Easy Tamales Verdes Recipe | Jackfruit & Mushroom Vegan Tamales

You’re going to be blown away by this tamales verdes recipe. These are vegan tamales and I swear they’re so close to the chicken tamales verdes version. Except these are made with vegan tamales masa, homemade salsa verde and filled with jackfruit and mushrooms. Delicious!

Tamales Verdes Recipe Made Vegan
Vegan Tamales Verdes

Tamales Verdes

What are traditional tamales verdes filled with? Shredded chicken mixed with salsa verde.

The masa for tamales verdes is the white masa dough, as opposed to the red chile masa used in tamales rojos.

Tamales verdes are one of the most common or popular tamales. So you’ve definitely have to make them — specially for the holidays.

Don’t worry instead of chicken tamales, my recipe is 100% vegan and it’s incredibly delicious. The texture is so much like the traditional ones that it’s going to blow your mind.

Tamales Verdes Recipe
Vegan Tamales Verdes

Vegan Tamales Verdes

As I just mentioned, my tamales verdes recipe is vegan and made without chicken.

Instead of chicken, we’re using a combination of jackfruit and oyster mushrooms.

You will find a different version of vegan tamales verdes in my Mexican Tamales Made Meatless cookbook. Check it out here.

Canned Jackfruit Vegan Meat
Canned Jackfruit

It’s no secret that canned jackfruit is a very popular ingredient in vegan cooking. The reason isn’t due to taste, in fact, it doesn’t have much of a taste. Which works perfectly with vegan recipes.

The reason why jackfruit is so popular is because you can cook it and shred it to resemble meat.

Another reason is because, just like tofu, it absorbs all the spices and flavors added to it quite nicely.

Oyster mushrooms you all know I’m a big fan of. They too make a fantastic vegan meat.

Plus mushrooms have more protein than jackfruit. When pulled apart they too mimic the texture of meat.

Both oyster mushrooms and jackfruit are perfect for making tamales, pozole, carnitas, and fillings for tacos, quesadillas, gorditas, pulled pork and much more.

Vegan Tamales Rojos with Salsa Verde
Vegan Tamales Rojos with Salsa Verde

More Vegan Tamales Recipes

Be sure not to miss these vegan tamales recipes right here on my blog.

Jackfruit Filling for Tamales
Jackfruit Filling for Tamales

Ingredients Needed

These tamales are not difficult to make. You can purchase both jackfruit and oyster mushrooms at most grocery stores these days. Jackfruit is also sold on Amazon.

  • Masa for Tamales: I used my vegan masa recipe that is both here on the blog and in the cookbook.
  • Roasted Salsa Verde: Instead of boiling the ingredients we’re going to brown for a deeper taste.
  • Oyster Mushrooms: Pulled apart to resemble shredded chicken.
  • Jackfruit: Use the canned and preferably the one in water for a better taste than the brine one.
  • Corn Husks: These tamales taste best on corn husks instead of banana leaves.
Jackfruit and Oyster Mushroom Vegan Meats
Shredded Jackfruit and Oyster Mushrooms

Ingredient Variations

If you can’t get a hold of oyster mushrooms you can swap them for more jackfruit or use regular button mushrooms sliced.

How to Make Tamales Verdes with Jackfruit
Folding Tamales Verdes

How to Make Vegan Tamales Verdes

Like I always tell you amigos, making tamales isn’t difficult at all, it just takes a bit of time. Please read through the recipe first and also check out all the countless tamale making tips right here in the blog and in my cookbook.

  1. Soak the corn husks after sorting them. Get more tips about that here.
  2. Roast the salsa verde ingredients in a frying pan with a little olive oil. Then blend with about 3/4 cups of water until smooth.
  3. Prepare the jackfruit by draining, rinsing, then using a fork or with your hands begin to pull apart into shreds. You can discard the seeds or do like I do and chop them up to use.
  4. Make the filling by sautéing the onion and garlic until soft then add the mushrooms and cook until they begin releasing their liquid. Mix in the shredded jackfruit. Then season with a little salt and sauté for 5 minutes.
  5. Add 2 cups of salsa into the jackfruit-mushroom mixture. Cook for another 10 minutes. Taste and adjust seasoning if desired. Remove from heat and allow to cool to room temperature.
  6. Make the masa and do the float test.
  7. Drain the corn husks and pat dry with a clean kitchen towel to remove excess water.
  8. Spread the masa on the corn husks.
  9. Add the filling in the center of the corn husks with the masa.
  10. Fold the tamales and place inside the tamalera pot with water.
  11. Steam the tamales until set and masa is cooked through.

If you don’t own a Mexican tamalera pot to steam your tamales in, go read this article to see other ways to cook tamales. How to Steam Tamales Without a Steamer.

The best tamale steamers sold on Amazon.
Vegan Tamales with Jackfruit
Vegan Tamales with Jackfruit

How to Serve Tamales Verdes

I love to take some of the extra salsa verde and drizzle it over my tamales. Sometimes I’ll also serve with some homemade refried beans.

If you need more ideas on how to serve do read my What to Eat with Tamales | 24 Tamales Side Dishes article.

How to Store Tamales in Containers

How to Store and Reheat

Store any leftovers in an airtight container in the refrigerator. They’ll keep fresh for about 4 to 5 days. Make sure they come to room temperature before refrigerating.

You can also freeze leftovers in an airtight freezer safe container. Eat within a few months.

