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Category: All Recipes

Here you can find all of The Vegan Rhino’s recipes.

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Freshly Baked Italian Bread

Freshly Baked Italian Bread

Freshly Baked Italian Bread

Bringing the bakery to your house with my Freshly Baked Italian Bread Recipe this week! This homemade bread is warm, crusty, and perfect for sandwiches, toast, or scooping excess pasta sauce off your plate (just saying). Either way, this Italian bread is purely organic, fresh, and scrumptious. If you’re ready to get your hands messy, let’s get baking!

Freshly Baked Italian Bread

Yields 1 loaf

Serves 8-10 slices

Ingredients

1 cup luke warm water

1-1/4 tsp. active dry yeast

1/2 tsp. organic cane sugar

1 tsp. Vitacost Himalayan Fine Pink Salt

2-3/4 cup King Arthur flour

Directions

  1. In a large bowl, combine the warm water with the yeast. Mix and set aside until bubbles form. Add the sugar, half the flour, and salt.
  2. Using your dough hook, beat ingredients- slowly adding remaining flour until dough forms.
  3. Remove dough from the bowl, and place onto a well-floured area. Knead the dough for roughly 5 minutes. Place into a greased bowl, covering the top as well with the grease.
  4. Cover the dough and allow to rise for an hour or until doubled in size. Once done rising, punch dough down, shape into a loaf, and place on to a greasing baking sheet.
  5. Preheat oven to 400 degrees Fahrenheit. 
  6. Cover the dough once again and let rise, this time for 30 minutes (dough should double in shape). Before baking, make 2 diagonal slashes on top of the loaf.
  7. Bake for 20-23 minutes or until lightly golden brown. Remove from the pan and on to a wire rack.

 

Chef’s tip: How to know when you’re done kneading? By pressing your finger into the dough, if the indent stays, you are good to go.

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6-Layer Fiesta Dip

What’s better than your favorite dip? Seven layers of it that’s what! This 6-layer Mexican style bean dip is all you’ll need this taco Tuesday. It is layered with refried black beans, navy beans, guacamole, cashew sour cream, vegan cheese, and jalapeños, making this the ultimate party dip! To get a closer look and see those layers, you’ll have to give making it a try. 

Yields 8-10 servings

Ingredients

2 cups homemade refried black beans

2 cups Navy beans, cooked and puréed

1 guacamole recipe

1-1/2 cup vegan cheese of choice

1 cup vegan sour cream

3-4 medium Jalapeños, sliced

 

Refried Black Beans:

1 Tbsp. avocado oil

2 cups cooked beans, drained

1 tsp. Chili powder

1 tsp. adobe chipotle pepper, minced (optional)

1/2 tsp. ground cumin

1/2 cup onion, minced

1-2 garlic cloves, minced

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

1 Tbsp. vegetable broth

 

Taco Seasoning:

1/2 Tbsp. Chili powder

3/4 tsp. ground cumin

1/8 tsp. garlic powder

1/8 tsp. onion powder

1/4 tsp. smoked paprika

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

1/4 tsp. oregano

 

Directions

Refried beans:

  1. In a frying pan on medium-high heat, add avocado oil, onion, garlic, cumin, chili powder, chipotle pepper and sauté for 3-5 minutes.
  2. Add the cooked beans and smash with a potato masher. Slowly add vegetable broth and mash until desired consistency is achieved.
  3. Cook for an additional 5 minutes, stirring occasionally. Season with salt, pepper, and set it aside to cool.

Sour cream:

  1. In a small mixing bowl, combine the sour cream, half of the taco seasoning and stir until well combined. Taste and add more seasoning as you’d like.
  2. Preheat oven to 400 degrees F.

Layering:

  1. Spread the re fried beans on the bottom followed by a layer of blended navy beans. Next, add the guacamole, sour cream, salsa, cheese, and jalapeños.
  2. Bake for 18-22 minutes or until cheese is bubbling.
  3. Serve with a side of vegetables or tortilla chips.

 

Chef’s tip: If you want a spicier taco seasoning, feel free to add 1/8-1/4 tsp. red pepper flakes or other dried chili powder of choice.

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Asian-Infused Brussels Sprouts

Asian Fusion Brussels Sprouts

Asian Fusion Brussels Sprouts

Are you looking for that perfect side dish that is quick and easy? Roasted Brussel sprouts have always been a favorite of mine, but these Asian-infused sprouts take that to a whole new level. Being made in less than 30 minutes, this side dish is healthy, oil-less, and uses a few simple ingredients. Next time you are planning your weekly meals, I highly suggest rotating this into your meal plans.

Asian Fusion Brussels Sprouts

Yields 2 servings

Ingredients

3 cups Brussels sprouts, sliced in half

1 small onion, sliced thinly

1 Tbsp. tamari sauce

2 tsp. agave

1 tsp. rice wine vinegar

1/4 tsp. ginger, freshly grated

1/4 tsp. minced garlic

1/8 tsp. ground black pepper

 

Directions

  1. Preheat oven to 400 degrees F.
  2. Put your sliced Brussels sprout in large bowl and set it aside.
  3. In a small bowl, combine all of the ingredients to make the marinade. Once well mixed, pour over the Brussels sprouts and carefully mix together.
  4. Place onto a lightly greased baking sheet and spread it out evenly.
  5. Bake for 20 minutes or until tender and light crisp.

 

 

Chef’s tip: Bake the Brussels sprouts for an additional 3-5 minutes for an extra crispy treat!

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Roasted Vegetable Kale Pesto Pizza

Roasted Vegetable Kale Pesto Pizza

Roasted Vegetable Kale Pesto Pizza

Throwing together low-cost ingredients to create a tasty pizza is truly effortless. With my easy dough, roasted vegetable, and kale pesto recipes- you can create this Roasted Vegetable Kale Pesto Pizza. Topped with hemp seeds and sunflower seeds, this pizza gives you a crunch with every bite.

Roasted Vegetable Kale Pesto Pizza

Yields 1 medium pizza; 8 slices

Ingredients

1 pizza dough recipe

1 cup roasted vegetables recipe

2 Tbsp. sunflower seeds

1/2 cup vegan mozzarella 

1-2 Tbsp. hempseed

3 Tbsp. kale pesto recipe

Directions

  1. Preheat oven to 400 degrees F.
  2. On a lightly greased baking dish, press dough until desired size and thickness is met.
  3. Rub pesto on top of dough, followed by vegetables, sunflower seeds, hemp seeds, and cheese.
  4. Bake for 20-25 minutes or until crust is golden brown. Remove from oven and slice.
  5. Serve immedietly.

 

Chef’s tip: Cook the pizza for an extra 5 minutes for an extra crispy crust.

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Mushroom-Walnut Taco “Meat”

Mushroom-Walnut Taco “Meat”

Mushroom-Walnut Taco “Meat”

Upgrade your taco Tuesday spread with my mushroom-walnut taco “meat” recipe! Seasoned-to-perfection, this crumbly plant-based filling has a soft, yet slightly crunchy, texture. Layer a spoonful onto a taco, stuff it inside a burrito or toss it with a salad paired with a dollop of cashew sour cream, salsa and my moringa guacamole!

Mushroom-Walnut Taco “Meat”

Yields 16 oz 

Serves 3-4 people

Ingredients

16 oz. baby Bella mushrooms

1/2 cup whole walnuts, chopped

1 medium onion, diced

1-2 garlic cloves, minced

1/2 cup filtered water

Taco Seasoning:

1/2 Tbsp. Chili powder

3/4 tsp. ground cumin

1/8 tsp. garlic powder

1/8 tsp. onion powder

1/4 tsp. smoked paprika

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

1/4 tsp. oregano

Directions

  1. In a frying pan on medium-high heat, combine mushrooms, onion, garlic, and cook for 5-8 minutes or until lightly brown. Add walnuts and cook for an additional 2-3 minutes.
  2. Mix all seasonings into the mushroom-walnut “meat” and pour in the water. Cook for 2 minutes or until water has cooked down. Remove from heat and set aside.
  3. Serve with a flour tortilla or hard shell taco and any toppings you’d like.

 

Chef’s tip: To kick this dish up a notch, add some sirachs or hot sauce of choice.  

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Traditional Miso Soup

Miso Soup

Miso Soup

With this warming Miso Soup, you will never need to go to a Japanese restaurant again. Miso soup is traditionalyl made with dashi granules, which is not suitable for vegans. Making your own Dashi broth by using edible kelp, gives you that flavor profile this recipe needs. Many different ingredients can be added to this soup, however I decided to go the more traditional route. If you’re interested in making a delicious soup with only a few ingredients, then this is your new go-to. 

Miso Soup

Yields 32 oz. soup

Serves 4-5 people

Ingredients 

2 cups vegetable broth

2 cups water

1/2 oz. kombu (edible dried kelp)

4 Tbsp. white miso paste

2-3 green onions, sliced

4 oz. silken or soft tofu, diced

Directions 

  1. Pour the water and vegetable broth into a large pot on medium heat. Warm and add kombu; letting it steep for 30-45 minutes. Remove kombu and set aside.
  2. Bring soup to a boil and reduce heat to medium-low. 
  3. In your ladle, stir in the miso paste with some soup before combining to the pot (too high of a temperature will kill the miso enzymes). Slowly add the diced tofu (so you don’t splatter) and green onions.
  4. Serve immedietly.

 

 

Chef’s tip: Feel free to add dried wakame, also known as an edible seaweed. Just make sure to rehydrate it prior to adding to the soup. 

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“Sausage” Bourguignon Stew with Rice

"Sausage" Bourguignon with Rice

"Sausage" Bourguignon with Rice

When it comes to comfort food, this sausage and rice stew will get the job done. Being a hearty meal, filled with potatoes, carrots, and other flavors, brings forth lots of added nutritious components. This is one of my favorites because it remind me of a “boeuf bourguignon” in French, which translates to Beef Bourguignon.

"Sausage" Bourguignon with Rice

Yields 4 servings

Ingredients

4 Beyond Meat sausages

1 Tbsp. Avocado oil

1 medium onion, diced

2 medium parsnips, diced

10-12 Dutch potatoes

4-5 medium carrots, diced

3 garlic cloves, smashed

3/4 cup red wine

1 Tbsp. tomato paste

2-3 sprigs thyme

1 Tbsp. fresh parsley, chopped

4 cups simple truth organic vegetable broth

2 bay leaves

1/2 tsp. Salt

1/4 tsp. ground black pepper

2 cups white rice, cooked

Directions

  1. In a stock pot on medium-high heat, add oil and sausages, browning each side. Remove and set aside.
  2. Add chopped onion, parsnips, carrots, smashed garlic, potato’s, and cook for 2-3 minutes.
  3. Turn to high heat and pour in the red wine. Cook for roughly 2-3 minutes. Add the vegetable stock, tomato paste, thyme, parsley, bay leaves, salt and pepper. Give a good stir.
  4. Once boiling again, reduce heat to a simmer and cook for 20-30 minutes (slightly covered).
  5. Before you serve, add the cooked rice.
  6. Serve immediately.

 

Chef’s tip: Enjoy this stew with a nice slice of warm bread that has a nice crust to it.

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Plant-Based Shamrock Shakes

Plant-Based Shamrock Shakes

Plant-Based Shamrock Shakes

How fun are these Plant-Based St. Paddy’s Day Shamrock Shakes! In honor of Lactose Intolerance Awareness Month in February and it being a green holiday, I thought why not share one of my favorite beverages – milkshakes! In partnership with Vitacost, I bring you this organic and non-GMO oat milk by Pacific Foods, which is completely natural. That’s right- 100% natural and the perfect dairy-free alternative! It’s a good source of Calcium and Vitamin D, promotes heart health, and sweetened with oats. I enjoy drinking this oat milk by the glass, in baking, and my recipes!

