I posted last week asking for vegetarian (or fish) uses for a jar of Coarse Tarragon Honey Mustard, and other vegetarian uses for condiments in general. I got all sorts of mouth-watering responses. Many thanks to everyone who replied; I think we will have a lot of fun with this!

From: (Alan Woods)

Use it as a spread on sandwiches; Ann firms slabs of tofu in the microwave, then puts between bread with mustard and sprouts, sometimes tomatoes and mushrooms, for lunches.

From: (Leslie E Samchuk)

I'm not a huge ketchup fan but I like it on eggs and grilled cheese sandwiches and tofu dogs. Mustard is great with could put it on almost any kind of veggie sandwich (imagine rye bread with swiss cheese, lettuce, tomato, alfalfa sprouts, dill pickles and that wonderful sounding mustard you described...yum). I also find mustard a nice addition to things like macaroni and cheese. You could also use it in a salad dressing. I've always associated salsa with more vegetarian items than meat items myself, the simplest being corn chips. I don't really eat much chutney but I know it's in the local pub's plowman's lunch, which is vegetarian (good bread, local old cheddar, pickled onions, pickles and chutney, maybe beets too, I can't remember).

And then there is the wealth of condiments I probably never would have tried if I wasn't a vegetarian...hummus, tsziki (sp?), babaganoush, tahini, pesto...the list goes on and on.

From: (Jennifer Norris)

Make salad dressing! Oil and vineger, 2:1, Then add mustard to taste--creates tangy and sweet taste that's amazing. I usually add in a couple twigs of rosemary or whatever fresh herb I have around also. Then shake like crazy & wow your friends. The other thing that helps is the kind of vinegar--I use rice vinegar & then add in some dashes of black raspberry vinegar or some otherwise fruity vinegar for a subtle addition. People think it's so good they end up lapping up their bread with it!

From: (Jannuska Jennifer L)

My favourite - mustard on hot pretzels!

From: Lisa Bleyle

Hi! Have you thought of using the mustard to make a honey mustard marinade for tofu before grilling it? You could also marinate eggplant or potatoes etc. and grill those too and the best part is you don't have to throw away the marinade since there aren't any nasty meat parasites!

From: Cheryl Melnick

Here are some suggestions:

Sauce for asparagus, artichokes: Mix 2-3 parts mayonaise to 1 part mustard and 1 tablespoon of lemon juice. Whisk well, chill & serve. (chilling not necessary) Never tried it on fish, but it would probably taste good on the more flavorful fishes.

Dipping sauce for:

  • Eggrolls
  • Squash ravioli, squash eggrolls (same recipe)
  • I use it on vegetarian burgers too.

    From: Ross Clement

    I eat fake vegetarian meats (e.g. Tivall tofu dogs in hot-dogs), and would be horrified to make one and find that I was out of mustard. Haven't tried saurkrat (spelling?) yet, but will do so soon.

    Also, chips (I have a deep fat frier) are a good opportunity to use condiments such as tomato sauces, chutneys etc. Other vegetables can be deep fried (with or without batter or breadcrumbs) and dipped in various sauces. The other day I was dipping deep fried breadcrumbed mushrooms in a sauce of yogurt, finely chopped garlic, fresh chives and thyme. This was after eating similar mushrooms dves and thyme. This was after eating similar mushrooms dipped in tartar (spelling?) sauce at a restaurant. Also, a spot of chutney or pickle on top of a cracker with (e.g.) sliced tomato, cucumber, cheese (if lacto), etc adds a lot to it.

    For chutneys etc, they go good in veggie sandwiches, e.g. lettuce, tomato, cucumber and curried fruit chutney sandwiches. (Finally a low-fat option :-)

    Corn chips can also be dipped in a large number of condiments.

    From: Sriram Naganathan

    As a life long vegetarian, I know of none other than vegetarian uses for things!! Here is a great use for a GOOD mustard: Get a hold some hard pumpernickle bread (or a comparable rye). Whip up some egg salad (has to have chopped celery and fresh black pepper!!) Layer as follows - bread with mustard, egg salad, tomato slices, red onion slices, romaine lettuce, thinly sliced swiss cheese (optional), bread with mustard. (Alternately, you can add the mustard to the egg salad, but then it limits its value to sandwiches only!!) Accompany with 'very crunchy' potato chips (such as Krunchers brand), highly garlicky dill pickles and a dark lager/ale (such as Newcastle Brown)!! Bon Apetit!

    [this gave me an idea, I might try making potato salad]

    From: Gillis

    Honey mustard is good on fried cheese (cornmeal batter). I've not made this myself, but have bought it "out to eat", and it's wonderful. I would think that any of the stronger flavored cheeses could stand up to such a mustard. Eggs also hold up fairly well (my opinion) to mustard.

    As far as meat goes, perhaps it could be used on swordfish or salmon, or another fish with a heartier taste. Back in my more omnivorous days, I used to mix mustard with a little jam (usually apricot) and sliced onions, smear the mess over chicken breasts, then bake them. Perhaps a variant for fish?

    Oh, and while we're talking about condiments, have you tried Yves hotdogs? They're veggie (I think they're tofu). They're great, and taste almost (almost) meat-ish, though the texture isn't as chewy as your usual 'dog. They do, however, go well with mustard and ketchup.

    Lastly, my mom used to make a cheese ball for the holidays. She'd make a ball of cream cheese (yeah, it sounds gross), roll it in cracked pepper, then soak the whole thing in a mixture of pineapple preserves and horseradish for 3 - 4 days. To be served on Triscuits. Perhaps marinating a spreadable cheese in chutney would be good, too?