This is the best vegan tamales recipe you’ll ever try! Saucy jackfruit wrapped in an authentic corn dough. An authentic and flavorful recipe passed down by my grandmother for you to enjoy! These tamales are very popular during the holidays but make them for any celebration year-round.
What are Tamales?
Substitutes & Tips for the best Vegan Tamales Recipe
- I highly recommend using Maseca brand for the dough. This is the best and most authentic masa harina to use for tamales recipe.
- If using coconut oil make sure to use refined coconut oil to avoid getting a coconut taste in your tamales. I typically choose to use olive oil over coconut oil but that’s just me. I know other love using coconut oil as well.
- Shredded king oyster mushrooms is a wonderful substitute for jackfruit. Since mushrooms do shrink when cooking I recommend getting about 2 lbs of king oyster mushroom.
- When toasting the chili peppers make sure it is no longer than 5 seconds on each side! They will get bitter and the sauce will not taste good.
- Not a fan of red sauce with jackfruit? Make them tamales de rajas! Stuff with strips of carrot, jalapeño, vegan cheese and potato. SO GOOD!
- This recipe make a huge batch of tamales so if you don’t plan on making them for an entire family + more, make half a batch or less. These tamales freeze well for a few months and refrigerate for up to 5 days.
- To reheat properly, please steam. When heated in the microwave they may dry out too much.
How to Make Masa for Tamales
- Start making dough by melting coconut oil (or using olive oil)
- Then adding maseca flour, baking powder, vegetable broth, and salt.
- With your hands, mix everything until a dough forms.
- The dough should be sticky, not too wet but not dry. The amount of oil can vary – add it slowly and continue until you achieve a dough texture like above.
- You can also watch the video.