How to Make Arepas (3 Ingredients!)

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Tray of crispy homemade Arepas

We have a serious thing for the Portland restaurant Teote. It’s Latin American-inspired and celebrates the arepa in all forms.

I’d never had an arepa before dining there, but since that first bite, I’ve been back almost weekly. (It doesn’t hurt that they have a killer vegan bowl there, which inspired this Vegan Black Bean Plantain Bowl!)

I started testing arepas of my own recently, but all of my attempts fell slightly short of Teote’s glory. So I did what any sane, normal human would do: I called them and asked for their recipe. And guess what? They basically gave it to me. Well, at least their secrets. And I totally ran with them.

So this, my friends, is it. The key to unlocking perfectly flavorful, crisp-on-the-outside, tender-and-fluffy-on-the-inside arepas! Let’s do this.

Tray with areparina, water, and salt for making simple homemade Arepas

What are Arepas?

Arepas are cornmeal cakes that originated hundreds of years ago in a region that now makes up Colombia, Venezuela, and Panama. Traditionally, they were cooked on a pan called a budare. But they can also be grilled, baked, or fried.

Venezuelan arepas tend to be smaller and thicker, while Colombian arepas tend to be sweeter, thinner, and stuffed with cheese. Our version more closely resembles Venezuelan arepas. You can find more traditional recipes for Venezuelan arepas here and Colombian arepas here.

How to Make Arepas

This recipe requires 30 minutes, 1 bowl, and just 3 ingredients: salt, water (which we don’t count as an ingredient), oil for cooking, and areparina or masarepa, which is a special pre-cooked corn flour specifically for making arepas.

How to Make Arepas with Masa Harina

If you don’t have masarepa (an ingredient that can be hard to find, especially organic and non-gmo), I’ve found a workaround that keeps these gluten-free! (Please note it’s not traditional.)

Simply sub the full amount of masarepa (2 cups as the original recipe is written) for 1 1/2 cups masa harina (works far better than cornmeal, but cornmeal can also work), 1/4 cup coconut flour, and 1/4 cup gluten-free flour or arrowroot starch. I also like adding ~1 tsp baking powder when I add in the flours for some rise. Add more gluten-free flour or arrowroot starch as needed until the dough is moldable and not tacky or crumbly. Proceed with the recipe as instructed.

Pouring areparina into a bowl for homemade Arepas

The process is simple: Dissolve salt into the water and slowly add the masarepa until a loose dough forms, stirring with a spoon or your hands.

I use my hands because, when Colombian and Venezuelan grandmas use their hands, you follow suit.

Using fingers to stir areparina into water for homemade Arepas

Now, the Teote secret lies in two deviations:

1) Mixing both white and yellow masarepa (which I also recommend doing, as it creates a nice golden color but a light texture and a slightly less bitter flavor).


2) Deep frying (no wonder they taste so good). We did opt for pan frying and then baking to cook the middle all the way through, but by all means, fry away if you want!

Mixing arepa dough by hand in a mixing bowl

Once you get your dough where it should be, let it rest for 5 minutes. Then scoop out fist-size portions and form into a ball.

If the edges crack easily or it feels too dry, add a little more water to moisten. It’s a simple dough to work with. Then it’s as easy as rolling into balls and gently forming / smashing into discs.

Holding a freshly rolled ball of arepa dough
Shaping ball of arepa dough with my hands
Making arepa dough into a circle by shaping it with my hands

Once your arepas are formed, simply pan-fry in a little oil to form a crust (a little deep blackening is OK!), and then finish in the oven to ensure the centers are cooked through (optional but recommended). Then enjoy!

Cooking homemade gluten-free Arepas in a cast-iron skillet

We hope you all LOVE these arepas! They’re:

Crispy on the outside
Tender on the inside
Easy to make
& SO versatile

Arepas can be enjoyed plain, on the side of dishes like our Plantain Black Bean Bowl, or cut into a “pita pocket” and stuffed with just about anything, including rice, Black BeansVegan Barbacoa, Jackfruit Taco ‘Meat’, or Guacamole (the options are endless). You could also enjoy them with a little vegan butter and maple syrup as a special treat. Mmm.

If you’re into arepas, also be sure to check out our Fluffy Cornmeal Pancakes, Perfect Vegan Cornbread, and Blackberry Cornmeal Muffins! And stay tuned, as we have an arepa sandwich coming up that’s gonna blow your minds.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Tray of freshly cooked perfect homemade Arepas

How to Make Arepas (3 Ingredients!)

An easy, step-by-step tutorial on how to make arepas! Just 3 ingredients and simple methods required. The perfect side or base for a sandwich! 
Author Minimalist Baker
Homemade arepas cooking in a cast-iron skillet
4.69 from 61 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 (Arepas)
Course Side
Cuisine Gluten-Free, Latin-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days


  • 2 cups warm water
  • 1 heaped tsp sea salt
  • 2 cups areparina* (a.k.a. masarepa – not cornmeal or masa harina // we mixed white and yellow from PAN and GOYA brands – see notes for masa harina modification)
  • 1 Tbsp avocado, coconut, or vegan butter for cooking (if avoiding oil, just omit and be sure your pan is non-stick)


