Seitan Chimichurri Tacos from Dianne Wenz’s What’s For Dinner?

Photo by Dianne Wenz

I love easy dinner recipes that are healthy.  Dianne Wenz’s new e-book, What’s For Dinner? gives you 20 great recipes that are perfect for a weeknight dinner. I think you’ll love trying out her Seitan Chimichurri Tacos as much as I did. This week I’m trying out her Greens Pie with Millet-Amaranth Crust.

Dianne Wenz’s What’s For Dinner? has 20 recipes including:

Chipotle Tempeh Pizza with Herbed Cashew Cheese
Greek Pizza with Tofu Feta
Quick Spinach-Mushroom Lasagna
Spaghetti Squash in Lemon Caper Sauce
Greens Pie with Millet-Amaranth Crust
Kung Pao Tofu and Broccoli
Coconut Tempeh with Pineapple Salsa
Lentil Stuffed Eggplant
Tempeh Marsala
Seitan Chimichurri Tacos

Try serving with some Vegan Slow Cooker Mole with Potatoes and Bean to round out the meal.

More Seitan Recipes

Easy Air Fryer Seitan Vegan Riblets is my most made seitan recipe and it’s super easy. Use some of the leftover from this recipe to make Easy Homemade Seitan Ribs or Sweet-and-Sour Stir-Fried Vegetables with Seitan.

Print Recipe

5 from 2 votes

Seitan Chimichurri Tacos from Dianne Wenz's What’s For Dinner?

This delicious taco recipe is from my friend's, Dianne Wenz, new ebook called What’s For Dinner? From Dianne: This recipe came about because one day I had a hankering for tacos, and had some leftover chimichurri and leftover jalapeño lime sauce in the fridge from another recipe. I Googled “chimichurri tacos” and I discovered that it is indeed already “a thing.” They’re usually made with steak, so I used portobello mushrooms and seitan for meatiness. This recipe has become a Taco Tuesday favorite in my house.

Servings: 4 servings

Calories: 495

Author: Kathy Hester

Ingredients

For the Chimichurri Sauce

• 1 bunch flat-leaf parsley stems removed
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 tablespoon rice vinegar
• 1 fresh red chile minced
• 1 tablespoon fresh oregano
• 2 cloves garlic
• 1/2 teaspoon black pepper
• 1/2 teaspoon sea salt

For the Jalapeño Lime Sauce

• 1/2 cup raw cashews soaked for 2 hours, rinsed and drained
• 1/2 cup cilantro packed
• 1/4 cup water
• 2 tablespoons lime juice
• 1 tablespoon apple cider vinegar
• 1 jalapeño pepper seeds and membrane removed
• 2 cloves garlic
• 1/2 teaspoon sea salt

For the Tacos

• 1 teaspoon grapeseed oil
• 1 yellow onion halved and thinly sliced
• 3 poblano or Anaheim peppers deseeded and cut into thin strips
• 2 portobello mushrooms cut into thin strips
• 8 ounces seitan sliced
• 1/2 teaspoon salt
• 8 to rtillas
• Diced tomatoes and sliced jalapeños for serving optional

Instructions

• Mix together the chimichurri ingredients in a food processor. Set aside.
• Mix together the jalapeño sauce ingredients in a high-speed blender or food processor, and set aside.
• Heat a large pan over medium-high heat. Add the oil and onions. Cook the onions until they soften and brown slightly. Add the peppers, portobellos, seitan, and salt. Cook for about 10 minutes, until the vegetables soften and the seitan browns.
• While the mixture is cooking, warm the tortillas. I place the stack in the oven set to 250°F for 5 minutes. You can also heat a pan on the stovetop over medium heat and warm tortillas one and a time, for a minute or two on each side.
• Add the chimichurri sauce to the setain-and-vegetable mixture, and give it a big stir to make sure everything is coated. Remove from the heat.
• Divide the mixture among the tortillas and top with the Jalapeño Lime Sauce. Top with tomatoes and jalapeños (if using).

Nutrition

Calories: 495kcal | Carbohydrates: 46g | Protein: 24g | Fat: 27g | Saturated Fat: 4g | Sodium: 757mg | Fiber: 8g | Sugar: 9g

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