Vegan Tamales with Mushrooms in Pibil Sauce Recipe

If you’re looking for a mouthwatering vegan dish that combines the rich flavors of mushrooms with a tangy pibil sauce, then look no further! In this recipe, we’ll guide you through the process of making vegan tamales filled with savory mushrooms and smothered in a delectable pibil sauce.

Not only is this dish incredibly flavorful, but it’s also packed with plant-based goodness. So, let’s dive into the secrets of preparing these delightful vegan tamales!

Ingredients

For the Vegan Tamales:

2 cups masa harina (corn flour)

1 ½ cups vegetable broth

1 teaspoon baking powder

½ teaspoon salt

½ cup vegan butter or coconut oil, softened

Corn husks, soaked in warm water for 30 minutes

For the Mushroom Filling:

2 cups mushrooms (portobello or shiitake), sliced

1 small onion, diced

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

For the Pibil Sauce:

Juice of 2 oranges

Juice of 2 limes

2 tablespoons achiote paste

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

½ teaspoon ground cumin

Salt and pepper to taste

Instructions

Step 1

In a large mixing bowl, combine the masa harina, vegetable broth, baking powder, salt, and softened vegan butter or coconut oil. Mix until well combined and a smooth dough forms. Set aside to rest for 10 minutes.

Step 2

In a separate pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent and fragrant.

Step 3

Add the sliced mushrooms to the pan and cook until they are tender and any liquid they release evaporates. Stir in the cumin, paprika, salt, and pepper. Remove from heat and set aside.

Step 4

In another bowl, prepare the pibil sauce by combining the orange juice, lime juice, achiote paste, olive oil, minced garlic, dried oregano, ground cumin, salt, and pepper. Mix well until the achiote paste is fully dissolved.

Step 5

To assemble the tamales, take a soaked corn husk and spread a thin layer of the masa dough onto the center, leaving a border around the edges. Spoon some of the mushroom filling onto the masa dough and drizzle with pibil sauce.

Step 6

Fold the sides of the corn husk over the filling, then fold the bottom of the husk upward. Secure the tamale by tying it with a strip of soaked corn husk or kitchen twine.

Step 7

Repeat the process with the remaining corn husks, masa dough, mushroom filling, and pibil sauce until all the ingredients are used.

Step 8

Prepare a steamer pot by filling it with water, making sure the water does not touch the tamales when placed in the steamer basket. Arrange the tamales vertically in the steamer basket, with the open ends facing up.

Step 9

Steam the tamales over medium heat for approximately 1 to 1.5 hours, or until the masa easily separates from the corn husks.

Step 10

Carefully remove the tamales from the steamer and let them cool for a few minutes before serving. Serve with extra pibil sauce on the side for dipping, if desired.

Secret Tips for Preparing Vegan Tamales

Use masa harina: Masa harina is a type of corn flour used to make traditional tamales. Ensure it’s certified vegan, as some brands may contain animal-derived ingredients.

Soak the corn husks: Before assembling the tamales, soak the corn husks in warm water for about 30 minutes. This will make them pliable and easier to work with.

Spread the masa evenly: When spreading the masa dough on the corn husks, aim for an even layer. This will ensure that the tamale cooks uniformly.

Steam to perfection: Steam the tamales over medium heat for approximately 1 to 1.5 hours. They are ready when the masa easily separates from the corn husk.

Serving Suggestions Enhancing Your Vegan Tamales

Vegan tamales are incredibly versatile and can be enjoyed on their own or paired with a variety of delicious accompaniments. Here are some suggestions to take your tamale experience to the next level:

• Pico de Gallo: This fresh salsa made with tomatoes, onions, jalapeños, and cilantro adds a zesty kick to your tamales.
• Guacamole: Creamy and flavorful, guacamole is a classic Mexican side dish that complements the earthy flavors of the tamales.
• Vegan Sour Cream: A dollop of vegan sour cream on top of your tamales adds a creamy element that balances out the tangy pibil sauce.

Proper Storage for Maximum Freshness

To ensure your tamales stay fresh and delicious, follow these storage tips:

Refrigeration: Store any leftover tamales in an airtight container in the refrigerator for up to five days. Reheat in a steamer or microwave before serving.

Freezing: Tamales can be frozen for longer-term storage. Wrap each tamale individually in plastic wrap and place them in a freezer-safe bag. They can be kept frozen for up to three months. Thaw overnight in the refrigerator before reheating.

Try the Vegan Brown Rice BBQ Meatloaf Recipe

Looking for another amazing vegan recipe to add to your repertoire? Check out this mouthwatering Vegan Brown Rice BBQ Meatloaf recipe by Success Rice. Packed with protein-rich brown rice and flavorful BBQ sauce, this meatloaf is a delightful plant-based alternative that will please vegans and non-vegans alike.

Find the recipe here: https://successrice.com/recipes/vegan-brown-rice-bbq-meatloaf/

Incorporate this delicious recipe into your meal plan and surprise your loved ones with a hearty and satisfying dish.

With this recipe for vegan tamales with mushrooms in pibil sauce, you can indulge in a flavorful and plant-based twist on a beloved Mexican dish. The combination of meaty mushrooms, tangy pibil sauce, and soft masa creates a taste sensation that will impress vegans and non-vegans alike.

Remember to follow the secrets of preparation, explore delicious accompaniments, and properly store your tamales for maximum freshness. And don’t forget to try the mouthwatering Vegan Brown Rice BBQ Meatloaf recipe from Success Rice for even more plant-based culinary delights. Enjoy your culinary journey into the world of vegan tamales!