Asian Lettuce Wraps

Asian Lettuce Wraps - The Vegan Rhino

Asian Lettuce Wraps - The Vegan Rhino

These vegan asian lettuce wraps are the perfect way to bring the restaurant to your home. They are quick (less than 30 minutes!) and a healthy dinner alternative that tastes scrumptious! I know this may be a bold claim that these lettuce wraps could be just that good, but they are! I enjoy the marinade by Ginger People so much that I decided to utilize that for the sauce, which cuts time in half and reduces the amount of ingredients needed. Give these a go, your family will surely enjoy them, even the kids!

Asian Lettuce Wraps - The Vegan Rhino

Yield 4

Ingredients

1 (16 oz. container) extra firm tofu, drained

Potato starch, enough to lightly coat tofu

2 Tbsp. avocado oil

1 small yellow onion, chopped

1 cup chopped white mushrooms

1 garlic clove, minced

1/4 tsp. Himalayan salt

1/4 tsp. ground black pepper

1 cup birds eye shredded carrots and broccoli florets

1/2 bottle The Ginger People Ginger People Sesame Marinade

Romaine or iceberg lettuce cups

Chopped green onions, for garnish

Sesame seeds, for garnish (optional)

Directions

  1. Drain and press the tofu until majority of the liquid is gone and pat it dry. Slice the tofu into 1/2 inch cubes and lightly dust with potato starch. Set aside.
  2. In a 8” inch skillet on medium heat, add half the oil and sauté the onions with mushrooms for 5 minutes. Season with garlic, salt and pepper; Sauté for an additional minute. Remove mixture and set aside on a plate.
  3. Next, add the remaining oil and cook the tofu for 4-5 minutes or until browned. Add the vegetable medley mix, mushrooms, onions, and sauce. Cook until sauce thickens.
  4. Serve immedietly with a side of lettuce cups, extra sauce, green onions, and sesame seeds.

Asian Lettuce Wraps - The Vegan Rhino

Chef’s tip: For extra crunch, chop up some water chestnuts!

Gourmet Mushroom Risotto

Gourmet Mushroom Risotto - The Vegan Rhino

Earthy Mushroom Risotto - The Vegan Rhino

This creamy gourmet mushroom risotto is a real crowd pleaser and a must try! Making a creamy homemade risotto takes time but its well worth it. With just a few simple ingredients, you can turn plain rice into a delicious entree or side dish.

Earthy Mushroom Risotto - The Vegan Rhino

Yield 5

Ingredients

.7 oz. dried porcini mushrooms

4 cups vegetable broth

2 Tbsp. avocado oil + 2 Tbsp. vegan butter

5 cups sliced baby Bella mushrooms

1/2 cup shallots, chopped

1/2 cup yellow onion, chopped

2 garlic cloves, minced

1 thyme sprig

2 Tbsp. vegan butter

1 1/2 cups arborio rice

1/4 tsp. Himalayan salt

1/8 tsp. ground black pepper

1/2 cup dry white wine

1/2 cup vegan parmesan 

Parsley, to garnish

Directions

  1. In a medium pot bring the vegetable broth to a boil and reduce heat to low. Add the porcini mushrooms and leave it covered for roughly 4 minutes, removing the porcini mushrooms and slicing them.
  2. In a large pot on medium heat, add the oil with butter and sauté both mushrooms, shallots, and onions for 6 minutes. Add the garlic and thyme sprig and cook for 2 minutes, removing mushroom mixture and their liquid once done. Combine the remaining butter and stir in the rice, cooking for an additional minute, being careful not to brown the rice. Season with salt and pepper and pour in the white wine; Cook until the liquid has been absorbed.
  3. To the pot with your rice mixture, add the mushroom mixture back and slowly pour 1/2 cup of hot vegetable broth and stir until it is almost absorbed completely. Add another 1/2 cup and so on until the rice has absorbed all of the liquid, takes roughly 35 minutes. Stir in the vegan parm until combined. Remove the sprig of thyme before serving.
  4. Serve with choice of side and garnished with parsley.

Chef’s tip: You want to make sure that the liquid absorbs completely before adding more hot broth. This is very important!

Spicy Red Pepper Sauce

Spicy Red Pepper Sauce - The Vegan Rhino

Spicy Red Pepper Sauce - The Vegan Rhino

This vegan spicy red bell pepper sauce is the perfect recipe for spaghetti nights, sandwiches, and tons more! This recipe is perfect for those weeknights that are busy and packed with tons of activities. As simple as it sounds, this sauce packs a lot of flavor and heat from the scotch bonnet pepper, so if you don’t like spicy foods, leave it out.

