What if you could bite into something crispy, golden, and soft all at once—and it just happened to be totally vegan? These Vegan Arepas with Chorizo-Spiced Tempeh and Corn are exactly that. They’re smoky, hearty, and layered with flavor that makes you pause mid-bite just to say, “Wow.”
You’ve got that perfect arepa crunch on the outside, a warm, tender middle, and a filling that brings all the bold, savory energy of traditional chorizo without the meat. The smell alone—smoked paprika, cumin, roasted corn—will pull your neighbors to your kitchen door.
Let’s talk about why this dish deserves to be your next weekend project.
Why It’s Special
Arepas are pure comfort. They’re iconic in Venezuelan and Colombian cooking, made from masarepa—a pre-cooked corn flour that turns into these little golden cakes when mixed with water and salt. You can grill them, bake them, or fry them, then fill them with anything from beans to cheese to shredded meat.
This version celebrates that tradition but spins it toward a plant-based table. The chorizo-spiced tempeh filling is where the magic happens. Tempeh’s natural nuttiness and firmness mimic sausage texture beautifully, and when it’s crumbled, seared, and coated in smoky spices, you get that same bold, juicy satisfaction.
Roasted corn adds sweetness and crunch, balancing the heat and savoriness. Together, they create a flavor bomb wrapped in a golden corn pocket—simple, nourishing, and completely addictive.
Ingredients & Substitutions
Let’s break it down. Everything you need, plus smart substitutions and chef-level tips to make sure it turns out perfect.
For the Arepas:
- 2 cups pre-cooked masarepa (white or yellow)
- 2 ¼ cups warm water
- ½ teaspoon salt
- 1 tablespoon oil (neutral or olive)
Tips & Swaps:
Use P.A.N. brand masarepa if you can find it—it’s consistent and authentic. Regular cornmeal or masa harina won’t work, no matter how tempting it looks. They absorb water differently and won’t form proper dough.
If you prefer a stronger corn flavor, go for yellow masarepa. For a milder taste and lighter color, choose white.
Add a splash of vegetable broth to your dough water if you want an extra depth of flavor.
For the Chorizo-Spiced Tempeh and Corn:
- 8 ounces tempeh, crumbled
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup corn kernels (fresh, canned, or roasted)
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
Tips & Swaps:
If you can’t find tempeh, extra-firm tofu pressed and crumbled works beautifully. For soy-free, use lentils or chickpeas mashed with the same seasoning blend.
To mellow the spice, cut the chili powder in half or skip the cayenne. Want more smoke? Add a pinch of chipotle powder.
Frozen corn is totally fine—just thaw and pat dry before using so it caramelizes instead of steaming.
Optional Toppings:
- Sliced avocado or guacamole
- Vegan sour cream or cashew crema
- Pickled onions or jalapeños
- Fresh cilantro
- Lime wedges
These toppings balance richness, heat, and freshness. That lime squeeze at the end? Never skip it.
Step-by-Step Instructions
Making arepas feels like a ritual—hands in dough, skillet sizzling, that soft hiss when they hit the pan. Here’s how to get it right every time.
Step 1: Make the Dough
In a large bowl, whisk salt into warm water. Slowly pour in the masarepa while stirring with your hands or a spoon. Once it thickens, knead lightly until it forms a smooth, moist dough that holds together easily. It should feel like playdough—soft, not sticky. Let it rest for about 10 minutes so the flour fully hydrates.
If the dough cracks when shaped, add a spoonful of water. If it sticks to your hands, sprinkle in a little more masarepa.
Step 2: Shape the Arepas
Divide the dough into 6 to 8 portions. Roll each into a ball, then flatten into disks about half an inch thick. Cover with a damp towel while you work to keep them from drying.
Step 3: Cook the Arepas
Heat a cast-iron or nonstick skillet over medium heat with a drizzle of oil. Place the arepas in the pan and cook for 5 to 6 minutes per side, until golden spots appear. Don’t rush this—the crust is what makes them special.
Transfer the browned arepas to a preheated oven (375°F / 190°C) and bake for 10 to 15 minutes until puffed slightly and firm.
Step 4: Make the Filling
While the arepas bake, heat olive oil in a skillet over medium-high heat. Add onion and garlic, sauté until fragrant and translucent. Add crumbled tempeh and cook, stirring, until golden and slightly crisp. This gives it that meaty chew.
Stir in corn, tomato paste, and all spices. Toast for a minute so the spices bloom. Then add soy sauce, vinegar, and maple syrup. Cook another few minutes until everything is glossy and rich-looking.
