Vegan Arepa Recipe

Make and shape dough

In a medium bowl combine 2 cups pre-cooked cornmeal and 1 tsp salt. Gradually add 1 1/2 cups warm water, stirring with a spoon until a soft, slightly sticky dough forms. Let rest 5 minutes to hydrate.

Form and pan-fry

Divide dough into 6 even portions (about 1/3 cup each). Roll into balls and gently flatten into patties about 3 to 4 inches wide and 1/2 inch thick, smoothing cracks with damp fingers. Heat a large skillet or griddle over medium heat and add 2 tbsp vegetable oil. When oil is hot, add arepas (don’t overcrowd) and cook 4–5 minutes per side until a deep golden crust forms. Reduce heat if they brown too quickly. Transfer to a baking sheet and keep warm in a 300°F (150°C) oven if making ahead.

Finish (optional)

Brush each arepa with 1 tbsp vegetable oil or vegan butter, split open halfway with a knife (or serve whole) and keep warm until assembling.

Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup finely chopped onion and sauté 4–5 minutes until translucent. Add 2 tsp minced garlic and cook 30 seconds until fragrant.

Add 1.5 cups cooked black beans, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and mash about half the beans with the back of a spoon to create a thick, slightly chunky texture. If mixture is too dry, add up to 2 tbsp water. Cook 2–3 minutes more to heat through.

Finish with 1 tbsp lime juice and taste; adjust seasoning as needed. Keep warm until assembling.

Pour about 1/2 cup vegetable oil into a medium skillet and heat over medium-high until shimmering but not smoking (approx. 350°F). Add diagonal plantain slices in a single layer (work in batches if needed) and fry 2–3 minutes per side until caramelized and golden brown.

Remove plantains with a slotted spoon to a plate lined with paper towels. Sprinkle with 1/4 tsp salt while hot. Keep warm.

Prepare toppings: thinly slice or dice 1 medium tomato, shred 1 cup lettuce, slice 1 avocado and chop cilantro if using. Cut arepas open (if desired) to create a pocket or slice through the top to fold open.

Assemble each arepa: spoon a generous layer (about 1/4 cup) of warm black beans into the arepa interior or on top. Add 2–3 fried plantain slices, a few tomato slices, a handful of shredded lettuce, and 3–4 avocado slices. Drizzle with a squeeze of lime and optionally 1/2 tsp hot sauce per arepa. Sprinkle chopped cilantro and season with salt & pepper to taste.

Serve immediately while arepas and plantains are warm.