  • Preheat oven to 350 degrees F (176 C). Set out a baking sheet and line with parchment paper. And to a large mixing bowl, add water and salt. Stir to combine and dissolve salt. 
  • A little at a time, add the areparina and stir with a whisk or your hands (our preferred method). You may work your way all the way up to two cups, although we typically have 1-2 Tbsp leftover. You’re looking for a dough that doesn’t easily stick to your hands, is moldable and moist, and can be rolled into a ball. Once you have that consistency, cover with a towel for 5 minutes. We did mix both white and yellow areparina as inspired by Teote (optional). 
  • Uncover, grab a large handful of dough, and roll into a ball (as the recipe is written, our batch made 6 large arepas, but it could also make 8-10 smaller arepas). 
  • Carefully press the ball between the palms of your hands to form into a roughly 1/2-inch thick disc (for thinner, crispier arepas, press closer to 1/4 inch). If it cracks a lot on the sides, your dough may need 1-2 (15-30 ml) more water. A little cracking is OK – just use your hands to close the cracks by gently patting along the edges (see photo).
  • Once the arepas are formed, heat a large cast-iron or non-stick pan over medium-high heat. Once hot, add a little oil and swirl to coat. Then add arepas, giving them a little room in between so they don’t touch. Cook for 2-3 minutes or until deep golden brown (a few blackened spots are OK). You’re looking to form a crust. Then flip and cook for 2-3 minutes more or until the underside is also browned.
  • Transfer to your parchment-lined baking sheet and bake for 15-18 minutes or until slightly puffed up and a little more golden brown in color. Some people like to slice into them immediately, but I find they can be a little doughy in the middle at that stage, so I prefer to let them cool for 5-10 minutes and serve while they’re warm but not piping hot.
  • To enjoy, slice in half and enjoy as is, spread both sides with vegan butter and a little maple syrup (YUM), or cut the arepa 3/4 of the way around, leaving a seam on the edge so you can “stuff” it like a pita. Fillings could include everything from black beans to rice to guacamole or even our Vegan Barbacoa!
  • Best when fresh. Store leftovers covered in the refrigerator up to 3-4 days or in the freezer up to 1 month (cooked or uncooked). Reheat in a 350-degree F (176 C) oven until warmed through. If reheating frozen uncooked arepas, I’d recommend letting them thaw first and cooking them as instructed.



*If you don’t have masarepa, Simply sub the full amount of masarepa (2 cups as the original recipe is written) for 1 1/2 cups masa harina (works far better than cornmeal, but cornmeal can also work), 1/4 cup coconut flour (almond flour may also work), and 1/4 cup gluten-free flour or arrowroot starch (potato starch may also work). I also like adding ~1 tsp baking powder when I add in the flours for some rise. Add more gluten-free flour or arrowroot starch as needed until the dough is moldable and not tacky or crumbly. Proceed with the recipe as instructed. 
Nutrition information is a rough estimate based on 1/6 of the recipe (as written) calculated with 1 Tbsp avocado oil for cooking.

Nutrition (1 of 6 servings)

Serving: 1 (Arepas) Calories: 233 Carbohydrates: 46.9 g Protein: 4.3 g Fat: 2.3 g Saturated Fat: 0.3 g Polyunsaturated Fat: 0.31 g Monounsaturated Fat: 1.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 390 mg Potassium: 0 mg Fiber: 0 g Sugar: 0 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 0.89 mg Iron: 3.84 mg

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  1. Stephanie says

    Question about the areparina you link, when you click on the link what comes up is not called areparina or masarepa, it’s called Regular rising cornmeal, is this the correct product?

  2. Bella says

    Oh well, you probably have to be brought up eating them to appreciate the taste.
    I do love all cornflour pastries but I did not enjoy these.
    Very heavy and doughy. Won’t be making them again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bella, sorry to hear they didn’t turn out for you. Did you use the suggested brands of areaparina? Or did you make any other modifications?

  3. Danielle says

    These are so delicious and easy to make! I’ve made them a couple of times and they were a little doughy on the inside. Are they supposed to be like that or is there an adjustment I could make?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Danielle, We’re so glad you enjoy them! That can happen if you don’t let them cool for 5-10 minutes before slicing open. Letting them cool should help!

    • Matt says

      Doughy inside is normal. As for letting them cool…it’s all by taste of course. Me? I don’t like them to cool at all! like them piping hot! Cut open, butter and add cheese to melt supremely! Mmmm-mmm good.
      (or add whatever floats your boat.)

      As for the doughiness, my wife and I don’t like all that doughiness either. But instead of letting them cool, and become areparocks, just make the next batch thinner. That’s how we control it. Her mother does like the doughy guts though and so does our son. In fact he only eats the guts with butter on it.

  4. Maria says

    I normally use Harina P.a.n, and it has become easier to find in the USA the last few years. it is normally found on supermarkets among the latino food, on the lower shelves. For cheese eaters, I have found it works better with either mozzarella or Munster as a substitution of the cheese we use in Colombia

  5. Juliana says

    So good! I’ve made this a few times already. Sometimes it’s a bit crumbly, though.
    I usually open it and finish cooking it in the pan inside out.

  6. Jay Funk says

    The above recipe has some great ideas about mixing different dough types.

    However, an important disagreement- the arepas shown in the above photos were made FAR too thick in my opinion.

    They are much better made thinner so the exterior crunch to internal dough ratio is improved. (A side benefit is that they don’t need to be oven cooked when they are made thin enough)

    Arepas made as thick as shown will have too little surface area and too much “middle” dough. I would argue that an arepa should be a bit of a blank canvas for the ingredients you place inside, not the star of the show.

    I generally use about 90 grams of dough per arepa. Weighing keeps things consistent. Playing around with different thicknesses will yield the perfect arepa fairly quickly.

    FYI I got the above guidance from a Venezuelan friend who lives in the Ciudad Guayana area, so I’m sure there are some regional differences involved. This person called me several insulting names when they caught me shaping my arepas by not using my hands. Suffice it to say they have some strong opinions about “correct” arepas.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Jay, thank you SO much for sharing your insights! I agree, I’ve been forming mine a bit thinner lately and loving that variation. Lends to crispier edges and less doughy center. Will add that note!

  7. Rodney Franson says

    When I initially left a comment I appear to have clicked the -Notify me when new comments are added- checkbox and from now on whenever a comment is added I receive 4 emails with the exact same comment. Is there an easy method you can remove me from that service? Thanks a lot!

