Key Lime Pie Margaritas

Key Lime Pie Margaritas - The Vegan Rhino

If you aren’t a pie person then this one is just for you! Key Lime Pie Margaritas are a delicious alternative to the normal tart and sweet pie we’ve all come to enjoy. This drink is quick to make and a real treat for family and friends on Taco Tuesday.

Yield: 12 margaritas

Serving size: 4 oz.


18 oz. coconut milk

4 oz. coconut water

6 oz. grand marnier

12 oz. tequila

6 oz. lime juice

2 oz. agave

6 cups ice

Lime slices, to garnish

Fresh mint leaves



  1. In a large pitcher, combine all ingredients together and stir.
  2. Serve in glasses and garnish with lime slices and mint.


Chef’s tip: Blend it up! Pour ingredients into a high speed blender and pulse until smooth.


Gingerade - The Vegan Rhino

Gingerade - The Vegan Rhino

Let’s hear it for ginger! This four-ingredient recipe creates the most delicious gingerade. Infused with The Ginger People ginger juice and homemade simple syrup, it’s incredibly easy to make. For an extra boost of flavor, throw some lemon zest into the mix. Cheers!

Gingerade - The Vegan Rhino

Yield: 6


24 fl. oz. ginger juice

1 1/3 cup organic cane sugar

1 1/2 cups water

1/4 cup lemon juice

3 cups ice



  1. In a pot on medium heat, combine sugar and water and simmer until sugar dissolves. Remove from heat and cool completely.
  2. In a pitcher, combine ginger juice, cooled sugar mixture, lemon juice and ice, stirring until well mixed.
  3. Serve chilled.


Chef’s tip: Make the night before for best flavor! No sugar? Use agave or maple syrup instead!

Crispy Shallot Farro Salad

Crispy Shallot Farro Salad - The Vegan Rhino

Crispy Shallot Farro Salad - The Vegan Rhino 

This Crispy Shallot Farro Salad with Shallot Vinaigrette is simply divine! Using the cooled infused shallot-oil as the base for the dressing adds a depth of flavor like no other! The perfect thing about this salad is how universal it can be, as either a side dish or main entree.

Crispy Shallot Farro Salad - The Vegan Rhino

Yield: 4 servings


2-3 romaine lettuce heads, washed, quartered & chopped

1 cup farro

2 cups vegetable broth

1 bay leaf

1 tsp. Himalayan pink salt


Shallot Vinaigrette

3 oz. shallots, halved & thinly sliced

1/3 cup avocado oil

3 Tbsp. apple cider vinegar

2 1/2 tsp. Dijon mustard

2 tsp. agave

1/8 tsp. ground black pepper



2 Tbsp. flat leaf parsley, chopped

1/4 cup fresh basil, chopped



  1. In a small skillet on medium heat, add oil and sauté shallots until golden brown, roughly 8 minutes. Remove shallots with slotted spoon onto a paper towel and add oil to a blender.
  2. Begin a low speed and carefully drizzle apple cider vinegar with Dijon, agave, and pepper. Set aside.
  3. In a pot, bring vegetable broth, bay leaf, and salt to boil and add farro. Reduce heat to low and simmer, cooking for 27 minutes or until liquid is absorbed and cooked. Remove from heat and cool for 10 minutes.
  4. On a large plate, place lettuce down and top with farro and vinaigrette. Top with crispy shallots.
  5. Serve garnished with parsley and basil.

Chef’s tip: For individual plates, top romaine with 1/2 cup farro for each plate. 


Sufganiyot - The Vegan Rhino

Sufganiyot - The Vegan Rhino   

Thinking back to my childhood when my grandmother used to make these  Sufganiyot or Jelly Donuts for us. They were always such a treat during the Jewish holidays. Filled with a strawberry jelly, this fried donut is the ultimate dessert. Although this dessert is most commonly found during Hanukkah, you can enjoy them anytime of the year!

