Stupid Easy Vegan Breakfast Tamale

scrambled just eggs vegan breakfast

One thing about being a new vegan is you can get stuck easily! When you find a meal you love and keeps you full it’s easy to want to stay there. But one of the great things about being vegan is the ability to get creative. Like this breakfast tamale recipe.

Getting creative in the kitchen is something I LOVE about being vegan. While this isn’t my most creative recipe it certainly was tasty and an easy make ahead option I ate throughout the week. In fact this recipe was much easier to make than I thought! Let me show you.

Prepare Your Tamale Corn Husks

The first thing you’ll want to do is prepare your corn husks. Start here because the corn husks will need to be submerged and soaked in water for 30 minutes. This will help when you need to fold the tamales and prepare for steaming. The corn husks will be very dry and WILL break. So moral of the story? Don’t skip this step!

Mix Your Tamale Dough

Next it’s time to mix your dough. The great thing about tamale dough is it’s easily customizable. So whether you are making sweet tamales or savory you can add seasonings and spices to help enhance that flavor. For this savory recipe I added mushroom bullion seasoning to enhance the flavor. Another option is cumin.

Once you’ve whisked together the ingredients you’ll want to stir in your vegetable broth and begin to make a paste. This paste is what you will use to form a thin, round disk in your corn husk to roll and hold the filling. See the picture below.

Make Your Filling

Now this is the part where you have to try not to eat the filling before it’s made it to the tamale. Believe me this was hard for me! Let’s be real, I ate some before it could make it into the actual tamale and I’m okay with that. But here you’ll scramble together Just Egg and mushroom. If you’d like to use a meat alternative then I’d recommend Field Roast Apple Sage Sausage.

Fold & Steam Your Tamale

Now here is the tricky part. You’ll want to fold your corn husk over the filling and then fold the other side over it. Then fold up the pointed end and tie the end securely. The best thing to tie with is a strip of an unused corn husk. Once you’ve folded all of your tamales you can begin to steam them. I used a 2 tier stainless steamer like this one.

Steam for over medium heat for an hour or so. Then allow the tamales to sit in the steamer for an additional 30 – 60 minutes. Allowing them to cook all the way through.

Enjoy Your Breakfast

Now it’s time to eat and enjoy your breakfast! I topped my tamale with a roasted salsa verde sauce. Slammin’! But again this recipe is versatile enough to top with vegan queso, a red enchilada sauce and more!

Let me know what you plan on topping yours with in the comments.

Stupid Easy Vegan Breakfast Tamale

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Recipe by Sagen Jackson Course: BreakfastCuisine: MexicanDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

2

hours 
Calories

419

kcal

Ingredients

  • Tamale Dough
  • 6 Cups Masa

  • 3/4 Cup Canola Oil

  • 6 Cups Vegetable Stock

  • 1 Tsp Baking Powder

  • 2 Tsp Mushroom Bouillon Powder

  • 2 Tsp Salt

  • Tamale Filling
  • Just Eggs

  • 4 cups chopped mushrooms

  • 1 Tbsp onion powder

  • 1 Tbsp nutritional yeast

  • salt and pepper

Preparation

  • Submerge corn husks in water and allow to soften for 30 minutes.
  • Mix all of the dry ingredients for the tamale dough together. Once combined add the vegetable broth and stir until a paste begins to form.
  • Once corn husks have softened, pat the tamale dough paste into a circle onto the corn husk. The tamale circle should be about the thickness of two quarters stacked on top of each other. Set aside.
  • Now, scramble the Just Eggs and mushrooms together. I added nutritional yeast and onion powder to mine to give it some extra flavor.
  • Once scrambled add a tablespoon or so of the mixture onto one tamale. Careful not to overfill. The fold your corn husk over the filling and then fold the other side over it. Then fold up the pointed end and tie the end securely. The best thing to tie with is a strip of an unused corn husk.
  • Steam over medium heat for an hour or so. Then allow the tamales to sit in the steamer for an additional 30 – 60 minutes. Allowing them to cook all the way through.
  • Serve with your preferred sauce. Suggestions: roasted salsa verde, red enchilada sauce or fresh salsa.

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