Venezuelan Arepas

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Learn how to make arepas, delicious cornmeal pockets filled with favorite vegan dishes such as jackfruit carnitas, scrambled tofu, black beans, guacamole, fried plantains are an indulgent and hearty treat that can be served for breakfast, lunch or dinner.

Venezuelan Arepas

Have you wondered how to make arepas? Now you can make your own arepas at home with my easy recipe that only has 3 ingredients, Venezuelan arepas are so moist, yummy, gluten-free and vegan. Fill them with your favorite stuffing or eat plain as a side dish.

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

How To Make Arepas

I learned to make authentic Venezuelan Arepas recently as I had the pleasure of supervising the cafeteria for a Hispanic event of over 2000 people in attendance. Many popular Hispanic dishes were prepared from Puerto Rican Gandules Con Arroz, Dominican Mofongo and Cuban Tamales.

Years ago we ate Colombian Arepas and thought they were okay but when I tasted these Venezuelan Arepas I was hooked, I love how they were crisp on the outside and moist on the inside, unlike Colombian Arepas that were dry. I also love how the Venezuelan arepas are served stuffed.

Below are some of the amazing recipes served at the event:

How To Make Arepas plus other latin foods

What Is An Arepa?

Arepa is a corn griddle cake made from pre-cooked cornmeal, it is popular in Colombia and Venezuela, where it is served daily.

How To Make Arepas Ingredients

How To Make Arepas?

The cornmeal is mixed with water and salt to form a dough then shaped into a circular disc like a pancake. It is cooked on an oiled griddle or skillet until crisp on the outside with a moist center. '

The arepas are split in the center and then filled with beans, cheese or your favorite filling.

How To Make Arepas

Some Filling Ideas Below:

Arepas With Black Beans, Baked Plantains And Guacamole

Serve your arepas with Black Beans, Baked Plantains And Guacamole.

How To Make Arepas With Black Beans Plantains And Guacamole

Arepas With Vegan Jackfruit Carnitas

Arepas are so delicious served with Jackfruit Carnitas And how about some Coleslaw?

How to Make Arepas With Jackfruit Carnitas

Arepas With Scrambled Tofu

A great breakfast treats Arepas stuffed with Mexican Style Scrambled Tofu, or how about this Easy Scrambled Tofu Recipe. For a Jamaican-Style breakfast then arepas filled with my Vegan Ackee would be amazing!

How To Make Arepas Scramble

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Categories

Cuisine:
Season:

Nutrition

Energy:
110 kcal / 460 kJ
Fat:
1 g
Protein:
2 g
Carbs:
23 g
Per portion

Cooking Time

Preparation:
10 min
Cooking:
20 min
Ready in:
30 min
For:
8 servings

Ingredients

Instructions

  1. Mix arepa flour and salt. Slowly add warm water and knead to form a dough ball. Rest dough for about 5 minutes.
  2. Divide dough into 6-8 pieces, roll into a ball in the palm of hands. Flatten dough to form a disk about 1/2 inch thick.
  3. Heat Griddle or cast iron skillet with oil over medium-high heat. Add arepas and cook for about 5 minutes on each side until golden brown.
  4. Using a knife cut arepas down the center but leaving the back ends attached. Stuffed with black beans, plantains, guacamole, jackfruit carnitas, scrambled tofu or your favorite stuffing and serve immediately.

Notes

  1. To store arepas, keep in an airtight container in the refrigerator for 3-5 days, for 3 months in the freezer.
  2. To reheat,  preheat oven 350 degrees. Brush arepas with water, wrap arepas with parchment paper and/or foil, place in the oven for 15 minutes.

Venezuelan Arepas

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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21 Comments
  1. RobinGuru
    October 13, 2019

    I was diagnosed with a gluten intolerance about 3 – 4 months ago. I’m not a fan of gluten free bread.
    I made these years and years ago & they were ok. This recipe looks easier and a whole lot better. I look forward to making these so I can have a sandwich again. Yummy.

