Tamales are a classic Latin American staple consisting of a dough made from masa harina wrapped in a banana leaf, then steamed. They are available in more street-side food stalls and restaurants; however, they are also generally stuffed with meat or made using lard. This version uses olive oil instead of lard and has a meaty filling of seitan sautéed with peppers, onions, and garlic. Yum!

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Seitan Stuffed Tamales [Vegan]

Ingredients

For the Tamale Dough:

  • 2 cups masa harina (see notes)
  • 1 1/4 cups vegetable stock
  • 1/4 cup olive oil
  • 1/4 teaspoon sea salt

For the Filling:

  • Seitan, diced
  • Green bell pepper, diced
  • Onion, diced
  • Garlic
  • Leeks
  • Onion powder
  • Smoked paprika
  • Salt

For the Wrapping:

  • Banana leaves (see notes) or corn husks
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Preparation

To Make the Dough:

  1. In a bowl, mix everything together.

To Make the Tamales:

  1. Sauté the filling ingredients in olive oil and the seasoning until the onions are translucent.
  2. Cut strips of leaves into approximately 8x4-inch rectangles. Fill each leaf with 2 tablespoons od dough and 2 tablespoons of seitan filling.
  3. Take another, somewhat smaller strip and fold it on top of the tamale. You may need up to three strips to make sure that the filling is closed off.
  4. Tie string around the tamale and repeat until everything is wrapped up.
  5. Steam the tamales for 30 minutes.

Notes

You can find masa harina in the ethnic aisle of most grocery stores. You can find banana leaves in most Latin grocery stores.



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