Miyoko Schinner creates the ultimate guide for vegans in The Homemade Vegan Pantry, including recipes ranging from condiments, breads and meats, all completely free of animal products.
With a hint of caramel sweetness and bitter notes from the ale, this complex mustard will elevate your burgers, hot dogs, and sausages.
- Combine all of the ingredients in a jar. You can use more or less sugar depending on the sweetness desired (both brown sugar and coconut sugar add a caramel note, but brown sugar is sweeter). Let it macerate for 1 or 2 days. Place in a blender and puree until it is as smooth as you like. Pack it in a jar and store at room temperature for 2 to 4 weeks until it’s mellowed to your liking. Then move it to the fridge, where it will keep for 1 year.
Reprinted with permission from The Vegan Pantry, by Miyoko Schinner, copyright 2016, published by Ten Speed Press, an imprint of Penguin Random House LLC. Reprinted with permission from The Vegan Pantry, by Miyoko Schinner, copyright 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.