I must say I decided to try this recipe just because the word chimichurri is fun to say. I made this with tempeh, a pasta/grain mix, and roasted asparagus. I drizzled the yummy chimichurri sauce on everything and it gave it all such wonderful flavor! I’m not a huge tempeh fan, so I always need something strong to go with it and this did the trick. However, I’ll warn that it’s not super kid-friendly since it’s strong tasting. But, that’s ok, just don’t drizzle the sauce over your kids’ meals and everyone is happy.
- 1 (8 oz) package of tempeh
- 1 – 3 cloves garlic, minced (most of this sauce isn’t cooked, so it depends on your taste for the bite of raw garlic)
- 1 cup loosely packed cilantro
- 1 cup loosely packed parsley (preferably flat leaf)
- 1 tsp dried oregano
- 1/4 cup red wine vinegar
- 2 Tbsp olive oil
- 1/4 tsp red pepper flakes
- 3/4 cup veggie broth (I made with the bouillon amount for a full cup)
- 1 Tbsp reduced sodium tamari
Cut tempeh into 4 rectangles and then cut each of those in half widthwise. Steam for 10 minutes.
Combine garlic, cilantro, parsley, oregano, vinegar, olive oil, red pepper flakes and veggie broth in a food processor or blender and puree.
Remove 1/2 cup of the sauce in a measuring cup and add the tamari. Stir well and then use this sauce to marinate the tempeh. Preferably allow to marinate for an hour. The remaining sauce (without tamari) will be used to drizzle on the final product.
Heat a non-stick pan on medium heat. Place tempeh in pan and cook for a couple of minutes until browned. Flip and cook a few minutes more. Add the remaining marinade and cook for a couple minutes more.
Serve with a grain and veggie of your choice, everything topped with the remaining chimichurri sauce.