Vegan Tamales Recipe (Tamales Rojos)
My vegan tamales recipe tastes like the tamales I grew up eating. No lard, no meat, no compromising authentic flavor. I’ve been making tamales for over 20 years, and they’re some of the best I’ve made.
What Are Vegan Tamales?
Vegan tamales are traditional Mexican tamales made without any animal products.
The masa (corn dough) is made with plant based fat instead of lard. The filling is made with vegetables, beans, mushrooms, or other plant based ingredients instead of meat.
In this recipe, the masa is mixed with a red chile salsa for authentic tamales rojos. The filling is shredded oyster mushrooms cooked in that same salsa.
Everything is wrapped in corn husks and steamed, just like traditional tamales.
Vegan Tamales Recipe
Growing up, making tamales was a Mexican Christmas tradition in my house.
Every year my mom, my sisters, and I would spend the day together making a big batch. Our own little tamalada.
As we got older and moved into our own homes, each of us would make a batch to bring to Christmas dinner. Tamales also became the thing my family makes for birthdays and other special celebrations, whenever one of the kids asks for them.
I’ve been making tamales for over 20 years now. For the last 10+ years I’ve been making them vegan.
As the author of Mexican Tamales Made Meatless, I’ve spent a lot of time figuring out how to keep that same authentic flavor and texture without the meat or lard. These vegan tamales rojos are one of my favorites.
Tamales rojos, or red tamales, are a Northern Mexican staple. The masa is made with a red chile salsa blended right into the dough, giving it that deep red color and earthy flavor.
The filling is traditionally shredded pork in red chile sauce. Here we’re using oyster mushrooms instead. They shred just like meat and soak up that chile salsa beautifully.
No lard, no meat, and every bit as satisfying as the tamales I grew up eating.
If you’ve never made tamales before, don’t let the process intimidate you. It takes time, but it’s not complicated, and I’ll walk you through every step.
By the end, you’ll understand why my family makes a whole day of it.
Remember that you can also purchase a copy of my my tamales cookbook and it has both vegan recipes and vegetarian tamales for your vegetarian family members.
Recipe at a Glance
- What it is: A vegan version of tamales rojos, traditional Mexican red chile tamales made with oyster mushroom filling instead of pork.
- Cuisine: Mexican, vegan
- Dish type: Tamales / main dish
- Difficulty: Medium
- Ready in: About 3 to 3.5 hours ( 30 min pressure cooker)
- Method: Stovetop (steamer or tamalera), Instant Pot
- Key ingredients: Masa harina, oyster mushrooms, guajillo chiles, vegetable shortening, corn husks, red chile salsa
- Flavor: Savory, mild spicy, soft and fluffy, rich umami
- Best for: Christmas, family gatherings, holiday meals, tamaladas, special occasions, freezing ahead
Why You’ll Love This Vegan Tamales Recipe
🌶️ Tastes like the real thing. The red chile salsa goes right into the masa, so every bite has that deep, smoky flavor, no lard or meat needed.
🍄 Oyster mushrooms are the perfect swap. They shred just like meat and soak up the salsa beautifully, so even meat eaters are surprised.
📖 Tested through generations. This recipe comes from over 20 years of tamale-making experience, and it’s part of my published tamales cookbook.
❄️ Great for meal prep. Tamales freeze beautifully, so a big batch now means an easy meal later, especially helpful during the busy holiday season.
What Are Tamales Rojos
Tamales rojos are one of the most common tamales in Mexico, along with tamales verdes. The filling is traditionally shredded pork or beef simmered in red chile salsa.
There are two ways to make the masa for tamales rojos. In Northern Mexico, red chile salsa is blended right into the masa itself, giving it that deep red color and earthy flavor. In other parts of the country, including where my family is from, the masa stays plain, made with broth, salt, and baking powder, and all that red chile flavor comes through in the filling.
Both versions are steamed and served the same way, and both are delicious. This recipe uses the red masa version, but if you’d rather skip that step, you can use a plain masa and still get all the flavor from the filling.
I grew up eating tamales rojos at our family holiday dinners. Along with rajas tamales, these red ones were among the first I learned to make on my own.
After more than two decades of making tamales, and over 10 years of making them vegan, this recipe is the one I keep coming back to.
