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Creamy Mushroom Stroganoff

Creamy Mushroom Stroganoff- The Vegan Rhino

Creamy Mushroom Stroganoff- The Vegan Rhino

This no fuss + budget-friendly vegan mushroom stroganoff is so creamy and delicious. This dish is the ultimate winter meal, and one of my favorites when I was a kid growing up. The key to this dish is getting a nice seat on the onion and mushrooms, building up the flavor and adding layers to this tasty dish. You can eat this with some noodles (everyone’s favorite) or you can smother this creamy mushroom sauce over dinner rolls! Whichever your decision, you’ll surely enjoy this recipe.

Creamy Mushroom Stroganoff- The Vegan Rhino

Yield 2

Ingredients

2-3 Tbsp. vegan butter

16 oz. mushroom, sliced

1 medium yellow onion, minced

3 small garlic cloves, chopped

1 cup Tofutti sour cream

1/2 cup oat milk

1 Tbsp. apple cider vinegar + 3 Tbsp. water

1 Tbsp. Worcestershire sauce

1/2 tsp. Dijon mustard 

1/2 tsp. Himalayan Fine Pink Salt

1/4 tsp. ground pepper

Directions

  1. In a frying pan on medium-high heat, sauté the onion and mushrooms with butter and salt for 7 to 8 minutes. Add the garlic and cook for an additional minute.
  2. Mix in the sour cream, oat milk, apple cider mixture, Worcestershire sauce, Dijon mustard, and pepper.
  3. Cook for 4 to 5 minutes and remove from heat. Serve over pasta or cauliflower rice and spinach.Creamy Mushroom Stroganoff- The Vegan Rhino

 

Chef’s tip: I like to add 1/4 cup of vegan parmesan cheese just before serving.

Fluffy Dinner Rolls

Fluffy Dinner Rolls - The Vegan Rhino

Fluffy Dinner Rolls - The Vegan Rhino 

Dinner rolls have a whole new meaning with this garlic and herb dinner roll recipe. Soft on the inside, crunchy on the outside, these fresh rolls will be on high demand in your household— I promise you. If you make these ahead of time, to last throughout the week, you can freeze them individually and bake to order!

Fluffy Dinner Rolls - The Vegan Rhino

Yield 16

Ingredients

1 cup oat milk, warmed to about 100 degrees F.

2-1/4 tsp. dry activated yeast

2 Tbsp. organic cane sugar

1 Tbsp. egg replacer + 2 Tbsp. water

1/4 cup vegan butter, room temperature and cubed

1 tsp. Himalayan salt

3 cups all purpose organic flour

Garlic version:

1/4 cup butter, melted

1 Tbsp. parsley, minced

3 large garlic cloves, minced

Fluffy Garlic Dinner Rolls - The Vegan Rhino

Directions

  1. In a large measuring cup, combine milk, half the sugar, and yeast; Stir and cover- allow to activate for 5 minutes.
  2. In a stand mixer, add the yeast mixture, the remaining sugar, egg replacer, vegan butter, salt, and 1/3 of the flour. Mix on low setting till just mixed and continue process till flour is just slightly combined. When dough begins to pull away from the bowl and is slightly sticky and soft, it’s ready for kneading.
  3. Finish the dough by kneading it by hand. Once it springs back immediately after being lightly poked and doesn’t tear when you pull on it, it’s been kneaded enough.
  4. Transfer the dough to a lightly greased glass bowl and cover it for 90 minutes to proof. Punch the dough down to remove the air and form 16 rolls. Place onto a parchment lined baking sheet to rise for 1 hour, covered. 
  5. Preheat the oven to 350 degrees F.
  6. Combine melted butter with the minced garlic and parsley, mix, and evenly coat rolls.
  7. Bake the rolls for 23 to 25 minutes or until fluffy and lightly golden brown.
  8. Serve warm.

Fluffy Garlic Dinner Rolls - The Vegan Rhino

Chef’s tip: For a crustier roll, place a sheet pan on the lowest rack and once you add the rolls, toss a few ice cubes and shut the door quickly.

