French Onion Grilled Cheese

French Onion Grilled Cheese - The Vegan Rhino

 French Onion Grilled Cheese - The Vegan Rhino

Do you love grilled cheese? If yes, than you will surely love this French onion style grilled cheese. The key to making this sandwich is browning the bread just enough so its perfectly golden brown and crispy all around. This makes for the perfect afternoon lunch for the kids or adults!

French Onion Grilled Cheese - The Vegan Rhino

Yield: 2

Ingredients 

1 Tbsp. avocado oil

3 Tbsp. plant-based butter, plus more pan

1 lb. Vidalia onions, thinly sliced

1/4 tsp. Himalayan pink salt

1 large spring thyme

2 tsp. sherry vinegar

4 oz. non-dairy cheese

4 slices bread

 

Directions

  1. In a skillet over medium heat, add oil, 2 tablespoons butter and sauté onions with thyme for 20 minutes. Sprinkle with salt and stir to combine.
  2. Once done, remove thyme sprig, add sherry and cook for an additional minute. Season with pepper and remove from the heat. Transfer onions to a bowl with cheese and stir until melted and well combined. Wipe the skillet down to reuse.
  3. Preheat skillet over medium heat. Butter two slices of bread and set down in pan and top each with onion mixture. Butter remaining slices of bread and set on top. Cook for 2 minutes or until brown. Flip and cook an additional 2 minutes.
  4. Slice and serve Immediately.

 

Chef’s tip: Use this mixture in mashed potatoes for extra flavor!

Sweet Potato Burgers

Sweet Potato Burger - The Vegan Rhino

Sweet Potato Burger - The Vegan Rhino

Some days you just need a burger. So why not bite into this plant-based burger that is made with sweet potato, quinoa and black beans! It packs tons of flavor and is a great alternative to store-bought meat alternatives. Whether you make these fresh or have them frozen, they are highly satisfying and always filling. Let’s get cooking!

Yield: 8 patties

Ingredients 

1.5 lbs sweet potato

1/2 cup quinoa, rinsed

1 cup vegetable broth

1 1/2 cups cooked black beans, rinsed and drained

1 small red onion (about 1/2 large red onion)

1/2 large red bell pepper, diced

1/3 cup cilantro, chopped (optional)

2 garlic cloves, minced

1 1/2 tsp. smoked paprika

1 3/4 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. Himalayan pink salt

1/4 tsp. ground black pepper

1 1/4 cups quick cooking oats

8 burger buns

 

Directions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and place sweet potatoes on. Poke each with a fork 4-5 times and roast for 60-75 minutes. Remove from oven and once cool to handle, remove skin and mash.
  2. Keep oven temp at 400 degrees F. Prepare baking sheet with parchment paper and set aside.
  3. In a small pot over medium heat, bring vegetable broth to a boil. Add quinoa and reduce heat to low, simmering for 11 minutes. Remove from heat and cover, steaming for 10 minutes. Set aside.
  4. In a stand mixer or large bowl, combine mashed sweet potato, cooked quinoa, black beans, red onion, red bell pepper, cilantro, garlic, seasoning, and oats. Mix with paddle attachment or large spoon until fully incorporated.
  5. On preparer baking sheet, scoop and form mixture into patties. Refrigerate for 20 minutes. Remove from refrigerator once oven is heated.
  6. Bake for 35 minutes. Remove from oven and let cool for 5 minutes before serving. 
  7. Serve on bun.

 

Chef’s tip: Freeze for up to 1 month! 

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

Ingredients

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

 

Directions

  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)

 

Ingredients

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

Directions

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.

 

Scallops

  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

Ingredients

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

 

Directions

  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

Ingredients

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

 

Directions

  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

Ingredients

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

 

Glaze

1 Tbsp, + 1 tsp. fresh orange juice

1/2 tsp. vanilla extract, optional

1 cup powdered sugar

 

Directions

  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

Ingredients

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

 

Extra

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

 

Directions

  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

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)

Ingredients

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

 

Directions

  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

Ingredients

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

 

Directions

  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.