Asian Lettuce Wraps

Asian Lettuce Wraps - The Vegan Rhino

Asian Lettuce Wraps - The Vegan Rhino

These vegan asian lettuce wraps are the perfect way to bring the restaurant to your home. They are quick (less than 30 minutes!) and a healthy dinner alternative that tastes scrumptious! I know this may be a bold claim that these lettuce wraps could be just that good, but they are! I enjoy the marinade by Ginger People so much that I decided to utilize that for the sauce, which cuts time in half and reduces the amount of ingredients needed. Give these a go, your family will surely enjoy them, even the kids!

Asian Lettuce Wraps - The Vegan Rhino

Yield 4


1 (16 oz. container) extra firm tofu, drained

Potato starch, enough to lightly coat tofu

2 Tbsp. avocado oil

1 small yellow onion, chopped

1 cup chopped white mushrooms

1 garlic clove, minced

1/4 tsp. Himalayan salt

1/4 tsp. ground black pepper

1 cup birds eye shredded carrots and broccoli florets

1/2 bottle The Ginger People Ginger People Sesame Marinade

Romaine or iceberg lettuce cups

Chopped green onions, for garnish

Sesame seeds, for garnish (optional)


  1. Drain and press the tofu until majority of the liquid is gone and pat it dry. Slice the tofu into 1/2 inch cubes and lightly dust with potato starch. Set aside.
  2. In a 8” inch skillet on medium heat, add half the oil and sauté the onions with mushrooms for 5 minutes. Season with garlic, salt and pepper; Sauté for an additional minute. Remove mixture and set aside on a plate.
  3. Next, add the remaining oil and cook the tofu for 4-5 minutes or until browned. Add the vegetable medley mix, mushrooms, onions, and sauce. Cook until sauce thickens.
  4. Serve immedietly with a side of lettuce cups, extra sauce, green onions, and sesame seeds.

Asian Lettuce Wraps - The Vegan Rhino

Chef’s tip: For extra crunch, chop up some water chestnuts!

Fresh Watermelon Margaritas

Fresh Watermelon Margaritas - The Vegan Rhino

Fresh Watermelon Margaritas - The Vegan Rhino

If you’re 21+ I have the perfect drink for you to make! Margaritas are usually a crowd favorite but when you add fresh watermelon juice to the mixture, it gets a whole lot better. Whether you want this on the rocks or blended into a frozen drink, you’ll enjoy these all summer long (or anytime!).

Fresh Watermelon Margaritas - The Vegan Rhino

Yield 6


1 large watermelon, roughly 12 cups juice

1/2 cup lime juice

6 Tbsp. organic cane sugar

7 oz. tequila of choice

4 oz. grand marnier or triple sec

2 cups crushed ice

Kosher salt or sugar, to rim glass


  1. In a blender, add the sliced watermelon and blend until smooth. Strain through a fine mesh strainer and add 4 cups watermelon juice to a large pitcher with lime juice, sugar, tequila, triple sec, and crushed ice. Stir to combine.
  2. Serve in a glass with ice and sugar rim. Garnish with mint.

Chef’s tip: Blend the watermelon and make the juice the night before. You can infuse the juice with mint leaves.

Gourmet Mushroom Risotto

Gourmet Mushroom Risotto - The Vegan Rhino

Earthy Mushroom Risotto - The Vegan Rhino

This creamy gourmet mushroom risotto is a real crowd pleaser and a must try! Making a creamy homemade risotto takes time but its well worth it. With just a few simple ingredients, you can turn plain rice into a delicious entree or side dish.

Earthy Mushroom Risotto - The Vegan Rhino

Yield 5


.7 oz. dried porcini mushrooms

4 cups vegetable broth

2 Tbsp. avocado oil + 2 Tbsp. vegan butter

5 cups sliced baby Bella mushrooms

1/2 cup shallots, chopped

1/2 cup yellow onion, chopped

2 garlic cloves, minced

1 thyme sprig

2 Tbsp. vegan butter

1 1/2 cups arborio rice

1/4 tsp. Himalayan salt

1/8 tsp. ground black pepper

1/2 cup dry white wine

1/2 cup vegan parmesan 

Parsley, to garnish


  1. In a medium pot bring the vegetable broth to a boil and reduce heat to low. Add the porcini mushrooms and leave it covered for roughly 4 minutes, removing the porcini mushrooms and slicing them.
  2. In a large pot on medium heat, add the oil with butter and sauté both mushrooms, shallots, and onions for 6 minutes. Add the garlic and thyme sprig and cook for 2 minutes, removing mushroom mixture and their liquid once done. Combine the remaining butter and stir in the rice, cooking for an additional minute, being careful not to brown the rice. Season with salt and pepper and pour in the white wine; Cook until the liquid has been absorbed.
  3. To the pot with your rice mixture, add the mushroom mixture back and slowly pour 1/2 cup of hot vegetable broth and stir until it is almost absorbed completely. Add another 1/2 cup and so on until the rice has absorbed all of the liquid, takes roughly 35 minutes. Stir in the vegan parm until combined. Remove the sprig of thyme before serving.
  4. Serve with choice of side and garnished with parsley.

