Vegan Arepas Made with Polenta

Vegan Arepas Made with Polenta

angloesque

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

35 m servings 563 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 563 kcal
  • 28%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 64g
  • 21%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 591 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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.
  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 28
  1. 36 Ratings

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Most helpful positive review

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! Than...

Most helpful critical review

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 cumi...

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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! Than...

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 cumi...

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 enjoy...

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 ne...

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 f...

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 polen...

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 bef...

Great starting point but I did make a few changes to spice things up so I'm not giving 5 stars on that basis - but the finished product was great! Marinated the tofu in a sauce of blended chipo...

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