You’re about to meet your new favorite condiment! Try our easy, Vegan Chimichurri Sauce to add zest to your plantain chips or salads.
No joke, we almost always have a batch of our Vegan Chimichurri Sauce on hand. It is so versatile! We love spooning it over vegan choripán (Argentinian sausage dogs), dipping plantain chips in it, and drizzling it over quinoa-stuffed grilled portobello mushroom caps. Our recipes uses simple kitchen staples and comes together in just 10 minutes.
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🇦🇷 WHAT IS CHIMICHURRI SAUCE? 🇺🇾
Chimichurri sauce is a popular condiment in Argentina and Uruguay. Naturally vegan, it’s used as both a marinade and and sauce. In your pre-vegan days, you probably enjoyed chimichurri drizzled over a steak at an Argentinian steakhouse. But don’t worry, there are tons of meat-free ways to enjoy this zingy green condiment. Try it over a grilled tofu or cauliflower steak, and your tastebuds will dance.
So what’s in chimichurri sauce? A ton of herbs! Usually parsley and/or fresh oregano. Plus, there’s copious amounts of olive oil, garlic, and you get a nice kick from red wine vinegar and red pepper flakes.
📝 INGREDIENTS
- Herbs: fresh parsley and oregano
- Red wine vinegar: for acidity
- Garlic cloves: for zest
- Red pepper flakes: for kick
- Olive oil: to tie the sauce together
- Seasonings: salt and freshly ground black pepper
💡RECIPE TIPS
***Check out our recipe video below!***
- Equipment options: You can use use either a food processor or blender to make this sauce. If you don’t have either of these appliances, you can chop the herbs and vegetables by hand, transfer them to a mixing bowl. Then whisk in the olive oil, vinegar, and red pepper flakes and season with salt and pepper, to taste.
- Use the freshest ingredients: Don’t use limp or wilting fresh herbs and skip the bottled garlic. However, if you don’t have fresh oregano on hand, you can substitute it with 2 ½ tablespoon of dried oregano.
- Avoid over-processing (or chopping): the sauce should have some body and texture.
- Use good olive oil: This will give your chimmichurri sauce the best flavor.
🍴 HOW TO USE YOUR CHIMICHURRI SAUCE
- Slather it over our Vegan Argentinian Choripán at your next grill-out.
- Drizzle it over tofu or cauliflower steaks.
- Dip our Air Fried Plantains or plantain chips in it.
- Dunk vegan empanadas in it.
- Stuff portobello mushroom caps with quinoa, black beans and corn. Grill up the caps, and then drizzle them with chimichurri.
- Thin it out with extra olive oil or yogurt, and use it as a salad dressing.
- Marinade vegetables, like sweet potatoes or Brussels sprouts in it, and then roast the veggies.
DID YOU MAKE OUR VEGAN CHIMICHURRI SAUCE?
Did you make this recipe? We’d love to hear about it! Please comment and leave a 5-star🌟 rating below. Share your dish with us on Instagram and tag us @plantbased.passport. We would love to seeing your delicious creations! Still hungry? Follow us on Instagram, YouTube, TikTok, and Pinterest for more global vegan recipes and travel tips!🍴✈️
💕 MORE SOUTH AMERICAN RECIPES YOU’LL LOVE
👩🏽🍳 RECIPE
VEGAN CHIMICHURRI SAUCE
Ingredients
- ¾ cup fresh parsley
- ½ cup red wine vinegar
- 12 large garlic cloves
- ½ cup fresh oregano or substitute 2 ½ tablespoon dried oregano
- 1 tablespoon red pepper flakes
- 1 cup extra virgin olive oil
- Salt to taste
- Freshly cracked black pepper to taste
Instructions
- Blend together the parsley, red wine vinegar, garlic, oregano, red pepper flakes, and olive oil in a food processor or blender, scraping down the sides with a spatula as necessary. Do not over-process the mixture. You want the sauce to have body and texture. Then season with salt and pepper, to taste. (If you don’t have either of these appliances, you can chop the herbs and vegetables by hand, transfer them to a mixing bowl. Then whisk in the olive oil, vinegar, and red pepper flakes and season with salt and pepper, to taste.) Enjoy!
Notes
- Equipment options: You can use use either a food processor or blender, scraping down the sides with a spatula as necessary. (If you don’t have either of these appliances, you can chop the herbs and vegetables by hand, transfer them to a mixing bowl. Then whisk in the olive oil, vinegar, and red pepper flakes and season with salt and pepper, to taste.)
- Use the freshest ingredients: Don’t use limp or wilting fresh herbs and skip the bottled garlic. However, if you don’t have fresh oregano on hand, you can substitute it with 2 ½ tablespoon of dried oregano.
- Avoid over-processing (or chopping): the sauce should have some body and texture.
- Use good olive oil: This will give your chimmichurri sauce the best flavor.
- How to use your chimichurri sauce: 1. Drizzle it over tofu or cauliflower steaks. 2. Dip our Air Fried Plantains or plantain chips in it. 3. Dunk vegan empanadas in it. 4. Stuff portobello mushroom caps with quinoa, black beans and corn. Grill up the caps, and then drizzle them with chimichurri. 5. Thin it out with extra olive oil or vegan yogurt/sour cream, and use it as a salad dressing. 6. Slather it over our Vegan Argentinian Choripán at your next grill-out.
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