Vegan Reina Pepiada Toast
Hey Supernovas! This week's recipe is Reina Pepiada Toast! This is a very popular Venezuelan dish. It’s mostly used as stuffing for arepas, but today we're using it as a delicious twist to your basic avocado toast.
It’s said that the history of the original Reina Pepiada recipe dates back to 1955. During the Miss Mundo or Miss World Pageant, a restaurant called Centros Criollos de Nutrición de los Hermanos Álvarez dedicated the recipe to Venezuela's first international beauty queen: Susana Dujim. The word “pepiada” is an older term used to describe curvy, beautiful women.
For this recipe we're using king trumpet mushrooms instead of shredded chicken. This is such a fun, easy, and incredibly delicious twist on avocado toast. I topped mine with hot sauce, scallions, and tomato, but the choice is yours! If you want to go all out, you can make your own arepas using P.A.N. Pre-Cooked White Cornmeal Mix .
Ingredients
- 1 ripe avocados
- 4-5 king trumpet mushrooms
- 1 red onion, chopped
- 1-2 scallions, finely chopped
- Handful of cilantro, finely chopped
- 1/3 cup of vegan mayo (I used JUST mayo)
- 1 tbsp of white vinegar
- 1-2 garlic cloves, minced
- olive oil
- salt and pepper to taste
Directions
In a large pan, sauté the chopped onion over medium-high heat. While onions are cooking, take the mushrooms and, using a fork, start shredding them.
Once the onions are translucent, add the shredded mushrooms, salt, pepper, and 1 clove of the minced garlic. Cook for 8 minutes or until mushrooms are lightly golden.
While the onions and mushrooms are cooking, mash the avocado and mix in the mayo and vinegar. Gently stir in the cilantro, scallions, and remaining garlic. Add salt, vinegar, and pepper to taste.
Cover and refrigerate (this dish is best served cold!)
Once ready, spread over toast and top with hot sauce, nutritional yeast, or any of your favorite toppings.
Enjoy!