Roasted Vegetable Tamales with Habanero Cream and Ancho Barbecue Sauce

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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.

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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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