Vegetarian Tamales

• 3 ounces corn husks Dried
• 1 cup tvp granules or flakes
• 1 cup hot water
• 2 tablespoons olive oil
• 1 cup onion chopped small
• 3 cloves garlic minced
• 1 green pepper chopped small
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon garlic salt
• 1 cup tomato puree
• 1 dash cayenne
• 2 cups masa harina
• 1 teaspoon salt
• 2 tablespoons margarine or oil

1. Soak the dried corn husks in cold water for 1 hour.
2. For the filling, soak the TVP in 7/8 c. hot water for 5 minutes. Saute the olive oil, onion, garlic and green pepper in a skillet.
3. Add the chili powder, cumin, garlic salt, tomato puree and cayenne to the reconstituted TVP. Mix TVP and onions and heat together for 2 minutes.
4. Taste the filling and add a little hot sauce, if desired.
5. To make the masa dough, place the masa harina and salt into a bowl. Slowly add enough warm water (about 1 1/2 cups) to make a firm but moist dough, working in the margarine or oil as you knead the mixture.
6. To form the tamales, use the palm of your hand to slap-pat the masa dough into flat patties a quarter-inch thick. Fold patty around a spoonful of filling and place in a drained corn husk. Fold the husk over to enclose the filling. If husks are small or broken, use several pieces. Place 1 cup hot water in thebottom of a kettle, place a steamer rack in the kettle and stack tamales on rack. Cover pan, bring water to a boil, reduce heat and steam tamales 45 minutes. You may want to cook them in two batches, depending on the size of your steamer.

corn husks, water, olive oil, onion, garlic, green pepper, chili powder, cumin, garlic salt, tomato puree, cayenne, masa harina, salt, margarine

Taken from www.yummly.com/recipe/Vegetarian-Tamales-1675074 (may not work)