Chimichurri seitan! This is truly what I’ve been eating almost every night for dinner recently. It is crazy good! All you have to do is sautee some seitan and pour this delicious sauce all over it. My aunt gave me the chimichurri recipe. Thanks aunt Gigi!
- 1 bunch each flat leaf and curly parsley trimmed of thick stems
- 8-10 garlic cloves
- ½ red onion
- 4 tbsp. fresh or 2 tsp. dried oregano
- ¾ cup olive oil
- ¾ cup veg oil
- 4 tbsp. red wine vinegar
- 2 tsp. sea salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon red pepper
- 1/2 teaspoon cumin
- juice of 1 lime
- juice of 1 lemon
- Pulse all the ingredients in a food processor till smooth. Can be refrigerated for up to 2 weeks.