If you've never tried vegan arepas before, this is your sign to dive in headfirst. These Vegan Arepas with Chorizo-Spiced Tempeh and Corn offer bold flavors, hearty textures, and a smoky, slightly sweet bite that’ll have you making them on repeat. With crispy-on-the-outside, soft-on-the-inside corn cakes stuffed with chorizo-seasoned tempeh and golden sautéed corn, they’re a plant-based dream that pays homage to the classic arepa venezolana—but with a flavorful twist. Whether you're new to arepas or hunting for a healthy arepas recipe, this one checks every box: gluten-free, satisfying, and packed with fiber and protein.
Vegan Arepas with Chorizo-Spiced Tempeh and Corn
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course, Snack
Cuisine Latin American
Mixing bowls For mixing the arepa dough and seasoning the tempeh.
Non-stick skillet or griddle A flat griddle works best for even cooking. A well-seasoned cast-iron skillet is a great alternative.
Spatula For flipping arepas and sautéing fillings.
Small pot or microwave-safe bowl To warm the corn if using frozen.
Sharp knife and cutting board For prepping garlic, cilantro, and avocado.
For the Arepas
- 2 cups pre-cooked white or yellow cornmeal Harina PAN is the most traditional
- 2 ½ cups warm water
- 1 teaspoon sea salt
- 1 tablespoon olive oil
Optional: 1 tablespoon nutritional yeast for extra savory flavor
For the Chorizo-Spiced Tempeh Filling
- 8 oz tempeh crumbled
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon coriander
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce or tamari
- ¼ cup water
For the Corn
- 1 tablespoon vegan butter or olive oil
- 1 cup fresh or frozen corn kernels
- Salt and pepper to taste
Optional: a squeeze of lime juice and chopped cilantro
Optional Toppings
- Vegan crema or sour cream
- Sliced avocado
- Pickled onions
- Chopped fresh cilantro
- Hot sauce
Step 1: Make the Arepa Dough
In a large mixing bowl, stir together the warm water and salt until dissolved. Slowly add in the pre-cooked cornmeal, stirring continuously to avoid clumps. Let the mixture sit for 5 minutes, then knead it gently with your hands until smooth and pliable. It should feel like soft playdough—not sticky, not dry.
Add olive oil and mix again. If the dough feels too wet, add a bit more cornmeal; if it’s too dry, add a splash more water.
Divide the dough into 8 equal pieces and shape them into thick discs about ½ inch thick and 3–4 inches in diameter.
Step 2: Cook the Arepas
Heat a non-stick skillet or griddle over medium heat and brush it with a little oil. Place the arepas on the skillet and cook for about 5–7 minutes per side, or until they form a golden-brown crust. You can also finish them in a 350°F oven for 10 minutes to ensure they cook through—especially if you like your arepas thicker, as in traditional arepas andinas venezolanas.
Step 3: Make the Chorizo-Spiced Tempeh
While the arepas cook, heat 1 tablespoon of olive oil in another skillet over medium heat. Add the minced garlic and crumbled tempeh. Sauté for 2–3 minutes until the tempeh begins to brown slightly.
Add the spices (paprika, cumin, chili powder, oregano, and coriander) along with the tomato paste and soy sauce. Stir well to coat everything evenly. Pour in the water and let it simmer until the liquid has mostly evaporated and the tempeh is richly seasoned and browned. Set aside.
Step 4: Prepare the Corn
In the same skillet or a new one, heat vegan butter or oil over medium-high heat. Add the corn and sauté until it starts to brown slightly—about 5 minutes. Season with salt and pepper. Add lime juice and cilantro if using. This sweet-savory balance works perfectly with the smoky tempeh.
Step 5: Assemble Your Arepas
Once the arepas are cool enough to handle, slice them halfway open to form a pocket. Spoon in a generous amount of the chorizo-spiced tempeh and corn.
Top with your favorite garnishes: sliced avocado, vegan crema, hot sauce, or pickled onions. You’ve just built a flavor bomb.
Pairings
To complete your meal, pair these vegan arepas with:
- A light avocado salad: Sliced cucumber, avocado, lime juice, and red onion tossed in olive oil.
- Black bean soup: A brothy, cumin-heavy black bean soup complements the spice of the tempeh.
- Fried plantains: Sweet and crispy, they balance out the savoriness of the arepa filling.
- Fresh juices: Try tamarind juice, passionfruit, or even a citrusy agua fresca for a refreshing drink.
And for something heartier on the side, serve with yuca fries and garlic aioli—a nod to the yuca-based arepas recipe variations enjoyed throughout Latin America.
FAQs
1. What kind of cornmeal should I use?
Use pre-cooked cornmeal, also known as masarepa, for authentic results. Harina PAN is the most recognized brand used in almost every arepas recipe venezuelan style. Regular cornmeal or masa harina (used for tortillas) will not work.
2. Can I make these arepas gluten-free or paleo?
These arepas are naturally gluten-free as long as you use certified gluten-free cornmeal. For a paleo arepas version, substitute cornmeal with a blend of yuca flour and almond flour, but note that texture and flavor will vary.
3. Can I add cheese to the dough?
Absolutely! While this is a vegan recipe, those not strictly dairy-free can make a variation inspired by como hacer arepas de queso by folding in shredded halloumi, vegan cheese, or even exploring halloumi recipes for similar fillings.
4. What’s the best arepa filling if I don’t like tempeh?
If tempeh isn't your thing, try jackfruit cooked in the same chorizo spice blend, mashed black beans with sautéed onions, or grilled vegetables for a delicious vegetarian arepas alternative.
5. How do I store and reheat leftover arepas?
Store cooked arepas in the fridge for up to 5 days or freeze them for 1 month. Reheat them in a skillet or toaster oven to regain that signature crisp exterior.