Ingredients for Vegan Tamales Rojos
The ingredients for these vegan tamales are pretty standard, just a few seasonings and dried red chiles involved. You can find everything at a Hispanic grocery store, or order online.
Masa Harina: For convenience sake I make my tamales with masa harina. Masa harina is dried, nixtamalized corn flour. I like to use the Maseca brand labeled for tamales.
Vegetable Shortening: This gives the masa that same light, fluffy texture as lard, without any animal products. If you’d rather use oil instead, I also have a tamales masa made with oil that works well.
Baking Powder: Helps the masa stay light and fluffy as it steams.
Salt: For seasoning the masa.
Red Chile Salsa: Made from dried guajillos, pasilla, and arbol chiles, blended with tomato, onion, garlic, and cumin. This salsa goes into both the masa and the filling, giving the tamales their signature color and flavor.
Vegetable Broth: Used to hydrate the masa to the right consistency.
Oyster Mushrooms: This is the filling for this recipe.
Pork or beef is the traditional filling for tamales rojos, but I love using oyster mushrooms as my plant-based swap. They shred easily by hand and soak up the salsa just like meat would.
They look so convincing that photos from this recipe have actually been stolen by sites selling meat tamales. That’s how close the texture and look really are.
White Onion and Garlic: The base flavor for the filling.
Soy Sauce: Adds a savory, umami depth to the mushroom filling.
Cumin: Used in both the salsa and the filling, this is a classic spice in tamales rojos.
Corn Husks: Used to wrap the tamales. Banana leaves work too if that’s what you have access to.
Ingredient Tips and Variations
Where to find dried chiles: Guajillos, pasilla, and arbol chiles are the easiest to find at any Hispanic or Latin grocery store. If you don’t have one nearby, all three are available on Amazon. Look for chiles that are still pliable and smell earthy, not brittle and dusty, which means they’re too old and have lost their flavor.
Masa harina for tamales: Make sure you’re buying masa harina labeled specifically “para tamales,” not the kind for tortillas. The tamale variety has a coarser grind that gives the masa the right texture. I use the Maseca brand.
Oyster mushrooms: Look for fresh oyster mushrooms that are firm and dry, not slimy or wet. If you can’t find oyster mushrooms, shiitake mushrooms are a good substitute, they shred similarly and hold up well in the salsa. One of my readers made this recipe with shiitake when she couldn’t find oyster mushrooms and they came out delicious.
Filling variations: Oyster mushrooms are my favorite swap for the shredded meat in this recipe, but there are other options if you’d like to switch things up.
🍄 Jackfruit works well shredded and cooked in the red chile salsa. Since jackfruit is lower in protein, I sometimes mix half jackfruit with half oyster mushrooms.
🫘 Refried beans or whole cooked beans make a simple, hearty filling. Check out my bean and cheese tamales for inspiration.
🌶️ Rajas, or roasted poblano pepper strips, are a classic tamales filling on their own. My rajas tamales recipe has the full details if you want to try that version.
Whatever filling you choose, the red chile salsa is what ties everything together, so don’t skip that step.
How to Make Vegan Tamales Rojos
These vegan tamales have an extra step in them because we need to also add the red chile salsa to the masa dough. But don’t worry because this same red chile salsa is also added to the vegan filling.
Please note that I use a large bowl and a handled mixer to make tamales masa. But you can also use a stand mixer or even use a large bowl, a wooden spoon and your hands. It’s up to you. Just make sure to whip the masa enough so it floats and that all ingredients are well incorporated.
Step 1: Hydrate The Corn Husks
Sort through the dried corn husks and remove any damaged ones. Rinse well, then place in a large container or your kitchen sink. Cover with warm water and weigh them down with a heavy pot or bowl to keep them submerged. Let soak while you prepare everything else.
Need more help with this step? Read my full guide on how to prepare corn husks for tamales.
Step 2: Make The Red Chile Salsa
Wipe the dried chiles clean and remove the seeds and stems. Place in a medium pot with the garlic, onion, and tomato. Cover with water and simmer until everything is soft.
Transfer to a blender with 1 cup of the cooking liquid, cumin, and salt. Blend until smooth, then strain through a fine sieve into a large bowl. Set aside.
