Venezuelan Reina Pepiada VEGAN!

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

chicken

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is plant-based and lower in calories

avocado

🥗Healthier: mashed banana

💰Cheaper: avocado spread

Mashed banana provides creaminess with less cost

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity at a lower price

Add 2 cups of warm water into a large bowl.

Slowly add 1.5 cups of harina para arepas and mix with hands until a dough forms.

Set the dough aside.

Strain cooked chickpeas and pour 0.25 cup of aquafaba into a large jar.

Add 0.25 teaspoon cream of tartar, 0.5 teaspoon mustard powder, 3 teaspoons lime juice, 2 teaspoons agave nectar, and salt to the aquafaba.

Blend until frothy, then slowly add vegetable oil while blending until emulsified into a creamy mayonnaise.

Form small balls from the dough and flatten them into patties about half an inch thick.

Heat a griddle or skillet and oil it before placing the patties on it.

Cook the patties for 12-15 minutes on each side until golden.

In a cast-iron skillet, lightly oil and add diced onions, cooking until translucent.

Add minced garlic, salt, and pepper to the onions and stir.

Add cooked chickpeas and cubed avocado to the skillet and mix.

Add a couple of dollops of the prepared mayonnaise and stir to combine.

Turn down the heat and let the filling rest while checking on the arepas.

Slice the arepas open to create pockets and fill them with the chickpea and avocado mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary