My kids will take them cold in their lunchbox or I serve them for dinner, usually with some sort of sauce (yes, sauces are like gravy) to top them.
Here's my latest and greatest tamale filling, made with the Green Lentils from the amazing Timeless Foods (Have you checked them out? Seriously so much better than your average bulk-bin variety lentils!) AND a recipe for the Cheezy Chipotle Sauce that we often top them with. A traditional sauce for tamales would be some New Mexico Green Chile Sauce or even the Mole from yesterday, but the smoky chipotle nicely compliments the earthy flavor of the lentils, and it's what my kids prefer. Enjoy.
--- Mix lentils with chopped olives, garlic, spices and vegan cheese or mashed potato while lentils are still hot. Mash up a bit to make filling stick together (but don't entirely mash lentils).
- 1/4 cup raw cashews, (soaked while assembling tamales if you think that far ahead, otherwise soak in very hot water for 5 min or so)
- 1 cup water
- 1/2 cup unsweetened plant milk
- 1 whole chipotle chile in adobo sauce, or to taste (the kind in a can, or 1/4 cup salsa if you prefer milder)
- 2 tablespoons cornstarch
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- 1/2-1 teaspoon salt Directions:
Rinse cashews with hot water while combining the remaining ingredients in food processor. When well blended, add drained cashews and process on high for 1-2 minutes until very smooth. Cook in a sauce pan over medium heat, stirring constantly, until thickened. (You can stir in some Daiya pepperjack here if you want, but it isn't necessary).
Serve over tamales. (Or baked potatoes, chips for nachos, etc...)