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Category: All Recipes

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

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Tahini-Agave Mustard Dressing

Tahini-Agave Mustard Dressing
Tahini-Agave Mustard Dressing

I don’t know about you guys, but honey mustard has always been one of my favorite dipping sauces. In my recipe, I use tahini as the base ingredient instead of mayonnaise, as well as raw agave to replace the honey. Whether you are dunking your French fries, having a “burger”, or enjoying a salad, this dressing covers it all- Literally! I usually keep a few bottles of dressing in my refrigerator at all times, this being one of those (and my homemade ranch usually being another). Having some go-to sauces is extremely handy and will make you second guess buying store bought versions they aren’t as healthy for you. Not only do they taste better, but they don’t have any preservatives and you get to control the flavor 100% of the way, making it spicier or more mild depending on your taste!

Tahini-Agave Mustard Dressing

Yields 4-5 servings

Ingredients

1/2 cup tahini

2 Tbsp. lemon juice

1/2 cup + 1 Tbsp. dijon mustard

2 Tbsp. white vinegar

1/2 cup raw agave

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

Directions

  1. Using a hand held emersion blender, combine all ingredients into a mason jar and blend until well-mixed.
  2. Use dressing for salads or dipping sauces.

Chef’s tip: Feel free to add a pinch of cayenne pepper for a touch of spice.

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Black Bean Soup

Black Bean Soup
Black Bean Soup

Although this recipe calls for you to soak the black beans over night, you can also use canned (just make sure they’re organic). Either way you choose- you’re going to enjoy this fantastic Black Bean Soup! One of the added benefits of soaking fresh beans is using the liquid to flavor the the broth. The second is to limit the amount of extra ingredients that could be added. If you are looking for a plant-based alternative to your favorite soup, I got you covered. Make sure to give this one a try for your taco Tuesday nights, it will be the life of the fiesta!

Black Bean Soup

Yields 3-4 servings

Ingredients

4 cups black beans, soaked overnight

4 celery sticks, chopped,

1 cup minced onion

1 red bell pepper, chopped

1/2 jalapeno pepper or habanero, optional

1-2 Tbsp. avocado oil

3 garlic cloves, chopped

4 cups vegetable broth

2 cups freshly diced tomatoes

3 tsp. ground cumin

1-3/4 tsp. ground coriander

1 tsp. cilantro, optional

1-2 bay leaves

1 tsp. lime juice

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground black pepper

Directions

  1. In a pot, add the oil and onions and sauté for 3 minutes. Add the celery, bell pepper, jalapeño, garlic, and cook for an additional 2-3 minute or until translucent.
  2. Smash half of the black beans in a bowl. Add the whole and smashed beans to the pot, along with the broth, seasonings, and herbs. Bring to a boil and reduce to a simmer for 10 minutes covered.
  3. Remove the bay leaf from the soup and add the lime juice. Give a good stir.
  4. Serve and top with your choice of garnishes (green onions, cheese of choice, sour cream of choice, tortilla chips).

Chef’s tip: If you want to kick things up even further, add some hot sauce to the soup till desired spice level is met.

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Nutty Pecan Cookies

Nutty Pecan Cookies
Nutty Pecan Cookies

This is the best Pecan Cookie recipe ever! Everyone needs a good cookie recipe in their life, and this is defiantly mine. Personally, I love a cookie that is both chewy and crispy, and this is both of those. Pecans usually are underrated in my opinion and don’t get used all that much. The crisp buttery cookie baked with the pecan nuts make for a real special treat, which is why I think they are perfect! For a little added bonus, roll the cookies into rounds the night or day before and place them into the freezer. This way you can pop out a coupe at a time without the need to bake them all at once.

Nutty Pecan Cookies

Yields 24 cookies

Ingredients

1 cup vegan butter

1 cup organic sugar

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. filtered water

1 tsp. vanilla extract

2 cup King Arthur organic flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1 cup pecans, chopped

Directions

  1. Preheat oven to 350 degrees F.
  2. In a kitchen aid mixer, add butter and sugar and cream for 2-3 minutes. Add the vanilla, egg replacer and mix to combine. 
  3. Add the flour, baking soda, baking powder, and salt. Stir until combined and then mix in the chopped pecans.
  4. Using a 1” cookie scoop, dispense cookies and bake until they puff. Roughly 10-12 minutes.
  5. Remove cookies from the oven and allow to cool completely. Transfer to a cookie tray or package in a tin.

Chef’s tip: Feel free to add any other nuts to this or swapping the extract for another flavor!

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Simple Breakfast Hash

Simple Breakfast Hash
Simple Breakfast Hash

Breakfast is my favorite meal because you are fueling your body with the nutrients it needs to start your day! This Simple Breakfast Hash uses a handful of fresh ingredients to make something basic really good. Since these are oil-free, I thought that it was important to share with you all how you can use lemon as a natural oil replacer! How neat?! This breakfast hash’s is incredibly delicious and absolutely worth making for your family and friends.

Simple Breakfast Hash

Yields 2-3 servings

Ingredients

2 cups russet potatoes, cubed

1 medium onion, diced

1 garlic clove, minced

1 tsp. rosemary, chopped

1-2 tsp. lemon juice

1/4 tsp. paprika

salt and pepper to taste

Directions

  1. Preheat oven to 375 degrees F.
  2. In a bowl, place the cubed potatoes, onion, garlic, rosemary, lemon juice, and paprika inside and give a mix until well coated.
  3. Place onto a baking sheet and bake for 30-35 minutes, or until brown and crispy.
  4. Serve with tofu scramble

Chef’s tip: This recipe is a great way to be creative and add your own seasonings and vegetables!

Tofu Scramble

Tofu Scramble

Wild Western Tofu Scramble

Wild Western Tofu Scramble

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Wild Western Tofu Scramble

Wild Western Tofu Scramble

If you were able to tackle my first scramble, than this Wild Western Tofu Scramble will be a breeze! Recently I have been enjoying these simple breakfast meals a lot, which I must say go great with toast or even on a breakfast bagel. In adding the black beans, vegetables, and herbs, I have given this scramble a southwestern pop with a more well-rounded balance of nutrients your body can easily use. If you’re like me, than quick, easy, and fast is constantly on your mind when in the kitchen. That’s why I created this recipe to be made in 20 minutes or less! Just give your tofu a good press and you’re ready for a delightful morning of plant-based “eggs”. 

Wild Western Tofu Scramble

Yields 2 servings

Ingredients 

8 oz. extra firm tofu, pressed

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 cup red onion, diced

1/4 tsp. white pepper

1/2 cup black beans, soaked overnight

1/4 cup corn

1 medium red bell pepper, diced

1/4 tsp. turmeric

1 garlic clove, minced

1 Tbsp. green onion, to garnish

1 Tbsp. avocado oil

Directions

  1. Using your hands, break up the tofu into small crumbles. 
  2. In a frying pan on medium-high heat, add avocado oil. Add the red onion, peppers, garlic and sauté for 2-3 minutes.
  3. Toss in the crumbles, black beans, corn, and seasoning; cook for 6-8 minutes. Make sure to stir occasionally so it does not burn or stick. 
  4. Serve with hot sauce and green onion.

Chef’s tip: Feel free to add spinach and diced tomatoes!

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Creamy Pumpkin Pasta Sauce

Creamy Pumpkin Pasta Sauce
Creamy Pumpkin Pasta Sauce

This Creamy Pumpkin Sauce is the best alternative to the normal Alfredo sauce that’s usually made with cheese and other dairy products. Utilizing different ingredients in the kitchen really allows for your creativity to flow, as well as getting an understanding for what pairs well with what. This deliciously rich and creamy sauce will soon be your new go-to pasta sauce. It’s great for simple meals during s busy week as well as giving some extra nutrients. Although this may seem like an odd interpretation of fettuccine Alfredo, I can assure you that these two pair very well together. Bon appetit!

Creamy Pumpkin Pasta Sauce

Yields 2-3 servings

Ingredients

1/2 cup pumpkin puree

1/4 cup plain almond milk

1/4 cup fresh tomato, diced

1 garlic clove, minced

1/4 tsp. dried oregano

1 tsp. fresh basil, chopped

1/4 tsp. ground black pepper

1/2 tsp. Vitacost Himalayan Fine Pink Salt

Directions

  1. Using a hand held immersion stick, blend all ingredients together until sauce is smooth.
  2. Serve on top of pasta, warmed with choice of cheese and basil.

Chef’s tip: Feel free to add sage and browned butter for extra flavor!

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20-Minute Veggie Quesadillas

20-Minute Veggie Quesadillas
20-Minute Veggie Quesadillas

Making this nutritiously-packed Veggie Quesadilla is an easy week day meal, but also a crowd pleaser (especially on those taco Tuesday nights)! In developing this recipe, I really wanted to give you guys something that tasted like it cooked for hours, but in reality, took less than 30 minutes. Normally quesadillas are used with lots of cheese, sour cream, and everyone’s favorite- pulled chicken! Not this one though!! I love using mushrooms as mock “meat” for texture and added nutrients as well as non-dairy cheese alternatives (that are just as cheesy). Whose ready to make the best Veggie Quesadilla around?!

20-Minute Veggie Quesadillas

Yields 5-7 servings

Ingredients

5-7 flour tortillas

1 medium onion, sliced

1 red bell pepper, sliced

2 cups sliced Shiitake mushrooms

3/4 cup fresh corn

3 Tbsp. filtered water

2 cup black beans, soaked and cooked

1-2 garlic cloves, minced

1 tsp. cumin

1/2 tsp. chili powder

1/2 tsp. Vitacost Himalayan Fine Pink Salt

2 Tbsp. hemp seeds

1/4 tsp. ground black pepper

1/2 cup guacamole

1/2 cup fresh salsa

3 cups cooked rice

Directions

  1. In a frying pan, sauté the onions, mushrooms, garlic, and peppers until translucent and slightly brown on medium heat. 
  2. Add the corn, black beans, and seasonings. Give a good mix and cook for 6-8 minutes until everything is warmed through and thickened. Salt and pepper to taste.
  3. Spoon mixture onto a tortilla with rice and fold in half. 
  4. In a slightly greased pan, pan fry both sides for 2-3 minutes to allow the outside to brown.
  5. Slice and serve with guacamole and salsa.

Chef’s tip: Add some sauce to this quesadilla by making my ancho chili sauce! It’s spicy and the perfect addition. 

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Chocolate-Espresso Brownies

Chocolate-Expresso Brownies
Chocolate-Expresso Brownies

Why yes, a Chocolate-Espresso Brownie does sound like an amazingly delicious treat! These cake-like brownies are dusted in powdered sugar with just the right amount of chocolate and espresso flavor. Without the use of eggs, “real” butter, and dairy, you are still able to get the perfect dessert. Dunk-able and stackable with ice cream and hot fudge, these brownies are universal in whichever way you’d like to enjoy! Feel free to add chopped walnuts or chocolate chips for some extra crunch or a warm gooey chocolate surprise.

Chocolate-Expresso Brownies

Yields 16 brownies

Ingredients

1 cup butter

2 cups sugar

4 Tbsp. Bob’s Red Mill Egg Replacer + 8 Tbsp. filtered water

2 tsp. vanilla extract

1/2 tsp. baking powder

3-4 Tbsp. ground expresso of choice

2/3 cup cocoa powder

1 cup King Arthur flour

1/2 tsp. Vitacost Himalayan Fine Pink Salt

Directions

  1. In a mixing bowl, cream together the sugar and butter until light and fluffy. Mix in the egg replacer until well combined and add the vanilla extract.
  2. Preheat oven to 350 degrees F.
  3. Slowly add the flour, baking powder, salt, and cocoa powder. Mix until batter is combined and pour into a well greased or parchment lined baking dish.
  4. Bake for 40-45 minutes, or until a toothpick comes out clean. Make sure not to over bake your brownies.
  5. Allow to cool before dusting with powder sugar.
  6. Serve with plant-based milk and/or ice cream.

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Scrumptious Blueberry Pancakes

Scrumptious Blueberry Pancakes
Scrumptious Blueberry Pancakes

Feast your eyes on these Scrumptious Blueberry Pancakes that are oh-so fluffy and light! You’re not going to believe how good these are until you try making them. The way these melt in your mouth with the freshly warmed blueberries is absolutely drool-worthy. Feel free to drizzle some maple syrup on top or dust it with powdered sugar as I did. Be sure to give these a try with your family for brunch or make them ahead for your weekly meal prep. They make for a quick breakfast or pancake roll-up with peanut butter and jam- either way, I guarantee you’ll be very satisfied.

Scrumptious Blueberry Pancakes

Yields 14 pancakes

Ingredients

1-1/2 cup King Arthur organic flour 

4 Tsp. baking powder

1 cup fresh blueberries

1 Tbsp. white vinegar 

2 Tbsp. Woodstock organic cane sugar

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. water, mixed and set aside 

1¼ cup plain almond milk 

¼ cup Earths Balance Vegan Butter + more for cooking

1 tsp. vanilla 

pinch of Vitacost Himalayan Pink Salt

Directions

  1. In a large bowl mix together the flour, baking powder, salt, almond milk, egg replacer, vanilla extract, and melted butter with a wooden spoon. Set aside.
  2. Heat a frying pan over medium low heat. When the pan is hot add a small amount of butter and 1/4 cup of the pancakes batter. Sprinkle some blueberries on top of the pancakes.
  3. Cook the pancake for 2-3 minutes each side. Repeat with remaining batter.
  4. Serve the pancakes stacked with peanut butter and sliced apples.

Chef’s tip: You can add lemon zest to the pancake batter for an extra zing!

Scrumptious Blueberry Pancakes

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Blueberry-Maqui Nice Cream

Blueberry-Maqui Nicecream
Blueberry-Maqui Nicecream

Although many of you know what “nice cream” is, there are some of you who probably have no idea what in the world this is- and that’s okay! Taking bananas that have been frozen overnight and blending them until it reaches a soft serve “ice cream” consistency is a great treat for anyone who is dairy intolerant, or looking for a healthier breakfast, after gym re-fuel, or even dessert! This nicecream however is blended with Maqui berry powder and naturally sweetened with dates. Thats right.. no added sugar or unwanted sweetness- its all natural! Feel free to give this recipe a change and add your own favorite fruits to the top.

Blueberry-Maqui Nicecream

Yields 1 serving

Ingredients

4 frozen banana, diced

1/4 cup frozen blueberries

1/3 cup plain almond milk

2-3 tsp of Navitas Naturals organic Maqui powder

2 medjool dates, pitted

1/4 cup granola

1-2 fresh apricots, sliced

1 kiwi, sliced

1-2 Tbsp. nut butter of choice

Directions

  1. In your Vitamix blender, combine the chopped bananas, almond milk, and dates. Using the tamper, turn your vitamix up on high, pushing and stirring the mixture until it is smooth.
  2. Add the Maqui berry powder and give it one good blend till mixed.
  3. Scoop the mixture into a bowl and top with granola, apricots, kiwi, and nut butter.
  4. Serve and enjoy.

Chef’s tip: The great thing about this recipe is you can substitute the powder for spiraling, gogi, açaí, and many others to create different Superfood Nice creams!