I have more information about storing tamales on my How to Store Tamales. Make sure to also read How Long do Tamales Last.

To reheat tamales you can do so in the microwave, on the stovetop, air fryer or a tamalera or pot with steamer rack.

How to Make Mexican Green Tamales
Mexican Green Tamales
Tamales Verdes Recipe Made Vegan

Tamales Verdes Recipe | Jackfruit & Mushroom Vegan Tamales

Nancy Lopez & MexicanMadeMeatless.com
These are vegan tamales and I swear they’re so close to the chicken tamales verdes version. Except these are made with vegan tamales masa, homemade salsa verde and filled with jackfruit and mushrooms.
5 from 2 votes
Save Recipe Pin Recipe Leave a Review
Prep Time 1 hour 30 minutes
Cook Time 1 hour 30 minutes
Course Main Course, Main Dish
Cuisine Mexican, Vegan Mexican Recipe
Servings 25 servings
Calories 203 kcal

Ingredients
  

Masa Ingredients

  • 7 oz shortening at room temp this is 1 cup
  • 1.1 lbs masa harina for tamales I use Maseca brand
  • 1 teaspoon baking powder
  • 1 ½ teaspoons salt
  • 3 to 5 cups low sodium vegetable broth at room temp

Salsa Verde Ingredients

  • 1.5 Tablespoons olive oil
  • 1.5 lbs. tomatillos peeled and rinsed
  • 2 jalapenos stem removed
  • 2 serrano peppers stem removed
  • 1/2 medium onion quartered
  • 4 garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon vegetable bouillon powder optional but adds great taste
  • 3/4 cups water

Filling Ingredients

  • 1 lb. oyster mushrooms pulled apart
  • 30 oz jackfruit in water (this was 2 small cans)
  • 1 small white onion
  • 3 garlic cloves
  • 1/2 teaspoon salt or to taste

Instructions
 

Prepare The Corn Husks

  • Sort through them and remove any debris or badly damaged husks. Soak with warm water in the sink or in a very large pot.
    Hydrating corn husks in hot water in a sink.

Salsa Verde Instruction

  • Heat the oil in a large frying pan then add the chiles, onion and garlic and cook until everything has softened and browned a bit.
    Fried Salsa Verde
  • Place in a blender with the water, salt and vegetable bouillon powder and lend until perfectly smooth. Lastly add the cilantro and blend until well incorporated. Taste for salt.

Filling Instructions

  • Sauté the onion and garlic until soft and translucent. Add the mushrooms and cook until they begin to release their liquid. Stir now and then. Mix in the shredded jackfruit pieces and sprinkle in the salt. Cook for about 8 minutes.
    Jackfruit and Oyster Mushroom Vegan Meats
  • Pour in 2 cups of the salsa and cook for 10 minutes or until salsa thickens. Taste for salt and adjust if desired.
    Jackfruit Filling for Tamales

Masa Instructions

  • Drain the corn husks and pat dry to remove excess water.
    How to Prep Corn Husks for Tamales
  • Whip the shortening until creamy. Add half the masa harina, baking powder and salt and mix until well combined. Gradually begin adding broth and remaining masa harina until you have a creamy, smooth and airy masa dough.
    How to Make Tamales Dough
  • Do the masa float test by placing a small piece of masa into a glass with water. It should float back to the top. If not keep whipping until it does.
    Masa floating in a cup of water after testing it for making tamales.

Assemble The Tamales

  • Take a corn husk and spread some masa on it. Don't go all the way to the side edges and make sure it's an even thin layer across. Place 1 heaping tablespoon of the filling in the center.
    How to Make Tamales Verdes with Jackfruit
  • Grab one side of the husk and fold it towards the center, repeat with other side then fold up the long pointy bottom of the husk up towards the center. Repeat until all ingredients are used up.
    How to Make Tamales Verdes
  • Pour the water into your tamalera pot, place the steaming shelf inside it then arrange the tamales with the open side up inside of the pot. Try not to pack them in too tightly. Cover the pot with aluminum foil, make a whole in the center. Place the pot cover on it.
    How to Make Tamales Verdes
  • Set the temperature to medium-high heat and allow it to come to a boil. Lower the heat to low and steam for 60 minutes before checking the tamales for doneness by removing one and letting it sit for 10 minutes. If the masa peels away easily from the corn husk then they are ready, if not they need to steam longer.
    Vegan tamales made with jackfruit on top a cornhusk.

Video

Notes

Makes 25 to 30 small tamales.
If you want to split the work in 2 days you can make the salsa and filling the first day then the next day soak the husks, make the masa and assemble and steam the tamales the next day. You could also make the tamales and steam the next day if desired. 
If you don’t own a tamalera pot to steam your tamales in, go read this article with other ways you can cook your tamales. How to Steam Tamales Without a Steamer.
 

Nutrition

Serving: 25servingsCalories: 203kcalCarbohydrates: 27gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 323mgPotassium: 369mgFiber: 3gSugar: 8gVitamin A: 145IUVitamin C: 9mgCalcium: 51mgIron: 2mg
Tried this recipe?Leave me a ⭐⭐⭐⭐⭐ review and tag me on social media @MexicanMadeMeatless or tag #mexicanmademeatless!
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2 Comments

  1. 5 stars
    This will be a regular recipe that I use from now on. I used button mushrooms because I didn’t have oyster mushrooms. The umami taste it lends was amazing. So worth it!!!

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