Vegan Tamales...YUM!

Although these are a bit labor intensive, they are delicious! You can freeze these after cooking them and they hold up well. This is one of my family's favorites and I serve them with Vegan Spanish Rice and Refried beans. Enjoy!

Vegan Tamales

Prep Time:  Approx. 1 - 2 hours                              Makes:  About 4 Dozen

Cook Time:  Approx. 1 ½ - 2 hours

You will need:

1)     1 Sweet Vidalia Onion, (or other sweet variety)

2)    1 Lb. yellow zucchini, yellow crookneck or yellow acorn squash (Golden zucchini is particularly delicious in this recipe), chopped in small cubes

3)    1/2 head of Organic Cabbage, shredded finely

4)    1 Organic Carrot, grated

5)    1 Stalk of Organic Broccoli, chopped fine

1/2 pkg. Extra Firm Organic Tofu, crumbled  with fingers

6)    1/2 teaspoon cumin (optional)

7)     1 Tablespoon sea salt, seasoned salt or salt free seasoning

8)    1 small can of La Victoria, mild Enchilada Sauce

9)    3-4 Tablespoons Toasted Sesame Oil

Sauté all vegetables in Toasted Sesame Oil for a few minutes until all vegetables are soft.   Add Enchilada Sauce and crumbled Tofu.  Cook 10 minutes and set aside.  Prepare Masa. 

MASA

6 Cups Maseca para Tamales, corn flour

5 Cups Pacific Organic Vegetable Broth

3 ½ Teaspoons Non-aluminum baking powder

6 Teaspoons Sea Salt (or to taste)

2 Cups Organic Vegetable Shortening (Softened)

Combine Masa, Baking Powder & Salt in a bowl.  Stir Well.  Add room temperature shortening and broth.  Mix together with hands (Make sure you get all the shortening mixed in well and there isn’t any dry flour.  The dough should be soft and pull away from the hand when rubbed from one hand to the other.  The dough should not stick to the hands when there is enough liquid added.  Make sure that dough is not too dry, it should be light, fluffy and easily spread.

Soak corn husks in very warm water for about 20 minutes, submerging the husks. Remove from water, clean and separate.  Line your pot with husks that are too small to use for Tamales. (I place a couple of layers over a steamer that allows the water to boil beneath it without touching the Tamales).

Spread masa mixture on with a small spatula, ¼ inch from the bottom (the small end or bottom, is away from you and the large end is toward you). Spread all the way to the top edge (or large end) of the husk.  Spread masa evenly on the shiny side of the husk while holding the corner of the husk and pulling masa toward you.  Put 2 - 3 Tablespoons of filling into the center, top portion of the covered husk.  Fold husk by folding one side over, then the other, then bring the bottom (small end) of the husk up toward you and place in steamer pan.  Finish all of the masa and filling.  Steam tamales on low heat in steamer until done, approximately 1 ½ - 2 hours. Add water every hour and check for doneness by seeing if the husk pulls away from the tamale.

*Note: If the filling is too wet, let cook longer until liquid is thickend.