Churrasco is the South American grill tradition of skewered, fire-kissed meat, and this vegan version turns the meme into a main course. It swaps beef for marinated seitan and mushrooms, giving you the same smoky char, garlicky punch, and satisfying chew—without the meat. The secret is a bold chimichurri-style marinade that does double duty as a sauce, so every bite tastes like the grill, even if you cook indoors.
Ingredients
- 1 lb (450 g) seitan, cut into 1-inch (2.5 cm) strips
- 8 oz (225 g) cremini mushrooms, stems trimmed
- 1 red bell pepper, cut into 1-inch (2.5 cm) pieces
- 1 red onion, cut into wedges
- 3 tbsp (45 ml) olive oil, divided
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the chimichurri marinade/sauce:
- 1/2 cup (120 ml) olive oil
- 1/4 cup (60 ml) red wine vinegar
- 4 cloves garlic, minced
- 1/2 cup (20 g) fresh parsley, finely chopped
- 2 tbsp (8 g) fresh oregano, chopped (or 2 tsp dried)
- 1 tsp red pepper flakes (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Make the chimichurri: In a small bowl, whisk together the olive oil, red wine vinegar, garlic, parsley, oregano, red pepper flakes (if using), salt, and black pepper. Set aside 1/4 cup (60 ml) for serving.
- Marinate the seitan and mushrooms: In a large bowl, combine the seitan strips and mushrooms with the remaining chimichurri. Toss well to coat. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
- Prep the vegetables: In a separate bowl, toss the bell pepper and onion wedges with 1 tbsp (15 ml) olive oil, smoked paprika, cumin, salt, and black pepper.
- Preheat the grill or grill pan: Heat an outdoor grill to medium-high (about 400°F / 200°C) or place a grill pan over medium-high heat. Brush the grates with the remaining 2 tbsp (30 ml) olive oil.
- Skewer the ingredients: Thread the marinated seitan, mushrooms, bell pepper, and onion onto metal or soaked wooden skewers, alternating pieces. If using wooden skewers, soak them in water for 30 minutes first.
- Grill the skewers: Place the skewers on the preheated grill. Cook for 4–5 minutes per side, turning once, until the seitan is browned and the vegetables are tender with charred edges. Total grilling time: 8–10 minutes. For a safe minimum internal temperature, the seitan (a plant-based protein) does not require a USDA FSIS temperature, but if you are using a meat substitute that contains egg or dairy, heat to 165°F (74°C) as a precaution.
- Rest and serve: Remove the skewers from the grill and let them rest for 5 minutes. Drizzle with the reserved chimichurri before serving.
Tips
- Don’t skip the marinade time: The 1-hour minimum lets the seitan absorb the chimichurri. Less time means a milder flavor, which is fine, but the full hour makes a noticeable difference.
- Soak wooden skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill. Metal skewers are reusable and conduct heat, cooking the inside faster.
- Use a grill basket for small pieces: If you don’t want to skewer, place the seitan and vegetables in a grill basket. This works just as well and saves time.
- Adjust the heat: If the seitan browns too quickly, lower the heat or move the skewers to a cooler part of the grill. You want a nice char, not burnt edges.
Serving Suggestions
Serve the churrasco skewers over a bed of fluffy white rice or with farofa (toasted cassava flour) for a Brazilian touch. Add a side of grilled corn on the cob, a crisp green salad, or black beans. For a low-carb option, serve on lettuce wraps with extra chimichurri. This dish also pairs well with a simple potato salad or pão de queijo (cheese bread) for a full churrasco experience.
Variations
- Tofu churrasco: Replace seitan with extra-firm tofu, pressed and cut into thick slabs. Marinate and grill as directed. Tofu will be softer and less chewy than seitan.
- Jackfruit churrasco: For a shredded-style texture, use young jackfruit in brine. Rinse, drain, and toss with the chimichurri, then grill in a grill basket. This is closer to pulled meat than steak.
- Spicy version: Add 1–2 minced chipotle peppers in adobo to the chimichurri for a smoky heat. Reduce the red pepper flakes if you prefer less spice.
- Herb swap: Replace parsley with cilantro and oregano with mint for a fresher, more Argentine-style chimichurri. This changes the flavor profile but stays authentic to the region.
Storage and Reheating
Store leftover skewers in an airtight container in the refrigerator for up to 4 days. Remove the skewers first and keep the seitan and vegetables together. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or until heated through. You can also microwave in 30-second bursts, but the texture will be softer. The chimichurri sauce can be stored separately in a sealed jar in the fridge for up to 5 days; bring to room temperature before serving. Freezing is not recommended, as seitan and vegetables can become mushy after thawing.
Frequently Asked Questions
Can I make this without a grill? Yes, a grill pan or a cast-iron skillet works perfectly. Heat over medium-high and cook the skewers in batches to avoid overcrowding. You won’t get the same smoky flavor, but you can add a pinch of smoked paprika or liquid smoke to the marinade to compensate.
What is seitan and where can I find it? Seitan is a meat substitute made from wheat gluten. It has a dense, chewy texture that mimics meat well. You can find it in the refrigerated section of most grocery stores, near tofu and tempeh, or online. If you are gluten-free, use extra-firm tofu or portobello mushrooms instead.
Can I use a different protein? Absolutely. Tempeh, firm tofu, or even large portobello caps work. Adjust cooking times—tofu and tempeh may need less time, while portobellos can be grilled whole. The marinade is versatile.
How do I keep the seitan from sticking to the grill? Make sure the grill grates are clean and well-oiled. Brush the seitan with a little extra oil before placing it on the grill. Also, let the seitan develop a crust before flipping—it will release naturally when it’s ready.
Can I prepare the chimichurri in advance? Yes, you can make the chimichurri up to 3 days ahead. Store it in a sealed container in the refrigerator. The flavors will meld and deepen. Bring it to room temperature before using.
Is this recipe spicy? The red pepper flakes add a mild heat. If you are sensitive to spice, omit them or use just a pinch. The chimichurri is mostly herbaceous and tangy, not fiery.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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