Gluten-Free Arepas with Chili Roasted Veggies and Chipotle Aioli

Yeah, this title (and picture) makes this gluten-free arepa recipe look complicated. What can I say, I like to get a little fancy. But don’t judge a book by it’s cover, because this is a gourmet, plant based camping recipe that you CAN make. I promise. If you don’t believe me, let’s break down why this a go-to camping dinner recipe for me, even after a long day outside.

First, let’s talk about ingredients! A huge reason why this plant based camping recipe rocks is because it uses simple ingredients. Plus, you can usually make it work with what you have on hand. Most of the veggies that I suggest here are easily available wherever you are (shop local!), and you won’t have to worry too much about keeping them cold. Additionally, depending on how many people you need this camping recipe to feed, you’ll only need part of certain veggies (1/2 an onion, pepper, etc.), which makes this a great dinner recipe for using up random leftover parts of veggies from making sandwiches or something else earlier in the day.

Now, let’s talk about the dough. Many people are pretty hesitant to follow a camping recipe that requires the making of homemade dough, and I get it. Making dough is usually pretty time consuming and messy. But stick with me if you’re that person, because this is the perfect dough recipe to start with. Why? Because arepa dough is insanely simple, hard to mess up, and it won’t stick to your fingers. This gluten-free arepa dough recipe only uses salt, water, and corn meal. That’s it. With no egg and no butter, it’s vegan, too! Don’t believe me? Check these pics for proof.

Ok, now who the HECK makes aioli when they’re camping, for real? Well first, if you don’t have a good refrigeration system, skip this part. Mayonnaise that’s not kept cold enough, which you’ll need to make for the chipotle aioli recipe, is a no go. But if you’ve got a solid cooler/mini-fridge van life situation, then let’s do this. You can make this chipotle aioli at home and bring it in a container, but I truly do typically make it at camp, because it only takes about a minute to whip up (and perfect measurements are not a requirement). This is a great sauce to have under your belt for a variety of recipes/ meal disasters that need some help in the flavor dept., and it brings this gluten-free arepa recipe to the next level.

Finally, let’s talk timing and nutrition. As with my camping pizza recipe, whipping up arepas does take more time than other recipes that I have on here, so if you’re planning to roll into camp around 10 pm, dead tired and wanting food in 10 minutes tops, this might not be the best recipe for you. With that being said, if you can devote about 30 minutes to cooking at the end of your day (or the beginning- I’m not one to judge if you want breakfast arepas), this is a great recipe for re-fueling after you’ve spent some energy climbing or hiking. The arepa dough is filling source of calories, and it actually packs in a bit of protein (about 3 grams/arepa), making it a healthier (and gluten-free) alternative to regular wheat flour based doughs. Additionally, I always add in either black beans or adzuki beans to my filling mix and top my arepas with avocado to boost up protein and healthy fats. Black beans and mushrooms (staples in my go-to arepa filling) are also great plant-based sources of iron, which is an important component of a successful plant-based diet, especially for climbers, hikers, and backpackers that spend time at higher altitudes. For my badass plant-based ladies out there, getting enough iron is especially important for us due to our hormone cycles.

So, what even are arepas? They are a traditionally Venezuelan and Columbian food that I was lucky enough to be introduced to from a friend of a friend. Arepas are something like a sandwich, but way better. The cooked arepa can be filled with all sorts of things, making it a unique, filling and versatile food. And, like I mentioned above, it packs more nutrition than traditional white bread or dough.

Is your belly grumbling yet? Mine is. Follow the recipe below for tasty gluten-free arepas with chili roasted veggies and chipotle aioli, and your tummy will thank you.

Gluten-free arepas with chili roasted veggies and chipotle aioli

For the Dough:

• 2 cups pre-cooked white corn meal (not sure what this looks like? See the package I use here)

• pinch salt

• 2 cups water

• 3 Tablespoons oil

For the Arepa Filling

• 1/4 small red onion

• 1-2 cloves garlic (or 1 tsp garlic powder)

• 1 bell pepper

• 1/4 cup thinly cut mushrooms

• 1/2 cup cooked black beans or adzuki beans

• 1/2 tsp paprika

• 1/4 -1/2 tsp chili powder

• pinch chipotle powder (add more to spice it up)

• salt and pepper to taste

• 1 Tablespoon oil (olive or coconut oils are best)

• 1 Avocado (optional)

• 2 Tablespoons crumbled cotija cheese (optional)

For the Chipotle Aioli

• Juice of 1/2 lemon or lime

• 1/4 cup mayonnaise (vegan or regular)

• 1 tsp paprika

• 1/2 tsp chili powder

• 1/4-1/2 tsp chipotle powder (adjust for desired spice level)

Let’s get this party started! First, dice garlic. Next, thinly slice onion and bell pepper. Heat a pan to medium-low, drizzle in oil, add garlic, onion, and bell pepper and coat with oil. Toss in paprika, chili, and chipotle powder and add salt and pepper to taste. Cover and let cook for 5-10 minutes, stirring occasionally. While veggies are cooking, start making arepa dough. If you have a large bowl available, you can make all the dough at once. If not, use a small personal sized camping bowl and make arepas one at a time. If you’re making 1 arepa at a time, mix 1/2 cup of corn meal with a pinch of salt, then slowly mix in 1/2 cup of water with a fork. If making all dough at once, mix all 2 cups of corn meal with several pinches of salt, and then slowly mix in 2 cups of water with a fork. Dough should be soft and easily stick together. If the arepa dough is crumbling easily, add more water. Once you’ve got the right consistency, roll a palm sized ball of dough in your hands, then pat into a circular “pancake” that’s about 1/2 inch thick. Repeat with remaining dough until you have 4 arepas. Heat 1 tablespoon of oil in a pan over medium heat, then add arepas. Cover and let cook for 5 minutes on each side, adjusting heat and moving as necessary to keep from sticking or over cooking). While arepas are cooking, add chopped mushrooms and cooked black or adzuki beans to the arepa filling mix, and cook for 3-5 more minutes.

If making aioli:

Add mayonnaise, lemon juice, paprika, chili, and chipotle powder to a jar with a tight fitting lid. Shake until ingredients are combined, then add salt and pepper to taste. Adjust spices as desired. That’s it!

Once the arepa dough is cooked (crispy, golden brown on the outside, soft on the inside), and the filling is ready, assemble arepas. Using a sharp knife, slice arepas in half like a sandwich. Spread chipotle aioli on one side, then top with arepa filling. If desired, finish off with a few slices of avocado and a sprinkle of cotija cheese and then place the remaining half of the arepa on top. Enjoy!

Recipe makes 4 arepas (2 servings).