The best vegan tamales recipe you’ll ever try! Saucy, meaty, shredded mushroom and tofu wrapped in an authentic corn dough. A mouth-watering recipe passed down by my grandmother for you to enjoy!
Tamales are one of the most comforting and meaningful foods in Mexican cuisine, and this vegan version is every bit as flavorful, aromatic, and nostalgic as the tamales many of us grew up with. These vegan tamales are soft, fluffy, savory, with a meaty and classic red chile filling. I only swapped out two ingredients from my grandma’s recipe to make it plant-based: the lard and pork. They’re perfect for the holidays, tamaladas, or any time you want to share a traditional dish with a healthier twist.
For this recipe, I kept everything as close to the classic preparation as possible: real dried chiles, richly flavored broth, tender corn masa, and a protein-rich filling that still tastes abuelita-approved. Just ask my picky dad 😉
Tamales Were Originally Vegan
Before we get into the recipe, it’s worth appreciating just how ancient and plant-forward tamales truly are. Tamales made during pre-Hispanic times were naturally vegan. Lard was only introduced after the Spaniards arrived in Mexico. Historically, tamales were often filled with beans, squash blossoms, wild greens, mushrooms, and regionally available ingredients. Even the masa was prepared without added fat. This recipe honors that lineage while keeping all the comfort and flavor intact.
Healthier tamales sin carne y sin manteca? Absolutely. These have the same classic flavors, aromas, and textures you’d expect, but with a nourishing twist. They’re perfect for those who are watching their cholesterol levels and heart health.
Ingredients
Find all of these ingredients at your local Mexican grocery store.
Masa (Tamal Dough)
- Masa harina for tamales: Use a brand specifically labeled for tamales, not regular masa harina for tortillas. It’s coarser and produces a fluffier, softer dough.
- Warm vegetable broth: Deepens the flavor and replaces traditional chicken broth. I love using Better than Bouillon paste stirred into warm water.
- Neutral oil: A small amount of neutral oil creates softness without lard, I recommend using avocado oil as it is heart healthy, and creates an amazing texture/flavor combo.
- Baking powder: Helps the masa puff slightly and gives tamales that cloud-like interior.
Red Chile Sauce
- Dried guajillo chiles: Mild, slightly sweet, and the main flavor base for classic tamales. Guajillo seeds also provide flavor!
- Tortilla and bread: Get pan-fried and add lots of flavor, along with texture to the sauce.
- Avocado oil: To fry all the ingredients in.
- Water: to soak the chiles and ingredients and blend everything together.
- Garlic: For aromatic backbone. Add to taste.
Vegan Filling
You can choose any filling, but if you really want to wow your taste buds, I highly recommend making my shredded tofu and mushroom carnita mix.
- Shredded tofu and mushroom carnita: Make the shredded tofu from my tofu tacos recipe, and combine it with my king oyster mushroom recipe, and you’ll question why meat even exists.
- Plant-based protein choices: Beans, cooked lentils, jackfruit, or vegan chicken pieces such as Daring chicken all work well.
- A portion of the red chile sauce
This ties the filling to the masa flavor and creates a cohesive bite.
Corn Husks
- Dried corn husks
Soaked until soft and pliable. Choose husks without tears and with enough surface area for filling and folding.
How to Get the BEST Masa (Tamal Dough)
To achieve soft, fluffy, perfectly tender masa without lard, these are the methods used in traditional tamal-making and adapted for a plant-based kitchen:
- Use tamal-style masa harina
The coarse texture absorbs liquid differently and creates the signature fluffy interior. - Mix your oil before adding liquid
Use your hands to mix it with the dry masa until it looks sandy. This distributes fat evenly and mimics the aeration effect of whipped lard. That’s why we add the oil before adding the broth or anything else! - Add warm broth, not cold
Warm broth hydrates the masa more evenly and prevents dense, gummy dough. - Hydrate fully
Let the dough rest at least 20–30 minutes before adjusting. Masa continues absorbing liquid as it sits. - Adjust for spreadability
The dough should feel like soft hummus. Too stiff = dry tamales. Too runny = tamales won’t hold structure. - The float test is optional
While some cooks use it, consistency matters more. If your dough spreads easily onto the husk and doesn’t crumble, it’s ready.
