Easy Vegan Grilled BBQ Kabobs
August 5, 2018
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: Mark Reinfeld - The Doctor & The Chef
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
- 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.
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.
and 1 teaspoon freshly squeezed lemon juice in a bowl and whisk well.
Sponsored and paid for by Natural Grocers.
