Vegan Recipes

Vegan Butternut Squash Tamales

Vegan Butternut Squash Tamales are very flavorful. Furthermore, roasted black beans with crunchy pomegranate radishes, pickled onions, and cilantro on top. A delicious vegan supper that is inexpensive.

Vegan Butternut Squash Tamales


  • Garlic cloves: 4.
  • Salt.
  • Queso: 4 oz.
  • Pepper: 2.
  • Cumin: 3/4 tsp.
  • Butternut squash: 2 cups.
  • Garlic cloves: 4.
Tamale dough:
  • Baking powder: 1 tsp.
  • Masa harina: 3 cups.
  • Olive oil: 1/2 cup.
  • Salt
  • Coconut oil: 1/2 cup.
Pepit Sauce:
  • Lime juice: 1 tsp.
  • Pumpkin seeds: 1/2 cup.
  • Salt.
  • Onion: half.
  • Cilantro: 1/2 cup.
  • Veggie broth: 1/4 cup.


  1. Put the oak corn husks in a large dish with hot tap water. (30 minutes, or refrigerated indefinitely)
  2. Masala harina flour (not cornmeal), salt, and baking soda should all be thoroughly added to a normal bowl. Pour in the vegetable oil and soup.
  3. Mix till well blended. Add a little amount of extra liquid or broth at a time unless the pastry flour is flexible and soft or if it seems dry or crumbly.
  4. Mix the dough with a clean hand. Put behind. To make the flour mixture less sticky and too wet, add a small amount of masa harina.
  5. Prepare the walnut filling by heating oil in a big wok over medium heat, then sauté the onion with pasilla peppers for five to seven minutes. Put some garlic in. Simmer until soft and golden.
  6. To make the pepita dressing, put half of this mixture in a blender; reserve the remainder of the portion for the filling.
  7. Using a fork, mash the cooked butternut squash flesh into a vessel
  8. Next, add half or a full cup of the sautéed onion, pasilla, and garlic combo. Add the cheese, cumin seeds, and sugar, and stir.
  9. Put aside. (You can prepare this in advance and chill it.)
  10. After soaking a corn husk and patting it clean with a towel, place one-fourth cup of masa dough on the surface and spread it out with an offset spatula, or wet your fingers by dipping them into the warm corn husk water.
  11. Then, pat the dough into a rectangle measuring 5 × 5 square, two inches from the pointy end. In the center, vertically, place two rounded teaspoons of filling (see photographs).
  12. To connect the masa dough’s outside edges to entirely encompass the filling, roll the cornhusk from side to side. Place the zipper the other way on the counter and tuck the sharp end into the junction.
  13. Spread salting black beans on an arrangement of warm tamales, then open the kernels of corn husks. Add two to three teaspoons of pepita ketchup on top. Add marinated red onions, toasted seeds from pumpkin, scallions, chopped cilantro, and/or radishes as decorations.
Nutritional facts:

Cholesterol: 85.6 g.

Fat: 8 g.

Saturated fat: 1.1 g.

Fiber: 16.9 g.

Sodium: 1301.1 mg.

Calories: 473 kcal.

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