Cacio e Pepe

Cacio e Pepe - The Vegan Rhino

Cacio e Pepe - The Vegan Rhino

Cacio e Pepe (cheese and pepper) is an Italian dish consisting of 4 ingredients that make it thick and creamy. The key is to perfectly cook the pasta and retain that liquid once done for the sauce. The starch from the pasta water is critical to making this pan sauce so make sure not to skimp on this step. If you do, you most likely will not get the proper consistency once it’s finished.

Cacio e Pepe - The Vegan Rhino

Yield 3

Ingredients

1 lb. box tonnarelli or bucatini pasta

5 Tbsp. vegan butter, cubed

1 1/2 tsp. ground black pepper

1 cup vegan parmesan cheese

1 cup reserved pasta water

Directions

  1. In a large pot, bring 3.5 quarts water to a boil and season well with salt (should be salty to taste). Cook the pasta until al dente, roughly 10 minutes. Reserve pasta water before draining.
  2. In a skillet on medium heat, melt the butter and add the pepper, stirring around until toasted, about 45 seconds. Add reserved pasta water and bring to a simmer. Stir in the cheese until melted and pour in the drained pasta, tossing to coat.
  3. Serve immedietly.

Chef’s tip: If the sauce seems dry, add more of the reserved pasta water to thin it out.

Zucchini Burgers

Zucchini Burgers - The Vegan Rhino

Zucchini Burgers - The Vegan Rhino

These zucchini patties are super tasty if you’re looking to try something new. You can enjoy these as a burger or even smothered in tomato sauce with melted non-diary parm on top. Either way, the options are endless and it’ll be a big winner in your family or friend group. These go perfect with my fluffy dinner rolls recipe as burger buns! Check out my latest reels to see how I transform them into pumpkins!!

Zucchini Burgers - The Vegan Rhino

Yields 4 patties

Ingredients

1 (15 oz.) can white beans, drained & reserve liquid

1/4 cup organic all-purpose flour

1 cup grated zucchini, squeezed until dry

1/2 cup panko bread crumbs

2 cloves garlic, minced

2 scallions, sliced

1/2 cup white onion, finely chopped

1 tsp. dried basil

1 tsp. dried oregano

1/2 tsp. Himalayan Pink salt

1/4 tsp. ground black pepper

2 Tbsp. avocado oil, for frying

Garlic-Lemon Mayo

1/4 cup plant-based mayonnaise

1/4 tsp. minced garlic

1/2 tsp. lemon juice

Directions

  1. In a small bowl, mix together sauce ingredients and set aside.
  2. In a bowl, combine the beans, flour, and smash until smooth. Add grated zucchini, bread crumbs, garlic, scallions, onion, basil, oregano, salt, pepper and mix until combined.
  3. Line a baking sheet with parchment paper and form mixture into 4 patties. Place on baking sheet and cover, freezing for 10 minutes before frying.
  4. Heat a skillet over medium-high heat with oil and cook each side for roughly 4 minutes or until browned. 
  5. Serve with toasted bun and other toppings and/or condiments.

Chef’s tip: Use reserved liquid as needed to help mixture form.

Maduros- Fried Sweet Plantains

Maduros-Fried Sweet Plantain -

Maduros-Fried Sweet Plantain - The Vegan Rhino

These sweet plantains are fried to a deep golden brown and soft. Sprinkled with salt and served up with rice and beans, this delicious side dish can quickly become your dinner. If you haven’t tried making plantains before, its super simple to do! Its literally 3 simple ingredients, and two of them you may already have in your pantry.

Maduros-Fried Sweet Plantain - The Vegan Rhino

Yield 3

Ingredients

2 yellow/black plantains, 3/4-inch thick diagonal slices (Plátanos amarillos)

1/4 cup avocado oil, for frying

Sprinkle Himalayan Pink salt

Directions

  1. Slice ends and 1 long slice through the skin only. Peel back and slice in 3/4-inch thick diagonal slices.
  2. In a skillet on medium-high heat with oil, pan fry the plantain slices for roughly 2 1/2 minutes on each side or until golden brown. Remove and set on a towel to drain and sprinkle with salt.
  3. Serve warm with rice and black beans or side of choice.

