Learn to make a vegetarian tamales recipe by using vegetable oil in the masa for a smooth dough that is easier to spread on the corn husks when assembling the tamales.
A majority of the tamale recipes in Mexico use pork lard to prepare the dough, so I was intrigued when a friend of mine sent me a recipe years ago that used vegetable oil instead of lard. After experimenting with oil, I decided to create a recipe that’s not only vegetarian but also vegan! An added benefit of using vegetable oil is that it renders a remarkably smooth dough that’s easier to spread on the corn husks when assembling the tamales. Since creating this recipe, I’ve been continuously surprised by how foolproof it is. Plus, you can easily multiply the ingredients to make a bigger batch.
Ingredients
- 12 large corn husks, plus 10 for lining the steamer pot
- Hot water to soak husks
- 2-1/2 cups masa harina
- 1/2 teaspoon baking powder
- 2 teaspoons salt
- 1/4 teaspoon onion powder, plus more if needed
- 1/4 teaspoon garlic powder, plus more if needed
- 2-1/4 cups warm water or vegetable broth
- 1/4 cup vegetable oil
- 2 cups finely chopped mixed vegetables (carrot, squash, poblano pepper, red pepper, and fresh corn )
Directions
- Place the corn husks in a large pot filled with hot water to soften them and make them pliable, about 20 minutes. (You can place a heavy plate on top of the husks to keep them submerged inside the pot.)
- While the husks soak, in a large bowl, thoroughly mix the masa harina with the baking powder, salt, onion powder, and garlic powder. Gradually add the warm water or broth to the bowl and continue mixing until all the liquid is well-incorporated.
- Slowly pour the oil into the bowl, mixing it into the dough to form a creamy texture. Taste the dough and adjust the seasonings if needed. (Keep in mind that the dough will lose some of its saltiness during the steaming process.)
- Remove the husks from the water, pat dry with a kitchen towel, and let air-dry. While the husks are drying, mix the chopped vegetables into the corn dough, stirring well.
- To assemble the tamales, spread 6 tablespoons of dough onto a corn husk. Fold the sides of the corn husk inward and then fold the narrow end up toward the center of the tamale. Place the formed tamale on a tray while you assemble the remaining 11 tamales.
- Steam tamales as previously described.
- Serve while still hot.
Notas
- Other types of vegetables to try are potatoes, chayotes, green peas, and sweet potatoes. Chopped leafy greens, such as Swiss chard and spinach, are good options as well and give the dough a green hue.
- If you want to boost the protein content, add cooked chickpeas with the vegetables.
- You can also add strips of cheese as a filling, such as queso fresco, panela, Oaxaca, or even mozzarella.
Try our pickled red onions or jalapenos and carrots on our pork tamale recipe.
Mely Martínez is a former schoolteacher, a home cook, and a food blogger. She moved to the United States about 10 years ago, after living in Mexico her whole life. These recipes are excerpted from Mexico in Your Kitchen: Favorite Mexican Recipes That Celebrate Family, Community, Culture, and Tradition.
Originally published in the December 2025/January 2026 issue of MOTHER EARTH NEWS magazine and regularly vetted for accuracy.
