Homemade jackfruit vegan tamales are easier to make than you may think! This step-by-step recipe will guide you through the tamale making process with ease. So you’ll be enjoying flavorful vegan tamales in no time! Steam them in the Instant-Pot or on the stovetop. Instructions for both are included!
I know, making tamales sounds like a ton of work, but it’s really not! And if you grab a few friends to help out it makes things even easier.
With only 3 simple steps you’ll be enjoying the best homemade jackfruit vegan tamales in no time!
Step 1. prepare the filling (this can be made in advance)
Step 2. mix together the corn masa
Step 3. assemble the tamales
It’s that easy!
only 4 main ingredients to these vegan tamales
Dried Corn Husks These can be found at most grocery stores or online here.
Young Jackfruit (in brine or water) Young (green) jackfruit is what you are looking for. Its neutral taste will take on the flavors of the seasonings being used. I found the jackfruit at Trader Joe’s, but most Asian markets should carry it.
I don’t suggest using fresh, mature jackfruit. It has a much sweeter “juicyfruit” taste. Therefore, it’s often enjoyed alone as a snack.
Corn Masa I prefer organic masa. I’ve been able to find it on the Vitacost website. But it’s also available on amazon here.
As always, you can choose non organic without any changes to the recipe.
Coconut Oil I use refined oil to keep the tamale flavor neutral. If you don’t have coconut oil you can use any neutral oil on hand.
Now that we’ve gone over our main ingredients….
LET’S MAKE SOME VEGAN TAMALES!
how to make the jackfruit filling
Pulse the jackfruit a few times in a food processor. This will create a shredded look to the jackfruit as seen in the photos above.
Now, sauté the onion in a large skillet. Turn off the heat. Add in the jackfruit and seasonings. Mix, then allow the jackfruit to “marinate” in the seasonings for 10 minutes. This will help it absorb all the flavors.
This jackfruit filling can also be made ahead of time and stored in the fridge. In fact, preparing the filling in advance allows the flavors to really come together.
mixing the masa
This step is pretty straight forward.
Add the dry ingredients to a large bowl. Then mix in the oil until it’s well incorporated. Slowly mix in the liquid until the masa resembles a thick hummus like texture. Not too dry and not too wet.
Tip: Masa works well with both water and vegetable broth. I’ve tested this recipe with both and equally enjoyed the tamales without much noticeable change. My only tip would be to lessen the salt according to the broth used.
how to assemble vegan tamales
Make sure everything is in close reach ––corn husks, masa, seasoned jackfruit, salsa (if adding inside) and corn husk strips for tying.
Place a soaked corn husk down on a flat surface. Add a scoop of corn masa to the husk.
Spread out the masa with the back of the spoon. Add a scoop of jackfruit filling down the middle of the masa. At this point you can add salsa to the inside of the tamales.
Close the tamales up by bringing the masa and corn husks together as pictured above.
Then, fold the corn husk sides to one side of the tamale and fold up the tail.
Use a corn husk strip to tie the tamale closed.
how to steam tamales in the Instant-Pot
Fill the Instant-Pot with 2 cups of water.
Add the trivet, or a raised steamer basket, to the bottom of the pot.
Add the tamales to the pot. Be sure they are raised up and not submerged in the water.
Set the Instant pot to high pressure for 15 minutes. Once the tamales are finished cooking they can be left for natural pressure release or you may quick release the pressure after 10 minutes.
After the pressure has been released, open the lid and let the tamales cool before removing them from the pot.
how to steam tamales on the stovetop
For this method you will need a large stockpot with a deep steamer basket ––like this one.
Fill the pot with 2 cups of water.
Add the tamales to the steamer basket and cover with the lid. Simmer for 30-40 minutes, or until the masa is no longer wet and sticky and the tamales are fully cooked.
Allow the tamales to cool before removing them from the pot.
Top these jackfruit vegan tamales with
- tomatillo salsa
- hot salsa
- guacamole
- pico de gallo
- red sauce
- diced avocado
- vegan sour cream
And serve with a side of Spanish rice for the perfect meal!
don’t forget
If you make this recipe, be sure to snap a photo and share it on Pinterest and Instagram. We love to see your creations! You can also find us on Facebook @WhereYouGetYourProtein.
