Watermelon Mocktail Spritzer

This watermelon mocktail spritzer is the perfect summer drink to enjoy in this sweltering heat! It involves the use of a few simple ingredients and you can enjoy a fun drink without alcohol. The ginger adds a fun kick to this but you can also add a boozy twist to this drink if you want to!

Ingredients to make Watermelon Mocktail Spritzer

The recipe is super simple and basically need only 5 ingredients to make this Watermelon mocktail spritzer:

1. Watermelon : Duh .
2. Mint leaves : It adds a minty aromatic touch to this drink that I love! You can also use basil instead.
3. Lime juice : You can add lemon juice instead to add a citrusy flavour to balance the sweetness
4. Concentrated ginger syrup : I use on that is 100% ginger. But you can also use fresh ginger and blend it to extract the liquid.
5. Ice cubes : To make it CHLLED!
6. Sugar : You can sub with agave or maple syrup.
7. Sparkling water : You can use regular water if you don’t have sparkling variety.

Other summer recipes to enjoy from the blog:

• Mango Lassi
• Mango Cardamom Nice-Cream

Watrermelon Mocktail Spritzer

Ingredients1x2x3x

• 4 cups cubed watermelon you don’t need to be super accurate here
• 5-6 mint leaves
• 2 tbsp concentrated ginger syrup
• 2 tbsp freshly squeezed lime juice
• 4-5 tsp sugar if the watermelon isn’t sweet enough
• 2 cups cold sparkling water

Instructions

• Use a crusher to crush the watermelon and mint leaves and release the juices in a pitcher. Alternatively, blend the cubed watermelon in a blender, until smooth, working in batches if needed. Pour mixture through a strainer into a large, clean pitcher. (You may discard the solids as they will be without flavor)
• Add concentrated ginger syrup and lime juice, stirring to combine. Stir in the sparkling water. Taste for sugar, ginger, or lime and add according to preference. Pour into a glass over ice, and garnish with a sprig of mint. Want to make this boozy? Just add a splash of vodka or tequila!

Nutrition

Here’s a simple, easy to follow vegan chorizo (sausage) recipe with a smoky, savory, and spicy flavor. This recipe is close to the traditional chorizo and is prepared with textured vegetable protein (TVP), aromatic, and spices. These spicy chorizos can be used in tacos, hot dogs, burritos, and as filling in Kathi rolls . You can add bits of this vegan chorizo to some spicy vegan Mac ‘n’ cheese or use them whole to make Vegan Korean Hot Dogs .

What is Chorizo?

Vegan chorizo is a plant-based version of the traditional Mexican and Spanish sausage called chorizo. Typically, vegan chorizo is made using a combination of ingredients such as textured vegetable protein (TVP), tofu, seitan, or a mix of beans and vegetables. These ingredients are seasoned with spices like smoked paprika, cumin, chili powder, and garlic to mimic the bold and spicy flavor of traditional chorizo. Vegan chorizo can be used as a versatile ingredient in various dishes. It can be added to tacos, burritos, nachos, chili, and pasta sauces, or used as a topping for pizzas.

How to make Chorizo Vegan?

1. Ingredients: Vegan chorizo is made with textured vegetable protein (TVP), soya chunks, tofu, seitan, or a combination of beans and vegetables. It is seasoned with spices to replicate the flavor profile of traditional chorizo.
2. Flavor and Texture: The texture can vary depending on the specific recipe but is typically similar to the crumbly texture of traditional chorizo.
3. Cooking Methods: It can be cooked in similar ways to traditional chorizo, including grilling, pan-frying, or steaming.

Ingredients and Substitutes for Vegan Chorizo

Ingredients list

1 cup textured vegetable protein (TVP)

• 1 cup vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves of garlic, minced
• 1 tablespoon tomato paste
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (adjust to your desired level of spiciness)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons soy sauce or tamari
• 2 tablespoons nutritional yeast (optional, but adds a cheesy flavor)
• Juice of 1/2 a lemon

Substitute list

If you’re looking for substitutes for the ingredients listed in the vegan chorizo recipe, here are some alternatives you can consider:

1. Textured Vegetable Protein (TVP): Substitute with cooked and crumbled tempeh or cooked lentils.
2. Vegetable Broth: Replace with water or a combination of water and a vegetable bouillon cube for added flavor.
3. Olive Oil: Swap with another cooking oil like avocado oil, canola oil, or vegetable oil.
4. Onion and Garlic: If you don’t have onion, you can use shallots or scallions as a substitute. If you don’t have garlic, you can use garlic powder or granulated garlic as an alternative.
5. Tomato Paste: Use tomato sauce or crushed tomatoes in place of tomato paste. Just be aware that the texture and flavor may vary slightly.
6. Smoked Paprika: If you don’t have smoked paprika, you can use regular paprika
7. Ground Cumin, Chili Powder, Dried Oregano, Salt, and Black Pepper: Adjust the quantities of these spices based on your personal taste preferences. Feel free to experiment and add other spices or herbs that you enjoy.
8. Soy Sauce or Tamari: Substitute with liquid aminos, coconut aminos, or Worcestershire sauce if you don’t have soy sauce or tamari on hand.
9. Nutritional Yeast: If you don’t have nutritional yeast, you can omit it. It adds a cheesy flavor, but the recipe will still be delicious without.

