Bánh Mi Arepas

Banh Mi Arepas | Our Four Forks | #vegan #glutenfree #recipeWhen I was an undergrad living in New York City, inexpensive, delicious food was important. There were only so many dining hall omelettes, midnight waffles and Quiznos subs I could eat, so my friends and I were always on the lookout for cheap meals. Aside from Moaz, Vietnamese bánh mi sandwiches and Venezuelan arepas were two quick East Village standbys that fit the bill. Ever since moving out of NYC, I’ve been meaning to make both bánh mi and arepas at home. It’s been seven (holy shit!) years since college, but I finally got around to it by making them both with these bánh mi arepas.

Arepas are gluten free, round, chewy flatbreads made out of precooked cornmeal, traditionally eaten in both Colombia and Venezuela. There are very serious debates on the difference between Colombian and Venezuelan arepas (it seems Venezuelan arepas are more likely to be stuffed), but I’m pretty sure this version isn’t traditional to either country. The filling is based on the flavors of the Vietnamese bánh mi sandwich though “bánh mi” technically refers to the type of bread this sandwich is usually served on, which is like a baguette. The Vietnamese filling of these arepas is highly adaptable to be vegan, vegetarian or traditional with meat. If you’re vegan, the main flavor components to include are the cilantro, pickled veggies, sriracha mayo (vegan if needed) and jalapeños; the protein is completely up to you. I used pulled pork for mine, but omitted the pâté. Baked tofu or tempeh would also work well.

Banh Mi Arepas | Our Four Forks | #vegan #glutenfree #recipe

 

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