Chef’s tip: You want to make sure that the liquid absorbs completely before adding more hot broth. This is very important!

Cool Blue Nice Cream

Cool Blue Nice Cream - The Vegan Rhino

Cool Blue Nice Cream - The Vegan Rhino

If you have heard of nice cream, you are going to love this! For those of you have not, nice cream is essentially a non-dairy ice cream made by freezing bananas and blending them. It is probably the best snack to enjoy on a hot day, after dinner for dessert, or even after a workout. Either way, the options are endless on when you can enjoy this cool blue nice cream bowl! To get this color, I added a natural butterfly pea supercolor powder by Suncore foods. They have tons of amazing powders that can give your foods a natural color boost with added nutrients and benefits. This bowl was topped with banana, dried apricots, and strawberries. Its super simple and a tasty snack to try!

Cool Blue Nice Cream - The Vegan Rhino

Yield 1


4 frozen bananas

1/3 cup oat milk

2-3 tsp Suncore foods Blue Butterfly Pea Supercolor Powder


  1. In a blender, combine the frozen bananas, oat milk, and butterfly pea powder. Blend until smooth using a tamper to evenly mix the nice cream.
  2. Pour into a bowl and tip with strawberries, diced dried apricot, banana, or any toppings of your choice.

Chef’s tip: Feel free to switch up the powder used.

Raspberry Jam Thumbprint Cookies

Raspberry Jam Thumbprint Cookies - The Vegan Rhino

Raspberry Jam Thumbprint Cookies - The Vegan Rhino Raspberry Jam Thumbprint Cookies - The Vegan Rhino

Alright bakers, if you are looking for a refreshing cookie that is light, buttery, and pops with flavor, than this is it! The homemade ginger-lemon raspberry jam with the lemon-buttery goodness these cookies have are a great combo. During the summertime, I love to make these cookies with different jams, like a fresh strawberry or peach jam. For all those raspberry fans out there, these cookies will curb all those cravings you may be having. Lets get cooking bakers!

Raspberry Jam Thumbprint Cookies - The Vegan Rhino

Yield 21


3/4 cup vegan butter, softened

1/2 cup organic cane sugar

1 Tbsp. egg replacer + 2 Tbsp. filtered water

1 large lemon, zest only

1 tsp. pure vanilla extract

1-3/4 cup organic all-purpose flour

1/2 tsp. baking powder

1/2 tsp. Himalayan salt

1/3 cup ginger-lemon raspberry jam, to fill cookies

Raspberry Jam Thumbprint Cookies - The Vegan Rhino


  1. Preheat oven to 350 degrees F. Prepare two baking sheets by lining them with parchment paper.
  2. In a stand mixer, beat butter and sugar together until white and fluffy. Mix in the egg replacer, lemon zest, and vanilla.
  3. In a small bowl, sift together the flour, baking powder, and salt. Add 1/3 of the flour mixture until all the dry ingredients are well incorporated.
  4. Using a 1-inch scoop, place cookie balls into the prepared baking sheets. Using your thumb, press a thumbprint into the center of each ball. Fill with roughly 1/4 tsp. raspberry jam.
  5. Bake for 15-17 minutes or until the edges are slightly golden. Remove from oven and cool on a wire rack.
  6. Serve or store in an airtight container on the counter for up to 1 week.

Chef‘s tip: These cookies are delicious with this strawberry jam!

3-Ingredient Pancakes

3 Ingredient Pancakes - The Vegan Rhino

We all know how busy the mornings can be which is why I have created this simple 3 ingredient pancake recipe. With a little help of ripened bananas, oat milk, and flour, you can make a simple breakfast in a matter of minutes. Topped with a homemade raspberry jam, you can add tons of flavor with toppings, granola, whipped cream, and much more!

Yield 12


2 medium ripe bananas

2 3/4 cups organic all-purpose flour

1 1/2 cups oat milk

Butter, for oiling pan


3/4 tsp. vanilla extract

1 Tbsp. organic cane sugar

Pinch of Himalayan salt

Pinch of cinnamon


  1. In a mixing bowl, combine smashed bananas, flour, and oat milk. Mix until combined and smooth.
  2. Heat a large skillet on a medium-low heat and lightly grease with butter to prevent sticking. Spoon 1/3 cup of batter onto skillet and cook pancakes until tops are covered with bubbles. Flip the pancakes over and cook did an additional minute.
  3. Serve warm with desired toppings like maple syrup, vegan butter, fruits, James, etc.

Chef’s tip: If you want to add chocolate chips or blueberries, place it on the individual pancake once you pour the batter.

