Tamales with vegetarian chorizo

Yield: 9 servings

Measure Ingredient
1 \N Basic Masa Dough Recipe
18 \N Corn husks or parchment
1 pounds Tempeh
1 \N Kelp or Kombu (8\")
3½ cup ;water
½ cup Tamari or soy sauce
2 smalls Red peppers, dried; crumbled
6 \N Garlic cloves; minced
1 tablespoon Chili powder papers
2 teaspoons Cumin powder
2 teaspoons Sage
1 teaspoon Thyme
1 teaspoon Fennel seed, roasted; crushed
2 teaspoons Vinegar, apple cider


To make filling: Pressure cook tempeh and kelp in water and tamari, cooking for 30 minutes at pressure.

Then cook any remaining liquid into tempeh. (Or place tempeh, tamari and kelp in 4½ cups boiling water and simmer until water is absorbed, about 1 hour.

Mash tempeh and kelp in a bowl and mix with remaining ingredients.

Fill masa dough *using only 1 ½ tablespoons filling) and cook according to "Tamales: Basic Procedure".

Per serving (2 tamales): 414 cal; 12 g prot; 227 mg sod; 73 g carb; 6 g fat; 0 mg chol; 69 mg calcium.

Hint: If making chorizo in advance, cover and store in the refrigerator to allow flavors to develop.

Instead of tempeh, use tofu that has been frozen for at least 2 days. Thaw it and squeeze to remove excess water. Mash with kelp and mix with remaining ingredients. Instead of tempeh, use 1 ⅔ cups cooked, mashed kidney beans mixed with ⅓ cup chopped walnuts. Mash with kelp and mix with remaining ingredients.

Vegetarian Gourmet, Summer 1993/MM by DEEANNE

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