Vegan Chimichurri Tacos

                                    VEGAN CHIMICHURRI TACOS

This is an amazing vegan taco recipe that tastes great. There are four things to make but they went by pretty quickly for me. The four things are tomato rice,  Chimichurri sauce, a cream sauce, and a taco filling.

The cream sauce recipe makes more than you’ll need for this one recipe.  An in our opinion, you should consider doubling the “taco filling”.  We ran out.

Here’s the recipe:

TOMATO RICE:

 2 tablespoons of olive oil

1 onion finely chopped

½ teaspoon sea salt (I used Himalayan pink sea salt but it doesn’t matter)

1 tomato finely chopped

½ cup of brown or white rice

1 cup vegetable broth

In a medium sauce pan heat oil over medium-high heat and add onions and salt. Sautee onion chopped onions until soft. Add your tomato, rice, and vegetable broth and bring to a boil. Reduce heat to low cover with a lid and let simmer until all of the broth is absorbed and is cooked. Then, turn off heat and let sit for 15 minutes with the lid still on.

CHIMICHURRI SAUCE:

1 cup fresh cilantro

 ½ cup fresh Italian parsley

½ cup olive oil

¼ cup lime juice

4 cloves of garlic

2 tablespoons agave

½  teaspoon ground cumin

1 teaspoon sea salt

 ½ teaspoon freshly ground black pepper

Blend all ingredients in a food processor until combined and herbs finely chopped.

TACO FILLING:

2 tablespoons olive oil

8 ounces crimini mushrooms trimmed and sliced

1 15 ounce can of black beans rinsed, and drained

In a large skillet heat oil over medium heat and sauté mushrooms until they have released all of there juices. Add black beans and half of the chimichurri sauce and cook until heated through. Save the rest of the chimichurri sauce so that you can spoon it on to your taco.

CREAM SAUCE: (Like sour cream, makes more than you’ll need for this recipe.)

6 ounces soft tofu

¼ cup olive oil

1 to 3 cloves garlic (depending on your taste)

2 teaspoons Dijon mustard

1 tablespoon lemon juice

½ teaspoon salt

Blend everything together until smooth then, refrigerate.

We served our tacos on tortillas with: avocados, tomatoes, taco sauce, limes, lettuce, chopped purple onion too.

We adapted the recipe from Chloe’s Kitchen vegan cookbook