How To Make the BEST Vegan Tamales #vegan #vegetarian #food #breakfast #paleo

This post is supported by our companions over at Bob's Red Mill.

Today we are offering to you a bit by bit control on the most proficient method to make the BEST veggie lover tamales this Christmas season.

Not exclusively are these genuinely simple to make, yet they are additionally pressed with enhance and will intrigue your loved ones! Growing up, one of my preferred pieces of the Christmas season was tamales. We never made them ourselves, yet our liberal neighbors and companions at chapel constantly imparted them to us.

Since going veggie lover, I have not had the option to participate in the convention and sincerely have missed tamales, so I chose for the current year that I would change that and make my very own portion. We cooperated up with our companion's over at Bob's Red Mill to present to you this formula and we were unable to be more joyful with the result!

Also try our recipe : STREET CART SOFT BAKED PRETZELS FROM NYC VEGAN #vegetables #vegan #snack #diet #food

Ingredients :

Tamale Dough

~25-30 corn husks
4 cups Bob’s Red Mill Masa Harina
3–3 1/2 cups vegetable broth (+ more as needed)
1/2 cup extra-virgin olive oil
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon turmeric (optional, for color)

Potato & Pinto Bean Filling

~1/4-1/2 cup low-sodium vegetable broth or water
1/2 large red onion, finely diced
2 cloves garlic, minced
1/2 Anaheim pepper, finely diced
1 Roma tomato, diced
1/2 medium russet potato, diced small
1 teaspoon cumin
1 teaspoon chili powder
1 (15.5 oz) can pinto beans, drained and rinsed
½ cup cilantro, minced
Salt & pepper, to taste

Instructions :

Separate the corn husks and soak them in a large bowl of hot water for 30 minutes to 1 hour, or until pliable. Drain.
For the potato and pinto bean filling: In a medium pan over medium heat, add in about 1/4 cup vegetable broth. Once heated through, add the onions, garlic, and Anaheim peppers, and sauté for about 4 minutes. Add in the Roma tomatoes and russet potatoes, along with 1/4 cup vegetable broth, cumin, and chili powder. Allow it cook, stirring often, until the potatoes have softened. Mix in the remaining ingredients and season with salt and pepper to taste. Using a potato masher or fork, roughly mash the mixture into the consistency of refried beans. It does not need to be completely smooth, it is up to you.
For the green chili and cheese filling: In a medium pan over medium heat, add in about 1/4 cup vegetable broth. Once heated through, add the onions, garlic, and Anaheim peppers, and sauté until the onions are translucent and everything is fragrant, about 4 minutes. Season with salt and pepper to taste.
For the dough: In a large bowl, add in the masa harina, baking powder, salt, and turmeric. Mix together until uniform, then pour in 3 cups of vegetable broth (to start) and the 1/2 cup of olive oil. Mix until well combined, adding more liquid as needed so that the dough is spreadable (we added 1/2 cup more).
To assemble each tamale, spread about 3-4 tablespoons of the masa mixture on the center of the corn husk to 1/4 to 1/2 inch thickness (depending on your preference). Place 1 1/2 – 2 tablespoons of the filling into the center*.
Fold in and overlap both sides of husk and fold up the bottom. Rip one or two of the corn husks into thin (1/4″) strips and use these to tie the tamales shut. Refer to images above if needed.
Place the tamales open side up into a large steamer basket. Add water to a large steamer pot, just below the basket, and bring it to a boil. Reduce heat to low and cover. Steam the tamales for 1 hour, being sure to add water to the pot when necessary to prevent burning.
Remove tamales from husks and add toppings of choice.*

Source : bit.ly/2RUtYY3