    • Michelle Blackwood
      October 14, 2019

      RobinGuru, I hope you enjoy my recipe. I agree with you, there are few gluten-free loaves of bread on the market that taste great. If you haven’t tried BFree brand as yet, I think you should.

  2. Savitri
    May 29, 2019

    Looks lovely but is it possible to bake these instead of frying them?
    I’m trying to keep away from the oil

    • Michelle Blackwood
      May 29, 2019

      Savitri, preheat oven 350, line baking sheet with silicone mat and bake for about 20-30 minutes turning halfway.

  3. Brenda
    May 8, 2019

    Can you refrigerate the dough if you do not want to make them all at once?

    • Michelle Blackwood
      May 8, 2019

      If you decided to refrigerate the dough, place it in an airtight container to keep the surface of the dough from drying out.

      Brenda, I usually make the entire batch then save the leftovers in the refrigerator and freezer, putting them in an airtight container. I reheat them in the oven at 350, Cover the arepas with parchment paper then foil, place in the oven for about 15 minutes. You can also brush a little water so that arepas will be soft.

  4. Charnele
    April 30, 2019

    I tried arepas in New York at a restaurant called V-Spot, which was mostly a hispanic/vegan restaurant. They were ok, and it was my first time trying it. When I saw your recipe, I made them, and oh I Love them!! I will definitely make it again for breakfast. I had it with your Mexican style tofu scramble. I cannot wait to try it with with other recipes

    • Michelle Blackwood
      April 30, 2019

      Charnele, I’m so happy you enjoyed my arepas recipe and I love how you had it with the Mexican-style arepas. Thank you for your feedback.

  5. Siobhan
    April 20, 2019

    So then, I tried these little suckers and they were wonderful. I had them with ackee (no saltfish) and they were so delicious. I loved the fried, crusty exterior so much, that I tried frying the insides after opening the last one. Now that I am confident about my arepas-making skills, I’ll try to take photos before devouring them next time. Thanks for sharing Michelle. :)

    PS: I kneaded them quite a bit before resting the dough, with a damp paper towel for cover. Mine needed almost three cups of water because I kept adding small splashes during the kneading process.

    • Michelle Blackwood
      April 21, 2019

      Siobhan, I’m so happy you enjoyed it. I would have loved to see your photos. Thank you for your tips, I really appreciate it.

  6. RUDY
    March 6, 2019

    Try also to substitute the salt with Suiz Knor chickenbroth block. DELICIOUS

    • Michelle Blackwood
      March 6, 2019

      I’m glad your substitution worked in your favor.

  7. Francine Collins
    January 24, 2019

    The recipes sound delicious but for some reason the print button does not work to print the recipes. Can you help?

    • Michelle Blackwood
      January 24, 2019

      Francine, I hope you get to try it but I just printed a copy so it is working fine on my end.

  8. Ellen
    January 23, 2019

    These look so good! We can get coarse cornmeal in the UK but I don’t know if it’s pre-cooked so am a bit afraid to try in case it’s a disaster…

    • Michelle Blackwood
      January 23, 2019

      Ellen, I would make hot water cornbread using regular cornmeal, not the coarse kind. Mix 2 part cornmeal with 1 part hot water, 1 teaspoon salt, 1/4 teaspoon baking powder and mix into a dough, break off pieces, roll into a ball then flatten, then fry in oil until brown on each side.

  9. Tanesha
    December 13, 2018

    these sound delicious. i’m going to try and make them. also these sound similar to pupusa (sp?) and i mean no offense between cultures. Michelle, i wonder if you could make a vegan version of those as well?

    • Michelle Blackwood
      December 13, 2018

      Tanesha thank you, I’m familiar with the word pupusa, lol. Yes, they are very similar, I believe the corn flour in pupusa is masa harina and pupusa is stuffed. I would be happy to try it.

  10. Cheryl
    December 3, 2018

    I love arepas, thank you for the recipe and serving ideas!

    • Supriya
      December 9, 2018

      Ditto! Can’t wait to try out all these ideas! Thank you!

      • Michelle Blackwood
        December 9, 2018

        You are welcome, hope you enjoy!