Vegan Arepas, 3 Ways
By: Jennifer Martinez | @holachinola
Let's start the week off by making these awesome vegan-ized versions of Colombian arepas! Arepas are surprisingly simple to make and fun to customize by mixing and matching your fillings of choice. Today, I made 3 different fillings: Sazón Shiitake Mushroom, Plant-Based Picadillo, and Cashew Mozzarella. These arepas are also naturally gluten-free and full of plant-based protein without sacrificing flavor, thanks to Loisa.
Now let’s get to the recipes!
Category
Arepa, Snack, Vegan, Lunch
Servings
8 Arepas
Prep Time
20 minutes
Cook Time
25 minutes
Jennifer Martinez
Ingredients
1 1/2 cups cornmeal, like P.A.N. brand
- 3 cups warm water
1/2 tsp Loisa Turmeric
A few dashes of Loisa Black Pepper
1 tsp Loisa Sea Salt
4 tbsp avocado oil, plus extra for frying
16-20 sliced shiitake mushrooms
- 2 tbsp Loisa Adobo seasoning
- 1 tbsp Loisa Sazón seasoning
1 tbsp avocado oil for cooking
1 pack of Impossible ground "meat," or plant-based meat of your choice
2 garlic cloves, minced
1/2 bell pepper, cubed
1/4 cup red onion, cubed
4 tbsp Loisa Sofrito
Handful of cilantro, minced
- 1 1/2 Loisa Adobo
- 1 tsp Loisa Garlic Powder
1 tsp onion powder
A pinch of Loisa Black Pepper
1 tbsp avocado oil
9oz cashew mozzarella, like Miyoko's Creamery, or other plant-based cheese of your choice
For the Arepas
For the Sazón Shiitake Mushrooms
For the Loisa Plant-Based Picadillo
For the Cashew Mozzarella
Directions
For the Arepas
Mix 2 cups of warm water with salt, turmeric, and black pepper.
Begin to add in cornmeal and to mix it into the liquid mixture with your hands. Start with less cornmeal and continue to add more until you reach a loose dough consistencyYou want the dough to be sticky, but not too wet, like play-dough.
Add in 2 tbsp of oil to the mixture and mix again with your hands, making sure to retain the play-dough like consistency.
Next, start to form your arepas by taking a handful of dough and shaping it into a flat disc with about 1 inch of thickness.
After, you shape all the arepas, cover the bottom of the pot with about 1/2 inch of avocado oil over medium heat.
Once the oil is hot, fry arepas in batches – about 4 - 5 minutes per side. Transfer arepas to a paper-towel lined plate to drain excess oil.
Sazón Shiitake Mushrooms
Mix mushroom slices with Adobo and Sazón.
Add avocado oil to a pan over medium heat and cook down until they’re crispy, about 6-8 minutes. Transfer to a bowl for assembly.
Loisa Plant-Based Picadillo
Add avocado oil to a pan over medium-low heat and sauté the onions and garlic.
Before the onions and garlic brown, add in the Loisa Sofrito and bell peppers.
Add in your plant-based ground "meat," Adobo, garlic powder, onion powder, and black pepper. Cook until browned.
Once the meat is browned, toss in your chopped cilantro. Set aside for assembly.
For the Cashew Mozzarella
Cut the mozzarella into slices. Set aside for assembly.
Assembling the Arepas
Use a knife to create a pocket in each arepa, making sure to not cut all the way through.
Fill each pocket with the fillings of your choice, feel free to mix and match! Enjoy!