Vegan Tamales

Pour hot water in a large baking dish or stock pot and add the dried cornhusks (1 package). Let them sit for minutes (15) to minutes (20), until softened. Start 15m timer

Using an electric mixer, beat together the masa harina (6 cups), vegetable broth (6 cups), vegetable oil (0.75 cup) (or shortening), baking powder (2 tsp), garlic powder (1.5 tsp), and salt (2 tsp) until smooth, resembling creamy peanut butter. Scrape down sides as needed. Continue whipping for a few minutes until fluffy. The masa dough is ready when it holds its shape without cracking or sticking.

Pat dry [a corn husk], lay it flat, and spread a [a spoonful dough] thinly over the wide end, leaving about a 1-inch border on each side and 3-4 inches at the tapering bottom. Add filling (1 tbsp) to filling (2 tbsp) vertically to the middle of the tamal. Bring both sides of the corn husks together until the dough seals, then close up the husks and tie with a husk ribbon or kitchen twine.

In a large stockpot with a steamer basket, add all the tamales standing upright. Add water below the steam pan and bring it to a boil. Then lower the heat to a simmer and steam the tamales for about minutes (45). Monitor water level and replenish if needed. Test readiness: remove one tamal, let it sit for minutes (5), then unwrap. If the husk separates easily from the dough, it's ready. If not, cook for a further minutes (10) and retest. Alternatively, cook in an [instant pot] with water (1 cup) on HIGH pressure for minutes (25), then natural release. Let sit for minutes (10) before serving. Start 45m timer