Golden Raisin Turmeric Rice

Golden Raisin Turmeric Rice - The Vegan Rhino

Golden Raisin Turmeric Rice - The Vegan Rhino

Easy golden raisin turmeric rice is a flavorful side dish made with turmeric, giving its vibrant golden color. This rice is cooked in a mixture of broth and coconut milk that soaks into the rice, giving the best flavor with hints of sweet raisins throughout each bite. It will make any meal tastier and is incredibly easy to make!

Golden Raisin Turmeric Rice - The Vegan Rhino

Yield: ~4 1/2 cups

Serves: 6 people


1 Tbsp. avocado oil

1/2 tsp. turmeric

1/2 tsp. curry powder

1 1/2 cups white basmati rice

1/3 cup golden raisins

1 Tbsp. + 1/2 tsp. tamari sauce

2 cups vegetable broth

 1 cup coconut milk



  1. Rinse rice in a colander until the water runs clear. Drain well.
  2. In a skillet on medium heat, add oil and once hot add spices. Cook for 20 seconds, until fragrant, and mix in drained rice and raisins. Cook for an additional minute and pour in soy sauce, vegetable stock, and coconut milk.
  3. Bring to a boil and reduce heat to low, simmer for 18 minutes, covered. Remove from heat and fluff rice with fork, covering for an additional 5 minutes (off heat) until ready to serve.
  4. Serve warm in a large bowl or on a platter.


Chef’s tip: Rinsing the rice will remove excess starch and is key to making perfect rice!

Mushroom Scallops with Truffle Pea Pureé and Coconut Chip Bacon Bits

Mushroom Scallops with Pea Pureé and Coconut Chip Bacon Bits - The Vegan Rhino

Sabatino Truffle Zest Recipe Contest 2021 - The Vegan Rhino 

These tasty plant-based scallops are made with king trumpet mushrooms which I marinated in a mixture of white miso paste, water and white wine. I paired these “scallops” with a truffle pea-watercress purée and crispy coconut chip bacon bits.

Mushroom Scallops with Pea Pureé and Coconut Chip Bacon Bits - The Vegan Rhino

Prep: 12 minutes

Marinade: 2 hours

Cook: 22 minutes

Total: 2 hours, 34 minutes


Yield: 6; 1/2 cup truffle pea purée

Servings: 2 (3 “scallop” serving size); 2 (1/4 cup purée serving size)



Crispy Vegan Bacon Bits

1/4 cup coconut chips (not shredded)

1 tsp. plant-based Worcestershire sauce

1 tsp. tamari

2 tsp. maple syrup


Truffle Pea Puree

1 cup fresh peas

1 oz. watercress

1 small garlic clove

1 Tbsp. plant-based butter, softened 

3/4 tsp. to 1 tsp. Sabatino truffle powder

1/8 tsp. Himalayan pink salt

1/8 tsp. ground black pepper


Vegan Scallops

2-3 king oyster mushrooms, gently cleaned with a damp cloth

1 cup warm water

1 Tbsp. white miso paste

1/2 cup dry white wine

1 tsp. tamari

2 Tbsp. plant-based butter

Microgreens, for garnish

Black Truffle Infused Olive Oil, for garnish

Mushroom Scallops with Pea Pureé and Coconut Chip Bacon Bits - The Vegan Rhino


Crispy Vegan Bacon Bits

  1. Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
  2. In a small, whisk together bacon bits ingredients and toss in coconut chips to coat. Place on baking sheet.
  3. Bake for 7 minutes or until golden brown. Make sure to keep an eye on this so it doesn’t burn. Remove from oven and cool. Chop into tiny pieces and set aside.


Truffle Pea Puree

  1. In a pot on medium-high heat, add about 2 cups water and bring to a boil. Add peas and steam for 3-5 minutes or until cooked. Remove from heat and drain.
  2. Using a handheld immersion stick or food processor, add all ingredients together and blend until completely smooth. Set aside.



  1. Slice mushroom stems crosswise into 1-in. thick pieces. Score the tops and bottoms of each “scallop”.
  2. In a large bowl, whisk together warm water, miso paste, tamari and white wine. Marinate for at least 2 hours covered in the refrigerator.
  3. Preheat oven to 275 degrees F
  4. Drain mushrooms, discarding the soaking liquid and pat dry.
  5. In a skillet on medium-high heat, melt butter. Add mushrooms and pan sear for 3 to 5 minutes, flip over, and pan fry for another 1 to 2 minutes or until the edges get a nice, golden brown color. Remove mushrooms from heat.
  6. Plate mushroom scallops on top of truffle pea pureé. Sprinkle sides with coconut chip bacon bits, and microgreens. Drizzle with black truffle olive oil to finish dish.
  7. Serve warm.