  8. Mary Beth says

    I could only find white maseca at my local grocery store but these still rocked. I tried some with the pan fry/oven way and some just pan fried. Either way worked fine in my opinion. Served with MB’s Mexican shredded chicken on top with plenty of sriracha aoli, pickled red onions, lime & cilantro :)

  9. N says

    Love all your recipes but being from an arepa-native country I thought I’d recommend a few things: Use Pan flour you mention + salt + water (no need to mix with Maseca — Maseca is a lot stretchier and is good for tortillas but not as great for arepas). I always eyeball the measurements it as I have made it thousands of times but your measurements sound about right or the Pan flour also has suggestions on ratio flour/water. Mix to take out clumps, make into balls as you do and then put in frying/cast iron pan — Note here I lightly butter (vegan butter or otherwise) rather than oil as it helps it grill rather than fry (if you do want fried arepas, you can deep fry them but then need quite a bit of vegetable oil). Have the stove on a low setting and let it grill until it sets on one side (it will harden and may blacken like yours — if the setting is too high it will blacken/burn quickly but not cook properly), flip and do the other side, will be about 7-10 min per side, and Done! No need to bake (in my arepa-country we *never* bake, at least not that I’m aware). Then slice open, butter up, and eat with beans or any of your fab suggestions. Hope this helps. Excited to see this in your blog!

  10. Brittany E Kreider says

    I’m laughing because I live in Portland and miss the arepita’s that Teote makes and all I did was search for “Arepa recipe” and this was the first link I clicked on. Thanks for the recipe.

  11. Venus Forteza says

    I would love to know if anyone has come across a non-gmo or organic masarepa? We use PAN but it is a gmo product and want to find something else.

  12. Brian says

    Just curious how long at 350 you’d leave them in the oven to reheat from fridge? Made them and they were awesome btw.

  13. Morgana says

    We made arepas out of both masa harina and masarepa, and then sampled both in a side-by-side tasting. We’ve decided we like the ones made from masa harina better because they have a deep corn flavor that the masarepa lacks. I think of it as the difference between whole wheat and white bread – the whole wheat is always going to have a deeper wheat flavor than the white. I think the ones made from Pan, or masarepa, are great if you split and fill them, as is traditional in Columbain cooking, but for pure flavor, the masa harina variety wins out for us.

    Thanks for a great post!

  14. Jeff says

    My arepas always are a little dense and doughy inside. Almost doesn’t matter how long I cook them. Is that a sign of some specific mistake? Maybe I just need to cook them even longer?

    They’re still delicious, though!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jeff, we assume you’re letting them cool a bit before cutting in? If not, that should help. Otherwise, you can bake on a slightly lower temp for slightly longer to keep them all the way done in the middle. Hope that helps!

  15. Jeanne says

    Hi! I found the white areparina but couldn’t locate the yellow. Is it ok to just use white? Thanks!

      • gisela says

        Hi, yes you can used only the white Harina Pan, in the back you have the instructions and In fact that’s the must popular flour in Venezuela, and we never mix it with others.

        My dad like to add a few drops of sunflower oil to the mix!

  16. Dori says

    Both the goya and pan masarepa are enriched with folic acid. I love arepas but folic acid makes me very sick. Cant find an alternate solution. ☹️ Help.

    • Andreina Escobar says

      Hello Dori! you can use PAN flour, it comes in a yellow package and you can find it though Amazon or visit their official website:

      I am Venezuelan and thats the main brand we all use in our households, the package says it is 100% corn. I hope that helps!

      • Venus Forteza says

        We’ve tried doing this, do you use maiz trillado, essentially hominy? We haven’t been able to get the kernels off the masa well enough to keep it from being gritty. We even have soaked them overnight boil then run through our omega juicer to make the dough but not ideal.

  17. jay says

    Looks tasty and im about to make this sometime this week, i have a question, in fact 3 questions that i hope you will be able to answer which are all along the same lines. Firstly if i want to make a bigger arepa like a much wider one like the size of a bigger pizza base how much more should i be using (note im not trying to make pizza), do i simply multiply the amount im using several times and its easy as that?

    Is the bread stable or does it break apart easily if you fold it over? Im thinking of making a kebab style pitta/naan with this so i can stuff meat and salad in it but dont know if the bread will break apart if you fold it over. I was thinking also to make 7-9 inch base then roll it over or stick a 7inch base on top of another 7 inch base to make a sort of “sandwich” of sorts.

    Also are there any dangers in eating too much Arepa in one sitting, is it unhealthy to eat much of one sitting? Thanks for sharing this recipe and if it goes down a treat i will come back to leave a comment

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      1. I don’t see any problems there. Let us know how it goes!
      2. It’s quite stable in our experience! I don’t know how well it “bends” though – it’s not like a tortilla or pita. It’s more rigid.
      3. I’d consult your doctor on that.

  18. Sabrina says

    Hi. As we are in quarantine right now and can’t get the masarepa. Is there any way to make a non traditional version with Regular corn meal?
    Maybe a way to pre-cook the cornmeal first?
    🙏 Sabrina

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gabriela, we haven’t found any. We’d recommend searching the comments for “organic” to see what work arounds other readers have found!

  19. Josie says

    I’m trying (and I am no baker) to make up an arepa recipe close to the one I get in a little columbian restaurant here in south florida.. they refuse to give me the recipe .. and my grandkids (up in CT.) are hooked on these more ‘cake-like’ arepas.. I know there’s leavening, (they’re somewhere between a cornbread (sturdy one) and a regular arepa in texture, .. and butter / flour / arepa flour / salt / .. but not sure of anything else. They also have real corn (frozen or canned) chopped up in ’em. I just tried, hugely changing your recipe, and while Tasty, they are tough. I added to a double recipe of yours: a little (1/2 C to your 2 C arepa flour) gluten free flour, 1 t baking powder, 1/2 t baking soda, .. also 1/4 C applesauce and 1 can of chopped corn, (used the water from the corn for part of the water for the recipe ~ very tasty), and had a good pliable dough for easy to make patties. They’re still not rising, .. not ‘cornbread’ ~ almost ~ like, .. and a bit tough but tasty! Any help!? welcoming that and thank you. ;) Josie

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, this is interesting and helpful! Sounds like the restaurant’s recipe is a good one! I am not sure what else to try!

      • MIKE says

        I believe what you have described is called a Cachapa. They are kinda similar to Arepas, but sweeter and have bits of creamed corn. Look them up and give them a try.

    • Elisa says

      Sounds like they serve arepas de choclo. “PAN sweet corn mix” is the corn meal you need for that versión. It’s a little different than this recipe.

