Separate the corn husks and soak them in a large bowl of hot water for 30 minutes to 1 hour, or until pliable. Drain.
In a large bowl, add in the masa harina, baking powder, salt, and turmeric. Mix together until uniform, then pour in 3 cups of vegetable broth (to start) and the 1/2 cup of olive oil. Mix until well combined, adding more liquid as needed so that the dough is spreadable (we added 1/2 cup more)
To assemble each tamale, spread about 3-4 tablespoons of the masa mixture on the center of the corn husk to 1/4 to 1/2 inch thickness (depending on your preference). Place 1-1/2 to 2 tablespoons of the filling into the center.
Fold in and overlap both sides of husk and fold up the bottom. Rip one or two of the corn husks into thin (1/4″) strips and use these to tie the tamales shut. Refer to images above if needed.
Place the tamales open side up into a large steamer basket. Add water to a large steamer pot, just below the basket, and bring it to a boil. Reduce heat to low and cover. Steam the tamales for 1 hour, being sure to add water to the pot when necessary to prevent burning.
Remove tamales from husks and add toppings of choice
To freeze the tamales: leave them in the husks and place them in freezer safe bags. To reheat, place the tamales in a steamer for about 10-15 minutes, or until softened.
Suggested fillings: - Artichoke, onions, garlic, green chilies and vegan cheese (mozzarella) - Oyster mushrooms, onions, garlic, green chilies, and vegan cheese (mozzarella) - Taco meat