Chef’s tip: To finish, drizzle plate with truffle oil or use shaved truffles.

Cumin and Black Bean Couscous

Cumin and Black Bean Couscous - The Vegan Rhino

 Cumin and Black Bean Couscous - The Vegan Rhino

Couscous is one of the easiest, fastest and most versatile side dishes you can make! This pasta dish has a delicious pop of flavor from the cumin, red onion and garlic that is toasted until fragrant. This is one of those must have recipes that should be tried any day of the week, especially taco Tuesday!

Cumin and Black Bean Couscous - The Vegan Rhino

Yield: 3


2 Tbsp. avocado oil

1 medium red onion, diced

1 large garlic clove, minced

1 cup pearl couscous

3/4 tsp. ground cumin

1 1/4 cups canned organic black beans, drained & rinsed

2 Tbsp. flat-leaf parsley, chopped

1/2 tsp. Himalayan pink salt

1/4 tsp. ground black pepper



  1. In a skillet on medium heat, melt butter and sauté onions until lightly browned, about 5 minutes.
  2. In the meantime, bring 1 1/2 cups water to a boil. Sprinkle in garlic and cumin to the onions and sauté for an additional minute.
  3. Combine couscous with onions and brown for 1-2 minutes. Pour in boiling water. Reduce heat to simmer and cook for 8-10 minutes, covered. Remove from heat and stir in black beans, parsley, salt and pepper.
  4. Serve warm.


Chef’s tip:

Mushroom Birria Tacos

Mushroom Birria Tacos - The Vegan Rhino

Mushroom Birria Tacos - The Vegan Rhino

Packed with tons of flavor, Birria tacos are one of the best Mexican dishes around. This plant-based version is made with oyster mushrooms and a homemade sauce that is super quick and easy to make!

Mushroom Birria Tacos - The Vegan Rhino 

Yield: 8-12


1 Tbsp. avocado oil

10 oz. oyster mushrooms, shredded

3/4 tsp. garlic powder

1/4 tsp. dried oregano

1/2 tsp. Himalayan pink salt

1/4 cup Birria Sauce

8-12 flour tortillas

1 cup plant-based cheddar cheese


Birria sauce

4 Tbsp. avocado oil

1 onion, diced

1 cup baby Bella mushrooms, cleaned and diced

5 garlic cloves, chopped

1 1/2 cups vegetable broth

1 1/2 cups water

1/2 tsp. smoked flavoring

1 chili pepper

1 chipotle pepper in adobo sauce

1/2 cup tomato sauce

2 bay leaves

1/2 tsp. ground cumin

1/2 tsp. smoked sea salt

1/2 tsp. oregano

1 lime, juiced



  1. In a pot on medium heat, add oil and saute onions and mushrooms for 8-10 minutes. Add garlic and cook until fragrant, about a minute. Add remaining ingredients and bring to a boil.
  2. Reduce heat to low and simmer, covered, for 1 hour. Remove bay leaves.
  3. In a skillet on medium-high heat, add shredded mushrooms, garlic powder, salt and sauté for roughly 15 minutes, just until the edges begin to crisp up. Add 1 1/4 cups of the above sauce and cook another 7 minutes. Remove from heat.
  4. Heat non stick skillet on medium heat. Dip tortillas into broth and place on pan. Add cheese, mushrooms. Fry your tacos for 2-3 minutes and fold in half.
  5. Serve with side of guacamole, salsa, and non-dairy sour cream.


Chef’s tip: Remove some of the liquid and veggies into a jar and blend into a thick sauce.

Breakfast Ginger Scones

Breakfast Ginger Scones - The Vegan Rhino


Scones are one of my favorite things to make for breakfast because of how simply they are to make and how delicious they are to eat! With the addition of ginger chips provided to me by The Ginger People, you’ll be able to make a flavorful scone with hints of orange, nutmeg and ginger too!

