Butternut Squash and Mushroom Tamales
Tamales! So many varieties and so many flavors it’s hard not to like them. As easy and delicious as they are to eat, it’s sometimes daunting to create your own….. thats what I’m here for. Vegan, gluten free, and super tasty with a fall twist!
This recipe is great for a family cooking night, or parties, or just as a date night! Mix it up and fill them with whatever veggies and vegan cheese you desire. I absolutely love mushroom tamales, so I kept it simple, and I had a butternut squash laying around so I decided to add this into the tamale dough for some fall vibes. If you have trouble finding corn husks, try your local Mexican market or order them online.
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Makes 12-14 Tamales
Total time: 90 minutes
The Goods:
1 tbsp olive oil
1 onion, diced
1 tsp maple syrup
3 1/2 cups crimini mushrooms, sliced and chopped
2 tbsp Big Tree Farms coconut aminos
1/2 tsp paprika
1/2 tsp cumin
1/2 granulated garlic
1 tsp salt
1 red bell pepper, diced
Bag of corn husks, at least 30
For the Masa Dough:
1 medium butternut squash, peeled, seeded, diced
2 1/4 cups masa flour
2 tbsp vegan butter, melted
2 tsp baking powder
1 tsp salt
1 1/2 cup + 2 tbsp veggie broth
The Method:
Grab a soup pot, and fill with water and add prepped butternut squash. Boil until fork tender, drain and mash with a fork in a large mixing bowl. Set aside.
In a large sauté pan or cast iron skillet over medium high heat, add olive oil, onions, and pinch of salt. Sauté for 2-3 minutes. Pour maple syrup on the top, mix, and sauté for 1-2 minutes.
Next, toss in the mushrooms and cook down for 3-5 minutes, until mushrooms reduce in size. Add in coconut aminos, paprika, cumin, garlic, and salt. Sauté for another 1-2 minutes.
Fold in the bell pepper and keep cooking on medium high, stirring frequently. After about 3-5 more minutes, remove from heat and set aside.
Now for the tamale dough! In the butternut squash mash mixture, add masa, smash and mix with a fork until resembling a crumbly dry dough. Let sit for 10 minutes.
Pour in butter, add baking powder, salt, and veggie broth, and mix until you have a beautiful, smooth and damp masa dough.
Create some space on your counter top, and think of it as an assembly line of tamales. Start with one corn husk, scoop a few heaping tablespoons of masa mixture in the middle and spread around so you have a thin layer with about a 1/2 inch on the sides and a few inches on the top so you have room to fold the husk over the top . Top with a large scoop of the mushrooms mixture in the middle.
Grab the husk from one side, and slowly fold it over to the meet other side. Pinch the two sides together so the two sides of masa dough meet. Fold the extra dough over itself, and then fold the top over and boom! You have a tamale. Repeat with the remaining corn husks until you run out of dough.
Grab a large soup pot (7 qt) with a steamer basket and 1- 2 inch of water on the bottom. Layer about 6-8 extra corn husks into the pot and put on top of the steamer basket. Carefully stack tamales onto the bed of husks inside of pot with the folded side face down. Once all your tamales are in, top with a few more corn husks, turn on low heat and simmer, then cover with the lid, and steam for 1 hour. Add extra water to the bottom if necessary and be careful to add it to the sides and not pour water over the tamales. After 1 hour turn off the stove and let steam until ready to eat!
Enjoy by removing the tamale from the husk. Drizzle the tamale with hot sauce and cashew cream!
Stays in the fridge for 5-6 days and freeze well!
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