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Arepas with Chunky Pulled Peaz Mediterranean

Arepas from Mr Plaenty with Chunky Pulled Peaz Mediterranean

30 minutes

6 persons


  • 1 tsp sea salt
  • 2 cups areparina
  • 2 avocado's (sliced)
  • black beans
  • 3 tomatoes (diced)
  • 280 gram Chunky Pulled Peaz Mediterranean

Preheat oven to 350 degrees F (176 C). Set out a baking sheet and line with parchment paper. Add 2 cups of warm water and the salt to a large mixing bowl. Stir to combine and dissolve salt. A little at a time, add the areparina and stir with a whisk or your hands until the dough doesn’t stick to your hands and is moldable and moist. Once you have that consistency, cover with a towel for 5 minutes.
After 5 minutes grab a large handful of dough, and roll into a ball. Make 6 balls. Carefully press the ball between the palms of your hands to form into a roughly 1/2-inch thick disc. If it cracks too much on the sides, add a little water.
Once the arepas are formed, heat a large pan over medium-high heat. Once hot, add a little oil, 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. 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.
In the meantime, slice the avocado’s and dice the tomatoes. Stirfry the Chunky Pulled Peaz for 4 minutes in a frying pan.
When the arepas are finished, fill them with the beans, avocado, tomato and Chunky Pulled Peaz!

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