Step-by-Step Instructions
1. Prep the Corn Husks
Soak dried corn husks in hot water until fully softened. Keep them submerged with a plate or heavy bowl.
2. Make the Red Chile Sauce
Remove stems and seeds from the dried chiles. Fry all the ingredients, soak, then blend until smooth. Add sauce to your choice of filling/protein.
4. Make the Masa
Combine masa harina and oil until sandy. Add warm broth gradually until the dough is soft, fluffy, and spreadable.
5. Assemble the Tamales
Pat dry the husks. Spread a layer of masa in the center, add filling, and fold: sides inward, then the narrow bottom up.
6. Steam the Tamales
Steam upright for about 80-90 minutes, depending on size. They’re done when the husk cleanly pulls away from the masa.
7. Rest Before Serving
Let tamales sit for 10–15 minutes before unwrapping. This helps them set properly.
Storage & Reheating
Tamales store extremely well, and the texture holds beautifully due to the masa.
Refrigeration
- Store cooked tamales (still wrapped) in an airtight container.
- They keep well for 4–5 days.
Freezing
- Freeze individually wrapped tamales in freezer-safe bags or containers.
- They last 4–6 months without loss of quality.
Reheating Methods
- Steamer (best texture): Steam refrigerated tamales for 10–12 minutes, frozen for 20–25 minutes.
- Microwave: Keep husk on and cover with a damp paper towel. Heat 1–2 minutes (refrigerated) or 3–4 minutes (frozen).
Tips for Success
- Choose large, intact husks for easier assembly.
- Do not overfill; it causes bursting during steaming.
- If the masa still tastes grainy after mixing, add a little more warm broth and mix again.
- Always save a few extra husks for lining the steamer.
If you like these Vegan Tamales, you’ll love:
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Vegan Tamales
- Total Time: 2 hours
- Yield: 18–22 1x
- Diet: Vegan
Description
This is the best vegan tamales recipe, an authentic and flavorful recipe passed down by my grandmother for you to enjoy! They are very popular during the holidays but make them for any celebration year-round. For video recipe click here.
Ingredients
- 6 Guajillo Chiles, dried
- ¼ piece of corn tortilla
- ¼ slice of whole wheat bread
- 2–3 garlic cloves
- 2 small peppercorns
- 1 tablespoon of guajillo chili seeds
- 1 ½ cup of water
- 1–2 tablespoons avocado oil
- 2 cups of shredded king oyster mushrooms,
- 2 cups of shredded tofu
- 1 teaspoon salt or to taste
- ¾ cup avocado oil
- 4 cups tamales Maseca (454 grams, or 1 lb)
- 1 teaspoon of baking powder
- 1 teaspoon salt or to taste
- 2–4 cups vegetable broth (depending on your masa)
- ½–¾ cup filling sauce (optional)
- 18–22 corn husks
Instructions
- Soak the corn husks in hot water for at least an hour. Place a plate on them to make sure they are all submerged in the water. I use my sink to do this.
- Remove the stems and seeds from the dried guajillo peppers.
- Turn a skillet over medium heat and add about 1 tablespoon of oil. Fry the tortilla, bread, and garlic cloves until golden brown. Set aside in a large bowl.
- Add more oil to the skillet and fry the dried guajillo chiles for about 30 seconds on each side. As soon as they puff up and turn slightly red, flip them over and make sure you don’t overcook or burn them. Place them in the bowl with the bread, tortilla, and garlic.
- Lightly toast the peppercorns in the same way and add them to the large bowl with all the other ingredients. Turn the pan off and finally, toast the guajillo pepper seeds so they don’t burn. At this point, ALL the sauce ingredients should be in this bowl.
- Add 1 ½ cup hot water to cover all the ingredients in the bowl and let soak for at least 10 minutes.
- Add all the soaked ingredients to a blender along with the water and blend until smooth.
- Strain the sauce and add it to the pan with the shredded king oyster and tofu meat. Heat through.
- Start making the dough by adding avocado oil to the Maseca flour. Use your hands to combine the oil with the masa.
- Next, add baking powder, vegetable broth, and salt. Add the broth in slowly while mixing with your hands until you reach the desired texture, you might not need all of it or you might need a bit more water. Optional: slowly add leftover sauce to part of the masa from the filling to make a reddish masa.
