How it's used
Used in dressings, marinades, sandwiches, and sauces.

A pungent prepared mustard paste made from mustard seeds, usually with vinegar and spices.
Your kitchen
EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.
Used in dressings, marinades, sandwiches, and sauces.
Used in small amounts as a condiment - contributes negligible independent nutrition of its own.
Try it in the kitchen
Creamy white-bean mac and cheese with wholegrain pasta, just-tender broccoli, edamame and a deeply crisp breadcrumb finish.
Open recipeA crisp hot chickpea toastie with a creamy, briny nori-caper filling and peppery rocket tucked in after grilling.
Open recipeA substantial wholemeal sandwich with seed-crusted tofu, tart apple-cabbage slaw and a creamy mustard-maple white-bean spread.
Open recipeA vegan take on Caesar salad - crispy seared smoked tofu standing in for croutons, over massaged kale and herbed quinoa, with a creamy cashew-caper-mustard dressing.
Open recipeSmoky BBQ-glazed pulled jackfruit and black beans over lemon barley and wilted kale, with a tangy yogurt-mustard drizzle.
Open recipeTwo large savoury breakfast muffins with smoked tofu, chickpea flour, oats, kale, nutritional yeast, pumpkin seeds and a tangy yogurt-mustard dip.
Open recipeNutrition notebook
Calories
494kcal
Protein
26.1g
Carbs
15.9g
Fat
36.2g
Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.