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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



  • 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


  • 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


  • 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.