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Arepas with BUMI Tempeh in Marinade


For the arepas

2 Cup(s) warm water
1 ts sea salt, heaped
2 Cup(s) pre-cooked white cornmeal

For the guacamole

2 pc avocados, ripe
10 pc cherry tomatoes
2 tb coriander, chopped
0.5 pc onion, finely diced
0.5 pc lime
1 Pinch(es) salt

For the garnish

1 Handful radishes, thinly sliced
Some spinach, chopped
Some celery, julienned
1 Pack(s) tempeh


1. To prepare the arepas: add all the ingredients into a bowl and stir with a spoon or your hands until a dough forms. The dough should not stick to your hands - you are looking for a moist and malleable dough that can easily be shaped into a ball. Grab large handfuls of the dough, and roll into balls before gently flattening into thick disks.
2. Preheat a pan without any oil and carefully add the arepas one by one making sure that you do not overcrowd the pan. Cook each side of the arepa for 8 min - 10 min on low - medium heat.
3. Use the already warm pan from the arepas, add a little oil, and bake the tempeh on medium for a few minutes. Make sure to toss the tempeh a few times so that they cook evenly.
4. Meanwhile prepare guacamole base by mashing the avocados in a small bowl before adding the other ingredients and mixing well.
5. Assembly: Place a generous amount of guacamole and tempeh onto each arepa, top it with radish, spinach and celery. You could also make a cut into the side of each arepa, making a pocket similar to that of a pita that is perfect for filling.

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