{"id":32939,"date":"2020-03-06T03:28:00","date_gmt":"2020-03-06T08:28:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2015\/09\/07\/receta-de-arepas-multicolores\/"},"modified":"2026-04-16T00:48:47","modified_gmt":"2026-04-16T04:48:47","slug":"veggie-colored-arepas-recipe","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2020\/03\/06\/veggie-colored-arepas-recipe\/","title":{"rendered":"Veggie-Colored Arepas Recipe: Carrot, Beet and Cilantro"},"content":{"rendered":"\n
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These colored arepas are made just like traditional Venezuelan arepas<\/a>, except instead of water you use carrot, beet or cilantro juice \u2014 and they’re ready in 30 minutes. They’re vibrant, nutritious and gluten-free, and once you try them, you’ll never want to make them any other way.<\/p>\n\n\n\n

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The trick is in the ratio: slightly more liquid than in a traditional arepa to compensate for the fiber in the vegetables. The result is a soft, pliable dough with a color that wins you over before the first bite.<\/p>\n\n\n\n

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As a member of the\u00a0Amazon Affiliate Program<\/a>\u00a0and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/em><\/p>\n\n<\/div>\n\n\n

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  1. Colored arepas: a gift from my Aunt Nanny<\/a>
  2. What are colored arepas and why are they worth making?<\/a>
  3. Ingredients<\/a>
  4. How to Make Veggie-Colored Arepas<\/a>
  5. FAQs<\/a>
  6. Hungry for More Arepas?<\/a>
  7. Venezuelan Veggie-Colored Arepas Recipe<\/a><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div><\/div>\n\n\n\n
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    Colored arepas: a gift from my Aunt Nanny<\/em><\/em><\/h2>\n\n\n\n

    I learned to make beet arepas, carrot arepas and spinach arepas from my Aunt Nanny \u2014 the most indulgent of all my mother’s sisters.<\/a><\/em><\/p>\n\n\n\n

    At the time I was still living in Miami, and Aunt Nanny came to visit with my cousin Adriana and her granddaughter Sophia. We spent a family weekend together in Marco Island. And I asked my aunt to make colored arepas.<\/em><\/p>\n\n\n\n

    Aunt Nanny was the daughter of my grandmother Ligia \u2014 who made arepas every single day of her life, for as long as she was on her feet. So she also made arepas the right way. First she’d seared them on a griddle or budare.<\/a> Then she’d finish them in the oven until they puffed up.<\/em><\/p>\n\n\n\n

    I used to skip that last step \u2014 but with age comes wisdom, and the truth is that arepas finished in the oven cook more evenly and never come out raw in the center.<\/em><\/p>\n\n\n\n

    Let’s get to it!<\/em><\/p>\n\n\n\n

    Enri<\/strong><\/em><\/p>\n\n<\/div>\n\n

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    What are colored arepas and why are they worth making?<\/h2>\n\n\n\n
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    Colorful arepas are a variation of the traditional Venezuelan arepa where water is replaced by the natural juice of vegetables like carrot, beet or cilantro. The result is an arepa with spectacular colors \u2014 orange, fuchsia and green \u2014 with a slightly sweet or herbal flavor depending on the vegetable, and far more nutritional value than a plain white arepa.<\/p>\n\n\n\n

    They’re perfect for getting more vegetables into the whole family’s diet \u2014 especially little ones, who won’t even notice they’re eating beets or carrots. And since they’re naturally gluten-free, they work for almost any table.<\/p>\n<\/div><\/div>\n\n\n\n

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    Ingredients<\/h2>\n\n\n\n
    \"a<\/figure>\n\n\n\n