Recipe by angloesque
"Based on a vegetarian arepa I found in SoCal, this dish combines surprising flavors and textures for an easy meal."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) container
1 (16 ounce) tube
bananas, sliced lengthwise
black beans, undrained
avocados - peeled, pitted, and sliced
mango - peeled, seeded, and diced
jalapeno pepper, seeded and minced
salt to taste
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!
This is an outstanding recipe! I wasn't sure how all of the different flavors would come together (mango and tofu?) but both my husband and I loved it. My husband added about 1/2 teaspoon cumin, a dash of sesame oil and a dash of soy sauce to the beans, which was really good. This is something we'll serve often because it's simple and a unique dish to serve to guests.
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!
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.
I was skeptical of how these unique flavors would mesh, but everything complements everything else quite nicely! I made fresh polenta, which needed a few more minutes under the broiler. I had never broiled polenta before and the crispiness was fantastic! Makes for an interesting dish to serve skeptical crowds!
I really liked this recipe! I kind of just threw it all together and next time I won't add the tofu - I didn't think it really needed it since it already had so much texture and flavor. Thanks for the recipe!
I'm so glad that I made these. The flavor combinations were so unique with each bite and the textures were fantastic. I sprinkled McCormick Jerk Seasoning on the tofu and used spiced basil polenta. Surprisingly filling, I'll make these again for sure!
This was pretty darn yummy! I used blueberries in place of the mango. The only reason this isn't 5 stars is because the tofu itself was a bit bland. Next time I will marinate it for an hour before broiling. Not sure what flavors I'll try for the marinade, something mild but definitely with garlic. Otherwise delish!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Arepas Made with Polenta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 563
** Calories from Fat: 284
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Convert a comfort food classic into a tasty meal that's totally vegan.
See how to make a hearty, spicy bean filling for tacos and burritos.
This delicious lasagna recipe calls for a vegan tofu mixture instead of cheese.