Soak husks in warm water while you prepare the fillings.
1 can pinto beans
1 can corn
1 red pepper, finely chopped
1/2 cup cilantro
2 tomatoes, chopped
1 cup cooked brown rice
1 cup shredded vegan mozzerella
2 TBSP mexican seasoning (cumin, oregano, salt, pepper, onion, and garlic powders)
1 boullion cube, cut into tiny pieces
Saute pinto beans, corn, pepper, cilantro, tomatoes, and seasoning. Once the tomatoes start to juice, add the boullion cube, and simmer 5 minutes or so. Add cooked rice and vegan cheese.
(You can actually leave the vegan cheese out - the mixture tastes great without it).
2 cups masa flour
2 cups veggie broth
1 tsp baking powder
1/2 cup earth balance.
Mix dry ingredients. In a seperate bowl, whip earth balance and veggie broth. Add to dry ingredients. Stir until incorporated.
Now, spread a layer of masa mix down the middle of the husk, leaving the botton 1/3, and the edges of the husk clear. Add a scoop (1/4 cup) of filling on top of the masa. Roll the tamale, and then fold up the bottom. The trick to getting these to stay together is to take any smaller husks you have that won't roll well, and tear them into about 1cm strips - use these to tie the ends up on the folded husks. Keep filling tamales until your mixtures are gone. Now, place these in a steamer and cover (I always have to cover with foil because my pan isn't deep enough - this works, just make sure that the steam is trapped in there). Steam for about an hour.
There are really good instructions for forming tamales all over the wbe that go into a lot more detail than I have - lots have pictures, and this may help, because making tamales is a big pain in the ass, and a kind of involved process.