Note: Remember, these substitutions may slightly alter the flavor and texture of the final dish, but they can help you adapt the recipe based on the ingredients you have on hand.

How to make Vegan Chorizo? (steps and method)

• In a medium bowl, combine 1 cup of textured vegetable protein (TVP) with 1 cup of vegetable broth. In a separate bowl, soak dry red chillis.

• Next, allow the TVP to soak in the broth for about 10 minutes until it absorbs the liquid and becomes soft. Add to a blender and blend coarsly.

• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped small onion to the skillet and sauté for about 5 minutes until it becomes translucent.

• Subsequently, add the minced garlic to the skillet and cook for an additional minute until fragrant. Add the caramelized onions and garlic into the blender

• Add the tomato paste to the onion and garlic. Blend to combine everything. Add smoked paprika, ground cumin, chili powder, dried oregano, salt (or to taste), and black pepper to the blender. Next, mix all the spices into the TVP mixture until well-coated.

• Add the red chilies to a blender with the rest of the spices, blend smoothly. You can add a few tbsp of the reserved water to help with the blending.

• Add vital wheat gluten to this mixture and bring it all together in the food processor.

Note: You can also just mix it with your hand but make sure to knead for a long time.

Now, make sausage-like shapes with this and tightly wrap it in plastic wrap. Alternatively, you can additionally add an aluminum foil around.

Steaming the Chorizo:

• Place the chorizo in a steamer and Steam them for 10-15 minutes.

• Your homemade vegan chorizo is now ready to be used in your favorite recipes. Enjoy it in tacos, burritos, nachos, or any other dish that calls for a flavorful and spicy chorizo substitute.

• Chorizos can shine as a main dish on their own. Alternatively, they can be incorporated as an ingredient, lending their flavor to complement other ingredients in dishes like pastas, soups, stir-fries, or even pizza toppings.

Storage

Vegan Chorizo can be stored in the fridge for 3-4 days or can be kept frozen for 4 weeks.

Check out my other recipes:

• Vegan Korean Hot Dogs
• Vegan Malai Kofta
• Vegan Biryani

Also, I’ve started a brand-new series where I am spicing up American and British foods. Join @ beextravegant as we explore the vibrant world of vegan cuisine and bring a whole new level of creativity to the kitchen. Follow me on Instagram to be part of this journey as we redefine flavors, discover exciting twists, and make every meal a celebration of deliciousness.

Spicy Vegan Chorizo

Ingredients1x2x3x

• 1 cup or 68 g TVP Textured vegetable protein or textured soy protein
• 10 dried red chilies
• 1/2 tsp oregano
• 3-4 cloves garlic minced
• 1 onion finely chopped
• 1 tsp salt
• 1/2 tsp sugar
• 1 tsp ground cumin
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 tsp paprika
• 1/2 tsp sugar
• 1 tbsp tomato paste
• 2 1/2 cups or 300 g vital wheat gluten
• 1 tbsp oil

Instructions

• Add boiling water to TVP and let it rehydrate. Once rehydrated, add to a food processor and process until grainy. Not smooth! Set the jar aside and don’t wash it yet.
• Add the dried chilies to water in a pan and bring to a boil.
• In another pan, add a tbsp oil, add the diced onion, and cook until translucent.
• Then add the minced garlic and cook until the onions turn golden. Turn off the heat and set aside to cool down.
• Once the red chilies soften, remove them and let them cool. Save some of the water to help with the blending.
• Add the red chilies to a blender with the rest of the spices, and tomato paste and blend smooth. You can add a few tbsp of the reserved water to help with the blending.
• Pour the chili paste, cooked onion, and garlic into the processor jar and blend them to help incorporate everything before you add the vital wheat gluten.
• Add vital wheat gluten to this mixture and bring it all together in the food processor. You can also just mix it with your hand but make sure to knead for a long time.
• Now, make sausage-like shapes with this and tightly wrap it in plastic wrap. You can additionally add an aluminum foil around. Steam them for 10-15 minutes.

