Tiffany Haney
Vegans can eat masa pan, also known as masa cakes, which are made from corn flour and fried in olive oil, vegetable oil, or coconut oil. Masa harina, or dried nixtamalized corn flour, is used to make the dough, which is then pan-fried to create a delicious snack or main course. Toppings such as avocado, salsa, or hot sauce can be added to the masa cakes, and they can also be used as a filling for tamales, another vegan-friendly dish.
| Characteristics | Values |
|---|---|
| Can vegans eat masa? | Yes, masa is vegan-friendly. |
| Vegan masa recipes | Vegan tamales, vegan masa cakes, tortillas, pupusas, arepas, and polenta. |
| Ingredients | Masa harina, vegetable shortening, baking powder, salt, vegetable stock or broth, olive oil, coconut oil, mushroom powder, cumin, oregano, garlic powder, green chiles, black beans, sweet potato, onion, jackfruit, nopales, corn, white "cheese", red chile sauce. |
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What You'll Learn
Vegan Masa Cakes
Ingredients
- Corn masa harina
- Baking powder
- Cumin
- Garlic powder
- Oregano
- Sea salt
- Shortening or margarine
- Broth or water
- Mushrooms (optional)
- Olive oil (if not using shortening or margarine)
- Fresh or frozen corn
- Non-dairy milk
- Non-dairy butter (optional)
Method
- Add the corn masa harina, baking powder, cumin, garlic powder, oregano, and sea salt to a mixing bowl and stir until well combined.
- In a separate large mixing bowl, add the shortening or margarine and use an electric mixer to mix on medium speed for one minute.
- Add in about 1/4 to 1/2 cup of the masa harina mixture, and once combined, add in the same amount of broth or water.
- Continue alternating between adding the masa harina and broth or water until everything is combined. Taste the mixture and add more salt if needed.
- If using mushrooms, place dried mushrooms in a food processor and process into a fine powder. Add the mushroom powder to the masa mixture.
- If using olive oil, pour it into a shallow casserole dish, cover, and place in the freezer for at least 24 hours.
- Stir in the corn, green chilies, and vegan cheese shreds (if using) into the masa mixture.
- Form patties about 1/4” thick and 3–4 inches in diameter (or your preferred size).
- Heat a large skillet to medium heat and drizzle with oil.
- Fry the patties for about 3 to 5 minutes on each side, until golden brown.
- Serve the masa cakes as they are, or with toppings such as avocado, salsa, lime, tofu scramble, kale, or pickled onions.
Tips
- If the dough is too wet, add a tablespoon more of masa harina.
- If the dough is too dry, add a bit more water.
- The cakes can also be cooked on a grill or campfire, making them perfect for camping!
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Oil-free Vegan Tamales
Making vegan tamales is a fun and delicious way to enjoy a holiday tradition. The masa, or dough, is easy to make and only requires a few simple ingredients. Here is a step-by-step guide to making the best oil-free vegan tamales:
Ingredients:
- Masa harina
- Vegetable broth
- Salt
- Baking powder
- Turmeric (optional, for colour)
- Corn husks
- Sweet potato
- Onion
- Green chillies
- Black beans
- Cumin
- Red Chile Sauce
- Corn
Method:
Soak 25-30 corn husks in a bowl of cold water for an hour. Peel and cube a sweet potato, boil until tender, and set aside. Dice an onion and add to a saute pan with green chillies. Simmer until softened, then add drained and rinsed black beans and season with cumin and salt. Lightly mash the mixture and add the cooked potato and ½ to ¾ cup of Red Chile Sauce. Set aside.
Next, make the masa by combining masa harina, baking powder, salt, and vegetable broth. You can add turmeric for colour. The masa should be soft and easy to work with.
Now, it's time to assemble the tamales! Spread the masa onto the corn husks, adding a generous amount of the filling. Wrap the tamales securely in the husks, creating tight packages.
Steam the tamales for about 45 minutes to an hour, until cooked through. Allow them to cool before serving.
Tips and Tricks:
- You can freeze any leftover tamales by placing them in freezer bags. To reheat, steam for 10-15 minutes or until softened.
- If you can't find Anaheim peppers, you can use a mix of green bell peppers and jalapenos or canned green chiles.
- If you have time, watch some YouTube videos on tamale-making techniques to ensure your tamales turn out perfectly.
- Get creative with fillings! You can add soy curls, jackfruit, nopales, or vegan cheese to your filling for extra flavour and texture.
