Here's a photo of our preparation. If you follow the recipe on the back of the Masa bag for tamales and with our substitutions they will be 100% Vegan. :)
This is our Masa mix. To make it Vegan we used Crisco vegetable shortening instead of lard, you can also substitute with olive oil. Chicken broth is also required so we used chicken-less chicken broth or you can use vegetable stock.
For the filling we used whatever we had. We threw in black beans, corn, mushrooms, onions, chopped tomatoes, zucchini, garlic, serrano and jalapeno peppers. For additional pow we added chili powder, cummin, salt and pepper. We saute'd all filling ingredients for roughly 30-40 minutes.
We recommend steaming the corn husks so they don't crack when wrapping. When spreading on the Masa imagine frosting a cake! Make sure to leave space on all sides so that when wrapping it doesn't explode out the sides.
After the masa's been spread, place a generous portion of filling in the middle. Keep in mind the filling is the best part. But once again it will poop out the sides if you put to much.
When cooking the tamales shove as many as you can into one pot with a good amount of water and a steaming rack. If you don't have a steaming rack you can use anything from forks to aluminum foil. The point is to steam them not boil them. Depending on the size of your tamales, and how many you're cooking will change the time needed for cooking. We cooked ours for an hour and a half.
After unwrapping the tamales we decided to cover ours in store bought verde sauce. yum.
One warning though: one batch makes a lot of tamales. We had 39. Luckily they freeze well.
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