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!
Chimichurri Sauce
Ingredients
- 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
Instructions
- 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.
Nutrition
I love your website! Thank you for the wonderful nut-free vegan recipes. Can you please recommend a good food processor? Thanks!
Thank you for the kind words, Jamie! I’m really glad to hear that you enjoy the site.
The food processor I use is SUPER old. In fact, it’s just an attachment onto a really old blender. I’ll surely need to replace it over the next few months, and when I’m ready to start shopping I’ll probably reference this round-up from Good Housekeeping. My wife works there and they have a whole floor of scientists and engineers who test things like this all day. I always listen to what they have to say because they do the work and know what they’re talking about. This list has a wide range of prices and functions on the models, so there’s surely something there that will work for your kitchen. If you do get one, let me know what you end up with! It might inform my decision when I start shopping 🙂
Hi! I love that you featured choripan and chimichurri in your recipes! I do want to mention that us Argentinos do not use cilantro in our recipes, but stick strictly to Italian parsley when making chimichurri and the longer you let it sit in your fridge the better!
For choripan we use our chorizo but when buying outside the Argentine butcher shop then use Mild Italian sausage – I’m a vegetarian so your recipe was spot-on since I love Beyond products.
Thanks for sharing your recipes with the world!
Thank you for the information, Marcella! I love learning how these things are made locally!