Vegan Arepas Made with Polenta

Vegan Arepas Made with Polenta

21 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Recipe by  angloesque

“Based on a vegetarian arepa I found in SoCal, this dish combines surprising flavors and textures for an easy meal.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 arepas

ADVERTISEMENT

Directions

  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.
  2. Slice the tofu and polenta into slabs of equal thickness; brush with olive oil and arrange on a baking sheet.
  3. Cook the tofu and polenta under the preheated broiler until the tops are crispy, about 5 minutes. Remove from oven and set aside.
  4. Heat the olive oil in a skillet over medium-high heat. Cook the bananas in the oil until crispy on the outside, yet soft on the inside, about 5 minutes. Remove the bananas from the oil and set aside.
  5. Pour the entire can of black beans into a blender and blend until a thick sauce forms.
  6. Stir the mango, diced onion, jalapeno pepper, and salt together in a small bowl.
  7. To build the arepas, place a slice of polenta on each of four plates and top each with first about 1/4 of the bean sauce, then a piece of tofu, a few slices of banana, some avocado, and finishing with about 1/4 of the mango salsa.

Share It

Reviews (21)

Rate This Recipe
sueb
10

sueb

I made this without the tofu or salt. The fruit in this arepa takes some getting used to, but is tasty! Next time for more color, I will use a red onion! Thanks for the recipe!

Mama Marilyn
10

Mama Marilyn

What a delightful surprise! We are a family of gluten intolerants and we are always on a search for tasty and healthful meals! We were very pleased with this original and intriguing repast! Thank you for sharing! (we do cook our own dried beans (rather than canned) and always have them 'on the ready'!) Excellent!

pgivens83
7

pgivens83

Hubby and I LOVED this! It was also quite possibly the prettiest thing I've ever made. I cut up the avocado and mixed it in with the mango salsa which kept it from turning brown. We really enjoyed the mix of savory (in the beans) and the sweetness of the banana and mango. It made great leftovers and the salsa was 10 times better the next day.

More Reviews

Similar Recipes

Ratatouille Bake
(257)

Ratatouille Bake

Vegan Red Lentil Soup
(222)

Vegan Red Lentil Soup

Crispy Chipotle Lime Tilapia with Cool Avocado Sauce
(59)

Crispy Chipotle Lime Tilapia with Cool Avocado Sauce

Greek Couscous
(41)

Greek Couscous

Val and Jess's Vegan Avocado Dip
(44)

Val and Jess's Vegan Avocado Dip

Mediterranean Wrap
(25)

Mediterranean Wrap

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 563 cal
  • 28%
  • Fat
  • 31.5 g
  • 48%
  • Carbs
  • 64 g
  • 21%
  • Protein
  • 13.6 g
  • 27%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 688 mg
  • 28%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Vegan Red Lentil Soup

>

next recipe:

Crispy Chipotle Lime Tilapia with Cool Avocado Sauce