Chef’s tip: For extra soft and golden brown maduros, reduce the heat to low after browning each side and cook for 6 minutes.

Vegetable Fried Rice (with Air Fryer Tofu)

Vegetable Fried Rice (with Air Fryer Tofu) - The Vegan Rhino

Vegetable Fried Rice (with Air Fryer Tofu) - The Vegan Rhino

Fried rice is one of those dishes you normally get when you are out at a restaurant where they cook in front of you hibachi style. Being able to re create that experience in your home is what this recipe is all about. It is simple to make and the best with leftover rice. With a quick sauté of vegetables, rice, seasonings and tofu, you have yourself a full meal!

Vegetable Fried Rice (with Air Fryer Tofu) - The Vegan Rhino

Yield 4

Ingredients 

2 cups uncooked white rice

1/4 cup sesame oil

1 cup baby Bella mushrooms

3/4 cup carrots, halved and chopped

1 medium yellow onion, diced

2 celery stalks, halved and chopped

3 green onions, chopped large pieces

1 cup broccoli florets

3 garlic cloves, minced

3 Tbsp. plant-based butter

1/2 tsp. Himalayan Pink salt

1/4 tsp. ground black pepper

1/4 cup + 2 Tbsp. organic tamari sauce

1 package tofu, drained and pressed

Seasonings

Sprinkle of Himalayan Pink salt, pepper, garlic powder, and onion powder

Avocado oil, light drizzle

Vegetable Fried Rice (with Air Fryer Tofu) - The Vegan Rhino

Directions

  1. Cook rice according to package instructions and set aside once done.
  2. Season tofu and drizzle with oil in air fryer basket. Air fry at 400 degrees F. for 20 minutes. Shaking after 12 minutes and continuing until timing beeps.
  3. In a wok on high heat, add sesame oil and vegetables, sautéing for 5 minutes. Add garlic and cook an additional minute. Combine rice, butter, salt, pepper, and drizzle with tamari sauce in wok. Cook for 3-4 minutes, stirring in tofu.
  4. Serve warm garnished with green onions or sesame seeds.

Chef’s tip: The best is if you make the white rice a day in advance prior to cooking the fried rice.

Tostones- Fried Green Plantains

Tostones- Fried Green Plantains - The Vegan Rhino

Tostones- Fried Green Plantains - The Vegan Rhino

Wondering what a tostone is? Its slices of unripe, green plantains (like a banana) that are pan fried, smashed, and fried again until crisp. With a sprinkle of Himalayan Pink salt, they can be extremely addictive. A tip that I was told is to dip the tostone in a garlic-water blend before re frying, it adds additional flavor that steps them up a notch! You can pair them with black beans, rice, and avocado slices.

Tostones- Fried Green Plantains - The Vegan Rhino

Yield 18

Serves 4

Ingredients

2 green plantains, 1-inch thick slices (Plátanos verdes)

1/4 cup avocado oil, for frying

Himalayan Pink salt, for sprinkling

Tostones- Fried Green Plantains - The Vegan Rhino

Directions

  1. Slice ends and 3 long slices through the skin only. Peel back and slice in 1-inch thick slices.
  2. In a skillet on medium-high heat with oil, pan fry the plantain rounds for 3 minutes or until golden in color. Remove and set on a kitchen towel to drain excess oil.
  3. Using a clean glass, use the bottom to smash the plantains. Re fry in oil until crispy for 1 minute on each side. Remove onto paper towels to drain and sprinkle with salt.
  4. Serve warm with sauce of choice or Puerto Rican-style with a slice of avocado.

Chef’s tip: Take 1 cup water and add 1 Tbsp. minced garlic with juice of 1 lime. Dunk smashed plantains for 5-10 seconds before drying and re frying.

Best Bourbon Mushroom

Best Bourbon Mushroom - The Vegan Rhino

Best Bourbon Mushroom - The Vegan Rhino The best bourbon mushroom that’s easy, vegan, and tastes just like you may remember minus the poultry. This bourbon sauce has a deep flavor with hints of apple which is really yummy. Generally I like to enjoy this over a big bowl of fried rice, but you could eat it with white rice or noodles if you’d like. Ready in 20 minutes or less, this may just become your new favorite dish.

