Recipes
Vegan Tamales
Serves 4-6
| Prep Time: 1 hour
| Cook Time: 2 hours
| Total Time: 3 hours
You may need: Patagonia Sunset
Discover The Recipe
Tamales are more than just Latin American comfort food—they’re a connection to the past, a link to family, and a reminder that the best things in life take time. These Vegan Mushroom Tamales aren’t your grandmother’s, but they’re made with the same respect for tradition and a touch of irreverence. We’ve taken the classic masa, swapped out the lard for olive oil, and filled it with a mix of mushrooms that pack a punch of umami.
Masa harina, baking soda, and salt form the foundation. It’s humble, straightforward, and, like all good things, it’s what you do with it that counts. The mushrooms, sautéed until they’re deep and earthy, are seasoned with our unique Patagonia Sunset blend, bringing a smoky, robust flavor that stands up to the masa. It’s not about cutting corners—it’s about knowing where to push the boundaries.
Then there’s the Salsa Criolla. Red onions, bell peppers, and jalapeños, all tossed in lime juice, hit you with a tangy, sharp freshness that’s as bracing as a shot of tequila. It’s the kind of topping that wakes you up, reminding you that food should have a pulse, a heartbeat.
Making tamales is a ritual—a slow, deliberate process that forces you to appreciate the details. These Vegan Mushroom Tamales might not be traditional, but they’ve got soul. And in the end, that’s what matters most. Serve them up, grab a drink, and take a moment to savor something real.
Ingredients
Tamale Masa
1 small package corn husks, dried
1 lb masa harina
1 tsp baking soda
1 tsp sea salt
3/4 cup olive oil
3/4 -1 1/2 cups water (as needed)
Filling
2 Tbsp olive oil
2 Tbsp olive oil
1 lb mushrooms (mixed exotic mushrooms or shiitake mushrooms is good), chopped
2 tsp Piquant Post Patagonia Sunset
1 tsp sea salt
1 jar store bought enchilada sauce
Salsa Criolla
1 small red onion, cut into very thin slices
1/4 cup cilantro chopped
1/4 cup red bell pepper, julienned
2 jalapeños, seeded and sliced
Juice of 2 limes
Salt and pepper to taste
Notes
If you want to serve the tamales later, cool them completely in the husks at room temperature and then store refrigerated in an airtight container. When you want to reheat the, simply place them in a covered container with a little water and reheat them in the microwave for 2 1/2 minutes. Remove from the husk before serving
Ensure the masa dough is well-hydrated and has a smooth, pliable texture. If too dry, add a little more vegetable broth or water.
Serve with a side of Peruvian cilantro rice or black beans.
Top with guacamole, vegan sour cream, or a drizzle of hot sauce for added flavor.
Freeze in a single layer on a baking sheet before transferring to a freezer-safe bag or container. They can be frozen for up to 3 months.
Instructions
Soak the dried corn husks in hot water for 30 mins to an hour. While the corn husks are soaking, make the masa by mixing together the masa marina, baking soda, sea salt, olive oil and water, adding the water little by little until a smooth and pliable dough is formed. Knead for a few minutes, form into a bowl and cover with plastic while you prepare the filling.
Heat the oil in a large skillet and add the chopped mushrooms to the pan once hot. Sauté for 5-7 minutes until the mushrooms are tender and browned. Add the Piquant Post Patagonia Sunset and salt. Cook for 2 minutes more and adjust the seasoning to taste.
Remove the corn husks from the water and drain well in a colander. Divide the masa dough into 12 balls. Place one masa ball into the center of a soaked corn husk and flatten into a rectangle about the size of your palm. Spread some of the enchilada sauce into the center of the masa. Top with some of the cooked mushrooms. Carefully close the corn husk around the tamal, until it’s about 2” wide by 4” long. Place into a metal or ceramic colander above boiling water, with the folded of the corn husk facing down so the tamales won’t open while they are steaming. Repeat with he rest of the masa, adding the tamales to the colander in stacked rows. Cover with aluminum foil and steam for 90 minutes to 2 hours.
