Dough:
I use masa flour and then make the masa using vegetable broth and vegetable oil. Lard would be traditonal, vegtable shortening would be a close approximation but I am not into the hydrogenation too much, so...
Filling:
TVP, refried beans, salsa verde, corn, spices, chipotles in adobo, cilantro onions and garlic. Sometimes TVP sometimes tofu, but the addition of refried beans this time will now be the standard. I mix that all up and throw it in the tamale pot. I use cheese. You don't have to, but if you don't use more salsa in the filling to keep it moist.
I started using the tamale recipe from the New Farm Vegetarian cook book and its a good starting point for you veg*n tamales. The book is also good all around, even though it was published some time ago.
