Any good vegetarian tamales recipe?

i need a killer recipe for mild (please nothing to spicy),VEGETARIAN tamales. and no tamales pie, just tamales!


thanks in advance!Any good vegetarian tamales recipe?
3 oz Dried corn husks


1 c TVP庐 granules or flakes


7/8 c Hot water


2 tb Olive oil


1/2 c Onion, chopped small


3 Cloves garlic, minced


1 Green pepper, chopped small


1 tb Chili powder


2 ts Cumin


1/2 ts Garlic salt


1/2 c Tomato puree


Dash of cayenne


2 c Masa harina


1 ts Salt


2 tb Margarine or oil





Soak the dried corn husks in cold water for 1 hour.





For the filling, soak the TVP庐 in 7/8 c. hot water for


5 minutes. Saute the olive oil, onion, garlic and


green pepper in a skillet.





Add the chili powder, cumin, garlic salt, tomato


puree and cayenne to the reconstituted TVP庐. Mix TVP庐


and onions and heat together for 2 minutes. Taste the


filling and add a little hot sauce, if desired.





To make the masa dough, place the masa harina and


salt into a bowl. Slowly add enough warm water (about


1 1/2 cups) to make a firm but moist dough, working in


the margarine or oil as you knead the mixture.





To form the tamales, use the palm of your hand to


slap-pat the masa dough into flat patties a


quarter-inch thick. Fold patty around a spoonful of


filling and place in a drained corn husk. Fold the


husk over to enclose the filling. If husks are small


or broken, use several pieces. Place 1 cup hot water


in thebottom of a kettle, place a steamer rack in the


kettle and stack tamales on rack. Cover pan, bring


water to a boil, reduce heat and steam tamales 45


minutes. You may want to cook them in two batches,


depending on the size of your steamer.





Makes 36-40 tamales.Any good vegetarian tamales recipe?
u can do sweet ones(pineapple,strawberry)


Or just add cheese to a recipe that you might have with chili strips...If you go to a spanish market..(Depending on where you live) THey have tamale masa made already..The sweet ones too!
VEGETARIAN TAMALES








3 oz Dried corn husks


1 c TVP庐 granules or flakes


7/8 c Hot water


2 tb Olive oil


1/2 c Onion, chopped small


3 Cloves garlic, minced


1 Green pepper, chopped small


1 tb Chili powder


2 ts Cumin


1/2 ts Garlic salt


1/2 c Tomato puree


Dash of cayenne


2 c Masa harina


1 ts Salt


2 tb Margarine or oil





Soak the dried corn husks in cold water for 1 hour.





For the filling, soak the TVP庐 in 7/8 c. hot water for


5 minutes. Saute the olive oil, onion, garlic and


green pepper in a skillet.





Add the chili powder, cumin, garlic salt, tomato


puree and cayenne to the reconstituted TVP庐. Mix TVP庐


and onions and heat together for 2 minutes. Taste the


filling and add a little hot sauce, if desired.





To make the masa dough, place the masa harina and


salt into a bowl. Slowly add enough warm water (about


1 1/2 cups) to make a firm but moist dough, working in


the margarine or oil as you knead the mixture.





To form the tamales, use the palm of your hand to


slap-pat the masa dough into flat patties a


quarter-inch thick. Fold patty around a spoonful of


filling and place in a drained corn husk. Fold the


husk over to enclose the filling. If husks are small


or broken, use several pieces. Place 1 cup hot water


in thebottom of a kettle, place a steamer rack in the


kettle and stack tamales on rack. Cover pan, bring


water to a boil, reduce heat and steam tamales 45


minutes. You may want to cook them in two batches,


depending on the size of your steamer.





Makes 36-40 tamales.