I had a great seitan with green tea mustard sauce dish at Gobo in New York last year and I wanted to try and recreate the taste at home. I started with a very basic mustard sauce recipe and added some concentrated green tea and with only a few small alterations, it came out wonderfully.
This makes a little more than 1 1/2 cups and can be used as a dipping sauce for raw vegetables, sauteed seitan, fried tofu, etc. or even as a ranch-like creamy salad dressing.
- 1 cup vegan sour cream (like Tofutti’s Better Than Sour Cream)
- 1/2 cup vegan mayonnaise (the old standby, Grapeseed Oil Vegenaise, is perfect)
- 2 tablespoons Dijon-style mustard
- Salt and freshly ground pepper to taste
- 1 bag of green tea (or one teaspoon of loose Chinese green tea leaves, if you prefer)
- 3 oz. of nearly boiling water
- Mix the sour cream, mayonnaise, mustard, salt, and pepper together well in a small bowl
- Pour the nearly boiling water over the teabag and steep for 5 minutes
- Take out the teabag and squeeze the loose liquid into the sauce mixture; then stir in the concentrated green tea, stopping if the consistency seems to get too liquidy
- Cover and refrigerate for an hour to let the flavors blend
Based on the Tangy Mustard Sauce recipe from cooksrecipes.com.