    • Matt says

      Mike might be right in that what you are describing is a cachapa. You can search for cachapa mix online to see the bags that come up. They look like Harina PAN for Arepas, but are in smaller bags and say something like “PAN sweet corn mix” . I’ve found them in larger supermarkets and Walmart. It’s more like a pancake. Other than being made from corn, the similarities with arepas ends there though.
      Typically cachapas are sweet and soft like pancakes, folded over with “queso de mano” stuffed and melted inside. Very tasty. But that’s the Venezuelan. Colombia typically tries to make their own versions of things. Sometimes even adding standard white flour. So not sure how close it will be to the restaurant you mentioned.

  20. Melinda says

    Hi! Can i use anything else aside from the PAN? Since i don’t have PAN in my region, i would like to ask if there are any alternatives?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melinda, we had the most success using PAN and GOYA, but if you can find another brand of masarepa, that should be fine.

    • Matt says

      Goya produces a corn flouyr specifically labeled “Masarepa” in white and yellow. Typically the bag is clear and flat. Less weight to the bag, but per pound is typically a little cheaper than Harina P.A.N. Personally, I like it better, as it is more close in taste and texture and crispiness as the original arepas I had in Venezuela.

      If you’re real lucky, look for Donarepa. My opinion is the best and closest to Venezuelan. You’d think Harina PAN would be, but the one available in the US is vastly different. Its still good. Just different.

  21. Noortje says

    From Holland here! Just made the arepas for the first time and I absolutely loved them. I only used the yellow corn flour from PAN and I did enjoy the slightly bitter flavor. Thank you for the recipe!

  22. Sid says

    Well, I didn’t use the two types of flour mixes. Used the ratio of the measurements in uk sizes. Came out great. I had it with Kenyan Jeera chicken. I only have one problem. How do you get them fluffy and soft? How do you keep them for two-3 days. Thanks for a great recipe.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can add a little baking powder if you’d like! If you’d like to store, simply cover and refrigerate, then reheat in the oven or microwave!

  23. Cheri says

    You’ve got such a great presentation here. Wonderful. When I was a little kid in Venezuela we had arepas all the time. Back in the USA, I craved them. It seems only fairly recently that the right (pre-cooked) kind of corn flour became available easily. However, for years I worked with Mexican people and was often given a fat tortilla-like thing (same flour as tortilla, but it was made thick—gordita). This is made with masa harina, a staple in Mexican homes. I think that they taste almost exactly like arepas. I don’t know if others agree. I really need to experiment, serve both to people.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, we haven’t tested these with anything other than masarepa, as it’s the customary way to make them. But if you try something else, such as masa harina (?), let us know how it goes!

    • Emma says

      You can buy masarepa online in Australia from Chile Mojo. I just did, then followed this recipe, and the arepas were delicious!

      My Mexican family were worried they would be doughy, but loved this version, and want me to keep making them. Thank you!

    • Angie R says

      You can get it! I know of a few places in Melbourne where I live, Psarakos deli and Casa Iberica on the northside. If you’re not sure you can always hit up an ESL school, lots of Colombians and no doubt they can tell you where to find it :)

  24. Alicia Askew says

    Looking forward to trying your recipe. My first attempt wasn’t bad, but I was disappointed—used the recipe that was on the container and it lacked your details. Have you tried adding chopped jalapeños to the mix? Thinking about including them when I make these to go with homemade chili.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but it sounds delicious! Our only hesitation would be that they might add extra moisture and not crisp up as well. Let us know if you give it a try!

  25. Sabrina says

    Thanks for the arepas recipe! I’m looking forward to trying it this week.
    If you could please work the same charm to get the Hibachi’s steakhouse on 5th St. in Huntington, WV to share their orange chicken recipe then my recipe file would be complete and my family would be thrilled! ;-)

  26. Janette Q. Bustamante says

    ? Hi Dana. This is so awesome you made arepas. I just came across your publication and thought it was very nice you see others people try different cultures’ food traditions. Arepas are a huge deal in Venezuela and I have thought them to my kids here in USA. They love it. They are always super delicious for any meal but back there we eat for breakfast or dinner. .

    Hey by the way. I used to refer to your site back when you started but recently I got lost. Gonna subscribe now. ??✨

  27. Lauren Vaught says

    Hi Dana, I love your site and it’s a usual go-to for me. I was excited to try this arepa recipe. I followed it to a “tee” and they didn’t puff up in the oven, and after letting them sit, I cut them in half and took a bite, finding it quite chewy. I don’t think this is how they should be. I used the right masa harina….any suggestions is appreciated. Cheers, Lauren

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Lauren! they don’t get puffy. They’re kind of denser, actually. But if you bake them in the oven and then let them cool slightly, they’ll bake through. Also, we find it kind of nice when the exterior is crispy and the interior is moist. It shouldn’t however, be gummy. Just bake longer!

  28. Callie says

    I love this recipe – so easy and SO delicious. I made them for Thanksgiving the past year (I’m vegan and celiac, so I make these with cranberry jackfruit to make little sliders).

    BUT this year I have a question: if I fry the day before and then bake them the day of, will that work? Just trying to cut down on my actual cooking on Thanksgiving day.

    Thank you!

  29. BArbara says

    My eyes gave this a 5 star even though I have yet to make it. I’ve got to avoid oil so I’m afraid to fall in love with these (already too many foods calling my name). Have you tried the air fryer with these Dana? I want to be madly in love with these too – your plantain/black bean arepa sandwich looks amazing. What do you think?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Barbara, we haven’t experimented with an air fryer, so we aren’t sure whether that would work! But if you give it a try, we would love to hear how it goes!

  30. Rose says

    Hi, I just made these and they turned out very well. A little dense and “doughy” inside, but I think, from other research I did, they’re supposed to be this way. Lovely and crunchy on the outside. I did add a tsp. of baking powder thinking they might puff up a bit more (again, based on other reading), but I really don’t think it made a difference. Filling with Mexican beans, cheese, and pickled onions for dinner. I can’t wait! Thanks so much for a great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rose, So glad you enjoyed them! They are a little tender on the inside, but we like them that way! But if you prefer, you can bake on a slight lower temp for slightly longer to keep them all the way done in the middle. Hope that helps!

