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Vegan Tamales

December 11, 2020 @ 5:30 pm - 7:30 pm


If you’re totally new to tamales or a seasoned pro, join us in making Sweet Potato and Black Bean tamales from scratch! The pace is perfect for newbies and this vegan twist will inspire seasoned tamale-makers. We’ll take you through each step so you end this class with confidence, a sure-fire masa recipe (based on an old family one), and most importantly, a batch of delicious vegan and gluten free tamales!

Instructor: Christine Ciganovich

The handout will be emailed to you on the day of the class.


25-30 corn husks, soaked in warm water for at least an hour or overnight

1 medium sweet potato, chopped into ¼ in pieces (no need to peel)

1 can black beans, drained and rinsed

1 chipotle in adobo, diced + ½ tbsp adobo

1 small green bell pepper, diced

3 cloves garlic, minced

1 cup of kale, stems removed and chopped

1 tbsp olive oil

½ tbsp salt

½ tbsp cumin

2 tsp chipotle powder

Optional: 2 cup shredded cheese (or vegan alternative)

4 ½ cups masa

¾ cup olive oil

¾ cup coconut oil, melted

1 + heaping ½ tsp baking powder

1 heaping tbsp salt

2 ¾ cups warm water

The handout will be emailed to you on the day of the class.


December 11, 2020
5:30 pm - 7:30 pm