Step 3: Make The Filling
Shred the oyster mushrooms by hand into thin strips. Mince the garlic and slice the onion.
Heat oil in a large pan over medium heat. Add the onion and garlic and sauté until soft. Add the mushrooms, cumin, and soy sauce. Cook until the mushrooms have softened and their liquid has evaporated.
Pour in 1.5 cups of the red chile salsa and simmer on low heat for about 10 minutes. Set aside to cool.
Step 4: Make The Masa
Whip the vegetable shortening in a large mixing bowl using a handheld electric mixer until light and creamy.
Add half the masa harina, the baking powder, and salt. Mix until combined.
Pour in 1 cup of the red chile salsa and mix until well incorporated, scraping down the sides as needed.
Gradually add the remaining masa harina and vegetable broth, alternating between the two, until you have a smooth, creamy masa dough.
Step 5: Do The Masa Float Test
Drop a small piece of masa into a glass of water. If it floats, your masa is ready. If it sinks, whip it a little longer.
Read my full guide on the masa float test to find out exactly what to do if your masa doesn’t pass.
Step 6: Assemble The Tamales
Drain the corn husks and pat dry with a clean kitchen towel.
Lay a husk flat with the wide end at the top and the pointed end facing down. Spread a couple of tablespoons of masa onto the center of the smooth side in a thin, even layer, leaving space around the edges.
Add a heaping tablespoon of filling to the center of the masa.
Fold one side of the husk toward the center, then the other side. Fold the pointed end up. Repeat until all the masa and filling is used.
Need more detail? Read my guides on how to spread masa for tamales and how to fold tamales.
Step 7: Steam The Tamales
Fill your tamalera with water to the indicated line and place the steaming rack inside. Stand the tamales upright, open end up. Cover with a layer of aluminum foil with a small hole in the center, then place the lid on top.
Steam for 60 to 90 minutes. Check the water level after 40 minutes and add hot water down the side of the pot if needed.
To check for doneness, remove one tamale after 60 minutes and let it rest for 10 minutes. If the masa peels away from the husk cleanly, they’re done. If it sticks, steam for another 30 minutes and check again.
Don’t have a tamalera? Read my guide on how to steam tamales without a steamer for alternative methods.
Instant Pot Method
Add 1 cup of water and a steamer basket to your Instant Pot. Arrange the tamales upright, open end up. Cook on high pressure for 25 minutes, then allow the pressure to release naturally for 10 minutes before opening.
Nancy’s Expert Tips for Perfect Vegan Tamales
• Don’t rush the masa. Whipping the shortening until it’s light and creamy before adding anything else is what gives the masa that fluffy, light texture. Skipping this step or under-whipping is one of the most common reasons tamales come out dense.
• Always do the float test. Don’t skip it. A masa that sinks means your tamales will be dense and heavy. If it sinks, whip the masa a little longer and test again. Read my full masa float test guide if your masa keeps sinking.
• Don’t overfill. It’s tempting to add extra filling but too much makes the tamales hard to fold and seal properly. A heaping tablespoon is enough. The masa and filling should be balanced in every bite.
• Keep the water level up. Check your tamalera after 40 minutes and add hot water if needed. If the pot runs dry your tamales will burn at the bottom and the ones above won’t finish cooking. Always add hot water, never cold, so you don’t drop the steaming temperature.
• Let them rest before unwrapping. After steaming, let the tamales sit for at least 10 minutes before unwrapping. They firm up as they cool and will peel away from the husk much more cleanly.
• Make a big batch. Tamales freeze beautifully and the process takes the same amount of time whether you make 18 or 36. If you’re already spending the day making tamales, double the batch and freeze half for later. Read my full guide on how to store tamales for freezing tips.
Troubleshooting Your Vegan Tamales
My masa is too thick.
Add more vegetable broth, a little at a time, and mix until you reach a smooth, spreadable consistency. The masa should spread easily with the back of a spoon without tearing the corn husk.
My masa is too thin or runny.
Add more masa harina, a little at a time, and mix well. Then redo the float test before assembling.
My tamales are sticking to the corn husk.
This usually means they need more time. Rewrap and return to the steamer for another 20 to 30 minutes. Tamales that are fully cooked peel away from the husk cleanly every time.
My filling is too dry.
