These vegan arepas are savory with just a hint of sweetness, crispy on the outside, and perfect for adding all kinds of tasty toppings. Here’s how to make them, step-by-step!
You know whenever you find a recipe with just a few ingredients, it’s all about technique, and that’s true of these vegan arepas.
You only need 4 ingredients to make them, so using the best quality ingredients and following the recipe to the letter is key. But then, you’ll be rewarded with restaurant-style arepas at home!
What Are Arepas?
Arepas are a type of cornmeal flatbread integral to both Colombian and Venezuelan people and have indigenous descent from the time when Colombia, Ecuador and Venezuela were all one country back in La Gran Colombia (thank you to reader Maria for this information!). They can be made with different types of fillings, either savory or sweet. Arepas can be grilled, baked, or fried, and are usually served as a side or snack.
Cheese is a common filling for arepas; these arepas are called arepas de queso or arepas con queso. Lucky for us, there are a lot of delicious, meltable plant-based cheeses available these days, so you can make arepas de queso without the dairy!
What Do Arepas Taste Like?
Arepas have a mildly sweet corn flavour. The dough is soft and slightly dense, and the outside becomes crispy when grilled, baked, or fried. They’re pretty much irresistible!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the vegan arepas:
- Pre-cooked white or yellow cornmeal – Also known as masarepa. There is no substitute for this!
- Kosher salt
- Warm water
- Olive oil
For the arepa fillings:
- Vegan butter , shredded vegan cheese, black beans, curtido, slaw , pulled jackfruit
Is Cornmeal the Same as Masarepa?
They’re both milled corn, but the similarities end there. Masarepa is cooked then milled, while cornmeal is milled raw. This creates a completely different texture when used in recipes.
How to Make Vegan Arepas
Follow these step-by-step instructions for making arepas at home:
Prepare. Preheat your oven to 350°F.
Make the dough. Whisk the cornmeal and salt in a large mixing bowl. Slowly pour in the water, whisking or mixing with your hands constantly. Just add enough water to make a soft, moist dough that’s not sticky.
Let the dough rest. Cover the bowl with plastic wrap and let the dough rest for 8 to 10 minutes, or until the liquid is absorbed.
Form the arepas. Divide the arepas dough into 8 equal portions. Shape the dough into balls, then press them into smooth discs about 2 1/2 inches in diameter, adding more water if needed to keep the dough from cracking.
Pan-fry the arepas. Heat the oil in a large skillet over medium heat, then add as many arepas as will fit without crowding the pan. Cook for 2 to 3 minutes, or until golden brown.
Bake. Transfer the pan-fried arepas to a baking sheet and bake for 15 to 17 minutes, or until they’re crispy on the outside and firm in the middle.
Serve. Serve the arepas hot with butter or your favourite vegan toppings. To fill, slice the arepas in half and add the fillings.
Tips for Success
These tips will help you make perfect vegan arepas every time!
- Use kosher salt. It has larger crystals than table salt; if you use table salt instead, your arepas will be too salty!
- Mix the dough until there are no lumps. The dough should be soft, pliable, and there should be no lumps of masarepa.
- Be patient. When pan-frying the arepas, don’t flip them until a crispy crust has formed on the bottom.
Serving Suggestions
Serve arepas with:
- Mexican Street Corn Burrito Bowls
- Sofritas (Chipotle Copycat)
- Quinoa and Black Bean Burrito Bowl
- Black Bean Avocado and Corn Salad
- 30-Minute Quinoa Enchilada Skillet
How to Store and Reheat Leftovers
Store leftover arepas in an airtight container in the refrigerator for 3 to 5 days. They can be reheated in a skillet over medium heat with a bit of oil, or you can warm them up in an air fryer .
Can This Recipe Be Frozen?
Yes, you can freeze arepas for up to 2 months. Place them in a freezer bag or airtight container with parchment paper between the layers. Let them thaw in the refrigerator, then heat in a skillet or air fryer, as directed above.
Ingredients
- 2 cups pre-cooked white or yellow cornmeal , masarepa
- 2 teaspoons kosher salt
- 2 cups warm water , you may not need all
- 1 tablespoon olive oil
- Fillings: vegan butter, shredded vegan cheese, black beans, curtido, slaw, pulled jackfruit, etc.
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the cornmeal and salt. Slowly add the water, whisking or
- mixing with your hands the entire time. Add just enough water until you have a soft, moist dough that’s not too sticky. Cover the bowl and rest for 8-10 minutes, until the liquid is absorbed.
- Divide the dough into 8 balls, then shape the balls into smooth discs about 21⁄2 inches in diameter. Add more water if necessary to avoid cracking.
- Heat the oil in a large skillet over medium heat. When hot, add as many arepas as will fit with about an inch of space between. Cook until golden brown, about 2-3 minutes per side. Transfer browned arepas to a baking sheet. Repeat with the remaining arepas.
- Bake for 15 to 17 minutes, until crisp on the outside and firm in the center.
- Serve hot with butter or fillings. Slice each arepa in half and add your favorite fillings.
Notes
Vegan Arepas
Ingredients
- 2 cups pre-cooked white or yellow cornmeal masarepa
- 2 teaspoons kosher salt
- 2 cups warm water you may not need all
- 1 tablespoon olive oil
- Fillings: vegan butter, shredded vegan cheese, black beans, curtido, slaw, pulled jackfruit, etc.
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the cornmeal and salt. Slowly add the water, whisking or
- mixing with your hands the entire time. Add just enough water until you have a soft, moist dough that’s not too sticky. Cover the bowl and rest for 8-10 minutes, until the liquid is absorbed.
- Divide the dough into 8 balls, then shape the balls into smooth discs about 21⁄2 inches in diameter. Add more water if necessary to avoid cracking.
