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.

The Ultimate Sweet Potato Fries

Sweet Potato Fries with Pecans - The Vegan Rhino

Sweet Potato Fries with Pecans - The Vegan Rhino

You guys are going to flip over this recipe! These ultimate sweet potato fries were made using my air-fryer, giving them the perfect crunch. These are going to be a new fan favorite in your house, so be prepared! Whether you are looking for a new side dish or just a quick and simple snack, these are them.

Sweet Potato Fries with Pecans - The Vegan Rhino

Yield 2

Ingredients

1 large sweet potato, sliced

1-1/2 Tbsp. avocado oil

3/4 tsp. ground cinnamon

1/8 tsp. garlic powder

1/8 tsp. ground nutmeg

Pinch of Himalayan Salt

2 Tbsp. butter, sliced

1/4 chopped pecans

1 Tbsp. agave

1 Tbsp. freshly chopped parsley

Sauce:

1/4 cup vegan mayonnaise

1/2 tsp. smoked paprika

1/4 tsp. Apple cider vinegar

1 tsp. water

2 tsp avocado oil

1/8 tsp. garlic powder

Pinch of Salt and pepper

Sweet Potato Fries with Pecans - The Vegan Rhino

Directions

Cut the sweet potato French fry style and coat with all the ingredients (except the sauce).

Air fry at 400 degrees for 15 min. Add the sliced butter, agave, and pecans; Cook for an additional 7-8 min.

Garnish with sauce and parsley.

Chef’s tip: If you coat the sweet potato fries with the agave in the beginning, make sure to watch so they do not burn.

Wok Charred Bok Choy

Wok Charred Bok Choy - The Vegan Rhino

Wok Charred Bok Choy - The Vegan Rhino

This asian-style marinated bok choy is a household favorite and goes perfect in this Vietnamese Pho Broth. Bok choy, or also known as Chinese cabbage, can be prepared in many different ways, one of the best being charred in a wok. Filled with lots of nutrients like vitamin C, vitamin B, and vitamins K to name a few, this side dish is highly nutritional and simple to make.

Wok Charred Bok Choy - The Vegan Rhino

Yield 4

Ingredients

3 Tbsp. organic soy sauce tamari

3 Tbsp. seasoned rice wine vinegar

2 Tbsp. sesame oil, more for wok

1 Tbsp. lime juice

1 Tbsp. minced garlic

1 Tbsp. minced ginger

1-1/2 tsp. white miso paste

2 small hot Apache pepper, minced

8 bok choy

Wok Charred Bok Choy - The Vegan Rhino

Directions

  1. In a small bowl, combine all ingredients (except box chop) and mix.
  2. Marinate and let stand at room temperature for 1 to 2 hours, turning every 20 minutes.
  3. In a wok on medium-high heat, add sesame oil and marinated bok choy. Cook for 3-5 minutes or until slightly charred and sauce thickens.
  4. serve warm.

Chef’s tip: If you have nice weather are are able to turn the grill on, I highly suggest grilling these.

Candied Yams and Carrot with Marshmallow Topping

Candied Yams and Carrot with Marshmallow Topping

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.

Candied Yams and Carrot with Marshmallow Topping

Yield 10

Ingredients

7-1/5 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 fine pink salt

1 Tbsp. vanilla extract

2 cups dandies marshmallows

Directions

  1. 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.
  2. Sprinkle the yams and carrots with brown sugar, nutmeg, cinnamon, and salt. Drizzle the butter and vanilla extract and mix until evenly coated.
  3. 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.
  4. Serve immediately.

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


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Pomegranate-Feta Salad

Pomegranate-Feta Salad

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.

Pomegranate-Feta Salad

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

  1. In a small mason jar, combine all of the dressing ingredients and shake until combined; Set aside.
  2. 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.
  3. On a plate or bowl, place the lettuce and top with onions, feta, pears, and pomegranate seeds.
  4. Drizzle dressing before serving and enjoy.

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


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Roasted Cauliflower Soup

Roasted Cauliflower Soup

Roasted Cauliflower Soup

Who else is is a fan of non complicated soups? Roasted to perfection, this cauliflower soup is quick-and-easy for those busy weekdays and holiday parties. Creamy, light, and full of flavor, you’ll be satisfied with every bite!

