Impossible™ Breakfast Arepa
Vegan Eggs, Impossible™ Spicy Sausage, Vegan Cheese, Avocado, Vegan Mayonnaise
Chef Edwin De La Rosa of Middle Child Clubhouse | Philadelphia
Yield: 1 arepa
Adapted by StarChefs | August 2024
INGREDIENTS
Impossible™ Sausage:
Neutral oil
8 grams minced garlic
10 grams minced onion
3 grams toasted cumin seeds, ground
350 grams Impossible™ spicy sausage made from plants
Arepas:
5 grams kosher salt
2 cups cornmeal
To Assemble and Serve:
2 tablespoons vegan mayonnaise
¼ cup scrambled vegan eggs
⅛ cup sliced vegan cheese
½ avocado, sliced
METHOD
For the Impossible™ Sausage:
In a sauté pan over medium-high flame, heat oil. Add garlic and onion and sauté until alliums are soft and translucent. Add cumin and continue to cook until fragrant. Add Impossible™ sausage and cook until lightly browned. Transfer mixture to a mixing bowl and set aside.
For the Arepas:
In a mixing bowl, combine salt and 2 cups water. Add 1 cup cornmeal and, using gloved hands, combine mixture. Add remaining cornmeal and continue to mix until desired dough consistency is achieved. Divide dough into six equal portions. Roll 1 portion into a ball, then carefully press down with palms to form a disk shape, rotating pressure right to left, until dough is ½-inch thick. Repeat with remaining dough. In a cast iron pan over medium-high flame, add 1 disk and cook until browned on one side. Repeat with remaining dough.
To Assemble and Serve:
Slice Arepa to form a pocket, making sure not to cut all the way through. Spread mayonnaise on both sides in the pocket. Fill Arepa with 2 tablespoons Impossible™ Sausage, scrambled eggs, cheese, and avocado. Wrap in paper and serve.