  31. ilana herzberg says

    I love this and I’ve done it 3 times already. They are always doughy though. Even with black spots from frying and the recommended time in the oven. Tips? Make them less thick?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Ilana! You can bake on a slight lower temp for slightly longer to keep them all the way done in the middle. Although, we do kind of like how tender they are inside. They also cook more as they cook, which is counterintuitive but true! Hope that helps :D

  32. Alicia says

    Definitely recommend letting them sit after they get out of the oven! We only used white masarepa and they turned out so well!

  33. Jacky Surber says

    Thank you for giving us something new and fun to try. My Husband loved these, will definitely try again. I think it will get easier with time.

  34. Gabriele says

    I found a product called Instant Masa Flour (Tio Santi brand) in our grocery store and used it successfully for this recipe. I fried and then baked the arepas as you suggested, ate 3 and froze the rest between layers of parchment paper in a tupperware box. Simple but delicious! I like the fact that they use only 4 ingredients and I’ll definitely make these again.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing! Next time would you mind leaving a rating with your review? xoxo!

      • Nancy Prouser says

        I found Pan brand, in both white and yellow, in Beaverton. Ranchito Super Store (the term “super” is a bit exaggerated), in a little strip mall on Cedar HIlls Blvd. They are in a different section from their flours, so don’t give up if you don’t see them right away.

    • Kellie W says

      I ordered from Target but believe some locations in Portland may have it in stores. I just received it so haven’t made them yet but can’t wait!

    • Leek says

      Haven’t made this yet, but I just got the PAN yellow masarepa at Fred Meyer on Hawthorne at SE Cesar Chavez. Good old Freddy!

  35. Jane says

    Oh my. I just made these, and they are delicious! I’m lazy. I didn’t want to fry + bake, so I used my George Foreman grill set on high – cooked them for 10 minutes, which was perfect. Then I immediately ate one with a slice of cheese. Goodbye, cornbread. Hello, arepas! Thanks for the recipe! They don’t LOOK as good as those that were fried, but they are wonderful!

  36. Kate Wirth says

    OMG, I freaking LOVE Teote! It’s always my first stop whenever I’m back in town. Trying these (finally!) tonight. Side Note: Did you watch Shrill? Last time I was at Teote, Upper Left was all blocked off with movie cameras – it was totally the last episode of Shrill! Too funny.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Same! And I noticed upper left was blocked off one today (while at teote), too. But had no idea about Shrill at the time! But we have since watched it and love all the Portland sightings!

  37. Erin Zarafshan says

    Loved these! This recipe was super easy to follow and the arepas were very tasty. We made arepas benedicts.

  38. casey says

    Love the simplicity and the story of this recipe! It is great every time we make it – and you cannot go wrong with these three simple ingredients. Thank you!

  39. K says

    Hello Minimalist Baker!

    Have made at least 15 of your recipes by now and I have to say I was never disappointed. Tried some of your baking, milks, soups, salads, falafels and more! I have to say: you have great taste buds, such as mine (!!), and your flavours are very accurate! Congrats!! And Thank You! (Not very common to find such great seasoning and balance in the flavours I find… Namaste!).

    Please continue your efforts to provide us with very tasty, quick and healthy recipes!! We need you!


  40. Sally says

    I tried making these with P.A.N flour and loved them but am searching for a non gmo pre-cooked corn flour. I found a company in the Canary Islands that produces it but haven’t yet found a way to buy or order it (from NewYork City). If anyone knows please share. The name of the company is: COMEZTIER the flour is: AREPAN Harina Especial Para Arepas.

  41. Maggy says

    I made this last night. I used the PAN brand of masarepa. I followed the directions exactly for making the dough. I tried and then baked the arepas. However, once I cut them open there was still raw dough inside. I then baked them for 10-15 more minutes, but the extra baking made them really hard on the outside. Do you have any tips? Other than the arepas, the plantains, guac, beans and red cabbage give the arepas a great mix of flavor!

    • Maggy says

      Hello? Please advise. I have the whole bag of the PAN madarepa and would like to give arepas another try but I need some tips on how to ensure they are cooked all the way through. Thanks!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Maggy, they should still be slightly tender/doughy on the inside. They will also dry out more after cooking. But if you still feel like they need more cooking, you could try reducing the heat on the stovetop slightly or baking longer in the oven. Hope that helps!

      • Almu says

        There’s no problem! In Venezuela we just either fry them or put them in the oven and the take out the uncooked inside. That leaves a perfect arepa to fill! It’s not uncooked, it’s just the way it is guys! ;)

  42. Anne Lukin says

    I’m excited to make arepas for the first time this weekend, so thanks for this recipe and tutorial. I’m hosting a dinner following an afternoon matinee of a play. Can I make the arepa dough in the morning before I leave, and then cook them off after we get home from the play? If so, should I pan fry them in the morning and bake them later, or do both stages of cooking afterwards?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anne! Yes, you should be able to make the dough in the morning and then pan fry them later in the day! Let us know how you make out :)

      • Anne Lukin says

        So happy with how they came out! I only had yellow Pan brand, will try again with the 2 kinds. And I ran out of time to prepare ahead before the matinee, so prepped and cooked them just before dinner. I really liked the combo of pan-frying and baking. Will definitely make again, thanks for this great recipe! Served with black beans and guasacaca and a Venezuelan beet & potato Salad. Such a great meal!

