The holidays are upon us and if you had your fill of gravy at Thanksgiving, here’s another sauce you can use to cover your seitan. It’s not necessarily traditional this time of year, but it’s green, so that’s something. And there’s a red version, too—just add a tomato and a red bell pepper—in case you want to go “Christmas” on your mock meat at the dinner table.
The sauce is Chimichurri and it’s a fairly standard topping for steak, originally from South America. I’ve never had it on actual meat before, but I can tell you that it really elevates things like seitan and portobello mushrooms. It’s comprised of powerful flavors like oregano, garlic and cilantro, and packs a slight bit of heat with a jalapeño pepper in the mix.
You don’t have to use this recipe over the holidays, but it’s definitely a good one to have on hand all year long. If you have non-vegan friends visiting, dress their entrée up with this and they’ll forget they’re not eating meat. And it’s super easy to make. Just throw everything in the food processor and chop. Boom. Done!
Remember to tag #nutfreevegan on social media so I can see how it goes when you make this!
- ¼ cup flat parsley
- 3 Tbsp. red wine vinegar
- 4 cloves garlic, minced
- 2 Tbsp. oregano
- 1 jalapeño, seeded
- ½ cup cilantro
- ½ tsp. crushed red pepper
- ¼ tsp. salt
- ¼ tsp. black pepper
- ½ cup olive oil
- Add all ingredients except olive oil to blender or food processor and blend until everything is mixed but not completely smooth. Pour into bowl.
- Top with olive oil and refrigerate for 10 minutes.