While the tamales are cooking, add all of the ingredients for the salsa criollo to a bowl and toss well. Chill until ready to use. Remove the tamales from the corn husk and serve hot with more of the enchilada sauce and salsa criollo on top.
Alternatives & Substitutions
If masa harina is unavailable, you can use regular cornmeal, though the texture will differ slightly.
If mushrooms are not preferred, use jackfruit for a similar texture or crumbled tempeh for a protein-rich alternative.
Bell peppers, zucchini, or spinach can add more variety to the filling.
Add chopped jalapeños or serrano peppers to the filling for extra heat.
Looking for more delicious Patagonia Sunset recipes? Try our delicious Locro de Zapallo, Costillar de Chancho, or our Vegan Empanadas!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Vegan Tamales
Serves
4-6
Prep Time
1 hour
Cook Time
2 hours
Total Time
3 hours
Piquant Post spice you'll need: Patagonia Sunset
Ingredients
Tamale Masa
1 small package corn husks, dried
1 lb masa harina
1 tsp baking soda
1 tsp sea salt
3/4 cup olive oil
3/4 -1 1/2 cups water (as needed)
Filling
2 Tbsp olive oil
2 Tbsp olive oil
1 lb mushrooms (mixed exotic mushrooms or shiitake mushrooms is good), chopped
2 tsp Piquant Post Patagonia Sunset
1 tsp sea salt
1 jar store bought enchilada sauce
Salsa Criolla
1 small red onion, cut into very thin slices
1/4 cup cilantro chopped
1/4 cup red bell pepper, julienned
2 jalapeños, seeded and sliced
Juice of 2 limes
Salt and pepper to taste
Instructions
Soak the dried corn husks in hot water for 30 mins to an hour. While the corn husks are soaking, make the masa by mixing together the masa marina, baking soda, sea salt, olive oil and water, adding the water little by little until a smooth and pliable dough is formed. Knead for a few minutes, form into a bowl and cover with plastic while you prepare the filling.
Heat the oil in a large skillet and add the chopped mushrooms to the pan once hot. Sauté for 5-7 minutes until the mushrooms are tender and browned. Add the Piquant Post Patagonia Sunset and salt. Cook for 2 minutes more and adjust the seasoning to taste.
Remove the corn husks from the water and drain well in a colander. Divide the masa dough into 12 balls. Place one masa ball into the center of a soaked corn husk and flatten into a rectangle about the size of your palm. Spread some of the enchilada sauce into the center of the masa. Top with some of the cooked mushrooms. Carefully close the corn husk around the tamal, until it’s about 2” wide by 4” long. Place into a metal or ceramic colander above boiling water, with the folded of the corn husk facing down so the tamales won’t open while they are steaming. Repeat with he rest of the masa, adding the tamales to the colander in stacked rows. Cover with aluminum foil and steam for 90 minutes to 2 hours.
While the tamales are cooking, add all of the ingredients for the salsa criollo to a bowl and toss well. Chill until ready to use. Remove the tamales from the corn husk and serve hot with more of the enchilada sauce and salsa criollo on top.
Notes
If you want to serve the tamales later, cool them completely in the husks at room temperature and then store refrigerated in an airtight container. When you want to reheat the, simply place them in a covered container with a little water and reheat them in the microwave for 2 1/2 minutes. Remove from the husk before serving
Ensure the masa dough is well-hydrated and has a smooth, pliable texture. If too dry, add a little more vegetable broth or water.
Serve with a side of Peruvian cilantro rice or black beans.
Top with guacamole, vegan sour cream, or a drizzle of hot sauce for added flavor.
Freeze in a single layer on a baking sheet before transferring to a freezer-safe bag or container. They can be frozen for up to 3 months.
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