Anyone have a good vegetarian tamale recipe?

Title: VEGETARIAN TAMALES

Categories: Vegetarian, Tex-mex, Main dish

Yield: 36 servings

3 oz Dried corn husks

1 c TVP® granules or flakes

7/8 c Hot water

2 tb Olive oil

1/2 c Onion, chopped small

3 Cloves garlic, minced

1 Green pepper, chopped small

1 tb Chili powder

2 ts Cumin

1/2 ts Garlic salt

1/2 c Tomato puree

Dash of cayenne

2 c Masa harina

1 ts Salt

2 tb Margarine or oil

Soak the dried corn husks in cold water for 1 hour.

For the filling, soak the TVP® in 7/8 c. hot water for

5 minutes. Saute the olive oil, onion, garlic and

green pepper in a skillet.

Add the chili powder, cumin, garlic salt, tomato

puree and cayenne to the reconstituted TVP®. Mix TVP®

and onions and heat together for 2 minutes. Taste the

filling and add a little hot sauce, if desired.

To make the masa dough, place the masa harina and

salt into a bowl. Slowly add enough warm water (about

1 1/2 cups) to make a firm but moist dough, working in

the margarine or oil as you knead the mixture.

To form the tamales, use the palm of your hand to

slap-pat the masa dough into flat patties a

quarter-inch thick. Fold patty around a spoonful of

filling and place in a drained corn husk. Fold the

husk over to enclose the filling. If husks are small

or broken, use several pieces. Place 1 cup hot water

in thebottom of a kettle, place a steamer rack in the

kettle and stack tamales on rack. Cover pan, bring

water to a boil, reduce heat and steam tamales 45

minutes. You may want to cook them in two batches,

depending on the size of your steamer.

Makes 36-40 tamales.

Per tamale: 44 cal; 2 g protein; 6 g carbohydrate; 2

g fat

Vegetarian Tamale Pie

Recipe #226863 ratings

Found in cooking light. I love a vegetarian recipe that doesn't taste less...

by Tish Requires Premium MembershipMy Notes

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4-6 servings 1¼ hours 35 min prep

Change to: servings US Metric

1/2 cup sun-dried tomatoes, chopped

1/2 cup boiling water

4 cups water

1 1/2 cups yellow cornmeal

1/4 teaspoon salt

1 cup jalapeno jack cheese

1 cup chopped onions

2 teaspoons dried oregano

1 1/2 teaspoons chili powder

1 (15 ounce) can black beans, rinsed and drained

1 (16 ounce) can pinto beans, rinsed and drained

1 (14 3/4 ounce) can cream-style corn

1 (4 1/2 ounce) can chopped green chilies

6 tablespoons low-fat sour cream

Not the one? See other Vegetarian Tamale Pie Recipes

Oven One-Dish Meal

United States One-Dish Meal

Low Fat One-Dish Meal

Cheese One-Dish Meal

Potluck One-Dish Meal

Combine tomatoes and boiling water; let stand 20 minutes.

Drain tomatoes in a sieve over a bowl; set aside, reserving 1 Tbs tomato-soaking liquid.

Combine 4 cups water, cornmeal, and salt in a large saucepan, and bring mixture to a boil.

Cook cornmeal mixture over medium heat 5 minutes or until mixture is thick, stirring constantly with a whisk.

Stir in cheese.

Pour half of cornmeal mixture into a lightly greased Pyrex pan, 13 x 9.

Preheat oven to 400 degrees.

In a large skillet, saute onion in a little olive oil til onion is soft.

Add tomatoes, reserved tomato liquid, oregano, chili powder, beans, corn, and chiles, and cook 1 minute.

Spoon bean mixture evenly over cornmeal crust.

Drop remaining cornmeal mixture onto bean mixture.

Bake pie at 400 degrees for 30 minutes or until set.

Serve pie with low-fat sour cream.

VEGETARIAN TAMALE PIE

FILLING:

1 tbsp. safflower or olive oil

1 lg. onion, finely chopped

2 cloves fresh garlic, pressed

1 (6 oz.) can tomato paste, plus 2 1/2 cans water

1 lb. ripe tomatoes, peeled and coarsely chopped

2 green bell peppers, diced

1 (10 oz.) pkg. frozen corn, or fresh corn from 2 lg. ears

1 (4 oz.) an sliced ripe olives, rinsed and drained

1 heaping tbsp. chili powder

1/2 tsp. dried thyme

1/2 tsp. oregano

1/2 tsp. cumin seeds

1 tsp. raw honey

Vegetable salt and freshly ground pepper to taste

Heat oil in a large saucepan over a medium heat, and saute onion and garlic. Add tomato paste with water, and stir well. When sauce becomes hot, add tomatoes, peppers, corn, olives, seasonings and honey, and simmer until vegetables are semi-tender. The filling should be slightly thick, but add more water if it becomes too dry. Pour mixture into a roasting pan or a large oven-proof dish.

TOPPING:

2/3 c. stone-ground yellow cornmeal

2 2/3 c. water

Pinch of sea salt

1/2 c. aged Cheddar cheese, grated

In a large saucepan, bring cornmeal, water, and salt to a boil. Boil 5 minutes, then lower heat to simmer, cover, and cook slowly for 25 minutes until cornmeal becomes a thick mush. Spoon cornmeal mush evenly over the tamale mixture, then sprinkle the top with grated cheese. Bake loosely covered with foil in a 350 degree oven for 50 minutes, or until the casserole is heated through. Uncover the last 10 minutes of baking to brown the cheese slightly. Serves 4.

My sister in law makes some green chili tamales...and alot of ppl like them...if u can get the masa...all she does it puts in some green chilis whole or sliced along with some white cheese..or i guess whatever kind u like....and wrap and finish like normal tamales....she gets the canned chiles when she doesn't want to cook them herself...she recently sold 20 dozen of them...i dont care for them...i like the red meat ones...but alot of ppl seem to like them and they are very easy...she even makes some sweet ones...with nuts and fruit...

Yes. Substitute the meat with

1. Refried pinto beans

2. Mozzarella cheese

3. Sugar/ raisins

4. Mexican cheese

5. Pecan Sugar

Try this site.

Mary