  43. Hannah says

    I made arepas here in the UK and used organic gmo free masa harina, after researching abit, I found it is commonly used for arepas. ‘pan’ flour I’ve seen Venezuelan friends using,but used what I had and they were amazing!!!! Added a little turmeric for a lovely yellow colour, filled with black beans (that I cooked with tinned tomatoes,red onions,garlic powder,a little soft brown sugar,lemon zest and juice and fresh coriander and parsley,salt and pepper) and fried plantain. Served with homemade coleslaw using red cabbage,red onion and carrot in the easy chimichurri recipe posted on here that I had leftover from the veg skewers from the night before, baked sweet potato hash Brown’s and omg what a feast!!! After eating healthy all week these were a lovely treat. My non vegan partner says these are number 1 on his vegan food list! Highly recommend and will also try with the harina pan type flour next time to see the difference (oh and a tip I got from my friends Venezuelan muma is to make a hole in the centre when pan frying the arepas,they cook through evenly then! It worked for me

  44. Marsha says

    Just curious where I can find masarepa, or areparina. I looked around home at the small stores but nothing. any decent substitutes? this looks too good.
    I live in Nova Scotia, Canada

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I am thinking that your best bet is to see if you can order it online, Marsha! Let us know if you have any luck!

  45. Michaela says

    I just made these and while they tasted delicious, they never really browned. I’m ok with it, but curious to know why. I used a metal skillet (not nonstick), rather than a cast iron pan; maybe that was why? I cooked them for longer than directed, too. ??‍♀️

  46. vanessa says

    This made me so happy. I am Venezuelan and I eat Arepas in almost all of my breakfast. In Venezuela we call the cornflour you talk about “Harinpan” because it is the prefer brand of Venezuelans (P.A.N). You haave to use your hands, otherwise the dough will not turn out well. For a little burst of flavor you can add some milk to the dough, it will be more creamy. Also, you can add anything to the dough for a change (carrots, oats, any veggie).


  47. S says

    They look really good. I eat them almost everyday but they are thinner and bigger and not fried. Thats how we eat them in Medellín – Colombia. Also theres a sweet version (at least in Colombia) called “arepa de chocolo” and they are delicious! They kinda taste like cornbread but they are
    a little bit hard to veganize.

  48. Christy says

    I came to your website today after a few coworkers sang your praises today. I started checking out recipes and came across this one for arepas. I visited my best friend in Portland last fall and she took me to a restaurant called Teote where I had their vegan bowl. A fun coincidence that I wanted to find a recipe because of Teote and you were inspired to make this recipe after visiting (a lot)! I like your taste and I am so excited i found you site and can’t wait to try some new recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Welcome to the site, Christy! Isn’t Teote amazing!? We’re excited for you to start cooking – let us know if you have any questions on any recipes and we’ll help :)

  49. Michal says

    Teote is my favorite!! My parents spent time in Venezuela when they were first married and my mom made arepas a few tones, but they never came out like she remembered them. I can’t wait to share this recipe with her!
    Can you get Teote to divulge their secrets for masas fritas next?! I can’t find one online at all but they’re just the best thing on the menu when the craving hits.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Eli! Yes, you can store them in the freezer up to 1 month (cooked or uncooked). Reheat in a 350-degree F (176 C) oven until warmed through. If reheating frozen uncooked arepas, I’d recommend letting them thaw first and cooking them as instructed.

      • Eli Drummond says

        If I cut them in half before freezing do you think they would work in a toaster from frozen? Or do you think the best way to reheat would be oven?

  50. Karem Machado says

    I am a Venezuelan living in Canada since 2011 and make arepas a couple of days every week. It is my daughter’s favorite breakfast (born in Calgary). I feel moved that I am starting to see arepas featured in TV shows and now in your website. You honored the recipe and the emotion. Thank you for that.
    The fun part of eating arepas is that you can fill it (stuff it?, anyway) with literally whatever you want. Venezuela even put names to some recipes (hard to translate, they are like idioms) and order them by their name.
    Also, great gluten free option and can be eaten as part of any meal of the day, or night when we eat it after a big party at 3 am.

      • Karem Machado says

        Hello Nicole, I have seen Massarepa in the Royal Canadian Superstore and latinos markets in Calgary.
        Venezuelans use a different product though. We use Harina Pan (Superstore, some Walmarts and all latino markets) It’s a bit softer in my opinion. It comes in a 1 kg yellow packet with a picture of a woman making arepas.

  51. Martha Magallanes says

    Hi Dana! Love you! thanks for all your sharing ! totally in gratitude! Im Venezuelan and I want to share some tips for you ! do instead of water use different juices ( the same base but one w/ beet/ carrot/ spinach they look amazing
    and the other is instead that make it in the oven put then in a toaster twice and you will see!

  52. Yoxy Orta says

    Hi I am Venezuelan and I am glad you guys discovered this precious treasure he have in our cuisine, The Arepas, we literally eat them almost every day for breakfast or dinner and it never gets boring because it’s versatility, and the choices for stuffing them are endless. I have to admit it takes time and a lot try-and-error to learn how to make them delicious, is not easy get the right texture and cook at the right point, that said, if your first time outcome is not great, don’t get frustrated and try again, it’s worthed! And you will have a gluten free, healthy, delicious, comfy, and cheaper substitute of bread. Some arepa tips: 1- It is better to use a cast Iron, cook at a medium temperature and make them thin for beginers to avoid unevenly cook. 2- they most be eat immediately after cooked, they are not good reheated or cold. 3- It makes a great breakfast for toddlers and babies starting eating solids, just open the warm arepa once Is cooked and dig into the dough with a spoon to leave the crust aside then you can mix that puree with anything (including tiny chopped veggies, beans, or any vegetables milk) to feed your baby with a soft, warm and savory meal.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      See some of the discussion above! Apparently some of the brands, while not organic, are non-GMO.

  53. Sierra McLeod says

    Okay you’ve got me addicted to these already! I’m in the UK and could only find the Pan Blanco (from Amazon) but it still makes the most delicious little corn cakes. Thank you so much for this recipe, wish I could post a picture of them as they look exactly like yours (although I did not use any fat for cooking and did not oven bake). Perfect. X

  54. Michelle Bessudo says

    I LOVE that you made arepas!!! They are hands down man’s greatest invention after the wheel (although I like arepas antioqueñas better, they are made with ground cooked dry peeled corn, and the plus, if you are making them from scratch, is that you get to enjoy “Peto” cooked corn with a sprinkle of sugar and cinnamon!

