Easy Vegan Tamales (Step by Step)

Name: Easy Vegan Tamales (Step by Step)
Prep time: 75 min
Cook time: 45 min
Total time: 120 min
Ingredients: ~25 dried corn husks; 3 cups masa harina; 2 teaspoons salt; ½ tablespoon baking powder; 9 tablespoons refined coconut oil; 3 cups vegetable broth; 2 cups filling of choice

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Try your hand at making a traditional Mexican antojito with this vegan tamales recipe! It features fluffy, seasoned masa wrapped around a savory filling of your choice, then steamed in corn husks until tender. Serve them hot, garnished with fresh herbs, and your favorite salsa for a satisfying way to curb your hunger.

Table of Contents

❤️ Why you’ll love this recipe

Full of flavor: The combination of tender steamed masa and your choice of savory fillings creates a warm, flavor-packed eating experience.
Customizable: Choose from an endless variety of fillings to suit your personal preferences or dietary requirements.
Nutritious: Packed with wholesome ingredients and no lard, vegan tamales are an ultra-satisfying and nourishing meal.
Fun to make: Preparing tamales is a hands-on process that’s fun to do with family and friends, especially during the holidays!

If you love vegan tamales, you should really check out our strawberry tamales or sweet corn tamales, gorditas de piloncillo, or gorditas de nata.

🫔 What are tamales?

Tamales are a traditional Central and South American dish with roots dating back to prehispanic times. Mexican-style tamales were made using three ingredients — corn husk on the outside, a layer of masa, and some mix of meat, cheese, sauce, vegetables, or beans on the inside.

The masa has a soft and fluffy texture, while the fillings add a contrasting savory bite. Some of our favorite savory filling options include plantains with mole, vegan cheese and green chiles, jackfruit carnitas, and adobo and beans.

Once wrapped, the tamales are steamed to lock in all the flavors and create an unbelievably tender texture. To serve them, simply unwrap the corn husks and pair your tamales with toppings like vegan Mexican crema, salsa verde, salsa roja, or salsa taquera.

Wrapped Tamales in a Pile. — Test out different fillings!

📜 History of tamales

Tamales have been enjoyed for centuries, dating back to ancient Mesoamerican civilizations as early as 7000 BC. During the Aztec era, they were made with teocintle, which is the predecessor to modern-day corn.

This delicious snack was used by the Aztecs and Mayans for its portability when they had to travel long distances. Over time, the original tamales morphed into the tamales of today. Now, you can find all sorts of fillings — both sweet and savory!

🌱 Are tamales vegan?

Most tamales nowadays are not vegan as they often include lard in the dough and meat or cheese in the filling. However, we’ve made a few tweaks to this recipe to create a plant-based version:

Refined coconut oil: Used instead of lard to give the dough its rich, tender texture.
Vegetable broth: Replaces chicken broth typically used to bind the masa.
Plant-based fillings: We recommend using a filling like sautéed veggies, dairy-free cheese, or vegan meat substitutes.

Vegetable broth, masa harina, baking powder, salt, and coconut oil. — Use water or broth

🛒 Ingredients & substitutions

Corn husks: Traditionally used for tamales, giving them their characteristic presentation and flavor. Look for dried corn husks at your local Mexican food market or Amazon. If you can’t find dried husks, use fresh ones or parchment paper.
Masa harina: This special corn flour provides a unique, slightly sweet flavor and fluffy texture. Again, you’ll be able to find masa harina at a Mexican food market or from online stores like Masienda.
Baking powder: Creates a light, pillowy dough. Don’t substitute baking powder for baking soda in this recipe.
Salt: Enhances the other ingredients and elevates the taste of the tamales.
Coconut oil: Replaces lard to keep things vegan but also gives the dough a moist, tender texture. Make sure to use flavorless coconut oil so it doesn’t overpower the flavor of your vegan tamales. Any vegan butter or shortening can also be used.
Vegetable broth: To bind the dough and add depth of flavor. You can also use plain water or vegan chicken broth for a different flavor profile.
Filling: You can get creative here! Use anything from sautéed veggies and vegan cheese to vegan meat substitutes, beans, and potatoes.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make vegan tamales

Step 1: Prepare the corn husks

First, remove the husks from their package and separate them. Set any damaged or hole-ridden husks to the side (you’ll need them later). Soak the husks in hot water for at least 30 minutes, or longer if they’re particularly dry, to make them more pliable for assembly.

Corn Husks on a Plate. — Soak your corn husks

Step 2: Make the dough

Combine the masa harina, salt, and baking powder in a large mixing bowl. Add the room-temperature coconut oil and vegetable broth, mixing with your hands or a spatula until a light, fluffy dough forms.

Coconut Oil and Flour in a Bowl. — Any type of oil works

Tamal Dough in a Bowl. — Any type of oil works

Step 3: Assemble the tamales

Dry the soaked husks with a tea towel. Lay a husk flat with the smooth side up, then spread a thin layer of dough onto it, leaving room for the filling.

Corn Husk With Tamale Dough. — Add a few scoops of dough on a corn husk

Tamale dough in a corn husk. — Add a few scoops of dough on a corn husk

Add your chosen filling, fold the sides and bottom of the husk to enclose the filling, and secure it with a strip of husk or string.

