I'm so excited to share with you this vegan version of pupusa recipe, it is similar to Venezuelan Arepas, they are a must try. They are so delicious served with Curtido and Salsa.
They are so easy to prepare, made with simple ingredients and can be stuffed with your filling of choice. The outer crust has is crisp and the soft interior is incredibly tasty.
What is Pupusa?
I mentioned earlier that, my friend shared with me that one of her family favorite recipes is pupusa from El Salvador, she described how it was prepared.
Pupusa is a traditional Salvadoran tortilla made from a thick corn tortilla and typically filled with dairy cheese, black beans, or meat, it is the national dish of El Salvador.
Ingredients For Making Pupusa
I used Masa Harina (corn flour) to prepare pupusa, Bob's Red Mill brand can be purchased at local health food stores or online on Amazon.
For the vegan cheese, I used my but you can use storebought vegan shredded cheese.
- Masa Harina
- Salt
- Warm Water
- Vegan Cheese
- Oil
- Water and Oil for forming pupusa
How Do You Make Pupusas?
- Stir together Masa Harina and salt in a large bowl. Add water and knead together to form into a dough ball.
- Place extra water with oil in a bowl, dip your hands in the bowl to coat with oil and water mixture. This will prevent the dough from sticking.
- Separate dough into 6-8 equal balls, flatten the dough ball into disks using both hands to press the dough, about 3 inches wide.
- Add about 1 tablespoon of vegan shredded cheese in the center, bring the sides around the cheese to covering the cheese and sealing the dough on top by pinching the sides together.
- Flatten dough into a disk, about 1/2 inch thick.
- Heat non-stick skillet or cast iron pan over medium-high heat. Lightly brush with oil, add pupusa and cook on both sides until heated through and golden brown, about 5 minutes.
- Delicious served with Curtido and Salsa.
Inspiration from Bon Appetit
Other Delicious Recipes To Try
- Baked Plantains
- Yuca With Garlic Sauce
- Tofu Steaks With Avocado Chimichurri Sauce
- Instant Pot Mexican Rice
- Chickpea Tacos
Nutrition
- Energy:
- 194 kcal / 811 kJ
- Fat:
- 9 g
- Protein:
- 5 g
- Carbs:
- 24 g
Cooking Time
- Preparation:
- 10 min
- Cooking:
- 10 min
- Ready in:
- 20 min
Ingredients
- 2 cups Masa Harina
- 1/2 teaspoon salt
- 1 1/2 cups warm water
- 1/2 cup vegan cheese, *Link to recipe
Water and Oil
Instructions
- Stir together Masa Harina and salt in a large bowl. Add water and knead together to form into a dough ball.
- Place extra water with oil in a bowl, dip your hands in the bowl to coat with oil and water mixture. This will prevent the dough from sticking.
- Separate dough into 6-8 equal balls, flatten the dough ball into disks using both hands to press the dough, about 3 inches wide.
- Add about 1 tablespoon of vegan shredded cheese in the center, bring the sides around the cheese to covering the cheese and sealing the dough on top by pinching the sides together.
- Flatten dough into a disk, about 1/2 inch thick.
- Heat non-stick skillet or cast iron pan over medium-high heat. Lightly brush with oil, add pupusa and cook on both sides until heated through and golden brown, about 5 minutes.
- Delicious served with Curtido and Salsa.
I have been stalking your blog for the past week. This is the third recipe that I’ve tried and it is perfect! You have a gift my dear and I thank you for sharing. Peace and blessings
Ahh, that’s great to hear, thank you for trying my recipes. I’m so happy you are enjoying them.
These are GREAT!!! I made them with refried beans and the cheese. Tonight i reheated (after much debate wit myselfGrill or Microwave?) in the micro, three minutes for two. They came out perfect. Not dry or leathery. I and my stomach Thank You.
That’s wonderful David, I’m so happy they turned out great, love your fillings too. Thank you for sharing your feedback with us.