Vegetarian Arepa with Shredded Beef and Cheese
Elevate your next meal with these mouthwatering Vegetarian Arepas with Shredded Beef and Cheese—an inventive plant-based twist on a Latin American classic! Made with precooked white cornmeal, these golden, crispy discs are the perfect vessel for a savory filling of seasoned plant-based shredded beef, sautéed peppers and onions, and melted cheddar cheese. A hint of smoked paprika and cumin adds depth to the flavor, while a sprinkle of fresh cilantro brightens every bite. Perfectly baked to achieve gooey cheesiness, these hearty yet meatless arepas are ideal for lunch, dinner, or any time you’re craving a fusion of comfort and vibrant spices. Simple to make and ready in under an hour, this vegetarian recipe proves that traditional fare can be both delicious and sustainable.
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Recipe Information
Ingredients
- 2 cups precooked white cornmeal
- 2.5 cups warm water
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup plant-based shredded beef
- 1 medium, chopped onion
- 1 small, chopped red bell pepper
- 2 cloves, minced garlic
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon black pepper
- 1 cup, grated cheddar cheese
- 0.25 cup, chopped cilantro
Instructions
In a large bowl, combine the precooked white cornmeal and salt. Gradually add the warm water while mixing with your hands until a dough forms. It should be moist but not sticky.
Let the dough rest for 5 minutes. Divide it into 8 equal pieces, and shape each piece into a ball. Flatten the balls into discs about 1/2 inch thick.
Heat a tablespoon of vegetable oil in a large non-stick pan over medium heat. Cook the arepas for about 5-7 minutes on each side until they are golden brown and cooked through. Transfer them to a paper towel-lined plate to drain.
In another pan, heat the remaining tablespoon of vegetable oil over medium heat. Add the chopped onion, red bell pepper, and garlic, and sauté until soft, about 5 minutes.
Stir in the plant-based shredded beef, tomato paste, smoked paprika, ground cumin, and black pepper. Cook the mixture for an additional 5 minutes, stirring frequently until everything is well combined and heated through.
Preheat the oven to 350°F (175°C). Cut the cooked arepas in half horizontally, without cutting all the way through, creating a pocket.
Fill each arepa pocket with the plant-based shredded beef mixture and grated cheddar cheese.
Place the stuffed arepas on a baking sheet and bake for 5 minutes, or until the cheese is melted. Remove from the oven, sprinkle with chopped cilantro, and serve hot.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 6.8 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 272 mg | 21% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 596 mg | 13% | |
*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.
