Vegan Arepas


by: pamela wasabi

I recent trip to Colombia left arepa cravings around my house. To addressed those, I was able to find a non-gmo con flour to create a healthy and vegan version of the latin corn cake. They came our awesome. My colombian family approved of them. I know you are going to like them too. And they are super easy to make!


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serves: 5-6

1 c + 1/4 C of Masa Harina

1/2 c of Polenta Flour

1/4 c of Coconut Oil

1/2 c of Hot Water

2 Flax Eggs

Nutrition Facts
Vegan Arepas

Servings Per Recipe: 5

Amount per Serving

Calories: 187

  • Total Fat: 12.8 g
  •     Saturated Fat: 10 g
  •     Trans Fat: 0 g
  • Cholesterol: 65.5 mg
  • Sodium: 53.1 mg
  • Total Carbs: 15.4 g
  •     Dietary Fiber: 1 g
  •     Sugars: 0.6 g
  • Protein: 3.6 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Create the flax egg by mixing 2 Tbsp of ground flax with 6 Tbsp of water. Mix it with a spoon and set aside.

2.  – On a big bowl throw in all ingredients except for the flax egg.

3.  – Mix well with a wooden spoon, then fold in flax eggs and mix again.

4.  – Mixture should be moist, and you should be able to roll balls of dough with out this sticking to you fingers. If fore some reason dough is crumbly add Tbsp of water at a time. If too moist, add tbsp of Masa Harina.

5.  – Form balls, then using parchment paper place ball between two sheets and flatten them out using the pressure of your hands.

6.  – If making thin 2.5″ round arepa you’d get around 6, or you can combine two of those thin repas and make a stuff one like mine as shown in photo. I stuffed them with Daya Cheese. I’m not a fan of cheese substitutes but I got it this time to experiment with it.

7.  – After rolling and padding your arepas you can saute them on a cast iron skillet or bake in the oven or broil. Around 5 – 10 min according to how crispy you want them.

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Kathy M


looks delicious

Angelo K


I love this recipe