Vegan Venezuelan Arepas Recipe | Jackfruit filling

Vegan Venezuelan Arepas are easy to make, filling and absolutely delicious. Serve with spicy vegan jackfruit filling or black beans for a yummy meal.

I picked the letter 'V' and Venezuela for this week's 'blogging marathon' theme. Arepas can be classified as 'corn breads'. But unlike the American version, these Venezuelan ones are thick like tortillas. They have a crispy-chewy crust and a moist inside.

Arepas are also popular in Colombia. But they are much thinner and are served folded instead of split in half. Also the filling differs in both the countries.

Arepas have become quite popular in the US because of the increase in latin based food trucks. They offer a variety of choices with various meat and vegetarian fillings. But they are quite easy to make at home too.

Ingredients for Arepas:

This is basically a 4 ingredient recipe. The main ingredient is the masarepa precooked cornmeal. Harina PAN, Venezuelana or Goya are the most common brands that sell this type of masarepa.

Check the package to see if it's either manufactured or imported from Colombia or Venezuela. If it is then you are good to go. Also there is yellow and white Harina PAN and they can be used interchangeably. But make sure that you do not substitute with Mexican masa harina (that is used to make tamale and corn tortilla).

The other ingredients needed are are salt, water and oil.

Vegan Filling Ideas:

Traditionally arepas are filled with meat like shredded beef, chicken or tuna. Black beans are also a common filling. So along with simple black bean and avocado filling, I also made a spicy vegan jackfruit filling. Recipe is my vegan adaptation of this Venezuelan pulled pork recipe.

Jackfruit is a great vegan substitute to meat because of its texture and bland taste. It can take on any flavor that is added to it. Here are a couple of recipes using jackfruit as meat substitute that you might enjoy:

• Vegan Chinese Bao Buns
• Vegetarian Gyros with jackfruit

Few other vegan arepa filling ideas are: roasted plantains and avocado, sweet potato and avocado, roasted vegetables etc.

The same filling can be used in tacos, enchiladas and even burritos. Make a Mexican bowl with cilantro rice, vegan filling and top it with salsa and enjoy.

How to make Vegan Venezuelan Style Arepas:

Arepas are quite easy to make if you have the right ingredients. Here's how to make Venezuelan style arepas:

• Combine precooked PAN cornmeal with salt in a large bowl.
• Make a well in the center and add warm water to form a soft dough. Use your fingers to remove any lumps.. You want a smooth and soft pliable dough. Add more water, if the dough seems too stiff.
• Divide the dough into 6 equal portions and roll them into balls.
• Flatten the ball on your palm by gently patting it out. The resulting disc should be approximately 3.5"~4" wide and 1" thick.
• Gently place the 2~3 discs on a preheated, lightly greased skillet. Cook them for about 8~10 minutes on medium high until a crust is formed. Gently flip and cook for another 8~10 minutes.
• Transfer the arepas onto a baking sheet and bake in a preheated 350F oven for 12~15 minutes, flipping halfway through, until cooked through and golden on both sides.
• Arepas are ready to be sliced and filled.

Vegan Venezuelan Arepas

Vegan Venezuelan Arepas are easy to make, filling and absolutely delicious. Serve with spicy vegan jackfruit filling or black beans for a yummy meal.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 20 minutes mins

Cook Time: 1 hour hr

Course: Main Course, sandwich

Cuisine: South American, Venezuelan

Servings: 6 Servings

Ingredients

1x2x3x

For Jackfruit filling:

• 1 20 oz. Can of Jackfruit
• 2 tablespoons Oil
• 1 Small Onion, finely chopped
• 2~3 Garlic cloves, finely minced
• 1 Medium Poblano Chili, roasted and finely chopped*
• 1½ cup Low Sodium Vegetable Broth
• 1 Bay leaf
• ¼ cup Cilantro, chopped
• To taste Salt & Pepper

For Black Bean Filling:

• 2 teaspoons Oil
• 1 Small Onion, finely chopped
• 1~2 Garlic cloves, finely minced
• 1 Medium Tomato, finely chopped
• 2 cups Cooked Black beans
• ½ teaspoon Ground Cumin
• ½ teaspoon Chili powder
• ½~1 cup Water
• To taste Salt & Pepper

For Venezuelan Arepas:

• 2 cups Venezuelan or Colombian style masa harina flour
• ½ teaspoon Salt
• 2~2½ cups Warm Water, more if needed
• As needed Oil, for cooking the arepa

Instructions

Make the Jackfruit Filling:

• Rinse the jackfruit well, drain and shred the pieces with a fork into strands.
• Heat 1tbsp oil in a heavy bottom pan, add the shredded jackfruit and cook till it is browned, stirring frequently. Remove onto a plate.
• In the same pan, heat the remaining 1tbsp of oil and add onion, garlic and cook till they are lightly browned around the edges.
• Add the roasted poblano and vegetable stock - scrape the bottom to remove the brown bits.
• Add the browned jackfruit back into the pan along with the bay leaf. Bring the mixture to a boil, then reduce the heat to simmer and cook for about 15~20 minutes.
• Jackfruit will be completely tender and would have absorbed all of the flavors.

Make Black Bean Filling:

• Heat oil in a saucepan, add onion and garlic and cook till the onions turn translucent.
• Add the tomato and cook till mushy, about 2 minutes.
• Stir in the black beans, cumin, red chili powder, salt, pepper and water. Mix well and simmer for 5~8 minutes or until nice and thick.

Make Arepas:

• Combine precooked PAN cornmeal with salt in a large bowl.
• Make a well in the center and add warm water to form a soft dough. Use your fingers to remove any lumps.. You want a smooth and soft pliable dough. Add more water, if the dough seems too stiff.
• Divide the dough into 6 equal portions and roll them into balls.
• Flatten the ball on your palm by gently patting it out. The resulting disc should be approximately 3.5"~4" wide and 1" thick.
• Gently place the 2~3 discs on a preheated, lightly greased skillet. Cook them for about 8~10 minutes on medium high until a crust is formed. Gently flip and cook for another 8~10 minutes.
• Transfer the arepas onto a baking sheet and bake in a preheated 350F oven for 12~15 minutes, flipping halfway through, until cooked through and golden on both sides.
• Arepas are ready to be sliced and filled.

Notes

• Make the fillings up to 2~3 days in advance. Keep them chilled in airtight containers and bring them to room temperature before serving. Warm in the microwave before filling.
• In the Jackfruit filling - I used roasted hatch chili salsa instead of the roasted poblano. 
• Arepas are best served hot or keep them warm by loosely wrapping in foil. Reheat them on a hot skillet or warm them briefly in a microwave.
• Colombian Arepas are made with the same dough but they are made into a 5~6" wide disks that are ½" thick. Cook them on a preheated skillet until the crust firms up. There is no need to bake them.

Nutrition

Serving: 1Arepa | Calories: 317kcal | Carbohydrates: 53g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 206mg | Potassium: 505mg | Fiber: 9g | Sugar: 2g | Vitamin A: 432IU | Vitamin C: 26mg | Calcium: 113mg | Iron: 5mg

Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

Linking this to Valli’s BM# 109 and don’t forget to check out what my fellow marathoners have cooked up today.