Rainbow Veggie Tamales with Peanut-Lime Sauce (Vegan)

Soak corn husks in hot water for at least 30 minutes, or until pliable.

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.

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.

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.

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.

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.

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.

Serve: Carefully remove the tamales from the steamer and let them cool slightly before serving. Drizzle generously with peanut-lime sauce and enjoy!