Corn Husk Wrapped Around Dough. — Tuck the first side around, making the edges of the dough touch

Corn Husk Rolled Up on a Plate. — Tuck the first side around, making the edges of the dough touch

Step 4: Steam the tamales

Prepare a steamer pot with an inch or so of water at the very bottom and a layer of corn husks on the bottom of the basket. Place the assembled tamales upright in the steamer and cover them with another layer of husks followed by a tea towel.

Dried corn husks in a pot. — Use the damaged husks to line the bottom

Vegan Tamales in a Steamer. — Use the damaged husks to line the bottom

Let them steam for 40-45 minutes until the masa is fully cooked and tender. Remove them from the pot and let them rest for about 10 minutes to allow the dough to firm up. Serve the tamales while still warm on their own or with toppings. Happy eating!

🌶️ What to serve with vegan tamales

For the most flavorful snack, serve your vegan tamales with toppings and sides like these:

Fresh cilantro
Lime wedges
Sliced avocado or guacamole
Salsa fresca
Roasted chili corn salsa
Hot sauce
Vegan sour cream
Vegan queso fresco or cotija cheese

🌡️ Storage & reheating

Tamales are perfect for making ahead of time since they store well in the fridge or freezer:

Fridge: Store cooked tamales in an airtight container for up to 4-5 days.
Freezer: Wrap the tamales individually in plastic wrap or foil and freeze them in a freezer-safe bag or container for up to 3 months. Keep them in the corn husks for optimal freshness.
Reheating: The best way to reheat tamales is by re-steaming them until warm. You can also microwave or heat in the oven until warmed through.
Prep ahead: You can make your tamales in advance and store them covered in the refrigerator for up to 2 days before steaming.

Potato and Adobo Tamales on a Plate. — Enjoy with all your favorite toppings

♻️ Filling ideas

These tamal flavor variations are inspired by the delicious ones we enjoy on a weekly basis in Mexico:

Plantain with mole: Soft plantains covered in mole poblano creates a sweet, savory, and indulgent combination.
Corn, mushroom, and salsa verde: Sweet corn, hearty mushrooms, and spicy green salsa might be our favorite combination.
Lentils and broccoli: Try high-protein lentils mixed with nutrient-packed broccoli and zesty tomato sauce for a healthy combination.
Cilantro: You can’t beat an herbaceous blend of diced cilantro tamales.
Pulled jackfruit: Use our jackfruit carnitas for a “meaty” version.
Pineapple: To make a sweet version, omit the vegetable broth and mix in fresh pineapple chunks and raisins.

Some other filling ideas include refried beans, salsa roja, soy curls or textured vegan protein, black beans, sweet potatoes, potatoes in adobo sauce, cream cheese, pickled jalapeño, and strawberries and cream.

🧑‍🍳 Top tips

Use the right husks: Choose corn husks without holes or damage to prevent the tamal dough from bursting through when steaming.
Soak the husks: Soak your corn husks for at least 30 minutes, or overnight if they’re very dry. This makes wrapping the tamales much easier on the day of.
Dough consistency: Your dough should be fluffy but not too sticky. Remember the “palm trick” to check its consistency.
Filling quantity: Don’t overfill the tamales or they might burst during cooking.
Watch the water: Make sure the water in the pot doesn’t dry up. If need be, top it up throughout the steaming process.
Resting time: Let your vegan tamales rest a few minutes after cooking before unwrapping. This helps prevent any unnecessary sticking to the corn husks.
Batch cooking: If you’re going through the lengthy process of making tamales, we suggest making a large batch to freeze for easy future snacks and meals.

💬 FAQ

Can I use other types of oil instead of coconut oil?

Yes, you can use vegetable shortening or even olive oil, but the texture may vary slightly. Vegetable shortening helps imitate the texture of lard really well, so we suggest trying that if you don’t have or want to use coconut oil.

Are tamales gluten-free?

Yes, tamales are naturally gluten-free. They’re made with a base of masa harina, which is a corn-based flour.

Can I use other types of husks or wraps?

Although corn husks are traditional, you can also use banana leaves or even parchment paper as an alternative.

How do I know when the tamales are fully cooked?

After 40 minutes of steaming, remove one tamal and let it rest for 2-3 minutes. If it separates easily from the husk, they’re ready to eat. If not, steam the tamales for an additional 5-10 minutes.

What should I do if my masa dough is too dry?

If the dough is too dry, add more vegetable broth or water, a tablespoon at a time, until it reaches the desired consistency.

Can I cook tamales without a steamer?

Yes, you can create a makeshift steamer using a colander and a large pot with a lid. Place the colander over the pot filled with water and follow the steaming instructions.

🍴 More Mexican snacks

If you enjoyed these vegan tamales, you’re going to love these other flavor-packed snacks:

Sopes: Crispy corn cakes topped with beans and other fresh garnishes.
Garnachas: Another popular antojito topped with spicy red salsa and jackfruit.
Vegan empanadas: Traditional Mexican empanadas made from corn dough.
Picaditas: Sweet, tender corn cakes topped with green or red salsa, fresh onion, and creamy vegan queso.