Roasted Cauliflower Soup

Yield

Ingredients

2 lbs. cauliflower florets

3 large shallots, chopped

2 garlic cloves, minced

5 cup vegetable broth

3 Tbsp. coconut cream

1 Tbsp. lemon juice

1/4 tsp. ground nutmeg

1/2 tsp. Vitacost Himalayan Fine Pink Salt

Pinch of chopped chives to garnish

Directions

  1. Preheat oven to 425 degrees F.
  2. On a parchment lined baking sheet, add the cauliflower, shallots, and sprinkle with salt and pepper. Bake until tender, roughly 20 minutes. Add the garlic and roast for an addition 5 minutes.
  3. In a pot on medium-high heat, add the roasted cauliflower, shallots, and garlic before pouring in the vegetable broth, salt, and nutmeg. Bring to a boil.
  4. Reduce heat to low and simmer for 15 minutes. Using a hand held immersion blender, add the coconut cream and liquify the soup until smooth. Pour the lemon juice and stir to combine.
  5. Serve with sprinkle of chives on top.

Chef’s tip:


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Pecan and Pear-Bourbon Stuffing

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

  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 30 minutes or until lightly brown on top
  6. Serve immediately.

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


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Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

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!

Butternut Squash Mac and Cheese

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

  1. In a pot over medium-high heat, add the butternut squash, shallots, oat milk, vegetable broth, and salt. 
  2. 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.
  3. Using an immersion blender, purée the squash mixture until smooth. Mix in the pepper and nutmeg.
  4. In a large bowl, combine the pasta with the sauce.
  5. Stir until the pasta is well combined and the cheese has melted. 
  6. 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. 

Strawberry Salad with Poppy Seed Dressing

Strawberry Salad with Poppy Seed Dressing

Strawberry Salad with Poppy Seed Dressing

When it’s hot and humid outside (like it is here in sunny SoFla), this refreshing strawberry salad with homemade poppy seed dressing is the meal you need to beat the heat. One of the best parts about it is how easy it is to make and how versatile it can be! Whether you want to add other fruits or nuts – or even a different dressing, the options are endless.

Strawberry Salad with Poppy Seed Dressing

Yield 4

Ingredients

1 package spinach

1 cup strawberries, sliced

1/2 red onion, sliced thinly

1/3 cup pecans, chopped

Poppy Seed Dressing:

1/4 cup balsamic vinegar

1-1/2 Tbsp. avocado oil

1-1/2 Tbsp. poppy seeds

1-1/2 Tbsp. agave

1/2 tsp. dijon mustard

1/2 tsp. kosher salt

2 Tbsp. lemon juice

Directions

In a large bowl, lay the spinach down and top with strawberries, onion, and pecans.

In a smaller bowl or mason jar, combine the dressing ingredients and give a good mix until well combined.

Pour on top of the salad and serve.

Mexican Pasta Salad

Mexican Pasta Salad

Mexican Pasta Salad

In the summertime when the weather is hot, this chilled Mexican-inspired pasta salad is the perfect go-to dish for a picnic, pool day, or just because! It may be a mild dish, but rest assured each bite is loaded with a fiesta of flavors!

Mexican Pasta Salad

Yields 7 servings

Ingredients

3 cups mini farfalle pasta, cooked

2 (14.75 ounce) cans roasted corn, drained

1 large avocado, diced

10.5 oz cherry tomatoes, cut in half

4 green onions, sliced

1 medium red bell pepper, diced

2 Tbsp. cilantro

1 Tbsp. jalapeño, optional

1/2 cup black beans, optional

2 Tbsp. hemp seeds

Sauce:

3/4 cup vegan mayonnaise

1/4 cup fresh lime juice

1/4 tsp. ground cumin

1/4 teaspoon smoked paprika 

3/4 tsp. Chili powder

1 tsp. hot sauce, optional

Salt and pepper to taste

Directions

  1. In a well salted pot filled with water, cook the pasta according to the box instructions. Remember to drain, rinse, and cool the pasta once done cooking; Set aside. 
  2. Add the drained corn, diced avocado, green onions, cilantro, bell pepper, jalapeño, and black beans. 
  3. Pour the dressing over the pasta salad and stir until well mixed.

Chef’s tip: Add sriracha to spice it up!