Best Bourbon Mushroom - The Vegan Rhino

Yield 2

Ingredients

2 Tbsp. avocado oil

2 lbs. baby Bella mushroom caps

Bourbon sauce

1 grated garlic clove

1/4 tsp. ginger, grated

3/4 tsp. red pepper flakes

1/4 cup organic apple juice 

1/3 cup light brown sugar

1 Tbsp. tomato paste 

1 Tbsp. apple cider vinegar

1/2 cup water, reserve 1 Tbsp.

1/3 cup organic tamari sauce

2 tsp. cornstarch

Directions

  1. In a sauce pot over medium heat, add all sauce ingredients (except cornstarch) and bring to a boil. Reduce heat to low and simmer for 15 minutes. Once done, mix together cornstarch and remaining water and pour slurry into pot. Simmer until sauce thickens and remove from heat.
  2. Heat oil in a large skillet over medium-high heat with mushrooms, sautéing until lightly brown. Evenly coat with the sauce and cook for 2 minutes.
  3. Serve mushrooms over bed of white rice and garnished with green onions.

Chef’s tip: For a more thick sauce, add extra cornstarch. 

Country Fried Cauliflower Steaks

Country Fried Cauliflower Steaks - The Vegan Rhino

Country Fried Cauliflower Steaks - The Vegan Rhino

Country fried cauliflower steak is the ultimate comfort food to enjoy. Fried to perfection, they are a great non-meat alternative if you’re vegan or looking to try something new. Smothered in a non-dairy country gravy and paired with mashed potatoes and steamed green beans, this dish will be a huge hit! For those of you that are not fond of gravy or are looking to create something else, I got you covered. These cauliflower steaks are great with marinara sauce topped with vegan parmesan cheese, like a cauliflower parm! Its delicious and another way to use this recipe.

Country Fried Cauliflower Steaks - The Vegan Rhino

Yields 4

Ingredients

1 large head cauliflower, stem removed and sliced

1 cup organic all-purpose flour

1/4 cup cornstarch

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. paprika powder

1 cup non-dairy milk

1 Rhinos Country Gravy recipe

Directions

  1. In two shallow dishes, combine flour, cornstarch, and seasonings in one, mixing to combine. In the other, add non-dairy milk.
  2. In a pot filled half way with water, bring to boil with a pinch of salt, steam the cauliflower for roughly 4 minutes and drain on a paper towel afterwards. Slice into 4 steaks. Take cauliflower steaks and coat with flour, then into non-dairy milk, and finally flour, removing an excess.
  3. Heat a skillet over medium-high heat with oil to fry. Cook for roughly 3 minutes and flip, cooking for an additional 3 minutes or until golden brown. Remove and drain on paper towels.
  4. Serve gravy over fried cauliflower steaks and garnish with parsley and side of mashed potatoes and green beans.

Country Fried Cauliflower Steaks - The Vegan Rhino

Chef’s tip: This cauliflower steak is also great for cauliflower parmesan! Just add your favorite tomato sauce and vegan cheese, broil and you’re done!


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 servings

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 sprig thyme

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 medium pot, bring vegetable broth to boil and reduce heat to low. Add porcini mushrooms, cover and cook for 4 minutes. Remove porcini mushrooms and slice.
  2. In large pot over medium heat, warm avocado oil and butter mixture. Add porcini mushrooms, baby Bella mushrooms, shallots and onions; cook for 6 minutes. Add garlic and thyme and cook another 2 minutes. Transfer mixture (including liquid) to bowl and set aside.
  3. In same large pot, combine 2 tablespoons vegan butter with uncooked rice for 1 minute (avoid browning rice). Add salt, pepper and white wine. Cook until liquid absorbs.
  4. Return mushroom mixture to pot with rice. Slowly pour in 1/2 cup hot vegetable broth and stir until mostly absorbed. Add another 1/2 cup and so on until rice absorbs all of the liquid (this step takes roughly 35 minutes). Stir in vegan parmesan.
  5. Remove thyme sprig, spoon into bowls, garnish with fresh parsley and serve.

Chef’s tip: In step No. 4, make sure 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.