Vegan Arepas Recipe
I absolutely love this recipe because it’s the perfect comfort food that reminds me of home with its warm, golden crust and its versatility for filling with endless toppings. Plus, making arepas is such a fun and hands-on experience that turns a simple meal into a joyful ritual.
Vegan arepas are not just scrumptious but also very healthy. The main ingredient is pre-cooked cornmeal, which I use at a ratio of 2 cups to 2 ½ cups warm water.
This makes the arepas rich in fiber. I enhance the texture of my arepas by including a small amount of vegetable oil in the batter.
This makes the outside crisp while the inside remains chewy. The arepas are simply seasoned with salt, which really brings out the flavor of the corn.
Ingredients
Cornmeal that has been cooked beforehand (harina de maíz): Provides energy and is rich in carbohydrates.
This is a gluten-free staple.
Warm water: Crucial for binding dough, critical for texture, this achieves the utmost consistency.
Enhancing flavor, balancing sweetness, and being an essential mineral needed for seasoning, salt performs many functions.
Oil from vegetables: Adds moisture, aids in cooking, and provides healthful fats—mostly unsaturated—that shouldn’t be heated to the point of smoking.
Ingredient Quantities
- 2 cups pre-cooked white or yellow cornmeal (harina de maíz)
- 2 ½ cups warm water
- 1 teaspoon salt
- 1 tablespoon vegetable oil (plus more for cooking)
Instructions
1. In a big bowl, mix the pre-cooked cornmeal and salt together so that the salt is distributed evenly throughout the mixture.
2. Warm water should be added slowly to the cornmeal mixture while stirring with the hands or a wooden spoon to ensure a smooth, lump-free dough.
3. Pour a tablespoon of vegetable oil into the dough and knead it gently for a few minutes until it becomes fully incorporated and soft yet firm enough to hold its shape.
4. Allow the dough to rest for about 5 to 10 minutes so the cornmeal can completely soak up the water.
5. Divide the dough into 8 to 10 equal portions, and roll each portion into a ball.
6. Each ball should be flattened between the palms to form a disk about 1/2 inch thick and 3 to 4 inches in diameter.
7. Warm a frying pan or griddle over medium heat and apply a light coating of vegetable oil to the surface.
8. Put the arepas in the preheated skillet, taking care not to let them touch, and let them sizzle for about 5 to 7 minutes on each side, or until they’ve developed a gorgeously golden crust.
9. Place the arepas on a baking sheet and put it in an oven that has been preheated to 350°F (175°C). Bake the arepas for 10 to 15 minutes to make sure they are cooked all the way through.
10. Take the arepas from the oven, allow them to cool for a few moments, and then slice them open to fill with the desired toppings or eat them as is and enjoy.
Equipment Needed
1. Large mixing bowl
2. Wooden spoon or hands (for mixing)
3. Measuring cups
4. Measuring spoons
5. Frying pan or griddle
6. Baking sheet
7. Oven
8. Knife (for slicing arepas)
9. Oven mitts (for handling hot baking sheet)
FAQ
- Q: What type of cornmeal should I use for vegan arepas?A: Obtain pre-cooked white or yellow cornmeal, known as harina de maíz, from Latin American or international grocery stores. It is typically marked as “masarepa” or “arepa flour.”
- Q: Can I make arepas in advance?The answer is yes. You can form the dough and shape the arepas in advance. Then refrigerate them in an airtight container for up to two days. When ready to serve, cook them fresh.
- Q: Are arepas gluten-free?Q: Are arepas made from pure cornmeal gluten-free?
A: Yes, arepas made from pure cornmeal are gluten-free.
- Q: How can I ensure my arepas are perfectly cooked?To ensure that the arepas you make are perfectly cooked, you should set your heat to medium and cook (them) for about 5-7 minutes on each side until they’re golden brown and have formed a slight crust. When you tap one of them lightly, it should sound cool and have no echo of warmth.
- Q: What can I use to fill or top vegan arepas?Arepas can be filled with any number of ingredients, but they shine when stuffed with:
– Avocado
– Black beans
– Plantains
– Vegan cheeseand any number of our favorite vegetables. A fresh salsa or a vegan sour cream can easily top the stuffing and take the dish over the top.
- Q: Can I bake the arepas instead of frying them?Q: Can you bake arepas after browning them on the skillet?
A: Yes, after browning them on the skillet, you can finish cooking the arepas in a preheated oven at 350°F (175°C) for 10-15 minutes to complete cooking the interior.
Substitutions and Variations
You can use masa harina as an alternative to pre-cooked cornmeal, but the texture may vary slightly.
You can replace vegetable oil with olive oil or coconut oil to bring a different flavor profile to your dish.
You could use sea salt or pink Himalayan salt to replace the salt for varied mineral content.
Pro Tips
1. Rest the Dough Longer: While a 5 to 10-minute rest is recommended, allowing the dough to rest for up to 20 minutes can help the cornmeal fully absorb the water, resulting in a smoother and more pliable dough.
2. Test the Dough Consistency: Before shaping all the balls, make one arepa and cook it to test its texture. If it cracks, add a little more water to the dough. If it’s too sticky, add a bit more cornmeal.
3. Uniform Thickness: Use a rolling pin or a measuring tool to ensure each arepa is of consistent thickness. This uniformity helps them cook evenly, preventing undercooked centers or overcooked edges.
4. Experiment with Flavors: Add various ingredients to the dough for extra flavor, such as a handful of shredded cheese, a pinch of cumin, or fresh herbs like cilantro or parsley.
5. Oil the Griddle Well: Use a paper towel to spread a thin, even layer of oil on the griddle to ensure the arepas develop a nice crust without sticking. Reapply a small amount of oil between batches if necessary.
Vegan Arepas Recipe
My favorite Vegan Arepas Recipe
Equipment Needed:
1. Large mixing bowl
2. Wooden spoon or hands (for mixing)
3. Measuring cups
4. Measuring spoons
5. Frying pan or griddle
6. Baking sheet
7. Oven
8. Knife (for slicing arepas)
9. Oven mitts (for handling hot baking sheet)
Ingredients:
- 2 cups pre-cooked white or yellow cornmeal (harina de maíz)
- 2 ½ cups warm water
- 1 teaspoon salt
- 1 tablespoon vegetable oil (plus more for cooking)
Instructions:
1. In a big bowl, mix the pre-cooked cornmeal and salt together so that the salt is distributed evenly throughout the mixture.
2. Warm water should be added slowly to the cornmeal mixture while stirring with the hands or a wooden spoon to ensure a smooth, lump-free dough.
3. Pour a tablespoon of vegetable oil into the dough and knead it gently for a few minutes until it becomes fully incorporated and soft yet firm enough to hold its shape.
4. Allow the dough to rest for about 5 to 10 minutes so the cornmeal can completely soak up the water.
5. Divide the dough into 8 to 10 equal portions, and roll each portion into a ball.
6. Each ball should be flattened between the palms to form a disk about 1/2 inch thick and 3 to 4 inches in diameter.
7. Warm a frying pan or griddle over medium heat and apply a light coating of vegetable oil to the surface.
8. Put the arepas in the preheated skillet, taking care not to let them touch, and let them sizzle for about 5 to 7 minutes on each side, or until they’ve developed a gorgeously golden crust.
9. Place the arepas on a baking sheet and put it in an oven that has been preheated to 350°F (175°C). Bake the arepas for 10 to 15 minutes to make sure they are cooked all the way through.
10. Take the arepas from the oven, allow them to cool for a few moments, and then slice them open to fill with the desired toppings or eat them as is and enjoy.