Vegetarian Tamales Recipe: How to Make Vegetarian Tamales

Vegetarian tamales are a style of tamal—a self-contained meal of masa, steamed and served in corn husks or banana leaves—stuffed with plant-based fillings like vegetables, cheese, and in some cases, fruit. Assembling tamales in large quantities for celebrations is a time-honored tradition for many Latinx families.

Masa—the dough for tamales—traditionally features lard, and many of the most popular tamales in Mexico feature meat. You can make vegetarian masa by adding vegetable shortening or oil instead of lard. You may even be able to find premade vegetarian and vegan-friendly masa dough at Mexican grocery stores.

The key to tamal fillings is simplicity: Stick with one or two main ingredients for easier assembly and balanced bites. Here are a few ideas for meat-free meals:

1. 1. Alternative plant-based “meat” tamales: Jackfruit is a great option for vegetarian tamales due to its meaty texture. Shred cooked jackfruit and season with garlic powder, Mexican oregano, and cumin to mimic the flavor of carnitas, then serve with your favorite salsa.
2. 2. Fruit tamales: Tamal fillings aren’t always savory: Traditional sweet tamales incorporate sugar and cinnamon into the masa and then get stuffed with roasted fruit such as strawberries or pineapples. Learn how to make tamales de guayaba (guava tamales) with Chef Gabriela Cámara.
3. 3. Green chile and cheese tamales: One of the most popular flavors of tamales features smoky-spicy poblano peppers combined with creamy, melty queso de Oaxaca.
4. 4. Hearty vegetables and legume tamales: Sweet potatoes and black beans are a classic pairing that makes for a hearty tamal filling. Cut through the richness of the sweet potato with Gabriela Cámara’s tangy salsa verde cruda made with tomatillos, cilantro, and serrano or jalapeño peppers.
5. 5. Mushroom and corn tamales: For a filling that’s equal parts savory, sweet, and spicy, pair sautéed mushrooms with roasted corn kernels and diced green chilies.

Store leftover tamales in an airtight container in the refrigerator for up to one week. (Allow warm tamales to cool to room temperature before storing.) Freeze leftover tamales for up to three months. Reheat frozen tamales in a steamer on the stovetop or wrap tamales in a damp paper towel and warm in the microwave.

The main components of tamales are simple, making the quality of your ingredients of utmost importance. Here’s what to know:

1. 1. The masa: Masa is dough made from ground corn. You can find “wet” corn masa at Latin and Mexican grocery stores, or make your own by mixing masa harina (flour made from dried nixtamalized corn—not the same as cornmeal) with water or vegetable broth and fat. (If you choose to buy premixed masa, check whether it’s made specifically for tamales; if so, it will say “masa preparada” on the label and contain shortening or other fat.) You can mix homemade masa with your hands, but using a stand mixer will speed up the process and yield a fluffier texture. (A little baking powder will do the trick, too.)
2. 2. The wrap: It’s essential to wrap tamales well, so they won’t fall apart once in the steamer. (Some cooks prefer to tie each package with an extra strip of husk or twine for good measure.) If your corn husks are narrow, try overlapping two small husks. Soak the corn husks in water before assembling the tamales to make them pliable.
   
3. 3. The ratio: A thicker layer of masa will hold its shape better while steaming, but it’ll be challenging to shape if it gets too thick. A fifty-fifty ratio of masa to filling will yield flavorful tamales that are unlikely to fall apart in the steamer.