Vegan Masa

• Vegan
• Gluten free

• Produce

  • 2 Tables spoons dried mushroom, powder

• Canned Goods

  • 2 cups Vegetable stock

• Baking & Spices

  • 2 1/2 lbs Masa, stone-ground fresh
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 cup Olive oil

Found on fitbottomedeats.com

Description

Ingredients

• 1 cup olive oil
• 2½ pounds stone-ground fresh masa (unprepared)
• 2 cups vegetable stock
• 1½ teaspoons salt
• 2 to 4 tables spoons dried mushroom powder, store-bought or homemade (see note)

Directions

• Pour olive oil into shallow casserole dish, cover, and place in freezer for at least 24 hours. Remove right before using. It should be frozen to the hard stage. The temperature and the dense, solidified consistency help the masa remain light and fluffy during cooking.
• Combine the frozen oil and the masa in a mixing bowl and beat together for 1 to 2 minutes.
• Add the stock a little at a time, then add the salt and mushroom powder and beat until light and fluffy, 4 to 5 minutes, or until a pinch of dough floats to the top of a cup of water.

Nutrition