Take a walk on the wild side with these fun and flavorful tacos filled with seitan, the high protein wheat-gluten, that can take on the texture and flavor of meat.

Top with a zesty Argentinian chimichurri sauce and experience vegan fusion cuisine at its finest. Serve warm and enjoy!

 

Easy Vegan Chimichurri Seitan Street Tacos
 
Prep time
Cook time
Total time
 
Take a walk on the wild side with these fun and flavorful tacos filled with seitan, the high protein wheat-gluten, that can take on the texture and flavor of meat. Top with a zesty Argentinian chimichurri sauce and experience vegan fusion cuisine at its finest. Serve warm and enjoy!
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: Serves 4
Ingredients
  • 1 tablespoon olive oil or 3 tablespoons water
  • 8 ounces seitan, beef style, chopped or crumbled, liquid reserved
  • 4 large or 8 small corn tortillas
  • 1 cup baby arugula
  • ½ cup thinly sliced cherry tomato
  • ¼ cup vegan sour cream store-bought or homemade
  • ¼ cup pumpkin seeds, optionally toasted
  • Chimichurri Sauce
  • ½ cup to ¾ cup olive oil
  • 1 cup finely chopped flat-leaf parsley
  • ¼ cup finely chopped cilantro
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons diced shallots
  • 2 tablespoons minced garlic
  • 2 teaspoons seeded and diced jalapeno pepper
  • 1 ½ tablespoons sherry vinegar
  • 1 ½ tablespoons red wine vinegar
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon sea salt, or to taste
  • ⅛ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
Instructions
  1. Create the chimichurri sauce by combining all of the ingredients in a bowl and whisking well. You can also place the ingredients in a blender and blend.
  2. Prepare the rest of the fixings. You can optionally warm the tortillas by heating in a dry saute pan.
  3. Place a saute pan over medium-high heat. Add 1 tablespoon oil. Add the seitan and cook for 5 minutes, or according to package instructions, stirring frequently. Remove from the heat.
  4. Assemble your tacos. Place the tortillas on a plate. Add arugula, top with heated seitan. Drizzle with chimichurri sauce. Top with cherry tomatoes, a dollop of vegan sour cream and a few pumpkin seeds before serving.
Notes
To make your own homemade vegan sour cream combine ¼ cup vegan mayonnaise
and 1 teaspoon freshly squeezed lemon juice in a bowl and whisk well.

 

 

 

 

 

 

 

 

 

Sponsored and paid for by Natural Grocers.

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