Spicy Red Pepper Sauce - The Vegan Rhino

Yield 24 oz.

Ingredients

2 red bell pepper, skin removed

1 small yellow onion, chopped

1 large garlic clove, minced

1 small scotch bonnet pepper, de seeded and minced

1 tsp. Italian seasoning

3/4 tsp. Himalayan salt

1/4 tsp. ground black pepper

1 tsp. white distilled vinegar vinegar

1/4 tsp. sugar

1/2 cup vegetable broth

1 tsp. nutritional yeast

Directions

  1. Preheat oven to broil
  2. On a baking sheet, place the whole red bell pepper and roast until charred, roughly 10-15 minutes. Place peppers into a bowl and cover to trap the steam. After 10 minutes, remove the skin and stems.
  3. In a blender, add the roasted bell pepper, chopped onion, garlic clove, scotch bonnet pepper, Italian seasoning, salt, pepper, vinegar, sugar, vegetable broth, and nutritional yeast. Blend until smooth.
  4. Serve over pasta.

Chef’s tip: You don’t have to roast the peppers, you could always purchase a can of roasted red bell peppers to save time.

Chinese Orange Tofu 

Vegan Orange Tofu - The Vegan Rhino

Vegan Orange Tofu - The Vegan  Rhino

One of the best things to make at home is Chinese food and I can’t wait for you all to give this Chinese Orange Tofu recipe a try! I wanted to make a recipe that embodies the typical orange sauce flavors but vegan and 100% homemade. The dish uses an orange-ginger jam which brings an added bonus of flavor and depth.

Vegan Orange Tofu - The Vegan  Rhino

Yield 3

Ingredients

Sauce:

1/4 tsp. Himalayan salt

1 cup orange-ginger jam

2 tsp. minced garlic

1/4 tsp. grated ginger

1 orange juiced and zested

1 Tbsp. organic blue agave 

1 Tbsp. white vinegar

1 Tbsp. organic tamari sauce

Tofu:

16 oz. container extra firm tofu, drained and cubed

1 Tbsp. organic cornstarch 

Green onion, to garnish

Directions

  1. In a small pot on medium-high heat, add all of the ingredients and simmer for roughly 3-5 minutes, stirring occasionally.
  2. In a small bowl, add the diced tofu and sprinkle with cornstarch to coat. Pour the tofu into the sauce and reduce heat to simmer, cooking until heated.
  3. Serve over white rice and topped with green onions.

 

Chef’s tip: You can crisp up the tofu if you’d like by baking it or using an air fryer.

 

Simple Macaroni and Cheese Casserole

Simple Macaroni and Cheese Casserole - The Vegan Rhino

Simple Macaroni and Cheese Casserole  - The Vegan Rhino

With tons of pantry items and a couple staple vegetables, you can make a delicious vegan macaroni and cheese dish! This Mac dish is made with a plant-based na-cho average cheese sauce that is paired with frozen broccoli. If you have some extra ingredients laying around, like parsley, panic bread crumbs or vegan cheeses, you can add them to the top and bake it until golden brown and bubbling. This recipe is a simple way to be creative with your vegetables and any other produce you may have laying around.

Simple Macaroni and Cheese Casserole  - The Vegan Rhino

Yield 4

Ingredients

12 oz. Bionature 100% gluten free elbows

2 cups broccoli florets, frozen or fresh

1/2 na-cho average cheese sauce recipe

Breadcrumb topping (optional):

1/8 cup panko bread crumbs

1/8 cup vegan cheddar cheese

1/8 cup vegan parmesan cheese

Freshly chopped parsley, to garnish

Directions

  1. Preheat oven to 425 degrees F.
  2. In a large pot filled 3/4 of the way with well-salted water, boil your pasta according to the boxed instructions. In the last minute of cooking your pasta, add frozen broccoli. Drain and add it back to the pot.
  3. Stir in the cheese sauce and pour mixture into a small lightly greased casserole dish. Top with breadcrumb mixture (optional)
  4. Bake for 10-18 minutes or until cheese is slightly brown and bubbling.
  5. Serve immedietly.

Chef’s tip: If you are in a pinch on ingredients, forget the toppings and just eat the macaroni and cheese once you add the cheese sauce to the pasta and broccoli.


