Venezuelan Arepa Reina Pepiada Vegana with Jackfruit and Avocado
Try this plant-based take on a popular Venezuelan chicken salad stuffed arepa recipe. For arepas reina pepiada vegana, we're using jackfruit instead of chicken for this vegan spin on a classic South American "sandwich".
Servings: 4
Calories: 382kcal
Cost: $10
Ingredients
Arepas
- 2 cups PAN masarepa harina pan 285g
- ¾ teaspoon sea salt 2.5g
- 2 cups water 457g
- 2 tablespoons vegan butter optional
Reina Pepiada Filling
- 1 can jackfruit young jackfruit, packed in water
- ½ small onion white or purple onion, minced
- 1 ripe avocado cubed
- 2 tablespoons cilantro minced
- 1 clove garlic minced
- 2 tablespoons vegan mayo
- 1 tablespoon lemon juice
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
Making the arepa dough
- In a large mixing bowl, mix PAN masarepa flour and the salt with your fingers. Pour water into mixing bowl with the flour and salt.2 cups PAN masarepa harina pan, ¾ teaspoon sea salt, 2 cups water
- Mix the dough together with your hands until it is well mixed and no dry flour is visible. Knead the dough for 3 minutes with your hands to fully incorporate the water and allow the masarepa to absorb the water.
- Check to see if the dough is good by rolling a handful of dough into a ball and then make an impression with a finger. The dough should be soft, moldable and doesn't crack where you made the impression. If it cracks, then the dough needs a little more water. Knead in a few tablespoons of water at a time until it is soft.
- Make your arepa patties by rolling a portion of dough into a ball about the size of a tennis ball in your hands. Then, gently press the ball a few times to flatten it. We want both sides of the arepa to be as flat as they can be so they come in contact with the pan to cook evenly. (Think thin hockey 🏒 pucks)(See notes in recipe card for precise weight measurements per arepa.)
Cooking the arepas
- Preheat your flat skillet over medium-low heat for 2 minutes. Place arepas in the pan, gently pressing them so they make contact with the bottom of the pan, leaving plenty of room to flip them.
- Cook or grill arepas for about 5 minutes without moving them. Then, with a spatula, carefully lift the first arepa you added to see if its browning. If not, continue cooking and possibly increase the heat slightly. If it is golden brown on the bottom, flip the arepas, gently pressing them into the pan. Cook another 5 minutes on other side. Then, transfer to a towel-lined plate and cover to keep them warm.
Making the filling
- Remove any tough seeds from jackfruit, then drain it. Boil jackfruit in fresh water for 5 minutes, then drain it and set aside to cool.1 can jackfruit
- To a medium mixing bowl, add onion, avocado, cilantro, garlic, mayo, lemon juice, salt and pepper.½ small onion, 1 ripe avocado, 2 tablespoons cilantro, 1 clove garlic, 2 tablespoons vegan mayo, 1 tablespoon lemon juice, ¼ teaspoon sea salt, ¼ teaspoon freshly ground black pepper
- Squeeze any excess liquid out of the jackfruit. Shred jackfruit with your hands and add to the mixing bowl. Stir to mix thoroughly.
- Slice open arepas lengthwise about ¾ of the way through using a serrated knife so you can fill the arepas. Spread ½ tablespoon of vegan butter inside the arepa (if using), then fill with jackfruit chicken salad. Serve immediately.2 tablespoons vegan butter
Video
Notes
Tip: Use a strong vegan no-chicken bouillon/broth to boil the jackfruit in to add in more "chicken" flavor to this salad.
This recipe makes 4 extra large arepas, 6 medium or 8 small ones.
For 4 extra large arepas, make each arepa about 185g
For 6 medium arepas, make each arepa 123g
For 8 small arepas, make each arepa 90g
Nutrition
Calories: 382kcal | Carbohydrates: 50g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 680mg | Potassium: 426mg | Fiber: 7g | Sugar: 1g | Vitamin A: 478IU | Vitamin C: 8mg | Calcium: 93mg | Iron: 5mg
