Vegan Street Tacos with Chimichurri Sauce - NewGreens

Ingredients

• 1 tbsp olive oil (or 3 tablespoons water)
• 8 oz seitan, beef style, chopped or crumbled, liquid reserved
• 4 large corn tortillas (or 8 small)
• 1 cup baby arugula
• ½ cup cherry tomato (thinly sliced)
• ¼ cup vegan sour cream (store-bought or homemade)
• ¼ cup pumpkin seeds (optionally toasted)
• ½-¾ CUP olive oil
• 1 cup flat-leaf parsley (finely chopped)
• ¼ cup cilantro (finely chopped)
• 3 tbsp lemon juice (freshly squeezed)
• 3 tbsp shallots (diced )
• 2 tbsp garlic (minced)
• 2 tsp jalapeno pepper (seeded and diced)
• 1½ tbsp sherry vinegar
• 1½ tbsp red wine vinegar
• 1½ tbsp dried oregano
• 1 tsp sea salt (or to taste)
• ⅛ tsp ground black pepper
• ¼ tsp crushed red pepper