Yield: 6


1/4 cup + 3 Tbsp. oat milk

1 Tbsp. lemon juice

1 Tbsp. egg replacer + 2 Tbsp. water, prepared

2 cups organic all-purpose flour

1/3 cup organic cane sugar

1 Tbsp. baking powder

1/2 tsp. Himalayan pink salt

1/4 tsp. ground nutmeg

6 Tbsp. plant-based butter, cubed

1/3 cup ginger chips, plus more to garnish

1 1/2 tsp. orange zest, plus more to garnish

2 Tbsp. fresh squeezed orange juice

2 tsp. oat milk, for brushing



1 Tbsp, + 1 tsp. fresh orange juice

1/2 tsp. vanilla extract, optional

1 cup powdered sugar



  1. Preheat oven to 425 degrees F. and line baking sheet with parchment paper. Set aside.
  2. In glass cup, combine oat milk and lemon juice and let sit for 5 minutes. In another bowl, sift together flour, sugar, baking powder, salt and nutmeg.
  3. In dry ingredients, cut in the butter until mixture forms course crumbs about the size of peas. Stir in ginger chips. Combine homemade buttermilk with egg replacer, orange zest, orange juice and mix into dry ingredients.
  4. On lightly floured surface, form dough into a 8-in. round and slice into 6 equal wedges. Place on prepared baking sheet. Brush tops with oat milk.
  5. Bake for 16 minutes or until golden brown and remove from oven. Set scones on a wire rack to cool.
  6. In small bowl, combine all glaze ingredients and mix until smooth. Glaze the scones once cooled and garnish with extra orange zest and ginger chips.


Chef’s tip: Keeping the scones as cold as possible prior to baking helps make them super flaky!

Socca (Chickpea Flatbread)

Socca (Chickpea Flatbread) - The Vegan Rhino

 Socca (Chickpea Flatbread) - The Vegan Rhino

Looking to try something new and absolutely delicious!? This soccer, which is made from chickpea flour, is slightly earthy in flavor, smooth, moist interior and a crispy outer edge. Whether you are dunking the slices in homemade sauce or eating it as a flatbread, the options are endless. 

Socca (Chickpea Flatbread) - The Vegan Rhino

Yield: 8 slices

Serves: 2-3 people


1 1/4 cup chickpea flour

1 1/4 cup water

3/4 tsp. Himalayan pink salt

1 Tbsp. + 1 1/2 tsp. avocado oil, for greasing pan



2 cups arugula

1/4 cup red onion, thinly sliced

10 cherry tomatoes, halved


Oil & Rice Wine Dressing

1 Tbsp. avocado oil

1 1/2 tsp. Mirin rice cooking wine

Pinch Himalayan pink salt

Pinch ground black pepper



  1. Pour dressing ingredients into a mason jar with lid and shake vigoursly. Set aside until ready to use.
  2. In a bowl, whisk together flour, water, salt and allow to sit for 30 minutes until batter thickens.
  3. Preheat oven to 450 degrees F. Preheat 10-inch cast iron skillet in oven for 6 minutes with oil. Remove pan and pour batter in. Bake for 12 minutes on middle rack.
  4. Turn oven to broil. Move skillet up one rack placement (about 7-in. from the heating elements) and broil for 5 minutes with oven cracked open or until top and sides begins to brown and blister.
  5. Remove from oven and use a spatula to help slide socca carefully on to a piece of parchment paper or cutting board. Cut into slices.
  6. Serve topped with arugula, onion, cherry tomatoes, and oil & vinegar dressing.


Chef’s tip: Make sure to watch your socca closely under the broiler otherwise it can burn quickly. You can also let your Socca batter sit covered on the counter top at room temperature for up to 24 hours, with 12 hours being a sweet spot! This longer process gives the final product a fragrant tartness that pairs well with the nuttiness flavor from the chickpeas.


Bruschetta - The Vegan Rhino

Bruschetta - The Vegan Rhino 

Need something quick-and-easy to make for an upcoming party or friendly gathering? Nothing screams hors d’oeuvres for a party quite like bruschetta. Crusty sliced French baguette is drizzled with olive oil and baked to perfection. Each slice rubbed with garlic and topped with fresh tomato and basil salad with balsamic and oil. Keep an eye on these because they will disappear before you know it!

Bruschetta - The Vegan Rhino

Yield: 15

Serves: 5 (3 slices per serving)


1 French baguette, sliced diagonally

8 plum tomatoes

1/3 cup fresh basil, chopped

1 Tbsp. fresh basil, to garnish (chiffonade cut)

3 garlic cloves, minced (plus 1 peeled whole garlic clove)

1 Tbsp. balsamic vinegar

1 tsp. avocado oil, extra for bread

1/4 tsp. Himalayan pink salt

1/4 tsp. ground black pepper



  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Slice baguette diagonally and place on baking sheet. Lightly drizzle each side with avocado oil and bake for 8 minutes or until golden brown. Remove from oven and scrape tops with garlic.
  3. Slice plum tomatoes in half and scoop out seeds. Slice into long strips and cube.
  4. In a bowl, combine cubed plum tomatoes, basil, minced garlic, balsamic vinegar, oil, salt, pepper and mix. Refrigerate until cold, roughly 30 minutes.
  5. Serve on toasted bread slices and garnish with basil.


Chef’s tip: For best flavor, make the tomato mixture the night before and refrigerate until ready to use.

