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Vegan Arepas Made with Polenta

4

35 min

Vegan Arepas Made with Polenta

Vegan Arepas Made with Polenta Photo 1

Time

35 min

Serving

4 persons

Calories

563

Rating

4.00★ (48)

Cuisine

Author: Victoria Buriak
Based on a vegetarian arepa I found in SoCal, this dish combines surprising flavors and textures for an easy meal.

Ingredients

  • tofu: 1 container (8 ounce container, drained)
  • tube prepared polenta: 1 piece (16 ounce)
  • olive oil:
  • bananas, sliced lengthwise: 2 piece
  • black beans, undrained: 1 cup
  • avocados: 2 piece (sliced)
  • mango - peeled, seeded, and: 1 piece (diced)
  • onion: 0.25 cup (diced)
  • jalapeño pepper: 1 piece (minced)
  • salt: (to taste)

Metric Conversion

Stages of cooking

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  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.
    Vegan Arepas Made with Polenta Photo 2
  2. Slice the tofu and polenta into slabs of equal thickness; brush with olive oil and arrange on a baking sheet.
    Vegan Arepas Made with Polenta Photo 3
  3. Cook the tofu and polenta under the preheated broiler until the tops are crispy, about 5 minutes. Remove from oven and set aside.
    Vegan Arepas Made with Polenta Photo 4
  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.
    Vegan Arepas Made with Polenta Photo 5
  5. Pour the entire can of black beans into a blender and blend until a thick sauce forms.
    Vegan Arepas Made with Polenta Photo 6
  6. Stir the mango, diced onion, jalapeno pepper, and salt together in a small bowl.
    Vegan Arepas Made with Polenta Photo 7
  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.
    Vegan Arepas Made with Polenta Photo 8

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