Homemade jackfruit vegan tamales are easier to make than you may think. This step-by-step recipe will guide you through the tamale making process with ease. Steam them in the Instant-Pot or on the stovetop. Instructions for both are included below!
1 hrPrep Time
35 minCook Time
1 hr, 35 Total Time
Yields 25 tamales
Save RecipeIngredients
Corn husks
Tomatillo salsa, or salsa of choice
6 cups masa herina
1 and 1/2 teaspoons Himalayan pink salt, or to taste (if using vegetable broth, lessen accordingly)
1 and 1/2 teaspoon baking powder
1 cup refined coconut oil, melted
3 cups slightly warm water or vegetable broth
3 (20oz) cans jackfruit, drained, rinsed and patted dry
1 large vidalia or yellow onion
3 Tablespoons refined coconut oil, divided
2 and 1/2 Tablespoon cumin
1-2 Tablespoons chili powder
3 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons coconut sugar, or sweetener of choice
1 teaspoon onion powder
1 teaspoon oregano
1 and 1/2 teaspoon himalayan pink salt, or to taste
optional: 1-2 Tablespoon nutritional yeast
Instructions
- Cover the corn husks with warm water. Allow them to soak for at least an hour, or until they've softened. I like to keep the husks in the water while I use them. This keeps them from drying out.
- Once they have softened take a few longer husks and tear strips for tying the tamales.
- Drain and rinse the jackfruit, then gently pat dry it.
- Pulse the rinsed jackfruit in a food processor to shred it. You may need to do this step in multiple batches.
- Now, sauté the onion with 2 Tablespoons oil in a large pan or skillet until translucent. Turn off the heat. Add in the jackfruit, seasonings (generously measure the seasonings for maximum flavor) and 1 Tablespoon of oil. Mix everything together then allow the jackfruit to “marinate” in the seasonings for 10 minutes. The moisture in the jackfruit will help absorb all the flavor from the seasonings.
- Once the jackfruit has absorbed the seasonings, heat everything over medium heat until the jackfruit is cooked. (about 15-25 minutes) You’re looking to create a drier look and texture. Taste, adjust seasonings and allow more cook time if needed.
- In a large bowl mix the masa herina, salt, and baking powder together.
- Then, mix in the oil until it’s fully incorporated into the dry ingredients.
- Slowly mix in the warm water or broth, adding a little at a time until the masa dough resembles a thick hummus like texture. You may not need all of the water which is why it’s a good idea to slowly add it into the dry ingredients.
- Make sure everything is in close reach ––_corn husks, masa, seasoned jackfruit, salsa (if adding inside) and corn husk strips for tying._
- Place a corn husk down on your work area. Add a scoop of corn masa to the husk.
- Spread out the masa with the back of the spoon.
- Add a scoop of jackfruit filling down the middle of the masa. At this point you can add salsa to the inside of the tamales.
- Close the tamales up by bringing the masa and corn husks together.
- Then, fold the corn husk sides to one side of the tamale and fold up the tail.
- Use a corn husk strip to tie the tamale closed.
- Fill the Instant Pot with 2 cups of water.
- Add the trivet or a raised steamer basket to the bottom of the pot.
- Add the tamales. Be sure they are raised up and not submerged in the water.
- Set the Instant pot to high pressure for 15 minutes. Once the tamales are finished cooking they can be left for natural pressure release or you may quick release the pressure after 10 minutes.
- After the pressure has been released, open the lid and let the tamales cool before removing them from the pot.***
- For this method you will need a large stockpot with a deep steamer basket ––like this one.
- Fill the pot with 2 cups of water.
- Add the tamales to the steamer basket and cover with the lid. Place over medium heat for 35-45 minutes or until the masa is no longer wet and sticky and the tamales are fully cooked.
- Allow the tamales to cool before removing them from the pot.***
- Cooked tamales can be stored in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.
Notes
**The jackfruit filling can be made ahead of time and stored in the fridge. In fact, preparing the filling in advance allows the flavors to really come together.
***Due to the lower oil content the fresh masa may slightly stick to the husks. Once the tamales are completely cooled and reheated the masa should easily separate from the husk.
*This post contains affiliate links.
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