Vegan Arepas Made with Polenta The Best Recipes

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Vegan Arepas Made with Polenta

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

Ingredients :

• 1 (eight ounce) container tofu, drained
• 1 (16 ounce) tube organized polenta
• olive oil
• 2 bananas, sliced lengthwise
• 1 cup black beans, undrained
• 2 avocados - peeled, pitted, and sliced
• 1 huge mango - peeled, seeded, and diced
• 1/4 cup diced onion
• 1 jalapeno pepper, seeded and minced
• salt to flavor

Instructions :

Prep : 20M	Cook : 4M	Ready in : 35M

• Preheat the oven's broiler and set the oven rack approximately 6 inches from the heat supply. Grease a baking sheet.
• Slice the tofu and polenta into slabs of same thickness; brush with olive oil and set up on a baking sheet.
• Cook the tofu and polenta underneath the preheated broiler till the tops are crispy, approximately 5 minutes. Remove from oven and set apart.
• Heat the olive oil in a skillet over medium-high heat. Cook the bananas within the oil until crispy on the outside, yet gentle at the interior, about 5 mins. Remove the bananas from the oil and set aside.
• Pour the whole can of black beans into a blender and mix until a thick sauce forms.
• Stir the mango, diced onion, jalapeno pepper, and salt together in a small bowl.
• To build the arepas, region a slice of polenta on each of 4 plates and top every with first approximately 1/4 of the bean sauce, then a piece of tofu, some slices of banana, some avocado, and completing with about 1/four of the mango salsa.

Notes :

• Reynolds® Aluminum foil can be used to hold meals moist, prepare dinner it evenly, and make easy-up easier.

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