Other recipes

Spring Rolls with Sambucol Elderberry-Plum Sauce

Spring Rolls with Sambucol Elderberry-Plum Sauce - The Vegan Rhino x Sambucol

Spring Rolls with Sambucol Elderberry-Plum Sauce - The Vegan Rhino x Sambucol

Let’s end the spring roll vs. egg roll debate — right here, right now.

Aside from being the eggless option, there are so many reasons why spring rolls are the clear winner. The edible wrapper used encase all the delicious veggie insides are thin, which allows for maximum crispiness. A thin wrapper also means they don’t get overly saturated with oil while frying. But what makes THESE spring rolls champions in particular is that they come with a homemade elderberry-plum sauce recipe. BONUS! It’s sweet, savory and healthy, too.

Finding subtle ways to add immune-boosting support to your food is simple and gets the job done. Sambucol’s Elderberry Syrup is rich in vitamins A, B and C and provides my immune system support to help me stay healthy throughout the year. When making this recipe, make sure to add the Sambucol syrup at the end of the cooking process to retain maximum nutritional benefits.

Spring Rolls with Sambucol Elderberry-Plum Sauce - The Vegan Rhino x Sambucol

Yield 4

Ingredients

2 Tbsp. vegetable broth

12 8-inch square vegan spring roll or wonton wrappers

4 cups Napa cabbage, quartered and thinly sliced

1-2 stalks green onion, chopped

1 garlic clove, minced

1/2 tsp. minced ginger

1 cup shredded carrots

1/8 cup organic tamari sauce

1-1/2 tsp. rice wine vinegar

1 tsp. sesame oil

Canola oil for frying

6 green onion stalks, halved and slightly wilted

Plum-Elderberry Sauce:

1 lb. plums, washed and diced

1/4 cup sweet potato

1/8 cup yellow onion, chopped

1/8 cup apple cider vinegar

1/4 cup light brown sugar

1 Tbsp. tamari

1/2 Tbsp. agave

1-1/2 tsp. freshly grated ginger

1 small garlic clove, minced

1/4 tsp. Himalayan Fine Pink Salt

1/2-inch cinnamon stick

1/2 Star Anise

1 whole clove

1 Tbsp. Sambucol Original or Sugar-Free Syrup

Directions

Plum-Elderberry Dipping Sauce:

  1. In a sauce pan on a medium-low heat, cook sauce for 25-30 minutes and then use an immersion blender to smooth the sauce.
  2. Lightly toast seasoning mixture in a pan over medium-high heat and place into a cheese cloth sachet. Place the sachet into the sauce and cook on low for 20 minutes, removing the satchet once done. Add the Sambucol syrup once cool to retain maximum health benefits.
  3. Allow sauce to cool before serving.

Spring rolls:

  1. In a frying pan on medium-low heat, sauté the cabbage, green onion, garlic, ginger, shredded carrot, tamari, and rice wine vinegar with the vegetable broth to prevent sticking. Cook for 3-5 minutes and allow to cool. Add sesame oil at the end and stir it in.
  2. Fill each wrapper with 2 tablespoons of filling, folding in from the sides and rolling the wrappers tight. Wrap a strip of green onion around and tie it. Cut off any excess green onion.
  3. Heat the oil to 325 degrees F and carefully add the spring rolls until golden brown, roughly 2-3 minutes.
  4. Serve immediately with Plumelderberry sauce.

Chef’s tip: Slightly blanch the green onion strips in boiling water for a few seconds. This will help make it easier to tie the spring rolls.

*Sponsored Post by Pharmacare, USA / Sambucol

Chipotle Adobo Chorizo Tacos

Chipotle Adobo Chorizo Tacos - The Vegan Rhino

Chipotle Adobo Chorizo Tacos - The Vegan Rhino

For those quick nights when you want something delicious but simple, these soy chorizo tacos are amazing. With a couple of enhancements, you can really bring out the natural flavors of this dish without spending too much. This chorizo recipe is delicious for tacos, enchiladas, nachos, and plenty of other dishes.

Chipotle Adobo Chorizo Tacos - The Vegan Rhino

Yield 4

Ingredients

1 Tbsp. avocado oil

1/2 cup finely chopped yellow onion

1/2 tsp. minced garlic

1/2 cup poblano pepper, finely diced

1 soy chorizo (I used Trader Joe’s)

1 Tbsp. chipotle in adobo sauce, minced

Directions

  1. In a frying pan on medium-high heat, add oil and onions. Cook for 3-5 minutes and then add the garlic, poblano, chorizo, and chipotle chili. Cook for 4 minutes or until chorizo is lightly browned.
  2. Serve chorizo in taco with cilantro, salsa, guacamole, or your choice of toppings.

