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: Mark Reinfeld - The Doctor & The Chef
Recipe type: Entree
Serves: Serves 4
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
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
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.
Prepare the rest of the fixings. You can optionally warm the tortillas by heating in a dry saute pan.
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.
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.
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.