Roasted Vegetable Tamales with Habanero Cream and Ancho Barbecue Sauce


The filling is roasted baby bella mushrooms, onions and shredded carrots. Topped with ancho barbecue sauce, habanero coconut cream, and served with adzuki beans and mango-curry salsa.


Vegan Tamale Dough

This recipe makes about 3 to 4 dozen tamales. They freeze well or you could freeze the dough to use as you need it–which is what I do.

5 c. masa

3/4 c. coconut oil

3 c. water or broth of choice

2 t. salt

3 t. baking powder



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