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
Keyword: Energy Balls, Healthy Snack, Newgreens Energy, vegan fusion
Prep Time: 20minutes
Cook Time: 10minutes
Total Time: 30minutes
1tbspolive oilor 3 tablespoons water
8ozseitan, beef style, chopped or crumbled, liquid reserved
4largecorn tortillasor 8 small
½cupcherry tomatothinly sliced
¼cupvegan sour creamstore-bought or homemade
¼cuppumpkin seedsoptionally toasted
1cupflat-leaf parsleyfinely chopped
3tbsplemon juicefreshly squeezed
2tspjalapeno pepperseeded and diced
1½tbspred wine vinegar
1tspsea saltor to taste
⅛tspground black pepper
¼tspcrushed 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.