Vegan Arepas
Just give me 3 staple ingredients and 30 minutes, and voila, I have my vegan arepas! Crispy on the outside and fluffy on the inside, they are beyond simple and yet unbelievably delicious. I have made these as a snack, for breakfast, lunch, dinner, and even dessert.
Servings: 8
Calories: 199kcal
Ingredients
- 2½ cups precooked cornmeal
- 1½ tsp salt
- 2 cups water
- ½ - 1 tbsp oil
Instructions
- Preheat the oven to 350 degrees F / 180 C.
- Stir the precooked cornmeal and salt together.
- Slowly add the water while continuously mixing until a soft dough has formed.
- Knead for 3-4 minutes before resting the dough for 15 minutes.
- Divide the dough equally into 6-8 pieces.
- Shape each piece into a ball with your hands and gently press to form a disc shape.
- Heat ½ of the oil in a pan and cook 3 arepas until lightly golden on each side. Repeat with remaining arepas.
- Transfer to a baking sheet lined with parchment paper and bake for 15-20 minutes.
- Allow to cool slightly before slicing in half and serving with your favorite fillings.
Notes
- My #1 Secret Tip for this vegan arepas recipe is to give the dough a proper chance to rest. I let it rest for the full 15 minutes. This is how I make sure that I have a lighter, fluffier end result, instead of a dense one.
- Smooth cracked edges: If the edges of my dough crack when I press them out, I make sure to smooth them out with dampened fingers. This allows for a seamless result.
- Do not make discs too thin: If they are too thin, they may not be able to be sliced open and filled.
- Cast iron for frying: I get the best results when I fry my arepas in a cast-iron skillet. It creates the crispiest crust and most even browning.
Nutrition
Serving: 1arepa | Calories: 199kcal | Carbohydrates: 36g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Sodium: 441mg | Potassium: 160mg | Fiber: 5g | Sugar: 1g