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Chimichurri sauce is one of my favorite condiments for bringing a little heat and adding tons of flavor to just about any dish, but of course especially seitan! Try using it as both a marinade (after the first cook) and a topping for the ultimate vegan steaks!

Ingredients

 1 cup firmly-packed, fresh flat-leaf parsley leaves
 ½ cup firmly-packed, fresh cilantro leaves
 2 jalapeños, seeded and roughly chopped Adjust for your heat preference and spice level of your jalapeños. Optionally leave in some seeds for more kick.
 4 cloves of garlic, smashed or roughly chopped
 3 tbsp red wine vinegar
 2 tsp dried oregano
 ½ tsp sea salt
 ¼ tsp red pepper flakesAdjust for your heat preference.
 ¼ tsp ground cumin
 ⅛ tsp freshly ground black pepper
 1/3-1/2 cup extra virgin olive oil

Directions

1

Add all of the ingredients except for the olive oil to a food processor and blend until finely minced, scraping down the sides as necessary. Start with 1/3 cup of olive oil and blend until everything comes together as a sauce. Add additional oil if it's not coming together as needed.

2

I recommend making this at least a day ahead of when you're planning to use it, if not a few or even more to give the flavors time to develop. It should last in the fridge in a tightly-sealed container for about a month, but the flavors will peak in about a week.

Ingredients

 1 cup firmly-packed, fresh flat-leaf parsley leaves
 ½ cup firmly-packed, fresh cilantro leaves
 2 jalapeños, seeded and roughly chopped Adjust for your heat preference and spice level of your jalapeños. Optionally leave in some seeds for more kick.
 4 cloves of garlic, smashed or roughly chopped
 3 tbsp red wine vinegar
 2 tsp dried oregano
 ½ tsp sea salt
 ¼ tsp red pepper flakesAdjust for your heat preference.
 ¼ tsp ground cumin
 ⅛ tsp freshly ground black pepper
 1/3-1/2 cup extra virgin olive oil

Directions

1

Add all of the ingredients except for the olive oil to a food processor and blend until finely minced, scraping down the sides as necessary. Start with 1/3 cup of olive oil and blend until everything comes together as a sauce. Add additional oil if it's not coming together as needed.

2

I recommend making this at least a day ahead of when you're planning to use it, if not a few or even more to give the flavors time to develop. It should last in the fridge in a tightly-sealed container for about a month, but the flavors will peak in about a week.

Chimichurri Sauce
IngredientsDirections