Chef’s tip: Add a tablespoon or two of your favorite salsa to add depth to the flavor of the dish.

Asian-Style Meatless Meatballs

Asian-Style Meatless Meatballs - The Vegan Rhino

The best meatless meatballs using SunFlower Family sunflower haché. The haché was infused with Asian seasonings and paired with a homemade sweet-and-spicy pepper glaze. For the sauce, I used my homegrown scotch bonnet and ghost peppers, which really kicked it up a notch. For some added flavor, make sure to use some leftover Vietnamese Pho Broth, I promise its much better than vegetable broth.

Yield 3

Ingredients

1 box sunflower family haché

1 tsp. grated ginger

1/2 tsp. ground black pepper

1/2 tsp. Himalayan Fine Pink Salt

1 tsp. organic tamari sauce

1 tsp. rice wine vinegar

1 yellow onion, minced

3 garlic cloves, minced

1/2 small ghost pepper, seeds removed and minced

1/4 cup panko breadcrumbs

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

1 tsp. Organic Raw Blue Agave

1 tsp. red miso paste

2 tsp. coconut milk

Sauce:

1 scotch bonnet pepper, minced

3 garlic cloves, minced

2 tsp. minced yellow onion

2 tsp. rice wine vinegar

2 tsp. organic tamari sauce

1 Tbsp. light brown sugar

1-1/2 tsp. tomato paste

1 tsp. minced ginger

Pinch of salt and pepper

1 tsp. cornstarch + 1 tsp. filtered water

1/4 cup vegetable broth

Directions

  1. In a small bowl, soak the haché with roughly 1/4 cup of water (just until moistened); Do not over soak.
  2. In a larger mixing bowl, combine all of the ingredients for the “meatballs” well mixed.
  3. In an air-fryer (or oven) set the meatless meatballs in an even layer and cook at 400 degrees F for 15-20 minutes or until golden brown. In the meantime, prepare the sauce.
  4. In a sauce pan on medium-high heat, add the minced scotch bonnet pepper, garlic, onion, rice vinegar, tamari, brown sugar, tomato paste, ginger, pinch of salt and pepper, cornstarch mixture, and veggie broth. Stir until smooth and sauce has thickened.
  5. Once “meatballs” are finished, place onto a serving dish and drizzle the sauce over each.
  6. Serve immediately.

Chef’s tip: You can sauté the onions prior to making the “meatball” mixture for added flavor.

Vietnamese Pho Broth

Vietnamese Pho Broth - The Vegan Rhino

Vietnamese Pho Broth - The Vegan Rhino

This may not be a quick recipe but it’s totally worth it! The key to a good pho is all in the broth, so make sure you let those flavors meld together. What I enjoy most about Vietnamese pho is how the soup warms you up on the inside and leaves you feeling satisfied, a real comfort food. Although it may seem like a lot of work to do at home, pho is basically broth, noddles, some veggie and herbs (or any toppings you’d like).

Vietnamese Pho Broth - The Vegan Rhino

Yield 4

Ingredients 

4 quarts water

2 onion, cut in half

8-10 slices fresh ginger, about 2-inches

6 large garlic cloves, chopped

1-1/2 Tbsp. Himalayan Fine Pink Salt

4 pods Star Anise

1/2 Tbsp. whole coriander seeds

1/2 Tbsp. fennel seed

6 whole cloves

1-2 cinnamon sticks

1 Tbsp. brown sugar

1/4 cup Worcestershire sauce

Directions

  1. Preheat oven to 425 degrees F.
  2. On a parchment lined baking sheet, roast the onions skin side down until almost blackened, about 35 minutes.
  3. In a small frying pan, toast the star anise, cloves, cinnamon stick, fennel and coriander seed, stirring frequently to avoided burning. Cook for 2 minutes or until fragrant. Place in to a cheese cloth and tie it.
  4. In a large sauce pot, combine the onion, ginger, garlic, salt, and spice pouch. Bring to a boil and reduce heat to low. Simmer on low for 5 to 6 hours, covered, and strain the broth. Add the brown sugar and Worcestershire sauce; Set aside.
  5. Serve broth with noodles, mint leaves, and bean sprouts (or whatever your favorites are).

Chef’s tip: This broth adds great flavor for other recipes, be sure to save some!

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.