Soon after I switched to a vegan diet, I made a list of my favorite foods that weren't originally vegan. My goal was to find ways to enjoy all of them in vegan form. Four years later, I'm about halfway through that list. Some things are beyond my cooking ability still (kolaches!). Some require vegan ingredients that just aren't quite good enough yet. And some, well, I just haven't gotten around to yet.
This South Carolina Mustard sauce is something my family ate every so often when I was a kid. Often my mother would ask me to make the sauce, and then she would cook the pork loin when she got home from work.
Unlike other barbecue sauces, South Carolina mustard-style barbecue sauce doesn't have any tomato products. They're usually based on a combination of vinegar, mustard, and sometimes brown sugar. The red color in this version comes from chili powder.
The barbecue sauce was nearly vegan already, but I was left with the dilemma of what to pour it over. I don't remember what pork tastes like (this dish and bacon were the only pork foods we ever ate at home when I was a kid). But when I made the courico tacos recently, I realized they were the perfect choice for this barbecue sauce.
I still need to perfect the cooking method for the soy curls, but the mustard sauce was just as I remembered it. Tangy, sweet, and just a bit spicy.
South Carolina Mustard Sauce
1 cup apple cider vinegar
2/3 cup sugar
1/2 cup yellow mustard
2 tablespoons chili powder
2 teaspoons pepper
1/2 teaspoon soy sauce
2 tablespoons Earth Balance
Combine the vinegar, sugar, mustard, chili powder, and pepper in a medium sauce pan. Simmer over medium heat for 10 minutes. Remove from heat source, and stir in soy sauce and Earth Balance.