- Heat the oil in a large skillet over medium heat. When hot, add as many arepas as will fit with about an inch of space between. Cook until golden brown, about 2-3 minutes per side. Transfer browned arepas to a baking sheet. Repeat with the remaining arepas.
- Bake for 15 to 17 minutes, until crisp on the outside and firm in the center.
- Serve hot with butter or fillings. Slice each arepa in half and add your favorite fillings.
Notes
Nutrition
Vegan Arepas https://jessicainthekitchen.com/vegan-arepas/ September 28, 2022
These stuffed mushrooms with coconut bacon are a rich, savory, mouth-watering side dish. They’re easy to make, and they’re vegan and gluten-free!
Stuffed mushrooms are one of my favorite side dishes, especially in the fall and winter. And this vegan stuffed mushrooms with coconut bacon recipe takes them to a new level.
The recipe starts with cooking mushrooms and garlic, because what flavor combination can beat that? The filling is complex, rich, and fresh, with nuts, parsley, and vegan cheese. It’s a whole lot of flavor in one small bite.
I like to serve these stuffed mushrooms with vegan baked mac and cheese , alongside my loaded sweet potato skins .
Notes on Ingredients
Here’s everything you need to make these stuffed mushrooms with coconut bacon. Make sure you scroll to the recipe card at the bottom of the page for exact measurements.
- Baby bella mushrooms
- Coconut oil
- Garlic
- Onion
- Parsley
- Pecans – You can also use walnuts.
- Vegetable broth
- Vegan mozzarella – The chewiness of vegan mozzarella goes better with the mushroom filling than other cheeses would.
- Vegan parmesan cheese
- Crushed nuts – This is a garnish, and you can use almost any kind of nut. I prefer pecans, walnuts, and pine nuts.
- Coconut bacon – Here’s my recipe .
How Do You Clean Mushrooms?
Most mushrooms from the store are pretty clean, but they usually still have some dirt on them. You don’t want to wash mushrooms the way you do other produce, as they’re porous and will absorb a lot of the water. Instead, gently scrub them with a damp paper towel, or with a mushroom brush.
How to Make Stuffed Mushrooms with Coconut Bacon
This recipe has a decent number of steps, but it’s straightforward. Here’s how to make it.
Prep. Preheat the oven to 350F, then line a baking sheet with parchment paper or a silpat.
Cook the filling. Heat a pan over medium-high heat and add coconut oil. Add the mushroom stems, garlic, onions, parsley, nuts, vegetable broth, salt, and pepper. Cook for about 10 minutes. The mushrooms and onions should be fairly soft.
Add the mozzarella cheese. Take the mixture off the stove, and stir in the vegan mozzarella cheese until combined.
Stuff the caps. Place the caps on the prepared baking sheet, with the caps face up. Brush them with coconut oil, then stuff them with the filling.
Garnish. Top the mushrooms with vegan parmesan cheese, chopped nuts, and coconut bacon.
Bake. Bake the stuffed mushrooms for about 20 minutes. When they’re done, the mushrooms should be puffy and the cheese should be bubbly.
Finish. Remove the baking sheet from the oven, place it on a cooling rack for a few minutes, and then devour the stuffed mushrooms!
Tips for Success
Here are some tricks and tips for making the best stuffed mushrooms with coconut bacon.
- Pick good mushrooms. When shopping for this recipe, pick mushrooms that haven’t started to soften and age too much. You want the mushrooms to be able to maintain their structure in the oven.
- Consistent sizes. You should also try to pick mushrooms that are all similar sizes. That way they’ll cook at the same rate, and you won’t be left with any stuffed mushrooms that are undercooked or overcooked.
- Don’t undercook. Make sure you cook the stuffed mushrooms long enough that the cheese gets very bubbly, even if that takes more than 20 minutes. The more bubbly the cheese, the better the flavor.
How to Store Leftovers
These stuffed mushrooms with coconut bacon will last in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or in the oven, or even eat them cold!
Can I Freeze This Recipe?
You sure can! This recipe will last up to 2 months in the freezer if in an airtight container. You can reheat directly from the freezer in the oven.
If you try these Stuffed Mushrooms with Coconut Bacon please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen ! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
Ingredients
Stuffed Mushrooms with Coconut Bacon (Vegan)
- 18 baby bella mushrooms , cleaned, stems cut off and finely chopped (KEEP stems)
- 1/2 tablespoon coconut oil + 1 tsp to brush mushroom caps
- 4 cloves garlic , minced
- 1/4 small , about two tablespoons onion, finely diced
- 3 tablespoons parsley , chopped
- 2 tablespoons crushed and finely diced pecans/walnuts
- 2 tablespoons vegetable broth
- 2 tablespoons vegan mozzarella
For topping
- vegan Parmesan cheese
- crushed nuts
- coconut bacon
Instructions
Stuffed Mushrooms with Coconut Bacon (Vegan)
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
- In a pan over medium high heat, add the ½ tablespoon coconut oil.
- When hot, add the mushrooms stems, garlic cloves, onions, parsley, diced pecans/walnuts and the vegetable broth. Season with salt and pepper to taste.
- Allow to cook down for about 10 minutes, until stems and onions are much softer. Remove from stove and add in the vegan mozzarella shreds. Stir to combine and to get cheese melted. The mixture should be combined.
- Place the mushroom caps with the bottoms (the open side) face up, and lightly brush each with the rest of the coconut oil.
- Stuff each mushroom cap with some of the mixture. This will change depending on the size of your mushroom caps. Divide equally throughout the mushroom caps.
- Top the mixture with some crushed nuts, coconut bacon, and vegan parmesan cheese.
- Bake for 20 minutes until the cheese begins to bubble slightly and the mushrooms are puffy.
- Remove from oven and allow to cool slightly. Enjoy!
