Vegan Arepa with Shredded Beef
Discover a mouthwatering twist on a classic with this Vegan Arepa with Shredded Beef! Perfectly crispy, golden arepas made from precooked cornmeal are stuffed with tender, savory jackfruit, seasoned to mimic the rich flavor and texture of shredded beef. A medley of smoky spices, soy sauce, and vegan Worcestershire sauce brings authentic depth to this plant-based filling, while sautéed onions and peppers add a vibrant touch. Topped with creamy avocado, fresh cilantro, and a squeeze of zesty lime, these vegan arepas make a satisfying meal for any occasion. Ready in under an hour, this easy recipe is ideal for anyone craving bold Latin flavors in a health-conscious, meat-free dish.
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Recipe Information
Ingredients
- 1 cup Precooked cornmeal (masarepa)
- 1.25 cups Warm water
- 0.5 teaspoon Salt
- 1 tablespoon Olive oil
- 1 can Jackfruit (canned, drained and rinsed)
- 1 tablespoon Soy sauce
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Black pepper
- 1 tablespoon Vegan Worcestershire sauce
- 0.5 cup Red onion (thinly sliced)
- 0.5 cup Red bell pepper (thinly sliced)
- 1 Avocado, sliced
- 2 tablespoons Cilantro, chopped
- 2 Lime wedges
Instructions
In a large bowl, combine the precooked cornmeal and salt. Gradually add warm water, mixing with your hands until a dough forms. Let it rest for 5 minutes.
Divide the dough into 4 equal portions and shape them into patties about 1/2 inch thick.
Heat a large non-stick skillet over medium heat and add olive oil. Cook the arepas for about 5-7 minutes on each side, until they are golden and crispy. Remove from the pan and set aside.
For the jackfruit 'shredded beef', break up the drained jackfruit pieces with your fingers or a fork to mimic shredded meat texture.
In a medium bowl, combine soy sauce, smoked paprika, cumin, garlic powder, onion powder, black pepper, and vegan Worcestershire sauce. Toss the jackfruit in this marinade, ensuring it's well coated.
In the same skillet, add a bit more olive oil if needed, and sauté the thinly sliced red onion and red bell pepper until soft, about 5 minutes.
Add the marinated jackfruit to the skillet and cook for about 10 minutes, stirring often, until it's heated through and has absorbed the flavors.
To assemble, slice each arepa horizontally (not all the way through) to create a pocket.
Fill each arepa with the shredded jackfruit mixture, sliced avocado, a sprinkle of chopped cilantro, and a squeeze of lime juice.
Serve immediately, optionally with extra lime wedges on the side.
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 418 mg | 18% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 16.2 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 586 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