Enjoy your homemade, oil-free vegan tamales! They are a tasty and impressive dish to share with friends and family during the holidays or any time of year.
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Vegan Pupusas
Masa, or masa harina, is a type of corn flour that can be used to make vegan dishes. For example, it can be used to make vegan pupusas, which are a type of Salvadoran stuffed corn cakes or flatbread.
To make vegan pupusas, you can follow these steps:
Prepare the Dough:
Start by mixing masa harina, warm water, and salt in a large bowl. You can also add oil to the mixture. The dough should be soft but not sticky, so adjust with more cornflour if needed. Once the dough is mixed, cover it with a damp cloth and let it rest for about 5 minutes.
Shape and Fill the Pupusas:
Divide the dough into equal-sized balls, about 1/4 cup or golf ball-sized. Flatten each ball into a disc, about 1/3-inch thick and 3-4 inches in diameter. Wet your fingers to prevent sticking. Add your desired filling to the center of each disc, being careful to not overstuff. Popular vegan fillings include refried beans, vegan cheese, green chilies, soyrizo, jackfruit carnitas, and scallions.
Seal and Cook the Pupusas:
Bring the edges of the dough up and around the filling, encasing it completely. Pinch the edges together to seal and then gently flatten the ball into a disc again. If any cracks form, patch them with a bit of dough and water. Cook the pupusas on a cast iron or non-stick pan over medium heat with a light brush of oil. Cook for about 3-4 minutes on each side until golden brown.
Serve and Store:
Pupusas can be served with curtido, a pickled cabbage slaw, or other toppings like salsa, avocado, or hot sauce. Leftover pupusas can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months. To reheat, bake in the oven at 350°F (177°C) for about 10 minutes, or use a microwave or toaster oven.
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Vegan Tortillas
It is important to note that traditional tortillas are made with lard, which is fat from a pig, or butter. Whey, which is derived from dairy products, and glycerin, which can be made from animals, are also sometimes used in tortillas. Any of these ingredients would make a tortilla non-vegan. Commercial flour tortillas may also include vague ingredients, such as dough enhancers or enzymes, which may include animal products.
However, vegans can make or buy tortillas that do not contain animal products. Some store-bought tortillas, particularly those made from corn, are usually vegan. Some brands of vegan tortillas include La Banderita, La Abuela, and Tortillaland.
It is also possible to make vegan tortillas at home. Homemade tortillas are budget-friendly, softer, more flavourful, and more delicious than store-bought tortillas. They can be made with just four simple ingredients: all-purpose flour, salt, water, and olive oil or vegan butter. The process is simple: mix the ingredients into a dough, divide the dough into balls, let the dough rest, and then cook both sides.
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Toppings for Masa Cakes
Vegan masa cakes are pan-fried corn flour cakes that can be served as a snack or a main course. They can be enjoyed on their own or with toppings. Here are some topping suggestions for masa cakes:
Avocado
Avocado is a popular topping for masa cakes. It provides a creamy texture and a mild flavour that complements the corn flour base.
Salsa
Salsa, a staple in Mexican cuisine, is another common topping for masa cakes. It adds a burst of flavour and a touch of spice to the dish.
Hot Sauce
For those who enjoy a spicy kick, a dash of hot sauce can be drizzled over the masa cakes. It enhances the flavour and adds a bit of heat.
Beans
Beans, particularly refried beans, make a hearty and tasty topping for masa cakes. They provide a creamy texture and a savoury flavour that pairs well with the corn base.
Vegetables
Vegetables such as green chillies, onions, and corn can be used as toppings or mixed directly into the masa cake batter. They add texture, flavour, and a nutritional boost to the dish.
Cheese
Cheese shreds or "cheese" made from plant-based alternatives can be added as a topping or mixed into the masa cake batter. It melts beautifully and adds a creamy, savoury element to the dish.
Masa cakes are versatile and can be customised to your taste preferences. Feel free to experiment with different toppings or combinations to create your unique version of this delicious vegan treat!
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Frequently asked questions
Yes, masa pan can be vegan. Masa is a dough made from corn, and can be made vegan by using olive oil, margarine, or vegetable shortening instead of lard or butter.
Masa pan, or masa cakes, are pan-fried corn flour cakes. They can be served as a snack or a main course, and can be topped with avocado, salsa, or cheese shreds.
Masa is made from corn, specifically dried nixtamalized corn flour.
You can make vegan tamales, tortillas, pupusas, and arepas with masa.