Add a few tablespoons of the reserved red chile salsa and stir to loosen. The filling should be moist but not soupy, it will continue to absorb liquid as it cooks inside the tamale.
My tamales aren’t cooking through.
Check your water level first. If the pot ran dry, add hot water, re-cover, and steam for another 30 minutes before checking again.
The masa is gummy or wet inside after steaming.
This usually means they needed more time, or the masa was too thin to begin with. Let them rest for 10 minutes after steaming before unwrapping, gummy masa often firms up as it cools. If they’re still wet inside, return to the steamer for 20 more minutes.
How to Serve Vegan Tamales
My favorite way to serve these vegan tamales is with a drizzle of salsa verde on top. The green salsa against the red tamale is a classic combination. You can make it mild with jalapeños, spicier with serranos, or try my roasted jalapeño salsa verde for a smokier version.
Refried beans on the side are always a good idea too. A simple bowl of beans rounds out the meal without competing with the tamales.
For drinks, tamales and a warm cup of champurrado or Mexican hot chocolate are a classic pairing, especially during the holidays. Atole is another traditional option that my family loves alongside tamales.
During the holiday season, a cup of Mexican Christmas punch makes a festive addition to the table too.
For more ideas on what to pair with tamales, check out What to Eat with Tamales where I cover 24 side dish ideas.
If you made this recipe, please leave a star rating below, it helps more people find it!
Now comes the best part of homemade vegan tamales, a comer!
Storing and Reheating Vegan Tamales
Allow leftover tamales to cool completely before storing. Place in an airtight container and refrigerate for up to 5 days.
Tamales also freeze beautifully, which makes a big batch even more worthwhile. Place cooled tamales in a zip-lock freezer bag and freeze for up to 3 months.
For everything you need to know about keeping tamales fresh, read my full guide on how to store tamales and how long do tamales last.
To reheat, my favorite method is on the stovetop for a slightly smoky flavor, but you can also use a steamer, microwave, or air fryer. Full instructions and tips are in my how to reheat tamales guide.
Vegan Tamales FAQs
Can I make vegan tamales ahead of time?
Yes. Tamales are actually one of the best make-ahead foods in Mexican cooking. Make a full batch, let them cool completely, then refrigerate for up to 5 days or freeze for up to 3 months. They reheat beautifully.
How many tamales does this recipe make?
This recipe makes about 18 tamales, depending on how much masa and filling you spread per tamal. Since tamales take time to make, I always recommend doubling the batch and freezing half for later.
Why are my tamales sticking to the corn husk?
They need more time. Fully cooked tamales peel away from the husk cleanly every time. Rewrap and return to the steamer for another 20 to 30 minutes, then test again.
Can I make these tamales without the red masa?
Yes. If you’d rather skip adding the salsa to the masa, you can use a plain masa instead. The red chile flavor will still come through in the filling. My masa for tamales without lard is a good base recipe to use.
Do vegan tamales taste like real tamales?
Yes, and then some. The oyster mushroom filling shreds and absorbs the red chile salsa so well that even meat eaters are surprised. These tamales have been mistaken for the real thing more times than I can count, including by the people who have stolen my photos thinking they were selling meat tamales.
Can I freeze uncooked tamales?
Yes, you can freeze uncooked tamales and the masa texture holds up well as long as you don’t freeze them for longer than 3 months. You can steam them directly from frozen with no need to thaw first. For full timing and instructions check out my guide on how to cook frozen tamales.
More Vegan Tamales Recipes to Try
If you loved this recipe, here are more tamales recipes from my kitchen:
- Masa For Tamales Without Lard
- Birria Tamales
- Bean and Cheese Tamales
- Sweet Pineapple Tamales
- Tamales de Rajas
Gracias
I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!
