Rainbow Veggie Tamales with Peanut-Lime Sauce (Vegan)

A vibrant medley of colorful vegetables steamed in tender masa pockets, drizzled with a tangy and savory peanut-lime sauce. A delicious and satisfying vegan meal.

Prep Time

45 minutes

Total Time

1 hour 45 minutes

Calories

615 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.38/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Vegetarian•Eggs

Dietary:

Gluten-Free

Ingredients

Servings

24husksDried Corn Husks(Soak in hot water for at least 30 minutes to soften)

£4.00

3cupsMasa Harina(Use a brand specifically for tamales)

£2.50

3cupsVegetable Broth(Warm)

£0.80

1cupVegan Shortening or Coconut Oil(Softened)

£2.00

1.5teaspoonSalt

£0.05

1teaspoonBaking Powder

£0.05

2tablespoonsOlive Oil

£0.20

1Onion(Diced)

£0.30

1Red Bell Pepper(Diced)

£0.70

1Yellow Bell Pepper(Diced)

£0.70

1Zucchini(Diced)

£0.60

1cupCorn (fresh or frozen)

£0.50

1cupBlack Beans(Rinsed and drained)

£0.40

2clovesGarlic(Minced)

£0.10

1teaspoonChili Powder

£0.05

0.5teaspoonCumin

£0.05

0.5cupPeanut Butter

£0.60

2tablespoonsLime Juice(Freshly squeezed)

£0.20

1tablespoonSoy Sauce (or Tamari for gluten-free)

£0.10

1tablespoonMaple Syrup or Agave

£0.30

2tablespoonsWater(To thin sauce if needed)

0.5teaspoonSriracha or other Chili Sauce(Optional, for heat)

£0.05

Total Cost

£14.25

£2.38 per serving

Instructions

1.
Soak corn husks in hot water for at least 30 minutes, or until pliable.
2.
Prepare the Masa: In a large bowl, beat the softened vegan shortening with an electric mixer until fluffy. Gradually add the masa harina, alternating with the warm vegetable broth. Beat until well combined and the dough resembles a thick, moist paste. Stir in salt and baking powder.
3.
Make the Vegetable Filling: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add red bell pepper, yellow bell pepper, and zucchini; cook for another 5 minutes, until slightly tender. Stir in corn, black beans, garlic, chili powder, and cumin. Cook for 2 minutes more, stirring constantly, until fragrant. Remove from heat and let cool slightly.
4.
Prepare the Peanut-Lime Sauce: In a food processor or blender, combine peanut butter, lime juice, soy sauce (or tamari), maple syrup (or agave), and sriracha (optional). Blend until smooth. Add water, 1 tablespoon at a time, until desired consistency is reached. Taste and adjust seasonings as needed.
5.
Assemble the Tamales: Drain the soaked corn husks. Spread a thin layer of masa dough (about 1/4 cup) onto the smooth side of a corn husk, leaving a 1-inch border on all sides. Spoon about 2-3 tablespoons of the vegetable filling onto the center of the masa.
6.
Fold the Tamales: Fold one side of the husk over the filling, then fold the other side over to create a sealed packet. Fold the bottom end up. You can tie the tamale with a thin strip of corn husk or kitchen twine to secure it, but it's not always necessary.
7.
Steam the Tamales: Arrange the tamales upright in a steamer basket set inside a large pot with a tight-fitting lid. Add water to the pot, ensuring it doesn't reach the bottom of the steamer basket. Bring the water to a boil, then reduce heat to medium-low, cover, and steam for 60-75 minutes, or until the masa is firm and pulls away easily from the husk. Check water level periodically and add more if needed.
8.
Serve: Carefully remove the tamales from the steamer and let them cool slightly before serving. Drizzle generously with peanut-lime sauce and enjoy!

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (250g)

615 kcal / 2573 kJ

Carbs

70g

27% of RDA

Fat

32g

46% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

14 g

47% of RDA

Sugar

12 g

13% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

To test for doneness, remove one tamale and let it cool slightly. If the masa pulls away easily from the husk, they are done. If not, continue steaming for another 15 minutes and test again.

You can add other vegetables to the filling, such as carrots, mushrooms, or jalapeños for extra flavor and heat.

Tamales can be made ahead of time and reheated. Store cooked tamales in the refrigerator for up to 3 days or in the freezer for up to 2 months. To reheat, steam them for 15-20 minutes or microwave them briefly.

Cooking Equipment

Steamer basket

Large pot with lid

Mixing bowls

Food processor or blender

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Chef's Tips

To test for doneness, remove one tamale and let it cool slightly. If the masa pulls away easily from the husk, they are done. If not, continue steaming for another 15 minutes and test again.

You can add other vegetables to the filling, such as carrots, mushrooms, or jalapeños for extra flavor and heat.

Rainbow Veggie Tamales with Peanut-Lime Sauce (Vegan)

Ingredients

Instructions