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.


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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.

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.

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.

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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