Easiest Way to Make Made Everyday

Vegan Arepas Made With Polenta

Here are four examples of these everyday innovations.

Recipe Summary Vegan Arepas Made With Polenta

Based on a vegetarian arepa I found in SoCal, this dish combines surprising flavors and textures for an easy meal.

Ingredients | Made Everyday

1 (8 ounce) container tofu, drained

1 (16 ounce) tube prepared polenta

olive oil

2 bananas, sliced lengthwise

1 cup black beans, undrained

2 avocados - peeled, pitted, and sliced

1 large mango - peeled, seeded, and diced

¼ cup diced onion

1 jalapeno pepper, seeded and minced

salt to taste

Directions

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.

Slice the tofu and polenta into slabs of equal thickness; brush with olive oil and arrange on a baking sheet.

Cook the tofu and polenta under the preheated broiler until the tops are crispy, about 5 minutes. Remove from oven and set aside.

Heat the olive oil in a skillet over medium-high heat. Cook the bananas in the oil until crispy on the outside, yet soft on the inside, about 5 minutes. Remove the bananas from the oil and set aside.

Pour the entire can of black beans into a blender and blend until a thick sauce forms.

Stir the mango, diced onion, jalapeno pepper, and salt together in a small bowl.

To build the arepas, place a slice of polenta on each of four plates and top each with first about 1/4 of the bean sauce, then a piece of tofu, a few slices of banana, some avocado, and finishing with about 1/4 of the mango salsa.

Info | Made Everyday

prep: 20 mins cook: 15 mins total: 35 mins Servings: 4 Yield: 4 arepas

TAG : Vegan Arepas Made With Polenta

Side Dish, Grain Side Dish Recipes, Polenta Recipes,