“Vegan Arepa con Guasca: A Flavorful Venezuelan Snack”

Allergens

N/A (no common allergens)

Ingredients

• 2 cups precooked whole cornmeal (masarepa)
• 3 cups warm water
• Salt, to taste
• 1 tablespoon vegetable oil
• 1 cup guasca sauce (recipe follows)
• Optional: avocado slices, vegan cheese, and fresh cilantro for garnish Guasca Sauce Ingredients:
• 2 cups guasca leaves, finely chopped
• 1/4 cup vegetable oil
• 1/4 cup white vinegar
• 1 teaspoon sugar
• Salt, to taste

Instructions

1. In a large bowl, combine masarepa and warm water. Mix until well incorporated and free of lumps. Add salt to taste.
2. Preheat a traditional arepa maker or griddle over medium heat.
3. Shape the dough into 8 10 equal sized balls, then flatten each ball into a thin disc. Cook on the preheated surface for 5 minutes per side or until golden brown and cooked through.
4. For the guasca sauce, in a blender, combine guasca leaves, vegetable oil, white vinegar, sugar, and salt. Blend until smooth. Taste and adjust seasoning if necessary.
5. Slice each arepa in half and toast on the griddle for an additional 2 minutes per side to achieve a crispy texture.
6. To serve, place two halves of an arepa on a plate, then drizzle with guasca sauce. Garnish with avocado slices, vegan cheese, and fresh cilantro as desired.

Chef’s Insight

Guasca is a unique herb native to Venezuela, giving this dish its authentic touch. Feel free to experiment with other sauces or toppings to create your own twist on this recipe.

Notes

N/A