a skillet.

Add the chili powder, cumin, garlic salt, tomato puree and cayenne to the
reconstituted TVP. Mix TVP and onions and heat together for 2 minutes.
Taste the filling and add a little hot sauce, if desired.

To make the masa dough, place the masa harina and salt into a bowl. Slowly
add enough warm water (about 1 1/2 cups) to make a firm but moist dough,
working in the margarine or oil as you knead the mixture.

To form the tamales, use the palm of your hand to slap-pat the masa dough
into flat patties a quarter-inch thick. Fold patty around a spoonful of
filling and place in a drained corn husk. Fold the husk over to enclose the
filling. If husks are small or broken, use several pieces. Place 1 cup hot
water in thebottom of a kettle, place a steamer rack in the kettle and
stack tamales on rack. Cover pan, bring water to a boil, reduce heat and
steam tamales 45 minutes. You may want to cook them in two batches,
depending on the size of your steamer.

Makes 36-40 tamales.

Per tamale: 44 cal; 2 g protein; 6 g carbohydrate; 2 g fat

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