Nutrition

Are you looking to add a pop of color and flavor to your South Indian breakfast spread? You are at the right place, little Bee! This Beetroot Coconut Chutney recipe not only brings a vibrant pink hue to your table but also offers a unique combination of earthy beetroot and creamy coconut. This chutney is incredibly versatile and pairs perfectly with dosas , idlis , and even sandwiches . Plus, it’s quick and easy to prepare, making it a wonderful addition to your breakfast experience.

Beetroot Coconut Chutney in India: let’s get nerdy

Beetroot coconut chutney is a relatively newer variation of the traditional coconut chutney in India. While coconut chutney itself has been a staple in South Indian cuisine for a long time, beetroot coconut chutney has gained popularity in recent years due to its unique flavor, vibrant color, and health benefits.

In India, the popularity of this chutney has grown steadily as people look for fun ways to make chutneys. The vibrant pink color of the chutney adds an appealing visual element to the dining experience, making it a hit among food enthusiasts and social media platforms.

Beetroot coconut chutney has not only gained popularity in South Indian households but has also found its way into restaurants, cafes, and food stalls across the country. It offers a fresh twist to traditional chutneys, appealing to those looking for new flavors and modern adaptations of classic recipes.

Benefits of consuming Beetroot in this Chutney

Beetroot is a nutritional powerhouse known for its rich antioxidant content and potential health benefits. It’s packed with vitamins, minerals, and dietary fiber, which can support a healthy digestive system and promote overall well-being. Combined with coconut, this chutney offers a delightful balance of flavors while providing healthy fats and essential nutrients.

This vibrant beetroot coconut chutney is not only visually appealing but also a burst of flavors that will elevate your breakfast experience. With its nutrient-rich ingredients and easy preparation, it’s a great way to incorporate beetroot into your diet. So, next time you’re craving a delectable chutney to accompany your dosas or idlis, give this recipe a try.

Other chutneys and dips from the blog:

• Peanut Chutney
• Tamarind Chutney
• Vegan Raita
• Mint Corriander Chutney
• Spicy Red Kaara Chutney
• Coconut Chutney

Beetroot Coconut Chutney

Ingredients1x2x3x

• 3 tsp oil
• 1 tsp urad dal
• 1 tbsp chana dal
• ½ tsp cumin seeds
• 2 fresh green chili peppers
• 1- inch ginger
• 5-6 curry leaves
• 2 cooked beets
• ¾ tsp salt
• ¾ cup water
• 1 cup freshly coconut grated or 1.5 cups of fresh coconut pieces
• 1 tsp tamarind paste optional

For tempering:

• 2 tsp oil
• 1 tsp mustard
• 2-3 dried red chili
• Few curry leaves

Instructions

• First, heat 3 tsp oil in a large pan, roast urad dal, chana dal, and cumin seeds, and let it roast and turn golden brown.
• Green chili peppers, 1-inch ginger, and curry leaves and saute for about a minute or until the curry leaves turn slightly crispy.
• Cool completely, and transfer to the blender along with grated or pieces of coconut, cooked beetroots.
• Add the tamarind paste, ¼ tsp salt, and ½ cup water to the blender as well.
• Blend smooth, adding more water if required. Transfer to a bowl.
• Now move on to the tempering by heating 2 tsp oil in a small pan.
• Once hot, add mustard, dried red chilies, few curry leaves, and allow the mustard seeds to splutter.
• Pour immediately over beetroot chutney and stir it in.
• Serve with the beetroot coconut chutney with idli, dosa, or rice.

Notes

• If you prefer a milder flavor, reduce the number of green chili peppers or remove the white parts before adding them to the pan.
• Experiment with different spices such as nigella seeds, asafoetida, urad dal, or peanuts in the tempering for a different flavor.

Nutrition

Watrermelon Mocktail Spritzer

Ingredients1x2x3x

• 4 cups cubed watermelon you don’t need to be super accurate here
• 5-6 mint leaves
• 2 tbsp concentrated ginger syrup
• 2 tbsp freshly squeezed lime juice
• 4-5 tsp sugar if the watermelon isn’t sweet enough
• 2 cups cold sparkling water

Instructions

• Use a crusher to crush the watermelon and mint leaves and release the juices in a pitcher. Alternatively, blend the cubed watermelon in a blender, until smooth, working in batches if needed. Pour mixture through a strainer into a large, clean pitcher. (You may discard the solids as they will be without flavor)
• Add concentrated ginger syrup and lime juice, stirring to combine. Stir in the sparkling water. Taste for sugar, ginger, or lime and add according to preference. Pour into a glass over ice, and garnish with a sprig of mint. Want to make this boozy? Just add a splash of vodka or tequila!

Nutrition