  55. Atina says

    Hello all! Although I haven’t made arepas, I have made a similar bread that is known in the south as hot water cornbread. Hot water cornbread uses only three ingredients as well, corn meal, salt and boiling hot water. Some add a bit of sugar, lately I’ve decided to eliminate the salt. I won’t recite the recipe here, but there are a few recipes online if you care to Google it. Just thought I would share!

  56. Farah says

    I made these for black bean/ plantain sandwich recipe and I am really excited about it but I had some trouble cooking the arepas all the way through. I used only the white Harina Pan. I fried then baked as described in the recipe but it took a long time for them to cook through – even ones that were thinner than yours. I know that people traditionally just cook on a skillet w a little oil for a few minutes on each side but mine definitely wern’t cooked through. Any thoughts?

  57. Diane Bradford says

    I have looked for an organic areparina or masarepa and can not seem to find it. Does anyone know of an organic brand?

    • Michelle Bessudo says

      There are no organic Areparina or Masarepa brands in either Colombia or Venezuela. Instead, you could go for a more traditional way and cook the dry peeled corn in water and then grind it. Those are by far my favorite Arepas (and I am a connoisseur!)

    • Michelle Bessudo says

      On the plus side though the corn used to make it is non GMO, and our agricultural processes are very different than the US.

    • Vookies - Venezuelan Cookies says

      Hello! You can try making arepas with Bob’s Red Mill Organic Masa Harina Flour! I have a gluten-free business and I have used that flour so I recommend it!

      • Diane says

        Thank you thank you thank you! I’m trying it today. Eventually I will use the dried corn and make from scratch but that’s not always feasible.

      • Anna says

        I really appreciate this comment! I started using Bob’s Red Mill Masa Harina for arepas and pupusa’s, but I am also trying to reduce waste, so the search for an even more “green” product ensued. I just found Azure Market Organic White Corn Masa which I will try and let you all know. I was able to order a 5lb bag that is packaged in paper, not plastic…yippee! BTW, I just love the recipes on this website. It’s my go-to for all things vegan…Thank You!

  58. Maria P. says

    Thank you for this! My parents are from Barranquilla Colombia and I was born and raised in NJ. Arepas were a staple on weekends.

  59. Ina Flores says

    Thanks for trying to make Arepas. Arepas are the bread for Venezuelan. We make then everyday at home for breakfast or dinner.
    We learn how to make arepas from your mom or grandma. It is a tradition that pases through generations.
    As Venezuela and I would like to clarify few things. First, the flour that we used to make arepas is called “ Harina Pan” no areparina.
    Second, I recommend you to to kned the dough for 10 to 15 min until is soft. Add a little of warm water when you are kneding.
    Third, if you kned the dough well you don’t need to cover it or wait 5 min. It is ready to make the balls right away.
    Finally, arepas should not have a rack or oppening. It should smoth and soft.
    Making arepas is an art that we learn since we are kinds and it is park of our culture.
    Try to make again following my recomendation and let me know how it works.


  60. Cassie Thuvan Tran says

    Never tried an arepa before, but I definitely have to now! They look like the perfect little snacks or appetizers to nibble on at a dinner party. I’d enjoy these with some guacamole or spicy salsa on top!

  61. S.Y. Volt says

    Hi Dana, thank you for all your delicious recipes! I would love to see your take on brioche bread. Keep up the great work. -S.Y.

  62. Jesse says

    I am dying over this! I love arepas! When my boyfriend and I visited Portland we stumbled upon Teote and loved it!!! It was his first time trying arepas too. I’ve tried making them to no avail, but I’m so excited for this recipe I’ll be trying it tomorrow!

  63. Lele says

    Wow! I love that you love arepas. I’m Venezuelan. You can also buy “Harina Pan” which is the most common brand for arepas. Although I try to mix it with “stone ground non gmo corn meal flour”, they still taste great and more healthy. I also add flaxseed meal to add even more fiber and add a small portion of old fashioned oats.
    We usually don’t measure but just to give you ideas…. you can also use the juice from freshly squeezed beets as the water in the recipe, or add grated carrots or red/green peppers to the dough. All DELICIOUS! They are so versatile. Eat them with avocado, hmmm the best!

  64. Lu says

    Nice you like arepas. 1st of all fried never. Not good. Colombia has more than 200 kinds of arepas and just one is fried. We grilled all of them. Zero oil.
    Mostly we fill them with cheese but you can add anything but never sweets.

  65. Lu says

    Nice you like arenas. 1st of all fried not good. Colombia has more than 200 kinds of areas and just one is fried. We grilled all of them. Zero oil.
    Mostly we fill them with cheese but you can add anything but never sweets.

  66. Bea says

    Me, too; as I was reading this recipe I am thinking that I’ll for sure make these if I can find organic (or at least non-gmo) masarepa. If anyone knows if this exists I’d love to hear!

  67. Renee says

    I’d like to make this! But I have a question – can you source this areparina organically? I will not support/buy/consume any product that is genetically modified. Corn is notorious for being GMO.

  68. Pamela says

    Thank you for this recipe! One thing people seem to miss the most about gluten-free is no bread. I’m not vegan, but I often eat vegan since I am also egg and dairy free. It seems like every bread-like recipe has egg in it.
    I’ll have to order the ingredients, so won’t be able to try this until then, but so looking forward to this obvious taste treat!

  69. nursermk says

    My cousin just got a new deep fryer so may give it a try ( though the pan/bake method sounds great too!) and was wondering time and temp in the deep fryer?

      • Niki says

        Thank you for this wonderful recipe. I’m a chef on a boat & was looking for new ideas for my vegan / gluten free guests. I fried the arepas & although I didn’t time them I went by colour (a beautiful golden brown on each side) & tapped them to hear if they sounded hollow. Took about 3-4 minutes either side on a medium heat. Delicious!!!!

  70. Eileen Faith Carlotto says

    is Masa Harina the same thing as Masarepa? I am looking for organic and Bob’s Redmill has organic Masa Harina.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      No, they’re different. Masa harina is for corn tortillas, masarepa and areparina (both the same) are for making arepas.

    • Rosalba Gordon says

      No, it is different. Try Goya masa arepa, they have it white and yellow. there are a few others brands like “Harina Pam” and “La Venezolana” but I use Goya and think its the best.

