Mushroom Marsala Spaghetti

Mushroom Marsala Spaghetti - The Vegan Rhino

Mushroom Marsala Spaghetti - The Vegan Rhino

This easy to make Mushroom Marsala Sauce is a great addition to elevate plain spaghetti into a restaurant-quality dish. You could serve these mushrooms over cauliflower steaks, mashed potatoes, or whatever you’d like! For someone who grew up not enjoying mushrooms, I have to be honest, this dish rocks with a savory flavor that keeps you wanting more.

Mushroom Marsala Spaghetti - The Vegan Rhino

Yields 4 servings, roughly 1 3/4 cup sauce

Ingredients

1 lb. spaghetti, or as much as you’d like

1 Tbsp. + 1 1/2 tsp. avocado oil

1 cup shiitake mushrooms, thinly sliced 

1 cup  baby Bella mushrooms, thinly sliced

1/4 cup shallot, minced

1 Tbsp. minced garlic

1/4 tsp. Himalayan pink salt

1/8 tsp. ground black pepper

3/4 cup Marsala wine

1 1/2 cups vegetable broth

1 Tbsp. plant-based butter

1 Tbsp. fresh parsley, chopped

 

Directions

  1. Bring a pot of salted water to a boil. Cook pasta according to boxed instructions and drain, reserving 1/2 cup pasta water.
  2. In a skillet over medium heat, sauté the mushrooms and shallots until tender and slightly brown. Add garlic and cook unfurl fragrant. Sprinkle with flour and cook for 1-2 minutes, stirring constantly.
  3. Slowly add the Marsala wine and cook until reduced by half. Stir in vegetable stock, butter, and heat until sauce thickens. Stir in cooked pasta and slowly add pasta water,  as needed.
  4. Garnish with parsley and serve.

 

Chef’s tip: Using pasta water helps thicken the sauce and helps stick to the noodles.

Classic Chinese Lo Mein

Chinese Noodle Dish - The Vegan Rhino

Chinese Noodle Dish - The Vegan Rhino

This classic lo mein noodle dish is tossed together with a homemade lo mein sauce and veggies, making it a simple and delicious weekday meal. Being able to recreate dishes that you would normally buy from a restaurant is much more satisfying when you do it yourself. Since this recipe takes literally no more than 10 to 15 minutes, you’ll be eating in no time!

Chinese Noodle Dish - The Vegan Rhino

Yield 4 servings

Ingredients

8 oz. plant-based lo mein noodles

1 Tbsp. avocado oil

2 large garlic cloves, minced 

1 medium white onion, thinly sliced

1 medium red bell pepper, julienned

1 cup shredded carrots

1/2 cup green onions

1 cup bean sprouts

 

Lo Mein sauce

1/4 cup organic tamari sauce

1/2 tsp. rice wine vinegar

2 tsp. toasted sesame oil

2 tsp. organic raw brown agave

2 tsp. cornstarch + 2 Tbsp. water, mixed

1 Tbsp. sesame seeds, to garnish

Thinly diagonally sliced green onions, to garnish

 

Directions

  1. In a mason jar, combine sauce ingredients and shake until mixed. Set aside.
  2. Cook noodles according to package instructions and drain, set aside.
  3. In a skillet on medium heat, add oil and sauté garlic and onions for 5 minutes. Add bell pepper, carrots, green onion, and bean sprouts. Pour sauce around sides of pan and mix in noodles. Cook for 5 minutes and remove from heat.
  4. Serve warm garnished with sesame seeds and green onions.

 

Chef’s tip: This noodle dish can be served warm or cold! If serving cold, drizzle top with toasted sesame oil before serving.

Chickpea & Lentil Chili

Chickpea & Lentil Chili - The Vegan Rhino

Chickpea & Lentil Chili - The Vegan Rhino 

Big bowls of warm chili on cold days make for the best afternoons during the changing of the seasons. Instead of pairing chili with pasta or eating it with chips, I’ve roasted an entire spaghetti squash instead! A local farm I get my produce from had fresh spaghetti squash so I couldn’t pass it up. This dish is great for those trying to limit carbs or want something light on the stomach.

Chickpea & Lentil Chili - The Vegan Rhino

Yield 5

Ingredients

1 Tbsp. avocado oil

1 medium yellow onion, diced

3-4 garlic cloves, minced

1 pound chickpeas, cooked

1 cup cooked lentils

1 1/2 cups vegetable broth

2 Tbsp. tomato paste

1 cup tomato sauce

2 cups diced tomatoes

 

Seasoning

2 Tbsp. + 1 1/2 tsp. chili powder

1 Tbsp. + 2 tsp. ground cumin

1 Tbsp. cocoa powder

2 tsp. organic cane sugar, optional

1 1/2 tsp. Himalayan pink salt

1/2 tsp. ground black pepper

 

Directions

  1. In a pot on medium heat, add oil, onions, and sauté for 5 minutes or until translucent. Add garlic and cook until fragrant.
  2. Combine remaining ingredients and stir until well combined. Bring to a boil and reduce heat to low. Simmer, uncovered, for 20-25 minutes, stirring occasionally.
  3. Remove from heat and serve warm with cornbread, spaghetti, or your choice of sides.

 

Chef’s tip: The sugar helps to balance out the flavor and acidity of the tomatoes. 

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

3 Tbsp. 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!