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Sir Kensington's Vegan & Gluten-Free Dijon Mustard Condiment -- 9 oz

Sir Kensington's Vegan & Gluten-Free Dijon Mustard Condiment
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Sir Kensington's Vegan & Gluten-Free Dijon Mustard Condiment -- 9 oz

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Sir Kensington's Vegan & Gluten-Free Dijon Mustard Condiment Description

  • #1 Grade Mustard Seeds
  • Non GMO Project Verified
  • Certified Gluten-Free
  • Kosher

An homage to a French classic, Sir Kensington's Dijon proves rich and potent, with pleasing heat and balanced acidity. Finely milled for a creamy texture, the density of flavor is mellowed with Chablis.


Refrigerate after opening.
Free Of
Gluten and GMO ingredients.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Tbsp. (5 g)
Servings per Container: About 51
Amount Per Serving% Daily Value
Calories from Fat0
Total Fat0 g0%
Saturated Fat0 g0%
Trans Fat0 g
Cholesterol0 mg0%
Sodium60 mg3%
Total Carbohydrate0 g0%
Dietary Fiber0 g0%
Sugars0 g
Protein0 g
Vitamin A0%
Vitamin C0%
Vitamin E0%
Other Ingredients: Water, mustard seed, distilled vinegar, salt, fair trade organic cane sugar, chablis wine.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan-Friendly Deviled Potatoes

Your guests will love these bite-size deviled potatoes, made with a creamy, yet tangy tofu-based ”yolk” center. Use baby purple potatoes if you can find them for an added wow-factor, or simply use baby golden potatoes or fingerlings. Homemade Vegan Deviled Potatoes on Baking Sheet Garnished with Paprika and Dill |

Vegan-Friendly Deviled Potatoes

“Yolk” filling

  • 8 oz. organic extra-firm tofu
  • 3 Tbsp. extra-virgin olive oil (or avocado oil)
  • 1 Tbsp. dijon mustard
  • ½ Tbsp. apple cider vinegar (+ more to taste)
  • ¾ tsp. turmeric (omit if using purple potatoes)
  • 1 tsp. Himalayan pink salt (or Celtic salt)
  • ½ tsp. onion powder (or garlic powder)

Garnish (optional)

  • Paprika (or smoked paprika)
  • ¼ cup chopped scallions (or dill for garnish)


  1. Bring a pot of heavily salted water to boil. Add potatoes and cook for 12-15 minutes, until cooked through. Tip: Test by slicing one in half – it should slice easily and cleanly.
  2. Use colander to drain potatoes. Let cool for a few minutes before refrigerating until chilled, about an hour or so. In the meantime, prepare the “yolk” filling.

“Yolk” filling

  1. Combine all ingredients in blender until smooth and creamy. Use tamper to scrape down the sides. Transfer mixture to bowl and chill until ready to assemble.
  2. When potatoes are chilled through, remove from fridge, slice each in half, and lay them out on a serving platter, cut side up. Use piping bag (or a zip-top bag with a corner cut off) to pipe the “yolk” filling in a circle on one end of the potato, to resemble an egg.
  3. Garnish with a pinch of paprika and fresh herbs.

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