Vegan Vida Hola Recipe

Soak husks

Place corn husks in a large bowl and cover with hot water. Press down so they submerge and let soak at least 30 minutes until pliable. Meanwhile, set up a steamer pot with at least 4 cm (about 1.5 in) of water.

Prepare hemp

In a dry blender or spice grinder, pulse the hemp hearts until they are a fine meal (not oily paste). Set aside. This adds a subtle hemp flavor and extra protein to the masa.

Make masa dough

In a large bowl, whisk together masa harina, ground hemp hearts, baking powder and salt. In a separate bowl, warm the vegetable broth (should be warm but not boiling). Beat the vegan shortening until soft (if solid, microwave 10–15 seconds). Gradually add the warm broth to the dry mix, stirring with a wooden spoon until a soft, spreadable masa forms. If needed, add up to 2 tbs more warm broth; if too loose, add up to 2 tbs more masa harina. The dough should be spreadable but hold shape.

Test masa consistency

Spoon a small piece of masa into a cup of cold water — if it floats, it's light enough; if it sinks, beat in 1–2 more tbs of vegan shortening using a whisk or a hand mixer to incorporate air and make it lighter.

Assemble tamales

Drain husks and pat dry. Lay a husk flat with the wide end towards you. Spread about 1/3 cup of masa in a 3-inch-wide rectangle down the center, leaving a 1/2-inch border on sides. Place a spoonful (2–3 tbs) of the chickpea chorizo/tofu filling (prepared in the next section) down the middle of the masa. Fold the sides of the husk over the filling, then fold the bottom up. Repeat to make 8 tamales total. Tie with thin strips of husk if desired.

Steam tamales

Arrange tamales upright in the prepared steamer with the open ends up, leaving space between them. Cover with a damp towel and place lid on steamer. Bring to a simmer, maintain steam, and cook 55–65 minutes. Add more boiling water to the steamer as needed. After 55 minutes, test one tamal — if masa separates cleanly from the husk, they are done. Let rest 10 minutes before unwrapping.

Prep tofu and chickpeas

Crumble the pressed tofu with your hands or a fork into bite-sized pieces. Lightly mash the cooked chickpeas with a fork or pulse 2–3 times in a food processor — you want coarse texture, not paste.

Cook aromatics

Heat olive oil in a large nonstick skillet over medium heat. Add the finely chopped onion and sauté 5–6 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Build chorizo seasoning

Add smoked paprika, chili powder, ground cumin, dried oregano, turmeric, salt and black pepper to the skillet and cook 30–45 seconds to bloom the spices.

Combine tofu & chickpeas

Add crumbled tofu and mashed chickpeas to the skillet. Stir to coat with spices. Add tomato paste, maple syrup and apple cider vinegar. Cook, stirring frequently, 6–8 minutes until the mix is heated through and edges are slightly browned. Sprinkle in nutritional yeast and stir to combine. Taste and adjust salt, spice or acidity as needed. Remove from heat — this filling will be spooned into tamales and used to top the skillet serving.

Warm and flavor beans

In a small saucepan over medium-low heat, add the drained black beans, minced garlic, ground cumin, vegetable broth (or water), lime juice and salt. Simmer gently, stirring occasionally, 6–8 minutes until warmed and slightly thickened. If the mixture becomes too dry, add 1–2 tbs more water. Taste and adjust salt and lime.

Make guacamole

Halve and pit avocados, scoop flesh into a bowl and mash with a fork to your desired texture. Add lime juice, finely chopped red onion, chopped cilantro, minced jalapeño (if using), salt and black pepper. Stir to combine. Taste and adjust seasoning and lime. Keep covered and refrigerate until serving to prevent browning.

Roast tomatillos

Preheat broiler or a dry skillet. Arrange husked tomatillos and jalapeño on a baking sheet and broil (or sear in skillet) until charred and softened, about 6–8 minutes, turning once. Let cool slightly.

Blend

In a blender or food processor combine the charred tomatillos, roasted jalapeño (seeded if you want milder salsa), garlic clove, cilantro, lime juice and salt. Pulse to a chunky-smooth consistency. If too thick, add 1 tbs water. Stir in olive oil to round flavors. Taste and adjust salt or lime.

Finish and assemble plates

When tamales are rested and the tofu–chickpea mixture, black beans, guacamole and salsa are ready, unwrap tamales and place 1–2 tamales per serving on a plate (depending on appetite). Spoon hot chickpea chorizo & tofu scramble alongside or on top of tamales. Add 3/4 cup warm black beans to each plate. Top tamales or scramble with 2–3 tbs guacamole, 2–3 tbs salsa verde and a sprinkle (about 2 tbs) of shredded vegan cheese; the residual heat from tamales/scramble will soften the cheese. Garnish with cilantro leaves, toasted pumpkin seeds and lime wedges. Serve immediately.

Storage

Store leftover tamales (wrapped) in an airtight container in the refrigerator up to 3 days or freeze up to 1 month. Reheat by steaming 10–12 minutes (from refrigerated) or 20–30 minutes (from frozen) until heated through. Store other components separately; guacamole best consumed within 24 hours.