Lunch & Dinner – Page 4 – The Vegan Rhino

February 22, 2020May 14, 2020

Creamy Mushroom Stroganoff

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.

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

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.
Mix in the sour cream, oat milk, apple cider mixture, Worcestershire sauce, Dijon mustard, and pepper.
Cook for 4 to 5 minutes and remove from heat. Serve over pasta or cauliflower rice and spinach.

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

February 16, 2020May 14, 2020

Fluffy Dinner Rolls

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!

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

Directions

In a large measuring cup, combine milk, half the sugar, and yeast; Stir and cover- allow to activate for 5 minutes.
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.
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.
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.
Preheat the oven to 350 degrees F.
Combine melted butter with the minced garlic and parsley, mix, and evenly coat rolls.
Bake the rolls for 23 to 25 minutes or until fluffy and lightly golden brown.
Serve warm.

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.

January 20, 2020May 14, 2020

Creamy Cauliflower Alfredo

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.

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

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.
In a blender, add the vegetables, broth, and remaining ingredients. Blend until smooth and well combined.
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.

January 7, 2020May 14, 2020

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

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

In a large pot on medium-high heat, add the oil, onions celery, and carrots. Sauce for 5 minutes and add the garlic.
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.
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.

December 19, 2019May 14, 2020

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.

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

Heat oven to 425 degrees F.
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.
Combine marinade ingredients and evenly coat cauliflower steaks. Place into a container and place into the refrigerator for 20 minutes.
On a parchment lined baking sheet, place the cauliflower steaks on and roast for 30 minutes, flipping halfway through.
Once browned, remove from the oven and top “steaks” with Le Grand Chinichurri pesto.

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

Other recipes

Walnut-Pesto Pasta

Zucchini Noodles with Kale Pesto

Mexican Pasta Salad

November 27, 2019May 14, 2020

Roast Turkey

How to cook a perfect plant-based roast “turkey” this holiday season without the turkey! My plant-based Roast “Turkey” is flavorful, has great texture, and pairs well slathered in my homemade mushroom gravy. Whether you decide to stuff it with my Pecan and Pear-Bourbon Stuffing or not, your family and guests will surely be impressed!

Yields 5 servings

Ingredients

1 (8 oz. can) chickpeas, rinsed and drained

1/2 cup dry white wine

1/2 cup vegetable broth

2 Tbsp. Braggs liquid aminos

1-1/4 tsp. onion powder

1 tsp. garlic, minced

2 tsp. parsley, chopped

3/4 tsp. poultry seasoning

1/2 tsp. rosemary, chopped

1/2 tsp. smoke flavoring

1 tsp. ground white pepper

1 tsp. Vitacost Himalayan Fine Pink Salt

2-1/4 cup vital wheat gluten

1/4 cup nutritional yeast

1/4 cup oat flour

Directions

Preheat oven to 300 degrees F.
In a blender, combine everything except for the nutritional yeast, oat flour, and vital wheat gluten. Blend until smooth.
In a bowl, mix together the dry ingredients you didn’t add in above’s step. Pour the mixture into the flour and stir until well combined.
On a large piece of tin foil, scoop and shape into an even loaf. Wrap in tin foil and place on a baking sheet.
Bake for 80 minutes; allow to cool for 10 minutes.
Slice and serve immedietly with mushroom gravy.

Chef’s tip: If you would like a more firm roast, cook for an additional 30 minutes.

Other recipes

Garlic and Chive Mashed Potatoes

Pineapple Stuffing

Green Bean Casserole

November 26, 2019November 26, 2020

Candied Yams and Carrot with Marshmallow Topping

What’s a thanksgiving meal without the candied yams and marshmallows? Plant-based that is! Being one of those must have dishes on most tables, this one-pot-stop recipe is probably the easiest to make during the holidays. My secret addition for the best candied yams is adding diced carrots which go perfect with those Fall spices. Once you get these gems in the oven, you’ll understand why these are an essential part to any holiday feast.

Servings: 10 people

Ingredients

7 1/2 cups yams

6 large carrots

1 cup light brown sugar

2/3 cup vegan butter, melted

1/2 tsp. ground nutmeg

1 tsp. ground cinnamon

1 tsp. Himalayan pink salt

1 Tbsp. vanilla extract

2 cups Dandies marshmallows

Directions

Peel and chop the yams and carrots. Boil in a medium pot of well-salted water until fork tender. Drain and add to a casserole dish.
Preheat oven to 350 degrees F.
Sprinkle yams and carrots with brown sugar, nutmeg, cinnamon, and salt. Mix together melted butter and vanilla extract and drizzle over yams and carrot mixture, stirring until evenly coated.
Bake covered for 35 to 40 minutes or until bubbly. Remove from the yams the oven and top with the marshmallows. Set the oven to broil and brown the top slightly until golden in color.
Serve immediately.

Chef’s tip: Prepare these the night before without the marshmallows on top. Bake and before serving, top with marshmallows and brown.