  71. Michelle du Plessis says

    I would love to make these, but I live in South Africa and won’t be able to source masarepa for love nor money. Ordering off Amazon is out of the question because of our horrific exchange rate and because of import duties we’d have to pay. I’ve got terrible FOMO in this recipe LOL

  72. Francesca says

    Amazing! I love your blog and have been following you for years. I’ve always liked how you make recipes from all over the world and always wondered if you’d ever make something from Venezuela. And you did! I’m from there, vegan as well and I’m so touched you shared Venezuelan arepas to your followers. You should also try another version of arepas we have: Arepitas dulces. Sweet fried arepas with anise seeds! Thank you so much again

  73. Julie Mary De Sousa says

    This was such a nice surprise to see. It was funny because I get a highlight on my Google Home about “how to make arepas” and I was like “are you kidding me? I’ve known since I was a kid” and then I saw that it was your blog. ❤️
    With more and more Venezuelans arriving in so many different cities, arepas are starting to come into the spotlight and it was about time. Arepas are our daily bread, all the fillings you can stuff them with, arepas are holy, deep fried arepas are next level.
    Next up should be Guasacaca which is a salsa made up of mainly of cilantro and parsley and sometimes avocado. Goes amazing with arepas.
    Ok, got too excited. Bye. Y gracias. ❤️

  74. Jess says

    I feel so happy about this. Being a vegan Venezuelan, my breakfasts always used to consist of arepas filled with whatever I had lying around. This recipe is gold!

    My advice? Try throwing them on a skillet (no need for much oil) and cooking them on each side. If you tap one of the cooked sides and it sounds hollow, your arepa is ready :-) Also, Harina Pan works wonders. Try using some powdered coconut milk when making the batter next time. ;)

  75. Adrienne says

    I see you linked the white but where did you find the yellow Goya? Online somewhere? If not I’m in Phoenix and we have plenty of Mexican stores I’m sure it would be at. Thanks!

  76. Maite says

    Thank you for highlighting Venezuelan culture! So happy to read about this, there is a similar place in San Francisco called Pica Pica.
    A variation on arepas are “mandocas”. You mix cooked plantain into the dough. Delicious!

  77. Maria says

    So so so moved by this. I’m from Portland but raised in Venezuela and my father is Colombian. So, I’m familiar with both Teote and Arepas, intimately. And I’ve been following this blog for a long time so I appreciate this highlight to my cultures. When I became vegan I held onto arepas for dear life (especially when it came to breakfast) and I’m just suggesting that if you wanna turn it up a notch you should try to make a Pabellón Arepa; which is rice, beans, yellow fried plantain and shredded beef. I still haven’t found a substitute for the beef, so I’ll love for you to come up with it, maybe?

    • Maria says

      Substitute for the beef? I got your back girl! Just grab the shell of the plantain, yes the shell! Boil for 5min, then shred using a fork, (be gentle!) (make sure you don’t boil for too long or it wouldn’t shred properly) And then cook as you cook the meat! Adding oil to a pan, doing a “sofrito” using veggies of your preference (I use peppers, onion, spring onion, etc) cook for few minutes then add the “shredded meat”, then I add soy sauce, tomato paste, cumin, paprika, a little bit of cayenne pepper and a little bit of salt if needed.

      There is a few recipes online that you can check! They are in Spanish tho… please try it! You would love it! My Flatmate is Venezuelan like me and he couldn’t believe it wasn’t meat!!

    • Luz de Luna says

      En Venezuela, uno de los sustitutos veganos más comunes a la carne mechada ha sido la concha de plátano maduro cocida. La hierves y luego la mechas con un tenedor. Debes dejarla reposar un rato una vez esté lista porque le cuesta agarrar sabor, pero queda muy rica. But I think that carrot shredded on a spiralizer ir similar could work, too.

    • Natalia S. says

      Lovely personal story! I had an arepa with black beans, fried plantains, avocado and a vegan cilantro sauce. It was absolutely delectable and I did not miss the meat or cheese one bit, likely because the healthy fat of the avocado and the depth of flavour from the beans and cilantro sauce hit that same spot. The sweetness of the plantains also added to that comfort feeling. Ultimately it’s all about making sure you have all 5 tastes (sweet, salty, bitter, sour and umami) and that you are eating a combo of healthy fat, fibre, protein and greens! Then you won’t miss anything in a dish.

      • Sarah K says

        Oh my gosh there is a food truck in Denver called Arepas House that makes that exact arepa! It’s one of my favorite dishes in Denver. I get it every time I see the truck!

    • Jerelin says

      Maybe you can try to sub the shredded beef for jackfruit. You can season it using the bbq jackfruit recipe on this site and omit the bbq sauce and add a touch of water so that the the seasonings can marinate….idk just a suggestion.

    • Sandra says

      Have you tried marinating tofu in any kind of sauce? I use chili powder, cumin, turmeric, garlic, black pepper (all powder) in Bragg Liquid Aminos and a splash of Apple Cider Vinegar and a few drops of Liquid Smoke. Freeze the extra firm tofu, then thaw. Squeeze as much water out as you can. Cut it into slabs, strips, cubes, or just crumble it and put it in the marinade. Leave for a couple of hours at least. I’ve left mine in fridge for 24 hours. Grill on a Panini type grill or cook in skillet or bake at 350 until you like it. YUM !!! Freezing the tofu makes it more porous when thawed a more water comes out allowing more flavors to be absorbed. You can cut the tofu any size and use any flavoring. The texture is firm as a result of freezing. I eat it alone or in soup. Tofu crumble with Liquid Smoke and Turmeric and Salt and Pepper tastes very much like scrambled eggs.

    • Rebecca says

      If you are avoiding gluten, try shredded jackfruit! If you’re not avoiding gluten, try your hand at homemade seitan that you shred after baking/steaming.

  78. K says

    Since cutting out dairy (and living in a very Latin neighborhood) I’ve been staring down my favorite traditional arepas de queso with longing!!

    If I were to try stuffing these with some vegan moz for that classic flavor how would I go about it?