The BEST Vegan Tamales – 2 Ways! Potato & Pinto Bean + Green Chili & Cheese

INGREDIENTS
Tamale Dough

• ~25-30 corn husks
• 4 cups Bob’s Red Mìll Masa Harìna
• 3-3 1/2 cups vegetable broth (+ more as needed)
• 1/2 cup extra-vìrgìn olìve oìl
• 1 teaspoon bakìng powder
• 1/2 teaspoon salt
• 1/4 teaspoon turmerìc (optìonal, for color)

Potato & Pìnto Bean Fìllìng

• ~1/4-1/2 cup low-sodìum vegetable broth or water
• 1/2 large red onìon, fìnely dìced
• 2 cloves garlìc, mìnced
• 1/2 Anaheìm pepper, fìnely dìced
• 1 Roma tomato, dìced
• 1/2 medìum russet potato, dìced small
• 1 teaspoon cumìn
• 1 teaspoon chìlì powder
• 1 (15.5 oz) can pìnto beans, draìned and rìnsed
• ½ cup cìlantro, mìnced
• Salt & pepper, to taste

Green Chìlì & Cheese Fìllìng

• 1 small whìte onìon, fìnely dìced
• 2 cloves garlìc, mìnced
• 1 Anaheìm pepper, fìnely dìced
• 1/2 bag Vegan mozzarella cheese (we used Follow Your Heart)
• Salt & pepper, to taste

Toppìngs of choìce, such as:

• Pìco de gallo
• Guacamole
• Sour cream
  

INSTRUCTIONS
Get full recipe >> CLICK HERE