Before we get to the recipe for this warm, cozy Lentil Picadillo Arepa Casserole, I have some exciting news to share with you. Today, I am heading to California for the We All Grow Latina Summit! I am so excited to attend this conference. This will be my very first conference and I am a little nervous, but I can’t wait to experience all the amazing speakers and events planned. This is also my very first trip to California! I’ll be very active on all my social media accounts this week. If you don’t already be sure to follow me on Instagram, Twitter, and of course Facebook. I’m looking forward to sharing my experience with you!
Now, let’s talk about this Lentil Picadillo Arepa Casserole.
I love a good casserole. Growing up in the Midwest, casseroles were always present at dinner. I am always on the hunt for new vegan casserole ideas. Last year I came across a recipe for a Picadillo Casserole Recipe from Epicurious. The base of the casserole was a traditional beef picadillo and arepa biscuits. If you have followed me for some time, you’ll know that I love arepas. I was inspired by the Epicurious recipe to make my own vegan version.
The lentil picadillo base of the casserole is lightly adapted from my Lentil Picadillo recipe that I shared last year on the blog. This is actually one of my most popular recipes on the site and I really hope that you enjoy this casserole version.
I tested this recipe four times before I got the arepa biscuit topping just right. I first tried using cold vegan butter and milk, but I just didn’t like the texture of the biscuits. I also thought that the butter overpowered the corn flour flavor. I finally got it right after I used warm water and just a little bit of vegetable oil. This result was a tender, light and fluffy arepa biscuit topping.
This Lentil Picadillo Arepa Casserole is:
Cozy & homey
One pan meal
Packed with plant-based protein
For the Lentil Picadillo:
For the Arepa Biscuits:
For the arepa biscuits: