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


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



  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.

Cheesy Pasta Sauce

Cheesy Pasta Sauce - The Vegan Rhino

 Cheesy Pasta Sauce - The Vegan Rhino

A very quick and easy dish to curb any cheesy pasta desires. Comfy and filling, it comes together in a flash and is a perfect last-minute meal! This is one of my favorite go-to meals to make, with a touch of fresh parsley before serving to boost the flavor!

Cheesy Pasta Sauce - The Vegan Rhino

Yield: 4 1/4


2 Tbsp. plant-based butter

1 medium yellow onion, finely diced

3 small garlic cloves, minced

2 Tbsp. organic all-purpose flour

1 cup oat milk

1/2 cup vegetable broth

3 oz. non-dairy cream cheese

1 1/4 cups plant-based mozzarella cheese shreds

3/4 cup plant-based cheddar cheese shreds

1 tsp. vegan Worcestershire sauce



1/4 tsp. garlic powder

1/4 tsp. onion powder

2 tsp. nutritional yeast

1/2 tsp. Himalayan pink salt

1/4 tsp. ground black pepper



  1. In a sauce pot, melt butter on medium heat and sauté onions for 5 minutes. Stir in garlic and cook an additional minute.
  2. Sprinkle flour evenly and stir cooking for a minute. Pour in oat milk and broth slowly, stirring as you do. Combine cheeses, Worcestershire sauce, seasonings, and mix until smooth and cheese has melted.
  3. Serve with cooked pasta of choice.


Chef’s tip: Refrigerate sauce for up to 1 week. 

Heart of Palm Crabless Cakes

Heart of Palm Crabless Cakes - The Vegan Rhino

 Heart of Palm Crabless Cakes - The Vegan Rhino

Sometimes in life you need a good shortcut, especially when it comes to a recipe. That’s why these crab cakes are made with heart of palm and not crab meat! Whether you are vegan or don’t eat fish, these crabless cakes are just for you.

Heart of Palm Crabless Cakes - The Vegan Rhino

Yield: 4


14 oz. heart of palm

1/4 cup plant-based mayonnaise

1⁄2 cup green pepper, diced

1⁄4 cup red pepper, diced

2 Tbsp. scallions, chopped

1 tsp. fresh dill, chopped

1 tsp. flat-leaf parsley, chopped

2 Tbsp. Bob’s Red Mill Egg Replacer + 1/4 cup water, prepared

1/2 tsp. Himalayan pink salt

1/4 tsp. ground black pepper

1 cup breadcrumbs, divided

2 Tbsp. avocado oil



  1. Begin by draining hearts of palm and shredding them. Slice into medium size pieces and oat dry with a paper towel.
  2. In mixing bowl, combine shredded hearts of palm, mayo, green bell pepper, red pepper, scallions, dill, parsley, prepared egg replacer, salt, pepper and half breadcrumbs. Mix well and refrigerate for 1 hour and 30 minutes.
  3. Form into 4 patties and gently press into bread crumbs to coat.
  4. In frying pan on medium heat, add oil and once hot, place cakes in pan and cook for 3-4 minutes on each side or until golden brown. Remove from pan onto a cooling rack with paper towel under to catch any oil drips.
  5. Serve warm with remoulade sauce and garnished with micro greens and lemon wedge.

Chef’s tip: Freeze tightly wrapped for up to 1 month.

Jumbo Bakery Style Blueberry Muffins

Jumbo Bakery Style Blueberry Muffins - The Vegan Rhino

Jumbo Bakery Style Blueberry Muffins - The Vegan Rhino 

This jumbo bakery style blueberry muffin is one of the tastiest I’ve had in awhile and it is here for you all to try! The key to this super moist and tender muffin is making your own buttermilk with oat milk and lemon juice. Paired with fresh blueberries and lots of lemon zest, these muffins are a real treat without the sweet taste.

Jumbo Bakery Style Blueberry Muffins - The Vegan Rhino

Yield: 9 muffins


3/4 cup + 2 Tbsp. oat milk

2 1/4 tsp. lemon juice

1/2 cup plant-based butter, softened

1/2 cup organic cane sugar

1/4 cup light brown sugar

2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. water, prepared

1 1/2 tsp. vanilla extract

2 tsp. fresh lemon zest

2 1/2 cups organic all-purpose flour, extra for blueberries

1/2 tsp. Himalayan pink salt

2 1/2 tsp. baking powder

1 us dry pint blueberries, washed, drained and picked over

3 tsp. organic cane sugar, topping


Topping (optional)

1/4 cup all-purpose flour

1/4 tsp. baking powder

1 Tbsp. + 1/2 tsp. organic cane sugar 

1 Tbsp. + 1 1/2 tsp. plant-based butter, cut into tiny cubes



  1. Preheat the oven to 425 degrees F. In a small bowl, mix together oat milk and lemon juice and let sit.
  2. In a small bowl, combine topping ingredients using a fork until small crumbles form. (Optional)
  3. Cream the softened butter and sugars until light and fluffy.
  4. Add prepared egg replacer, vanilla extract and lemon zest, beating until just mixed.
  5. Sift together the flour, salt and baking powder, and add to the creamed butter mixture alternately with the buttermilk we previously made. Dust blueberries lightly in 2 teaspoons of flour and fold in the blueberries to the batter. Avoid over mixing.
  6. Line 9 muffin tins with jumbo muffin liners or jumbo tulip liners, and fill batter to the top (about 7 1/2 tablespoons each muffin cup). Sprinkle tops of muffins with the 3 teaspoons sugar or use topping mixture in step 2.
  7. Bake for about 5 minutes.
  8. Keep oven closed and reduce oven temperature to 375 degrees F.
  9. Bake for 25 minutes until lightly golden brown on top. To test, insert a toothpick in the center and if it comes out clean, it’s done.
  10. Remove muffins from oven and let cool for at least 5 minutes before placing on wire rack to cool completely. Store, uncovered, or the muffins will be too moist the second day.


Chef’s tip: I like to fill each muffin cup with a ice cream scooper until it’s evenly distributed.

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.