Spicy Red Pepper Sauce

Spicy Red Pepper Sauce - The Vegan Rhino

Spicy Red Pepper Sauce - The Vegan Rhino

This vegan spicy red bell pepper sauce is the perfect recipe for spaghetti nights, sandwiches, and tons more! This recipe is perfect for those weeknights that are busy and packed with tons of activities. As simple as it sounds, this sauce packs a lot of flavor and heat from the scotch bonnet pepper, so if you don’t like spicy foods, leave it out.

Spicy Red Pepper Sauce - The Vegan Rhino

Yield 24 oz.


2 red bell pepper, skin removed

1 small yellow onion, chopped

1 large garlic clove, minced

1 small scotch bonnet pepper, de seeded and minced

1 tsp. Italian seasoning

3/4 tsp. Himalayan salt

1/4 tsp. ground black pepper

1 tsp. white distilled vinegar vinegar

1/4 tsp. sugar

1/2 cup vegetable broth

1 tsp. nutritional yeast


  1. Preheat oven to broil
  2. On a baking sheet, place the whole red bell pepper and roast until charred, roughly 10-15 minutes. Place peppers into a bowl and cover to trap the steam. After 10 minutes, remove the skin and stems.
  3. In a blender, add the roasted bell pepper, chopped onion, garlic clove, scotch bonnet pepper, Italian seasoning, salt, pepper, vinegar, sugar, vegetable broth, and nutritional yeast. Blend until smooth.
  4. Serve over pasta.

Chef’s tip: You don’t have to roast the peppers, you could always purchase a can of roasted red bell peppers to save time.

Ginger-Lemon Raspberry Jam

Ginger-Lemon Raspberry Jam - The Vegan Rhino

Ginger-Lemon Raspberry Jam - The Vegan Rhino

The flavor of raspberry, lemon, and ginger together is a flavor that brings me back to my childhood. I used to always enjoy plain yogurt with raspberry or strawberry jam swirled together. When you make your own jam, you get to enjoy the freshness and taste of the ingredients you’re using vs. using a store bought jam packed with preservatives. If you keep this sealed tight in the fridge, it can last just about two weeks long. This recipe is great for toast, thumbprint cookies, or even a raspberry mimosa for the adults out there! Either way, it’s a great addition to any kitchen to have some jam.

Ginger-Lemon Raspberry Jam - The Vegan Rhino

Yield roughly 1 1/2 cups


12 oz. raspberries

1/8 cup organic cane sugar

2 Tbsp. filtered water

1/2 lemon juiced + zested

1/8 tsp. fresh grated ginger


  1. In a small pot, add all ingredients and cook for 8-10 minutes. Set aside to cool.
  2. Pour jam into a clean mason jar.
  3. Serve either warm or cold.

Chef’s tip: Add 1 Tbsp. chia seeds and allow jam to cool completely. Store in refrigerator for 2 hours before enjoying.

Chinese Orange Tofu 

Vegan Orange Tofu - The Vegan Rhino

Vegan Orange Tofu - The Vegan  Rhino

One of the best things to make at home is Chinese food and I can’t wait for you all to give this Chinese Orange Tofu recipe a try! I wanted to make a recipe that embodies the typical orange sauce flavors but vegan and 100% homemade. The dish uses an orange-ginger jam which brings an added bonus of flavor and depth.

Vegan Orange Tofu - The Vegan  Rhino

Yield 3



1/4 tsp. Himalayan salt

1 cup orange-ginger jam

2 tsp. minced garlic

1/4 tsp. grated ginger

1 orange juiced and zested

1 Tbsp. organic blue agave 

1 Tbsp. white vinegar

1 Tbsp. organic tamari sauce


16 oz. container extra firm tofu, drained and cubed

1 Tbsp. organic cornstarch 

Green onion, to garnish


  1. In a small pot on medium-high heat, add all of the ingredients and simmer for roughly 3-5 minutes, stirring occasionally.
  2. In a small bowl, add the diced tofu and sprinkle with cornstarch to coat. Pour the tofu into the sauce and reduce heat to simmer, cooking until heated.
  3. Serve over white rice and topped with green onions.


Chef’s tip: You can crisp up the tofu if you’d like by baking it or using an air fryer.


Orange-Ginger Jam

Orange-Ginger Jam - The Vegan Rhino

Do you have a ton of oranges or simply want to just brighten up your morning? Then this is the jam for you! I have to say, I normally keep strawberry or peach jam on hand during the springtime, but my new favorite is this orange and ginger, it’s fresh and flavorful. And for all those bakers, this would be great in a citrus sponge roll cake!

Yield 1 cup


2 cups chopped oranges, peeled, cleaned, and sliced

1-1/2 tsp. fresh ginger, minced

1 lime, juice and zest

1/2 cup organic cane sugar

1/2 cup filtered water


  1. Bring all ingredients to a boil and reduce heat to keep a steady simmer for 40-45 minutes; Stirring frequently.
  2. Remove the jam from the stove and carefully bottle it in to a clean mason jar.

Chef’s tip: This orange jam is great to use in orange broccoli with steam white rice.