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!
Seitan Stuffed Tamales [Vegan]
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
- Onion powder
- Smoked paprika
For the Wrapping:
- Banana leaves (see notes) or corn husks
To Make the Dough:
- In a bowl, mix everything together.
To Make the Tamales:
- Sauté the filling ingredients in olive oil and the seasoning until the onions are translucent.
- Cut strips of leaves into approximately 8x4-inch rectangles. Fill each leaf with 2 tablespoons od dough and 2 tablespoons of seitan filling.
- 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.
- Tie string around the tamale and repeat until everything is wrapped up.
- Steam the tamales for 30 minutes.
You can find masa harina in the ethnic aisle of most grocery stores. You can find banana leaves in most Latin grocery stores.