Italian Wedding Soup

Italian Wedding Soup - The Vegan Rhino X Sunflower Family USA

Italian Wedding Soup - The Vegan Rhino X Sunflower Family USA

Italian Wedding Soup has always been one of my favorite soups, especially growing up as a kid. Thanks to Sunflower Family USA, I’m able to re create some awesome meatless meatballs using their sunflower haché. It’s packed with protein and a great alternative to tofu, tempeh, or seitan. This is one of the best Italian wedding soups I’ve had, and I’m here to tell you how easy it truly is to make this soup. It may just  be your new favorite thing to make!

Italian Wedding Soup - The Vegan Rhino X Sunflower Family USA

Yield 54

Ingredients

3 (16 oz.) vegetable broth 12 c

2-1/4 cups chopped escarole

1 cup Acini de pepe or pearl couscous

“Meatballs”:

1 box Sunflower Haché

1 small onion, grated

2 Tbsp. avocado oil

1/3 cup fresh parsley, chopped

2 Tbsp. Egg Replacer + 4 Tbsp. filtered water, mixed

1-2 garlic cloves, minced

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 cup panko breadcrumbs

1 Tbsp. Nutritional yeast or parmesan cheese

Directions

  1. Preheat air fryer or oven to 350 degrees F.
  2. In a bowl, soak the haché according to the box instructions. Combine the onion, parsley, egg replacer, garlic cloves, salt, breadcrumbs, and nutritional yeast. Using a teaspoon, shape the mixture into 1-inch round “meatballs”; Set aside.
  3. In a large pot, bring the vegetable broth to a boil on medium-high heat. Add the acini de pepe, and escarole; Simmer on medium for 10 minutes, or until al dente.
  4. Cook meatballs for 10-12 minutes or until lightly brown.
  5. Serve soup with meatballs added at the last minute.

 

Chef’s tip: Do not cook the meatballs in the soup or it will fall apart.

Banana Fosters Cheesecake

Banana Fosters Cheesecake

Banana Fosters Cheesecake

One of my many favorite childhood desserts was banana fosters. I think it had to do with the live fire show you would sometimes get at your dinner table. This version is paired with a simple no-bake cheesecake, which in my opinion, is the best combo ever! 

Banana Fosters Cheesecake

Yield 8

Ingredients

Crust:

2 cups rolled oats

1 cup all-purpose organic flour

2/3 cups light brown sugar

1 tsp. Himalayan Fine Pink Salt

1/2 cup finely chopped walnuts, optional

Filling:

3 cups cashews, soaked overnight

1/2 cup + 2 Tbsp. filtered water

1/2 cup + 2 Tbsp. maple syrup

1/2 cup coconut oil

4 Tbsp. lemon juice

1 tsp. vanilla extract

Banana Foster Topping:

3 to 4 ripened bananas, sliced

1/2 cup vegan butter

1-1/3 cup light brown sugar

1/2 cup dark rum

1/2 tsp. ground cinnamon

2-1/2 tsp. vanilla extract

Pinch of Himalayan Salt

Sprinkle of cinnamon, optional

Banana Fosters Cheesecake

Directions

  1. Preheat oven to 375 degrees F.
  2. In a food processor, add the crust ingredients and process until it starts to form a sticky-like dough. Once clumped together, transfer to your springform pan and press it down evenly.
  3. Bake for 14 to 18 minutes or until crust is lightly brown. Set aside to cool.
  4. In a blender, take your soaked cashew, water, maple syrup, coconut oil, lemon juice, and vanilla and blend until very smooth.
  5. Pour mixture on top of the almond crust and smooth down with back of a spatula. Place back into the freezer to set fully, about 5-7 hours (best results overnight).
  6. Allow cheesecake to thaw at room temperature for at least 20-30 minutes before serving.
  7. In the meantime, add your butter, cinnamon, and brown sugar to a skillet. Melt until bubbly, add the bananas. Carefully, add the rum and light with a lighter. Allow alcohol to cook off (will take about 30 seconds) before adding vanilla and salt.
  8. Remove the cheesecake from springform pan and top with hot banana fosters sauce.

