Vegan Street Tacos with Chimichurri Sauce

Vegan Street Tacos by Mark Reinfeld
Vegan Street Tacos by Mark Reinfeld

Vegan Street Tacos with Chimichurri Sauce

Take a walk on the wild side with these fun and flavorful vegan 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. And, YES! Vegan Mexican Food is a Thing… Serve warm and enjoy!
Recipe Courtesy of Mark Reinfeld – The Doctor & The Chef
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Course: Main Course, Snack
Cuisine: American, Mexican, vegan mexican
Keyword: Energy Balls, Healthy Snack, Newgreens Energy, vegan fusion
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

INGREDIENTS

  • 1 tbsp olive oil or 3 tablespoons water
  • 8 oz seitan, beef style, chopped or crumbled, liquid reserved
  • 4 large corn tortillas or 8 small
  • 1 cup baby arugula
  • ½ cup cherry tomato thinly sliced
  • ¼ cup vegan sour cream store-bought or homemade
  • ¼ cup pumpkin seeds optionally toasted

CHIMICHURRI SAUCE

  • ½-¾ CUP olive oil
  • 1 cup flat-leaf parsley finely chopped
  • ¼ cup cilantro finely chopped
  • 3 tbsp lemon juice freshly squeezed
  • 3 tbsp shallots diced
  • 2 tbsp garlic minced
  • 2 tsp jalapeno pepper seeded and diced
  • tbsp sherry vinegar
  • tbsp red wine vinegar
  • tbsp dried oregano
  • 1 tsp sea salt or to taste
  • tsp ground black pepper
  • ¼ tsp 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.
About The Author

Chef Mark Reinfeld

Mark ReinfeldAn award-winning chef, educator and authority on plant-based cuisine, Chef Mark Reinfeld is the founding chef of the Vegan Fusion Culinary Academy. Mark has over 25 years experience preparing creative vegan and raw cuisine and has led plant-based cooking workshops and chef training around the world.In 2017, he was inducted into the Vegetarian Hall of Fame. He was the founding chef of The Blossoming Lotus Restaurant, voted "Best Restaurant on Kaua’i" Mark's first cookbook, Vegan Fusion World Cuisine, was named “Best Vegetarian Cookbook in the USA.”Since then, Mark has authored seven more books including the bestselling 30-Minute Vegan series, as well as his latest books detailing the links between health and plant-based diets.The Vegan Fusion Culinary Academy is the culmination of his dream to bring mindfulness, passion and compassion to the culinary world by encouraging more people to discover the pleasures and benefits of plant-based cooking.

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