Plant-Based Shamrock Shakes

Yields 2 servings

Ingredients 

3-1/2 cups vanilla ice cream

2/3 cup oat milk

2 Tbsp. Moringa powder

2 tsp. Spirulina powder

1 tsp. pistachio extract, optional

1/4 cup pistachios, deshelled and minced

Whipped cream, optional topping

Directions

  1. In a blender, combine the ice cream, milk, and pistachio extract. Blend until smooth. 
  2. Pour into a glass. Too with whipped cream and pistachio pieces. 
  3. Serve immediately

 

Chef’s tip: Feel free to add 1 tsp. moringa powder or matcha to boost this milkshake with some nutrition.

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Baked Cauliflower Wings

Cauliflower Wings

Cauliflower Wings

Cauliflower wings are without a doubt the best creation ever! They are both crispy and has the best texture for a “wing” substitute. Not only do these make the best meatless wings, but they can also be made gluten-free. The key to getting these crisp up so well is the batter you dunk them in. Speaking of dunking, don’t forget to make my homemade ranch dipping sauce! It would go perfect with these “wings” even though they are not super spicy.

Cauliflower Wings

Yields 2 servings

Ingredients

1 cauliflower head, cut into florets

3/4 cup King Arthur flour

1-1/4 cup plain almond milk

1 Tbsp. cornstarch

2 tsp. garlic powder

1 tsp. smoked paprika

1-1/2 tsp. onion powder

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

Directions

  1. Preheat oven to 400 degrees F.
  2. In a bowl, combine flour, seasonings, milk, water, and stir until well combined.
  3. Add the florets and mix until evenly coated. Place florets onto a greased baking sheet (allow any excess batter to drip off). 
  4. Bake for 30 minutes; flipping half way through. Remove “wings” from the oven.
  5. Serve immedietly with a side of my homemade ranch or tahini sauce.

 

Chef’s tip: For added flavor, add some hot sauce to the batter!

 

Other Recipe’s:

 

Homemade Ranch Dressing

Homemade Ranch Dressing

Tahini Dressing

Tahini Dressing

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Hearty “Hamburger” Macaroni and Cheese

Hearty “Hamburger” Macaroni and Cheese

Hearty “Hamburger” Macaroni and Cheese

There is something about macaroni and cheese that we all can relate to. Whether it’s the creamy cheese sauce or the crispy top baked with breadcrumbs and more cheese, we all have our go-to version. My plant-based “hamburger helper” recreation uses sunflower haché by Sunflower Family. This type of protein is made from dehydrated sunflower kernels. If you haven’t already decided what you’re making this week, I highly suggest this!

Hearty “Hamburger” Macaroni and Cheese

Yields 5-6 servings

Ingredients

1 (16 oz.) organic Conchiglie pasta, cooked

“Beef” Mix:

1 box Sunflower haché

1 medium onion, diced

1 garlic clove, minced

1 Tbsp. avocado oil

1 cup water

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

fresh parsley, to garnish

Cheese Sauce:

2 cups potatoes

1 cup carrots, chopped

1/2 cup filtered water

1/3 cup avocado oil

1 Tbsp. lemon juice

1/2 cup nutritional yeast

2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. onion powder

1/4 tsp. garlic powder

pinch of smoked paprika

Directions

  1. Combine all cheese ingredients and blend until smooth. Serve either hot or cold
  2. In a sauce pan, add avocado oil and onion; sauté for 5 minutes. Add the garlic and cook for additional 1 minute.
  3. Add the haché and the water; allow to cook for 2-3 minutes.
  4. Cook pasta according to the packaged directions. Once done, drain and add to a bowl.
  5. Combine cheese sauce, “beef” mix, and pasta. Garnish with chopped green onions.
  6. Serve immedietly.

 

 Chef’s tip: if you don’t have and haché, feel free to use another mock “meat” alternative: mushroom, lentils and walnuts, or your own personal favorite choice.