 

Chef’s tip: Add 1/2 cup chopped walnuts before flambéing the banana mixture.

Creamy Cauliflower Alfredo

Alfredo Sauce

Alfredo Sauce

As you all know, alfredo sauce is rich and creamy, but normally made with tons of milk, cream, and cheese. My veganized version is a lot healthier and made from cauliflower! That’s right, Cauliflower Alfredo Sauce for all those pasta cravings. Cauliflower is a great way to re create a thick restaurant-quality sauce. It comes together super quickly and can even be used for your next pizza night! This recipe is great to make ahead and use during the week for fast dinner ideas! Feel free to wilt some spinach in your pasta before adding the sauce, it’s one of my favorite ways to enjoy it.

Alfredo Sauce

Yield 3 cups

Ingredients

1 Tbsp. vegan butter

1 head cauliflower

1/2 white onion, chopped 

2 large garlic cloves, minced

1 cup vegetable stock

1/4 cup oat milk

1/4 cup vegan Parmesan cheese

2 Tbsp. nutritional yeast

2 tsp. lemon juice

3/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. white pepper

Fresh parsley, to garnish

Directions

  1. In a medium pot, bring the vegetable stock to a boil. Add the cauliflower, minced garlic, onion, and cook for 10 to 12 minutes or until fork tender. 
  2. In a blender, add the vegetables, broth, and remaining ingredients. Blend until smooth and well combined.
  3. Serve hot with choice of pasta.

 

Chef’s tip: Sauté onion and garlic until slightly browned. Deglaze pan with 1/4 cup white wine, cooking for an additional minute.

Hearty Lentil Soup

Hearty Lentil Soup

Hearty Lentil Soup

What’s more perfect than a big bowl of warm lentil soup to comfort you through those cold wintry days. The best thing about this soup is how minimal the recipe is without lacking on the flavor. Serve it up with some rustic bread that’s been slightly toasted and enjoy with your family and friends.el

Hearty Lentil Soup

Yield 4

Ingredients

1 Tbsp. avocado oil

1 large carrot, peeled and sliced into rounds

1 celery stalk, sliced

1 yellow onion, fine chop

2 garlic cloves, minced

1/2 tsp. whole cumin seeds, pan toasted for 1 minute or until fragrant

1 cup lentils

8 cups vegetable stock

1 tsp. Himalayan Fine Pink Salt

1/2 tsp. ground black pepper

Directions

  1. In a large pot on medium-high heat, add the oil, onions celery, and carrots. Sauce for 5 minutes and add the garlic.
  2. Combine the cumin, lentils, vegetable stock, salt, and black pepper to the pot. Bring to a boil and reduce heat to low and simmer for 1 hour.
  3. Serve with a slice of toasted bread and drizzle of lemon juice.

 

Chef’s tip: Instead of cumin seeds, you can use cumin powder- just season to taste.

Mandelbrot Cookies

Mandelbrot Cookies

Yields

Ingredients

1=1/2 cup organic cane sugar

3/4 cup vegetable oil

2 cups chopped pecans

4 Tbsp. egg replacer + 8 Tbsp. filtered water

2 tsp. vanilla extract

4 cups all-purpose organic flour

Directions

  1. Preheat oven to 350 degrees F.
  2. In a stand mixer, mix sugar and oil together. Add the egg replacer slowly until well combined. Mix in the vanilla and pecans. Add the flour until the dough is stiff and form into 4 round balls – pat into strips.
  3. Bake 20 to 23 minutes. When strips begin to brown, remove and slice into pieces- return back to the oven and brown again. Bake for an additional 12 to 15 minutes.

 

Chef’s tip: Wet your finger tips when molding the dough in to the strips, it will help.

Toffee Cookie Squares

Toffee Cookie Squares

Toffee Cookie Squares 

These cookies are the absolute best (especially during Christmas time)! As long as I can remember, my mother would make these cookies and they have become a yearly tradition to enjoy. My favorite part of this cookie is the shortbread  like chewy cookie with chocolate on top. It is the perfect duo and the taste is incredible.

