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Mexican Tamales with Quorn Vegan Pieces

Mexican-style tamales made with Quorn Pieces wrapped in paper piled next to a molcajete with charred citrus and fresh coriander on the side.

Muy delicioso! Try a vegan take on the beloved Mexican dish with our tamale recipe. Made with Quorn Vegan Pieces and plenty of masa, they're perfect for parties and easy to batch cook and freeze to enjoy later. Tamales are traditionally made around Christmas and New Year's, but are enjoyed all year long - try them this weekend!

Serves 4

90 mins

A Challenge

552 cals
(Per serving)

35g of fat


Quorn Vegan Chicken Pieces packaging.

Made with Quorn Vegan Pieces

High in Protein

Source of Fibre

Low in Saturated Fat


For Filling

  • ½ pack of Quorn Vegan Pieces
  • 1 small white onion
  • 3 garlic cloves
  • 1 tsp Chipotle in Adobo sauce (or sub for 1 tsp of smoked paprika and ½ tsp of chilli powder)
  • 1 tsp oregano

For Dough

  • 2 cups masa harina cornmeal
  • Pinch of salt
  • 300ml vegetable stock
  • 8 tablespoons vegetable shortening, cubed
  • 2 tbsp olive oil


  1. To make the dough, combine cornmeal, salt and vegetable stock followed by shortening and oil. Knead until all ingredients are fully incorporated
  2. For the filling, saute onion and garlic over a medium heat until translucent and mix in remaining ingredients, including the Quorn Vegan Pieces - set aside
  3. Take an A4 sized piece of grease proof paper (or a corn husk if you’ve got time to clean and soak them) and, leaving a 3 inch frame around it, spread a quarter of the dough down the centre of the paper
  4. Smooth out the dough and add up to a quater of desired filling in a line down the center of the dough
  5. Using the grease proof paper, bring the sides of the dough lengthways up to meet and fold over, then fold the bottom of the tamale up so it forms a neat parcels
  6. Repeat for the reamainig tamales, then steam upright over a pan of simmering water for around an hour until firm

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