Vegan Tamales Recipe (Authentic Tamales Rojos)
Video
Ingredients
Red Chile Salsa for Tamales
- 4 whole dried guajillos chiles wiped clean, seeded and stem removed
- 1 whole dried pasilla chiles wiped clean, seeded and stem removed
- 4 whole dried arbol chiles wiped clean, seeded and stem removed
- 3 whole garlic cloves
- ½ small white onion quartered
- 1 medium roma tomato quartered
- 1 teaspoon ground cumin
- 1 teaspoon salt adjust to taste
- water for boiling
Masa Ingredients
- 1 cup vegetable shortening 7oz or 200 grams
- 1 lb. masa harina the kind for tamales (4 cups roughly)
- 1 teaspoon baking powder
- 1.5 teaspoons salt
- 1 cup red salsa
- 2 to 4 cups vegetable broth
Vegan Red Tamales Filling
- 2 lb. oyster mushrooms shredded
- 1 medium white onion halved then sliced into smaller pieces
- 5 whole garlic cloves
- 2 teaspoon light soy sauce or Maggi Seasoning
- 1.5 cups red salsa
- salt to taste
- 1 teaspoon ground cumin seed
Instructions
Hydrated The Corn Husks
- Sort through the dried corn husks and remove any damaged ones. Thoroughly rinse. Place in a very large container or right in your kitchen sink. Pour enough warm water to cover by a few inches. Use a heavy pot or bowl to help push down the husks and help them hydrate.
Make The Red Chile Salsa
- Wipe chiles clean, then remove seeds and stems
- Place clean and seeded chiles in a medium pot with the garlic, onion and tomatoes. Cover with enough water then simmer until everything is softened.
- Place the softened vegetables and chiles in a blender and add 1 cup of the boiling broth, the ground cumin and salt. Blend until you have a smooth salsa. Strain into a large bowl or container and set aside.
Make The Filling
- Shred the oyster mushrooms by pulling them apart into thin shreds. Mince the garlic and slice the onion.
- Heat the oil in a large pan and once hot add the onion and garlic and sauté until soft. Then add the mushrooms, sprinkle in the ground cumin, and drizzle in soy sauce. Sauté until mushrooms have softened and their liquid has evaporated.
- Pour in 1.5 cups of the red chile salsa and cook for 10 minutes under low heat. Set aside to cool.
Make The Masa
- In a very large mixing bowl, whip the vegetable shortening until light and creamy.
- Pour in half of the masa harina, baking powder and salt and mix until you have a well combined mixture.
- Pour in 1 cup of the red chile salsa into the masa mixture and mix until well combined. Stop to scrape down the sides as needed.
- Little by little begin adding the remaining masa harina and pouring in vegetable stock or broth. Mix until you have a creamy, smooth and airy corn masa dough.
Masa Float Test
- Take a little bit of the whipped masa and drop it into a cup of water. It should float back to the top if your masa is ready. Read this article to find out what to do if your masa doesn’t float.
Assemble The Tamales
- Drain the hydrated corn husks, dry off with a clean kitchen towel or paper towels to remove any excess water.
- Grab a hydrated corn husks and inspect the side of the husk to find the smooth side. The long side of the husk should be pointed towards the bottom and the wide toward the top.
- Using the back of a spoon, or a spatula, spread a couple of Tablespoons of masa onto the corn husk and spread into a thin even layer. Then add a heaping Tablespoon or more of the filling into the center.
- Grab one side of the corn husk and fold it towards the center. Then grab the other side and fold towards the center. The long pointy end of the husk is folded up. Continue until all of the tamales filling is used up.
Steam The Tamales
- In a tamalera pot pour in enough water to the indicated line then place the steaming rack in place. (If you don’t have a tamalera you can use a large pot and steamer basket, or a pressure cooker or Instant Pot to steam tamales. Click here to learn how.)
- Place tamales in the tamalera, open end up, cover it with aluminum foil and make a small hole in the center. Place the lid on the steaming pot and steam 60 to 90 minutes or until cooked through.
- You can check tamales after one hour by carefully removing one tamale and set it it on a plate. Let it sit for 10 minutes then try to unwrap, if it's ready the masa will peel away from the corn husk easily. If not it sticks then the tamales need to steam longer. Allow to steam another 30 minutes before checking.
- Make sure to check your tamalera steamer pot for water and if needed add more so your pot doesn't burn!
Instant Pot Method
- Add 1 cup of water and a steamer basket. Arrange tamales upright, open end up. Cook on high pressure for 25 minutes with a 10-minute natural pressure release.
Nutrition
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Nancy Lopez is a Mexican-born published cookbook author and recipe developer with 20+ years of cooking experience. Raised in the U.S. and now living in North-Central Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens. Read more…