Toffee Cookie Squares

Yield 15

Ingredients

1 cup vegan butter

1 cup light brown sugar

1-1/2 tsp. egg replacer + 1 Tbsp. filtered water

1 tsp. vanilla extract

1/2 tsp. Himalayan fine pink salt

2 cups all=purpose organic flour

1-3/4 cup chocolate chips

1/2 cup finely chopped walnuts

Directions

  1. Preheat oven to 375 degrees F.
  2. In a bowl, cream together the butter sugar. Stir in the egg replacer. Add the vanilla, salt, and slowly mix the flour in., 
  3. On a parchment-lined 13×9-inch pan, pat out the cookie dough into an even layer.
  4. Bake for 15 to 20 minutes. Remove from the oven and spread melted chocolate over the top, sprinkling with chopped nuts. Allow to cool before cutting into small squares.
  5. Serve or store in a container in the refrigerator to retain maximum freshness.

 

Chef’s tip: Sprinkle with coconut flakes.

Vegan Graham Cracker Cookies

Vegan Graham Cracker Cookies

Vegan Graham Cracker Cookies 

These are probably the most addictive Christmas cookie I have come across (thanks, Mom). As long as I can remember, these cookies have always made an appearance each Christmas. Essentially, these cookies are like a graham cracker brittle with slivered almonds. They are perfect alone or with some non-dairy vanilla ice cream, which is actually my favorite way to eat them. Everyone needs a recipe like this and I am happy I get to share it with each of you. Who is ready to get baking because I sure am!

Vegan Graham Cracker Cookies

Yield 48

Ingredients

1 box Nabisco original graham crackers (break into 4 sections)

2 sticks vegan butter, melted

1/2 cup organic cane sugar

Slivered almonds, evenly coat each square

Directions

  1. Line two baking sheets with aluminum foil. Spread crackers on two 15×10 cookie sheets.
  2. In a small pot, melt butter and sugar, and bring to a boil for 2 minutes.
  3. Pour over crackers and evenly smear across, then sprinkle with slivered almonds.
  4. Bake for 10 to 12 minutes. Remove cookies from pan while still warm, because they harden quickly. Place on a wire wrack to cool completely.
  5. Store in container to retain freshness.

 

Chef’s tip: Dont over bake these cookies, they will burn quickly.

Cauliflower Steaks with Le Grand Chimichurri Sauce

Cauliflower Steaks with Le Grand Chimichurri Sauce

Cauliflower Steaks with Le Grand Chimichurri Sauce 

I just gotta say, @love.legrand makes the most delicious chimichurri sauce and it goes perfect with my cauliflower steaks. The ingredient list is super clean and minimal which is great, and the product is extremely fresh tasting. Whether you are looking for a scrumptious meal or something that can be quick, this is both of those.

Cauliflower Steaks with Le Grand Chimichurri Sauce

Yields 3

Ingredients

1 cauliflower head, cleaned and sliced

1 Le Grand Chinichurri pesto

Marinade:

2 Tbsp. vegetable broth

2 Tbsp. lime juice, fresh squeezed

1 tsp. Chili powder

1 tsp. onion powder

1/4 tsp. smoked paprika

1 tsp. Vitacost Himalayan Fine Pink Salt

Directions

  1. Heat oven to 425 degrees F.
  2. Place the washed and trimmed cauliflower stem side down. Cut directly into the center to crest two halves. You will want to create as many cauliflower steaks as you can, under an inch thick. 
  3. Combine marinade ingredients and evenly coat cauliflower steaks. Place into a container and place into the refrigerator for 20 minutes.
  4. On a parchment lined baking sheet, place the cauliflower steaks on and roast for 30 minutes, flipping halfway through. 
  5. Once browned, remove from the oven and top “steaks” with Le Grand Chinichurri pesto.

Chef’s tip: Cook on the grill for extra flavor!

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