We were introduced to Arepas by our Venezuelan friends when we were living in Arizona during a dinner party and we immediately fell in love with them!

They are like a thick corn taco sandwich - so filling, yet so fresh. At the time we ate them with meat, as that is how they are traditionally made. But as we are now plant-based we were inspired to make a vegan version that hit all of the buttons of the Arepas we had previously enjoyed so much. 

So we changed out the meat with Jackfruit for a "shredded meat" texture and appeal. Added black beans and a chickpea queso cheese for protein. And last we added a fresh salad because we believe in always adding raw elements to a dish. 

Other Key Benefits of these Jackfruit & Chickpea Cheese Plant-Based Arepas:

• Great for sharing and events, big family gathering, versatile
• Easy to make and naturally gluten-free because using corn flour
• High in protein, essential nutrients & vitamins, 

Let's get into it…!

Jackfruit Arepas 

Serves 12 Arepas

Ingredients

PULLED JACKFRUIT

• 12 oz frozen Jackfruit
• 1 tbsp Tomato Paste 
• 1/2 cup Vegetable Stock  
• 1 large Onion (thinly sliced)
• Seasonings: Cumin, Garlic powder, Onion powder, Smoked paprika, Chili Powder, Cayenne, Sea salt, pepper

CHICKPEA CHEESE SAUCE

• 15 oz Chickpeas (from can or cooked from dry)
• ½ cup Nutritional Yeast 
• 2 Garlic Cloves
• 2-3 tbsp Tahini
• 2-3 tbsp Olive Oil
• Onion Powder or ¼ Fresh Onion (optional)
• 1 tsp Apple Cider Vinegar (optional)
• 1 cup Plant-Based Milk (or more depending on desired consistency)

SALAD STUFFING

• 15 oz Black Beans (from can or cooked from dry)
• 15 oz Corn (from can or frozen)
• 3 - 4 Organic Sweet Peppers (diced)
• Organic Grape Tomatoes (diced)
• Organic Iceberg Lettuce (diced)
• 1 Lime
• Seasonings: Fresh Cilantro, Oregano Powder, Bay Leaf Powder

AREPAS

• 4 cups Instant Corn Flour (Pre-cooked Corn Flour)
• 4 cups Warm Water
• Coconut Oil for Pan  (optional)

Instructions

PULLED JACKFRUIT

1. Defrost frozen Jackfruit or Prepare fresh Jackfruit 
2. Heat a skillet or pot to medium heat
3. Thinly slice the large Onion.
4. Add the Jackfruit and Onion to the skillet
5. Once sizzling, add Tomato Paste, Vegetable Stock, and Seasonings
6. As soon as you see signs of boiling, reduce to a simmer.
7. Leave to cook low and slow
8. After 15-20 minutes, start to shred the Jackfruit.
9. Leave on low and slow cook until ready to serve. 

CHICKPEA CHEESE SAUCE

1. Remove the husk from the Chickpeas (optional, but does produce a smoother consistency sauce) 
2. Add the Chickpeas, Garlic Cloves, Nutritional Yeast, Tahini, Olive Oil, Onion Powder, Apple Cider Vinegar and Plant-Based Milk to a blender or food processor and blend. 
3. Add more Plant-Based Milk if needed (aka if it desire more of a “pour” consistency)
4. Leave until ready to serve (keep in mind when you let it sit, it may harden or become thick again so if you need to add more liquid and blend again before serving)

SALAD STUFFING

1. Drain and rinse Black Beans and Corn (if using from a can)
2. Dice Sweet Peppers, Tomatoes, Lettuce and Cilantro.
3. Add Black Beans, Corn, Sweet Peppers, Tomatoes, Lettuce and Cilantro to a bowl and mix together.
4. Add the juice of the Lime and Oregano Powder and mix again. 
5. Set aside until ready to serve.

AREPAS

1. Pour the Warm Water (90-110 degrees F) into a large bowl and gradually sprinkle in the Instant Corn Flour stirring between each addition.
2. When it's cool enough to handle, use your hands to gently knead it for a minute.
3. Allow the dough to rest for 10 minutes. When ready, it should be moist but not sticky. If the dough is too dry (cracking a lot when shaping), add a little more water. If it's too wet, add more flour (the flour brand, climate, and humidity can all affect this).
4. Divide the Arepa Dough into 6 portions (about 110-120 grams per arepa) and roll each into a ball before flattening them into disks about ½ - ¾ -inch thick.
5. If any small cracks appear, use wet fingers to gently pat them until smooth.
6. Heat a large pan or cast-iron skillet over medium heat and add Coconut Oil.
7. Cook them for about 5 minutes per side until they are golden brown on both sides (If you want the arepas to be very crispy, then bake them in the oven for 10 minutes at 360 °F)
8. Allow them to cool for just a few minutes before cutting each Arepa (a serrated knife works best while holding the warm Arepas with a kitchen towel) about ¾ of the way around to create a pocket and stuff them with all fillings.

SERVE & ENJOY! 🙂

Recipe made for Feel Better Eating with love from Feel Better Living

Find the video of this recipe and other videos about natural healing by visiting: 

https://www.youtube.com/@feelbetterliving

Click HERE to watch us cook this recipe!