Vegan Breakfast Arepas
These golden pockets of delight are not just a meal; they're a bomb of flavor, texture, and nourishment.
The Essence of Vegan High-Protein Arepas
Arepa Bread:
Crafting the perfect arepa bread is an art. Combining pre-cooked white cornmeal, water, and a pinch of salt creates a dough that transforms into golden discs of perfection. The result? A crispy exterior that gives way to a soft, pillowy inside.
Protein-Packed Fillings:
Elevate your arepas with a medley of fillings. Saute diced bell peppers, onions, and a tofu scramble, creating a protein-packed mixture that adds a savory kick to each bite.
Toppings Galore:
Enhance the flavor with toppings that take your arepas to the next level. Spoonfuls of black beans, chopped cilantro, and a drizzle of cashew cheese sauce create a symphony of flavors that dance on your palate.
Nutrition Tidbits
Protein Powerhouse:
- Tofu scramble provides plant-based protein to fuel your morning.
- Pre-cooked white cornmeal offers a gluten-free source of carbohydrates.
Vitamins and Minerals:
- Bell peppers bring a burst of vitamin C, while onions contribute essential minerals.
- Cilantro adds freshness and is a source of antioxidants.
- Healthy Fats:
- Avocado slices or guacamole can be delightful additions, providing healthy fats and a creamy texture.
Tips for Crafting Perfect Arepas
Dough Consistency:
- Achieve the right texture by allowing the dough to rest for 5 minutes after mixing.
- Form equal portions and flatten them to create discs about 1/4 inch thick.
Cooking Arepas:
- Heat olive oil in a skillet over medium heat for a golden and crispy exterior.
- Cook each arepa for approximately 5-6 minutes on each side.
Stuffing the Pockets:
- Saute fillings separately to ensure they're cooked through and lightly browned.
- Slice each arepa halfway to form a pocket, then stuff with a spoonful of black beans and the tofu scramble mixture.
Top it Off:
- Finish your arepas with a sprinkle of chopped cilantro and a drizzle of cashew cheese sauce for an irresistible finish.
Ingredients
- 1 cup pre-cooked white cornmeal (Goya masarepa)
- 1 1/4 cups water
- 1/4 tsp salt
- 1/2 cup black beans, cooked
- 1/2 cup tofu scramble (check out our recipe) or 3 scrambled eggs
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- 1/4 cup chopped cilantro
- 1 tbsp olive oil for cooking
- Cashew cheese sauce, salsa, or hot sauce to top it off
Directions
- In a mixing bowl, combine the pre-cooked white cornmeal, water, and salt. Mix until a dough forms.
- Let the dough rest for about 5 minutes to hydrate.
- Divide the dough into equal portions and form them into balls.
- Flatten each ball to form a disc shape, about 1/4 inch thick.
- Heat olive oil in a skillet over medium heat.
- Cook the arepas for about 5-6 minutes on each side, or until golden brown and crispy.
- In the meantime, prepare your fillings.
- Saute diced bell peppers, onions, and tofu scramble in a separate pan until lightly browned and cooked through.
- Once the arepas are cooked, slice them halfway through to form a pocket. Stuff each arepa with a spoonful of black beans and the tofu scramble mixture. Top the stuffed arepas with chopped cilantro and a drizzle cashew cheese sauce, salsa or hot sauce for extra flavor. Serve the vegan high-protein flavorful breakfast arepas warm and enjoy!
Author
Cody Landry