Other recipes

Pomegranate-Feta Salad

Pecan and Pear-Bourbon Stuffing

Roasted Cauliflower Soup

November 23, 2019October 31, 2020

Pomegranate-Feta Salad

Bring this light and fresh Pomegranate-Feta Salad with sliced pears to any party and watch it disap-pear! Dark leafy greens always make for the healthiest salad, especially when adding other vibrant fruits and vegetables. It’s super easy to toss together and makes for the perfect side dish for any meal.

Yield 8

Ingredients

1/2 cup pecans

1/4 cup organic cane sugar

1 (10 oz) container mixed greens or arugula

1/2 cup pomegranate seeds

1/4 red onion, sliced thinly

1 large Bosc pear, cubed

1 (8 oz) package vegan feta

Dressing:

1/4 cup avocado oil

3 Tbsp. red wine vinegar

1 lemon, zested and juiced

3 tsp. Dijon mustard

1 Tbsp. maple syrup

1 tsp. freshly grated ginger

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

Directions

In a small mason jar, combine all of the dressing ingredients and shake until combined; Set aside.
Using a small skillet on medium heat, add the pecans and sugar. Melt the sugar until it coats the pecans and turns to a syrup-like consistency. Place pecans onto a parchment lined baking sheet to cool. Be sure to separate them as the cool, otherwise they will stick together.
On a plate or bowl, place the lettuce and top with onions, feta, pears, and pomegranate seeds.
Drizzle dressing before serving and enjoy.

Chef’s tip: Add a dash of maple syrup to the dressing to sweeten it up!

Other recipes

Roasted Balsamic Glazed Vegetable Salad

Crowd-Pleasing Roast

Butternut Squash Soup

November 20, 2019May 14, 2020

Pecan and Pear-Bourbon Stuffing

When it comes to the big thanksgiving feast, we all can agree when I say, “the more stuffing the better!” Am I right? The key to making really good stuffing is using day old bread, slicing it into cubes, and slowly drying it in the oven. My favorite part is the smell of the celery and onions after sautéing in the butter being mixed into the dried bread with other herbs and bourbon. Its absolutely incredible and tastes amazing too!

Yield 3 to 4

Ingredients

1-1/2 loaves of stuffing bread (or day old bread)

1 stick vegan butter, melted

2 Bosc pears, peeled and diced

1 cup chopped pecans

1/4 cup bourbon

1 cup vegetable broth

1/2 cup onion, chopped

1/2 cup celery, chopped

3 Tbsp. Bob’s Red Mill Egg Replacer + 6 Tbsp. filtered water, mixed

1 Tbsp. sage, minced

1 Tbsp. thyme, minced

1/4 cup chopped parsley

1 tsp. Vitacost Himalayan Fine Pink Salt

Directions

Preheat oven to 375 degrees F.
Slice the bread into 1in cubes. Place bread on to a large baking sheet while oven warms up. Bake for 5 to 10 minutes or until bread is dry and light golden brown. Add the bread cubes to a large bowl.
Using a small skillet on medium heat, melt the butter; sautéing the celery and onions for 5 to 7 minutes. Stir in the pecans, pears, sage, thyme, and salt. Cook for an additional 3 minutes.
In the bowl with bread, combine the above mixture and add the egg replacer. Mix until well combined. Drizzle breading with bourbon and vegetable broth until moistened. Place into a greased baking dish and place in to the oven.
Bake for 30 minutes or until lightly brown on top
Serve immediately.

Chef’s tip: Make sure the stuffing is rather moist.

Other recipes

Pumpkin Cheesecake Bar

Nanas Stuffing

Green Bean Casserole

October 19, 2019October 31, 2020

Butternut Squash Mac and Cheese

If Thanksgiving had a specific taste, I think it would be this recipe. This butternut squash macaroni and cheese is the perfect alternative if you are living a plant-based lifestyle or if you simply can’t tolerate dairy. This meal is simple, comforting, and can be paired well with a simple green salad for a perfect meatless meal. I think you may have just stumbled across your new favorite fall dish!

Yields 6 servings

Ingredients

1 medium butternut squash, peeled, seeded, and diced

1 small shallot, quartered

1-1/2 cups oat milk

1/2 cup vegetable broth

1/2 tsp. Himalayan salt

1/4 tsp. white pepper

1/4 tsp. ground nutmeg

1-1/2 cups vegan cheddar cheese

1/4 cup vegan Parmesan cheese

1 lb. box elbow pasta, cooked

Directions

In a pot over medium-high heat, add the butternut squash, shallots, oat milk, vegetable broth, and salt.
Bring to a simmer and reduce heat to medium-low; cover and cook until squash is tender. Check with a fork after 20 minutes. Add the cheddar and Parmesan cheese, stirring until melted.
Using an immersion blender, purée the squash mixture until smooth. Mix in the pepper and nutmeg.
In a large bowl, combine the pasta with the sauce.
Stir until the pasta is well combined and the cheese has melted.
Serve and enjoy.

Chef’s tip: For an added bonus, crisp up some sage leaves in vegan butter. Drizzle some of the sage butter on top as well.