Vegan Arepas Recipe | The Picky Eater

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

Just give me 3 staple ingredients and 30 minutes, and voila, I have my vegan arepas! Crispy on the outside and fluffy on the inside, they are beyond simple and yet unbelievably delicious. I have made these as a snack, for breakfast, lunch, dinner, and even dessert. 

I created my vegan arepas after learning how many traditional Colombian arepas are cooked in butter or lard. Although these days they are being made with a more mindful approach, I decided to put my own spin on it. If you enjoy guilt-free savory baked dishes, like this one, you should try my healthy low-calorie biscuits on your next baking day. 

On those nights I was alone at home, cooking for one, I became part of the “girl dinner tribe”. Naturally, my girl dinners had to be vegan, but still satisfying in a uniquely unorthodox way. There was one night when my planned girl dinner was my vegan Sloppy Joes, but there was not a single vegan dinner roll in sight. No problem. I made a batch of my vegan arepas and filled them with my crockpot lentil filling. Honestly, I preferred my Sloppy Joes this way. Ha! You must try it. 

Latest Recipe Video!

🥘 Ingredients

I use just 3 simple ingredients, excluding water, to make these crisp, fluffy rounds.

Masarepa: This is pre-cooked corn-meal which I use as the key ingredient in this dish.

Salt: I use salt to enhance the mild corn flavor.

Warm water: This helps hydrate my flour and form a soft dough.

Oil: I use this for frying and achieving the crispy exterior. I like using olive, avocado, coconut, or vegetable oil. 

🔪 How To Make

This recipe is so easy, and is a great one for those who are just starting with baking. Even my kids make them. Here is how to do it:
Preheat oven, combine dry ingredients: First, I preheat my oven to 350F. Then, in a large bowl, I combine my masarepa and salt.

Add water: Next, I slowly pour in warm water while stirring continuously.

Knead, then rest: Once combined, I knead the dough for 3-4 minutes until smooth. I allow it to rest for 15 minutes, allowing the flour to fully absorb the water.

Divide dough: Next, I divide the dough into 6-8 equal portions.

Form discs: I roll each portion into a ball, then gently press it into a thick disc about ½ inch thick.

Cook Arepas: Then I heat oil in a skillet, over medium heat, and cook for 2-3 minutes per side until crisp and lightly golden.

Bake: Finally, I transfer to a lined baking sheet and bake for 15-20 minutes until cooked through and fluffy inside.

Cool, and serve: I allow my arepas to cool slightly before slicing open and filling.

📖 Variations 

This dough is meant to be somewhat neutral to allow for a variety of billings, but I also like to switch it up when I have a more focused filling in mind.

Garlic arepas: I add 1/2 teaspoon of garlic powder to my dry ingredients. This gives it a subtle savory flavor. My kids love the plain garlic arepas for dipping in their tomato soup. 

Cinnamon surprise: If I use my arepas for a sweet filling, I like adding a pinch of cinnamon to my ingredients. It is so subtle but elevates the flavor entirely. My husband loves anything cinnamon, and this one is his favorite. 

Herby arepas: I stir in a small amount of dried herb for an earthy, savory taste. I have experimented with many kinds, but so far my favorite has been freeze-dried sweet basil, whichIi use with my Italian fillings. 

🍽 Serving Suggestions

The fillings for these vegan arepas are infinite! In fact, I would be impressed if I found a filling that did not work. For a light, savory meal, I like filling them with a spread of my easy Greek hummus and a good helping of keto Greek salad. Can you see the theme here, right? Ha! This is a great filling, which I have made for lunchboxes and as light meals. I recommend trying this version, and let me know which other combination of fillings is your favorite. 

Remember, I said these work as a dessert too? Yes, you heard me correctly. I stumbled into the sweet fillings by mistake. I had a few leftover arepas and decided to dress one up the same way I would dress a biscuit. I filled it with some of my homemade strawberry chia seed jam and used a piping bag to add in some of my vegan whipped cream. All I can say is WOW! And I regret not trying it sooner. It is also great with my vegan Nutella. Try it the next time you have a craving for something sweet and savory. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store cooled arepas in an airtight container in the fridge for up to 4 days.

Freezing: I freeze cooked or uncooked arepas for up to 1 month. If uncooked, I lay my discs in a single layer between two pieces of parchment paper and cover them tightly with plastic wrap. If cooked, I store them in a freezer-safe container. 

Reheating: I thaw frozen arepas overnight in the refrigerator. Then I cook as usual if uncooked, otherwise I reheat them in the oven at 350F, or warm them in the skillet for a crispier outside. 

❓Recipe FAQs

📋 Recipe Card