Arepa Vegan
Enjoy the deliciousness of iconic Venezuelan and Colombian dishes in a 100% vegan and naturally gluten-free version! Vegan arepa is a round flatbread made from parboiled white corn flour. Which is baked until it produces a crispy brown outer skin, but still has a very soft, tender and warm inner texture. It is very special because it is served side by side with a bowl of Guasacaca sauce (a typical Venezuelan avocado, cilantro and garlic sauce) Bright green, fresh, and savory and sour, these arepas are incredibly easy to make and can be split open to fill with your favorite fillings!
Shared by Lexa
Time
25 min
Serves
2
Difficulty
easy
🛒 Ingredients
- Two cups (300 grams) of parboiled white corn flour (note: must use parboiled corn flour not cornstarch)
- 1/2 cup lukewarm water
- One teaspoon of fine saltOne teaspoon of fine salt
- One tablespoon vegetable oil (plus a little extra for greasing the pan)
- One tablespoon finely chopped fresh coriander (mixed into the batter for fresh green flecks, optional)
- One ripe butter avocado, take the flesh
- One handful of fresh coriander leaves
- 1 clove of garlic
- One tablespoon of fresh lime juice
- 2 tablespoons olive oil
- Salt and black pepper to taste
👩🍳 Instructions
- 1
Make the Arepa dough: in a large bowl, dissolve the salt in the warm water. Gradually add the parboiled corn flour while continuing to stir gently using your hands. Add vegetable oil and chopped coriander leaves
- 2
Rest the dough: knead the dough for 2 to 3 minutes until it is smooth, soft, and does not stick to your hands (if it is too dry, add a little water; if it is too wet, Add a little flour) cover the bowl with a damp cloth and let it sit for 5 minutes so that the flour absorbs the water perfectly.
- 3
Shape the Arepa: Divide the dough into 4 or 6 portions. Roll each portion into a ball using your palms, then gently flatten it into a thick, round disc. Approximately 8-10 cm in diameter with a thickness of approximately 1.5 cm (make sure the edges are smooth and not cracked)
- 4
Grill the arepa in a skillet: Heat a nonstick skillet over medium heat and brush lightly with vegetable oil. Arrange the arepa dough discs in the skillet. Grill for 6 to 8 minutes on each side until the surface is dry, the skin is firm, and has beautiful brown spots.
- 5
Make the Guasacaca dipping sauce: while the arepa is grilling, add all the sauce ingredients (avocado flesh, cilantro, garlic, lime juice, olive oil, salt and pepper). Place in a blender and blend until smooth, thick, and bright green. Transfer to a small dipping bowl. Place in a blender and blend until smooth, thick, and bright green. Transfer to a small dipping bowl.
- 6
Serve: Arrange the warm, freshly cooked Arepa on a serving plate with a bowl of fresh green avocado sauce placed right in the center. Arepa is ready to be enjoyed warm by dipping it directly into the sauce or splitting it in half like a bread pocket and filling it with avocado sauce inside!