Sufganiyot - The Vegan Rhino

Yield: 10 donuts



180 mL (3/4 cup) warm water, about 100 degrees F.

2 tsp. active dry yeast

2 1/2 cups organic all-purpose flour

1/4 cup + 1 tsp. organic cane sugar

3/4 tsp. Himalayan pink salt

2 Tbsp. Bobs Red Mill Egg Replacer + 4 Tbsp. water, mixed

2 Tbsp. plant-based butter, room temperature

3 cups vegetable oil, for frying

1/2 cup jam of choice

Sufganiyot - The Vegan Rhino



  1. In a stand mixer, combine water and yeast and let sit until foamy, about 8 minutes. Add sugar, salt, and 1 cup flour on medium speed. Mix in egg replacer and slowly add remaining flour. Once flour is almost mixed, add butter and knead by hand in bowl until incorporated.
  2. Transfer dough to a lightly greased bowl and cover with wrap tightly. Allow dough to rise for 1 1/2 hours or until it’s doubled in size.
  3. On lightly floured surface, roll dough into 1/4”-in. thickness. Using a 2 1/2-in. round cutter, cut 10 rounds in total. Cover with a dish cloth or wrap and let rise for 20 minutes.
  4. In a saucepan, heat oil to 350 degrees F. Fry each donut for ~45 seconds on each side until golden brown. Remove and transfer to a wire wrack with paper towel below. Roll donuts in sugar to coat.
  5. Fill pastry bag with jam or jelly and make a hole in the side of the donuts with a toothpick. Fill about 1 1/2 to 2 teaspoons with jam or jelly.

Chef’s tip: If you plan on making these in advance, refrigerate dough overnight instead of the 1 1/2 hours.


Sufganiyot - The Vegan Rhino

Hot Cocoa Bombs

Vegan Hot Cocoa Bombs


Try these vegan hot cocoa bombs drizzled in plant-based white chocolate and filled with hot cocoa mix and mini marshmallows. Whether you’re plant-based or not, you can still enjoy all the goodies during the holidays. My favorite thing about hot cocoa bombs are how easy they are to make and store for later use. Who is ready to tackle the cocoa bombs?!

Yield: 5 hot cocoa bombs


12 oz. vegan semi-sweet chocolate

4 Tbsp. hot cocoa mix (recipe below)

4 Tbsp. plant-based mini marshmallows

3 Tbsp. vegan white chocolate


Hot cocoa mix

1 Tbsp. soy mylk powder

2 Tbsp. powdered sugar

1 Tbsp. cocoa powder



8 oz. oat mylk, per glass, scolding hot



  1. In a small bowl, combine cocoa mix and set aside. 
  2. In saucepot, full 1/4 way with water and bring to simmer. In a glass bowl, add chocolate and set on pot. Melt chocolate, stirring frequently.
  3. Place one tablespoon melted chocolate in 10 mold cavities. Brush chocolate on sides in even layer. Set in refrigerator for 5 minutes. Take out of refrigerator and gently remove chocolate from molds. Fill 5 halves with one tablespoon hot cocoa mix and mini marshmallows. To seal, press the other chocolate half on a hot pan and stick it to the bottom portion.
  4. Melt chocolate the same as before or in a piping bag submerged in hot water. Place melted chocolate in a piping bag and cut a small hole st the tip. Drizzle on top of hot cocoa bombs and place in refrigerator to set.
  5. Place cocoa bomb in mug and pour hot oat mylk over to serve.


Chef’s tip: Store for up to 1 week in airtight container. Keep in a cool spot.

Fried Pickles

Fried Pickles - The Vegan Rhino

Fried Pickles - The Vegan Rhino

Serve these fried pickles as an appetizer or side dish at dinner and watch them disappear! Fried pickles have an awesome flavor combination that when fried, are simply divine. Although I don’t eat too much fried foods, these in my opinion are well worth it!

