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Pickled red onion: Peel and slice the red onion into long thin slices. Add to a glass or mug along with a pinch of salt, then cover onions with the vinegar and water and mix. Leave to pickle while you make the dish.
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In a large bowl add the polenta, baking powder, salt, and black pepper. Mix well. Add in the veg stock and oil and bring together until it has the texture of wet sand. Set aside.
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Filling: Drain and rinse the beans. Peel the squash and remove any seeds, then grate. Cut the mushrooms into long, thin strips. Heat a large frying pan on high heat, add 1 tbsp of oil, and add the mushrooms, ensuring they all are touching the bottom. Use a smaller pan to compress the mushrooms and ensure you get more browning on the base. They will release lots of water, cook for 2-3 mins, turn, and repeat on the other side.
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Add in all the rest of the ingredients for the filling and mix well, then cook for 4-5 mins stirring occasionally, and adjust the seasoning. It should be quite a thick, dry filling and should have a strong balanced flavour.
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Assembly: Cut baking parchment into four squares (30cm x 25cm). Divide polenta into four parts, and spread 1cm thick on parchment squares. Add 60g of filling, roll like sushi, and fold ends to seal. Steam for 45 mins.
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While the tamales are steaming, finely dice the tomatoes, chili, and coriander, add to a bowl, and season. Remove the pickled red onions from the vinegar and add to the tomato coriander mix.
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To serve: Unwrap tamales, place on a plate and top with pico de gallo.
For the Tamales:
- 300g polenta
- 150g sunflower oil
- 140ml veg stock
- 2 tsp baking powder
- 1½ tsp salt
- 1 tsp black pepper
Filling:
- 1 tbsp of oil
- 200g squash or 1 carrot
- 1 tin black beans (400g)
- 150g oyster mushrooms
- 1 tbsp cumin seeds
- ½ tsp smoked paprika
- ½ tsp cayenne powder
- 100ml tomato purée
- 2 tbsp tamari or soy sauce
- 1 tbsp maple syrup
- 1 tsp ground cumin
- 3 tbsp water
- Pinch of salt
- Pinch of black pepper
Pico de Gallo:
- 3 SuperValu Signature Tastes Piccolo Cherry Vine Tomatoes
- 1 small red onion
- 15g fresh coriander
- ½ red chili
- 50ml clear vinegar
- 50ml water
- Pinch of salt
- Black pepper to taste
Sustainable Tip: These freeze really well, just freeze in their individual baking parchment, thaw properly and steam them to cook through again.
Shop Ingredients
Directions
-
Pickled red onion: Peel and slice the red onion into long thin slices. Add to a glass or mug along with a pinch of salt, then cover onions with the vinegar and water and mix. Leave to pickle while you make the dish.
-
In a large bowl add the polenta, baking powder, salt, and black pepper. Mix well. Add in the veg stock and oil and bring together until it has the texture of wet sand. Set aside.
-
Filling: Drain and rinse the beans. Peel the squash and remove any seeds, then grate. Cut the mushrooms into long, thin strips. Heat a large frying pan on high heat, add 1 tbsp of oil, and add the mushrooms, ensuring they all are touching the bottom. Use a smaller pan to compress the mushrooms and ensure you get more browning on the base. They will release lots of water, cook for 2-3 mins, turn, and repeat on the other side.
-
Add in all the rest of the ingredients for the filling and mix well, then cook for 4-5 mins stirring occasionally, and adjust the seasoning. It should be quite a thick, dry filling and should have a strong balanced flavour.
-
Assembly: Cut baking parchment into four squares (30cm x 25cm). Divide polenta into four parts, and spread 1cm thick on parchment squares. Add 60g of filling, roll like sushi, and fold ends to seal. Steam for 45 mins.
-
While the tamales are steaming, finely dice the tomatoes, chili, and coriander, add to a bowl, and season. Remove the pickled red onions from the vinegar and add to the tomato coriander mix.
-
To serve: Unwrap tamales, place on a plate and top with pico de gallo.
For the Tamales:
- 300g polenta
- 150g sunflower oil
- 140ml veg stock
- 2 tsp baking powder
- 1½ tsp salt
- 1 tsp black pepper
Filling:
- 1 tbsp of oil
- 200g squash or 1 carrot
- 1 tin black beans (400g)
- 150g oyster mushrooms
- 1 tbsp cumin seeds
- ½ tsp smoked paprika
- ½ tsp cayenne powder
- 100ml tomato purée
- 2 tbsp tamari or soy sauce
- 1 tbsp maple syrup
- 1 tsp ground cumin
- 3 tbsp water
- Pinch of salt
- Pinch of black pepper
Pico de Gallo:
- 3 SuperValu Signature Tastes Piccolo Cherry Vine Tomatoes
- 1 small red onion
- 15g fresh coriander
- ½ red chili
- 50ml clear vinegar
- 50ml water
- Pinch of salt
- Black pepper to taste
Sustainable Tip: These freeze really well, just freeze in their individual baking parchment, thaw properly and steam them to cook through again.