Description
These vegan arepas are a delicious and versatile twist on a South American classic. Crispy on the outside, soft on the inside, and fully plant-based!
Ingredients
Scale
- 2 cups pre-cooked white or yellow cornmeal (masa harina)
- 2 ½ cups warm water
- 1 teaspoon salt
- 1 tablespoon vegetable oil, plus extra for cooking
- Optional: 1 teaspoon nutritional yeast
- Optional: 1 tablespoon chopped fresh herbs (such as cilantro or parsley)
- Optional: 1 teaspoon ground cumin
Instructions
- In a large mixing bowl, combine the pre-cooked cornmeal and salt.
- Gradually add the warm water, mixing with your hands until the dough is smooth and moist (not sticky).
- Add the vegetable oil and knead for about 3 minutes until fully incorporated.
- If using, mix in nutritional yeast, herbs, or cumin.
- Let the dough rest for 5 minutes.
- Divide the dough into 8 portions, shape into balls, and flatten into ½-inch thick discs.
- Heat a non-stick skillet over medium heat and lightly oil the surface.
- Cook arepas for 5-7 minutes per side until golden-brown.
- Transfer to a baking sheet and keep warm in a 200°F (93°C) oven until serving.
- Serve hot with your favorite vegan fillings or toppings.
Notes
Ensure water is warm for best dough consistency. Avoid over-kneading. Cook on medium heat to avoid burning or undercooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: South American
Nutrition
- Serving Size: 1 arepa
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan arepas, cornmeal, gluten-free, plant-based, quick meal