This vegan Mexican Tamale dish is one that I make almost every month, sometimes twice. Its a firm favourite with my husband and younger family members likes nephews and nieces. Regular readers will have seen Tamale appear on my blog in different guises, as a pie see here and or served in individual dishes see here, often served with a lovely green salad.
There will be days when we will have it for Saturday or Sunday brunch instead of a veggie fry up, but not this time. I decided on making a much larger version that could be brought to the table.
My brother is by no means a vegetarian, or vegan for that and would never dream of becoming either, I served him Tamale when he came over for a short visit that ended up being a couple of hours and he totally loved it. He said he really did not note much difference between the soya mince or the real minced stuff. I really do think this is one dish that meat-eaters would be more then happy to try, especially if they like a little spice too.
For the recipe follow this link.
The only thing to note is that this Tamale was made in a large casserole dish, the polenta flowers are optional.