Fried Pickles - The Vegan Rhino

Yield: roughly 45 pickles, 1 cup sauce


1/2 cup + 2 Tbsp. organic all-purpose flour

1 tsp. Gustus Vitae Greek seasoning

1 1/2 tsp. garlic powder

1/4 tsp. Himalayan pink salt

1/4 tsp. white pepper

1/4 tsp. paprika

3/4 cup water

1 Tbsp. hot sauce

16 oz. dill pickles, sliced and drained


Southern-Style Comeback Sauce

3/4 cup plant-based mayonnaise

3 Tbsp. ketchup

1-3 Tbsp. hot sauce

1 1/2 tsp. Worcestershire sauce

3/4 tsp. Dijon mustard

3/4 tsp. garlic powder

1/4 tsp. black pepper



  1. In small bowl, stir together sauce ingredients and set aside. Drain pickles and save juice. Place pickles on a kitchen towel to dry.
  2. Preheat 2” inches oil in a pot over medium heat to 375 degrees F.
  3. In a rimmed dish, whisk together all ingredients until smooth. In small batches, add pickles to batter to coat and let excess drip off. Add pickles to oil one at a time.
  4. Fry pickles 1 1/2 minutes or until golden brown. Remove with slotted spoon and drain on kitchen towel.
  5. Serve with dipping sauce.


Chef’s tip: Make sure to dry the pickles before coating in the batter. This helps keep them crispy.


Lemoncello - The Vegan Rhino

Lemoncello - The Vegan Rhino

Limoncello is an Italian liquor made from the zest of lemons steeped in alcohol until the natural oils and aromatics release. The resulting liquid is combined with a simple syrup and bottled, resulting in a delicious drink to sip or drizzled over ice cream, either way you decide its delicious! This is one of those things you can enjoy year round, and makes for the perfect gourmet gift for any occasion.

Lemoncello - The Vegan Rhino

Yield roughly 2 bottles, 3 1/2 cups lemon juice


15 lemons, peeled

850 mL vodka

2 cups organic cane sugar or 3/4 cup monk fruit sugar

3 3/4 cups filtered water




  1. Using a vegetable peeler, peel the skin of the lemons and trim away any pith remaining on the lemon peels.
  2. In a large pitcher with the lemon peels, pour the vodka over them and cover tightly. Steep the peels in the vodka for 8 days at room temperature.
  3. In a sauce pan over medium-high heat, combine the sugar and water until it dissolves, about 3 minutes. Pour the syrup into the vodka mixture, mix, and strain into bottles. Let sit at room temperature for 14 days before storing in refrigerator until cold.
  4. Serve chilled and enjoy.


Chef’s tip: Make sure you use 100 proof and higher.

Mushroom Marsala Spaghetti

Mushroom Marsala Spaghetti - The Vegan Rhino

Mushroom Marsala Spaghetti - The Vegan Rhino

This easy to make Mushroom Marsala Sauce is a great addition to elevate plain spaghetti into a restaurant-quality dish. You could serve these mushrooms over cauliflower steaks, mashed potatoes, or whatever you’d like! For someone who grew up not enjoying mushrooms, I have to be honest, this dish rocks with a savory flavor that keeps you wanting more.

Mushroom Marsala Spaghetti - The Vegan Rhino

Yields 4 servings, roughly 1 3/4 cup sauce


1 lb. spaghetti, or as much as you’d like

1 Tbsp. + 1 1/2 tsp. avocado oil

1 cup shiitake mushrooms, thinly sliced 

1 cup  baby Bella mushrooms, thinly sliced

1/4 cup shallot, minced

1 Tbsp. minced garlic

1/4 tsp. Himalayan pink salt

1/8 tsp. ground black pepper

3/4 cup Marsala wine

1 1/2 cups vegetable broth

1 Tbsp. plant-based butter

1 Tbsp. fresh parsley, chopped



  1. Bring a pot of salted water to a boil. Cook pasta according to boxed instructions and drain, reserving 1/2 cup pasta water.
  2. In a skillet over medium heat, sauté the mushrooms and shallots until tender and slightly brown. Add garlic and cook unfurl fragrant. Sprinkle with flour and cook for 1-2 minutes, stirring constantly.
  3. Slowly add the Marsala wine and cook until reduced by half. Stir in vegetable stock, butter, and heat until sauce thickens. Stir in cooked pasta and slowly add pasta water,  as needed.
  4. Garnish with parsley and serve.