Tofu Waldorf Salad

Waldorf Tofu Salad - The Vegan Rhino


This classic Waldorf salad has been a crowd pleaser for many years and has always been a personal favorite growing up. My version uses baked tofu, which gives an almost “chicken” like texture in as little as 30 minutes. Whether you eat this salad on a sandwich or a bed of greens, you will surely enjoy this recipe!

Yield: 5 cups


2 blocks (28 oz.) extra firm tofu, pressed & pat dry

1 Tbsp. avocado oil

1/4 cup plant-based mayonnaise

1/4 cup plant-based plain yogurt

3/4 tsp. apple cider vinegar

1/3 cup celery, diced

1/3 cup red onion, finely diced

1/2 cup red seedless grapes, halved

1/3 cup walnuts, chopped

2 Tbsp. flat-leaf parsley, chopped

1/2 tsp. cane sugar

1/4 tsp. Himalayan pink salt

1/4 tsp. ground black pepper



  1. Preheat oven to 400 degrees F. and line baking sheet with parchment paper. Set aside.
  2. In bowl, break tofu into medium chunks, coat with oil and toss together with pinch of salt and pepper to taste. place tofu onto baking sheet and bake for 28 minutes. Remove and cool.
  3. In meantime, stir together remaining ingredients in a bowl and set aside until tofu is completely cooled. Stir in tofu chunks until evenly coated and refrigerate for 2 hours.
  4. Serve cold.


Chef’ tip: Make this dish the night before to let flavors meld together.

Cheesy Pasta Sauce

Cheesy Pasta Sauce - The Vegan Rhino

 Cheesy Pasta Sauce - The Vegan Rhino

A very quick and easy dish to curb any cheesy pasta desires. Comfy and filling, it comes together in a flash and is a perfect last-minute meal! This is one of my favorite go-to meals to make, with a touch of fresh parsley before serving to boost the flavor!

Cheesy Pasta Sauce - The Vegan Rhino

Yield: 4 1/4


2 Tbsp. plant-based butter

1 medium yellow onion, finely diced

3 small garlic cloves, minced

2 Tbsp. organic all-purpose flour

1 cup oat milk

1/2 cup vegetable broth

3 oz. non-dairy cream cheese

1 1/4 cups plant-based mozzarella cheese shreds

3/4 cup plant-based cheddar cheese shreds

1 tsp. vegan Worcestershire sauce



1/4 tsp. garlic powder

1/4 tsp. onion powder

2 tsp. nutritional yeast

1/2 tsp. Himalayan pink salt

1/4 tsp. ground black pepper



  1. In a sauce pot, melt butter on medium heat and sauté onions for 5 minutes. Stir in garlic and cook an additional minute.
  2. Sprinkle flour evenly and stir cooking for a minute. Pour in oat milk and broth slowly, stirring as you do. Combine cheeses, Worcestershire sauce, seasonings, and mix until smooth and cheese has melted.
  3. Serve with cooked pasta of choice.


Chef’s tip: Refrigerate sauce for up to 1 week. 

Heart of Palm Crabless Cakes

Heart of Palm Crabless Cakes - The Vegan Rhino

 Heart of Palm Crabless Cakes - The Vegan Rhino

Sometimes in life you need a good shortcut, especially when it comes to a recipe. That’s why these crab cakes are made with heart of palm and not crab meat! Whether you are vegan or don’t eat fish, these crabless cakes are just for you.

Heart of Palm Crabless Cakes - The Vegan Rhino

Yield: 4


14 oz. heart of palm

1/4 cup plant-based mayonnaise

1⁄2 cup green pepper, diced

1⁄4 cup red pepper, diced

2 Tbsp. scallions, chopped

1 tsp. fresh dill, chopped

1 tsp. flat-leaf parsley, chopped

2 Tbsp. Bob’s Red Mill Egg Replacer + 1/4 cup water, prepared

1/2 tsp. Himalayan pink salt

1/4 tsp. ground black pepper

1 cup breadcrumbs, divided

2 Tbsp. avocado oil



  1. Begin by draining hearts of palm and shredding them. Slice into medium size pieces and oat dry with a paper towel.
  2. In mixing bowl, combine shredded hearts of palm, mayo, green bell pepper, red pepper, scallions, dill, parsley, prepared egg replacer, salt, pepper and half breadcrumbs. Mix well and refrigerate for 1 hour and 30 minutes.
  3. Form into 4 patties and gently press into bread crumbs to coat.
  4. In frying pan on medium heat, add oil and once hot, place cakes in pan and cook for 3-4 minutes on each side or until golden brown. Remove from pan onto a cooling rack with paper towel under to catch any oil drips.
  5. Serve warm with remoulade sauce and garnished with micro greens and lemon wedge.

Chef’s tip: Freeze tightly wrapped for up to 1 month.