If it sticks to the pan, splash in a bit of water or broth to loosen those flavorful bits.
Step 5: Assemble and Serve
Slice arepas open halfway like little pockets. Spoon in a generous heap of the chorizo-tempeh mixture. Add toppings—avocado, crema, pickled onions—and finish with lime. Serve hot, preferably right off the stove.
Cooking Techniques & Science
Arepas seem easy, but the science behind them is sneaky. Masarepa is precooked cornmeal, which means it rehydrates quickly. The right water ratio gives that soft interior while keeping structure. Too little water and they’ll crack. Too much, and they’ll fall apart when you cook them.
That two-step cooking method—searing, then baking—exists for a reason. The skillet browns the starches and builds flavor through the Maillard reaction, giving that crisp, nutty crust. The oven then gently steams the inside, creating that soft, almost bread-like texture that makes arepas so comforting.
And that chorizo-style tempeh? It’s a little flavor lab. Tempeh brings natural umami and fermented depth, while smoked paprika mimics the cured chorizo profile. Toasting the spices first lets their aromatic oils release, so the flavor saturates everything. A bit of acid (vinegar) and sweet (maple syrup) keep the seasoning balanced.
Use a cast-iron skillet if you have one—it holds heat better, giving a deeper sear. A good spatula is also key, something flexible enough to flip without tearing.
Vegan Arepas with Chorizo-Spiced Tempeh and Corn (Recipe Card)
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 to 6
Calories: ~340 per serving
Ingredients
For the Arepas:
- 2 cups masarepa (white or yellow)
- 2¼ cups warm water
- ½ tsp salt
- 1 tbsp oil
For the Filling:
- 8 oz tempeh, crumbled
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup corn kernels
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp cumin
- ½ tsp dried oregano
- ¼ tsp cayenne (optional)
- 2 tbsp soy sauce or tamari
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
Instructions
- Combine salt and warm water in a bowl. Gradually mix in masarepa until smooth. Rest 10 minutes.
- Shape dough into 6–8 disks.
- Pan-sear 5–6 minutes per side until golden, then bake at 375°F for 10–15 minutes.
- Sauté onion and garlic in oil, add tempeh, and brown.
- Add corn, tomato paste, and spices. Toast for 1 minute.
- Stir in soy sauce, vinegar, and maple syrup. Cook until sticky and fragrant.
- Slice arepas, fill with mixture, and serve with toppings of choice.
Serving & Pairing Suggestions
These arepas are incredibly versatile. Pair them with bright, creamy, or tangy sides to play off that smoky richness.
Try them with vegan sour cream or cashew crema to cool the spice. Add pickled onions or a cabbage slaw for crunch. A spoon of mango salsa gives a sweet contrast that makes every bite pop.
For brunch, serve with tofu scramble and hot sauce. For dinner, go with black beans, fried plantains, or a zesty tomato salad. They even make perfect party food—mini arepas stuffed and served as finger bites.
Drink-wise, they love something refreshing. Think a light beer, a chilled sparkling water with lime, or an agua fresca made from hibiscus or tamarind.
Conclusion
These Vegan Arepas with Chorizo-Spiced Tempeh and Corn take the spirit of Venezuelan comfort food and make it fresh, modern, and fully plant-powered. They’re crispy, warm, smoky, a little sweet—and absolutely satisfying.
Once you try them, you’ll see why arepas hold such a special place in so many homes. They’re simple, humble, and endlessly customizable. And now, they’re vegan without losing any of their heart.
So go ahead—get your hands in that dough, hear that sizzle, breathe in that smoky aroma. You’re not just making dinner. You’re carrying on tradition, one golden arepa at a time.
FAQs
Can I make the arepas ahead of time?
Yes, absolutely. Cook them, cool them, and store them in an airtight container for a day or two. Reheat in the oven or toaster before serving.
Can I freeze them?
Definitely. Once cooled, wrap individually and freeze for up to two months. Reheat from frozen directly in the oven or air fryer.
What if I don’t have tempeh?
Tofu, lentils, or mashed chickpeas work great. Just keep the spice blend the same—it’s what gives that chorizo character.
How spicy are they?
Mild to medium by default. Adjust heat by reducing or adding cayenne. For smoky flavor without the burn, add extra smoked paprika instead.
How do I get the arepas extra crispy?
Use medium-high heat, a touch more oil, and patience. Don’t flip too soon. Let them form that crust before turning.
Selena is an experienced lifestyle blogger and the voice behind many of Cozy Toned’s inspiring posts. With a passion for mindful living, home styling, and everyday wellness, she shares practical tips and fresh ideas to help readers live beautifully and intentionally.