5 Minute Chimichurri Sauce
Use this sauce everywhere you want to take your dish up a notch. On a burrito or in a burrito bowl, on tacos such as my jackfruit tacos, on a vegan seitan steak, on roasted veg, on a tofu scramble, anywhere and everywhere you like!
Nutrition Facts
135 kcalCalories
3 gCarbs
13 gFat
Ingredients
Instructions
Want to see how it turns out?
We've hidden the final 1 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Itdoesnttastelikechicken →Chef's Notes
*If you don't want to chop the onion and garlic by hand, just add them to the blender first and pulse a few times until chopped. Then add all of the remaining ingredients.
**135 calories per serving for the olive oil version. 19 calories per serving for the aquafaba version. There are 4 servings in this recipe.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
Thanks Sam! This chimichurri is excellent. I mixed it into roasted veggies and tofu.
I am eating this now on a sweet potato and avocado. It is so good. The chimichurri sauce is so fresh tasting.
Hi Sam,
Thanks for another wonderful recipe! I really appreciated that you gave the no-oil option...I've been saving my aqua faba without really knowing when/how to use it and boom! Used it in this and it was fantastic. FYI, served it with your seitan steaks, also amazing...you are the best.
Update. On Sunday, I made the tofu using the recipe to marinate the strips and also as a dipping sauce. It was good, but I thought it needed a little more depth. So last night I revisited the idea with my leftover chimichurri sauce. I made a marinade of tamari sauce, mustard, a little garlic, and onion powder and added a blob of the sauce (that I had puréed and added the pressed tofu sticks. I used the remaining chunkier sauce as a dip. That was great! We loved it and will be using the idea for an upcoming tailgate!
Did you make this recipe?
Leave a Comment