Chef’s tip: Using pasta water helps thicken the sauce and helps stick to the noodles.

Classic Chinese Lo Mein

Chinese Noodle Dish - The Vegan Rhino

Chinese Noodle Dish - The Vegan Rhino

This classic lo mein noodle dish is tossed together with a homemade lo mein sauce and veggies, making it a simple and delicious weekday meal. Being able to recreate dishes that you would normally buy from a restaurant is much more satisfying when you do it yourself. Since this recipe takes literally no more than 10 to 15 minutes, you’ll be eating in no time!

Chinese Noodle Dish - The Vegan Rhino

Yield 4 servings


8 oz. plant-based lo mein noodles

1 Tbsp. avocado oil

2 large garlic cloves, minced 

1 medium white onion, thinly sliced

1 medium red bell pepper, julienned

1 cup shredded carrots

1/2 cup green onions

1 cup bean sprouts


Lo Mein sauce

1/4 cup organic tamari sauce

1/2 tsp. rice wine vinegar

2 tsp. toasted sesame oil

2 tsp. organic raw brown agave

2 tsp. cornstarch + 2 Tbsp. water, mixed

1 Tbsp. sesame seeds, to garnish

Thinly diagonally sliced green onions, to garnish



  1. In a mason jar, combine sauce ingredients and shake until mixed. Set aside.
  2. Cook noodles according to package instructions and drain, set aside.
  3. In a skillet on medium heat, add oil and sauté garlic and onions for 5 minutes. Add bell pepper, carrots, green onion, and bean sprouts. Pour sauce around sides of pan and mix in noodles. Cook for 5 minutes and remove from heat.
  4. Serve warm garnished with sesame seeds and green onions.


Chef’s tip: This noodle dish can be served warm or cold! If serving cold, drizzle top with toasted sesame oil before serving.

Chickpea & Lentil Chili

Chickpea & Lentil Chili - The Vegan Rhino

Chickpea & Lentil Chili - The Vegan Rhino 

Big bowls of warm chili on cold days make for the best afternoons during the changing of the seasons. Instead of pairing chili with pasta or eating it with chips, I’ve roasted an entire spaghetti squash instead! A local farm I get my produce from had fresh spaghetti squash so I couldn’t pass it up. This dish is great for those trying to limit carbs or want something light on the stomach.

Chickpea & Lentil Chili - The Vegan Rhino

Yield 5


1 Tbsp. avocado oil

1 medium yellow onion, diced

3-4 garlic cloves, minced

1 pound chickpeas, cooked

1 cup cooked lentils

1 1/2 cups vegetable broth

2 Tbsp. tomato paste

1 cup tomato sauce

2 cups diced tomatoes



2 Tbsp. + 1 1/2 tsp. chili powder

1 Tbsp. + 2 tsp. ground cumin

1 Tbsp. cocoa powder

2 tsp. organic cane sugar, optional

1 1/2 tsp. Himalayan pink salt

1/2 tsp. ground black pepper



  1. In a pot on medium heat, add oil, onions, and sauté for 5 minutes or until translucent. Add garlic and cook until fragrant.
  2. Combine remaining ingredients and stir until well combined. Bring to a boil and reduce heat to low. Simmer, uncovered, for 20-25 minutes, stirring occasionally.
  3. Remove from heat and serve warm with cornbread, spaghetti, or your choice of sides.


Chef’s tip: The sugar helps to balance out the flavor and acidity of the tomatoes.