- The dough should be sticky, not too wet but not dry. The amount of oil/broth can vary – add it slowly and continue until you achieve a dough texture like the one shown in the video.
- Take about ¼ cup of masa and spread it on a corn husk with a spoon.
- Take 1-2 tablespoons of filling and place it right in the middle of the dough.
- Fold the corn husk on one side and then the other. Now take the part that sticks out in the middle and fold it inward. Place on a tray and repeat until all the dough and filling are used.
- Steam the tamales for 1.5 hours, depending on how many at a time. My pot is small, so I cook 20 at a time.
- Once the corn husks can be easily peeled, they are done! Sometimes they may not seem ready. Test by squeezing the tamale and check if it is firm instead of soft. Once it cools, it will harden even more.
- Let cool for at least 30 minutes, unwrap, and enjoy.
Notes
Best way to reheat: Steamer (best texture): Steam refrigerated tamales for 10–12 minutes, frozen for 20–25 minutes.
Microwave: Keep husk on and cover with a damp paper towel. Heat 1–2 minutes (refrigerated) or 3–4 minutes (frozen).
Store cooked tamales (still wrapped) in an airtight container. They keep well for 4–5 days.
Freeze individually wrapped tamales in freezer-safe bags or containers. They last 4–6 months without loss of quality.
- Prep Time: 30
- Cook Time: 90
- Category: mains
- Method: Stove
- Cuisine: Mexican
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So grateful to be able to make vegan tamales. These are so similar to the tamales I remember eating from my grandma too!
This sounds perfect for me to cook for my mom this Christmas. I am confused with step 5 and step 9 about the Jack Fruit. In 5 says the Jack fruit in the bowl. Step 9 is about stirring in the Jack fruit.
Hi Mark,
I would not worry about step 5. Step 9 is what you should do. I edited it! Thank you so much. I hope your mom loves them! I also have a full video on step-by-step process. Just search “healthysimpleyum” on youtube and my channel should come up!
I made these tamales for Thanksgiving last year and I’m still getting compliments and requests to do them over and over again! My meat lover family had no idea they were vegan and surprised when I told them!
Omg thank you so much for taking the time to share this! I’m so happy everyone loved them 🙂 Hope you try more recipes soon!
Best tamales ever hands down!
These tamales are delicious! I know they are authentic because this recipe has been passed down from generations of the family 🇲🇽
Siguen siendo deliciosos de tradición en tradición
Hi- I seem to be allergic to jackfruit any suggestions?
Try shredded king oyster mushrooms, they are a great substitute. I have a recipe for them here on my page as well 🙂
Thanks for sharing the recipe and your blog is well designed that gives interest to read for the viewers
What about freezing them? Have you tried that?
Yes, you can freeze them for up to 5 months! 🙂
I have been vegeterian for about 2 years and have tried so many times to make my tamalaes and still enjoy them as much with alternative meats. These tamales even have my non vegeterian family eating them.
Amazing!! thank you for sharing Emily 🙂
Can you confirm in Step 9 you are adding the canned unseasoned jackfruit. In the video it looks like it is already seasoned with something. I’m so excited to try this.
Hi Michelle, thanks for asking! In the video i used shredded king oyster mushrooms (recipe linked in the ingredient list as an alternative for jackfruit). When using jackfruit you don’t necessarily need to season it but I sometimes add a little soy sauce for that meaty umami flavor. I hope this helps!
Hi, do you know if this recipe works with vegan butter? Thanks
I have not tried it with butter because I heard the taste will overpower the tamales.
August 28th, 2025
Thanks for sharing this recipe for vegan tamales, they look delicious!
I haven’t made this recipe yet, but I plan on doing so very soon.
My husband LOVES Tamales 🫔 and would eat them for every meal if he had the choice lol! I am wondering if I could use Butler Soy Curls and shred them instead of mushrooms or jackfruit.
Yes you can definitely use soy curls in this as well Jojo 🙂 Just soak them in some broth.
I love your healthy recipe – very inspired and will make this!
I finally made these today and they are soooo good! I could not get my masa to float no matter what but I decided to just proceed and the results were delicious! Thank you and merry Christmas 🙂