Green tamales-vegan
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 163.5
- Total Fat: 11.7 g
- Cholesterol: 0.0 mg
- Sodium: 341.8 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 1.6 g
- Protein: 3.4 g
View full nutritional breakdown of Green tamales-vegan calories by ingredient
Number of Servings: 18
Ingredients
-
2 1/3 cups masa harina flour
4/5 cups coconut or palm oil
2 servings Gardein Chik'n Scallopini
1/2 teaspoon salt
5 tomatillos
1 fresh green chile, roasted and chopped (preferably pasilla or poblano)
1 3/4 Tablespoon baking powder
2 1/3 cups vegetable broth (made with buillion if desired)
4 serrano peppers
1/2 cup chopped onion
4 cloves of garlic, minced
Directions
Process the tomatillos, serranos and garlic in a blender to make a sauce.
Mix the masa flour, salt and baking powder in a bowl, add the broth (or you can use warm water) and mix well, then add the fat (coconut oil in this case). Soak some corn husks while you are preparing the filling.
Cook the Gardein patties according to package directions, then cut them in 1 inch thin slices when they're cool enough to handle. Cook the onion in the same pan you had the chik'n patties in, then add the chopped patties, the green chile, and the tomatillo salsa, cook down until most of the moisture is gone.
To make tamales, take a soaked corn husk and add about 1/4 to 1/3 cup of the masa, spread it to about the size of your open palm. Put about a tablespoon of the filling in a strip down the center, then use the cornhusk to fold the masa around the filling, fold the bottom of the corn husk up over the tamale, then wrap the sides around, tie the top with a strip peeled off another corn husk. Steam the tamales for 40 minues to 1 hour, making sure that they aren't immersed and the pan does not go dry.
This can make anywhere from 12-20 or so tamales, depending on your technique.
Number of Servings: 18
Recipe submitted by SparkPeople user NAYARI.
Mix the masa flour, salt and baking powder in a bowl, add the broth (or you can use warm water) and mix well, then add the fat (coconut oil in this case). Soak some corn husks while you are preparing the filling.
Cook the Gardein patties according to package directions, then cut them in 1 inch thin slices when they're cool enough to handle. Cook the onion in the same pan you had the chik'n patties in, then add the chopped patties, the green chile, and the tomatillo salsa, cook down until most of the moisture is gone.
To make tamales, take a soaked corn husk and add about 1/4 to 1/3 cup of the masa, spread it to about the size of your open palm. Put about a tablespoon of the filling in a strip down the center, then use the cornhusk to fold the masa around the filling, fold the bottom of the corn husk up over the tamale, then wrap the sides around, tie the top with a strip peeled off another corn husk. Steam the tamales for 40 minues to 1 hour, making sure that they aren't immersed and the pan does not go dry.
This can make anywhere from 12-20 or so tamales, depending on your technique.
Number of Servings: 18
Recipe submitted by SparkPeople user NAYARI.