Vegan Italian Wedding Soup

Vegan Italian Wedding Soup - The Vegan Rhino

Vegan Italian Wedding Soup - The Vegan Rhino 

Italian Wedding Soup has always been one of my favorite soups, especially growing up as a kid. Thanks to SunFlower Family, I’m able to recreate some awesome meatless meatballs using their sunflower haché, while keeping it 100% vegan. It’s packed with protein and a great alternative to tofu, tempeh, or seitan.

Vegan Italian Wedding Soup - The Vegan Rhino

Yield 54

Ingredients

3 (16 oz.) vegetable broth

2-1/4 cups chopped escarole

1 cup Acini de pepe or pearl couscous

“Meatballs”:

1 box Sunflower Haché

1 small onion, grated

2 Tbsp. avocado oil

1/3 cup fresh parsley, chopped

2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. filtered water, mixed

1-2 garlic cloves, minced

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 cup panko breadcrumbs

1 Tbsp. Nutritional yeast or parmesan cheese

Directions

  1. Preheat air fryer or oven to 350 degrees F.
  2. In a bowl, soak the haché according to the box instructions. Combine the onion, parsley, egg replacer, garlic cloves, salt, breadcrumbs, and nutritional yeast. Using a Tbsp., shape the mixture into 1-inch round “meatballs”; Set aside.
  3. In a large pot, bring the vegetable broth to a boil on medium-high heat. Add the acini de pepe, and escarole; Simmer on medium for 10 minutes, or until al dente.
  4. Using a 1 tsp. measuring spoon, roll meatless meatballs into rounds and place into air fryer.
  5. Cook “meatballs” for 10-12 minutes or until golden brown. Add to individual soup bowls with broth before serving.
  6. Serve warm

 

Chef’s tip: Add a can of mashed black beans or chickpeas! The meatballs will not hold together when cooking in the broth, so be sure to cook them in the oven.

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!

Italian Wedding Soup

Italian Wedding Soup - The Vegan Rhino X Sunflower Family USA

Italian Wedding Soup - The Vegan Rhino X Sunflower Family USA

Italian Wedding Soup has always been one of my favorite soups, especially growing up as a kid. Thanks to Sunflower Family USA, I’m able to re create some awesome meatless meatballs using their sunflower haché. It’s packed with protein and a great alternative to tofu, tempeh, or seitan. This is one of the best Italian wedding soups I’ve had, and I’m here to tell you how easy it truly is to make this soup. It may just  be your new favorite thing to make!

Italian Wedding Soup - The Vegan Rhino X Sunflower Family USA

Yield 54

Ingredients

3 (16 oz.) vegetable broth 12 c

2-1/4 cups chopped escarole

1 cup Acini de pepe or pearl couscous

“Meatballs”:

1 box Sunflower Haché

1 small onion, grated

2 Tbsp. avocado oil

1/3 cup fresh parsley, chopped

2 Tbsp. Egg Replacer + 4 Tbsp. filtered water, mixed

1-2 garlic cloves, minced

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 cup panko breadcrumbs

1 Tbsp. Nutritional yeast or parmesan cheese

Directions

  1. Preheat air fryer or oven to 350 degrees F.
  2. In a bowl, soak the haché according to the box instructions. Combine the onion, parsley, egg replacer, garlic cloves, salt, breadcrumbs, and nutritional yeast. Using a teaspoon, shape the mixture into 1-inch round “meatballs”; Set aside.
  3. In a large pot, bring the vegetable broth to a boil on medium-high heat. Add the acini de pepe, and escarole; Simmer on medium for 10 minutes, or until al dente.
  4. Cook meatballs for 10-12 minutes or until lightly brown.
  5. Serve soup with meatballs added at the last minute.

 

Chef’s tip: Do not cook the meatballs in the soup or it will fall apart.

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.

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


Other recipes



“Sausage” Bourguignon Stew with Rice

"Sausage" Bourguignon with Rice

"Sausage" Bourguignon with Rice

When it comes to comfort food, this sausage and rice stew will get the job done. Being a hearty meal, filled with potatoes, carrots, and other flavors, brings forth lots of added nutritious components. This is one of my favorites because it remind me of a “boeuf bourguignon” in French, which translates to Beef Bourguignon.

"Sausage" Bourguignon with Rice

Yields 4 servings

Ingredients

4 Beyond Meat sausages

1 Tbsp. Avocado oil

1 medium onion, diced

2 medium parsnips, diced

10-12 Dutch potatoes

4-5 medium carrots, diced

3 garlic cloves, smashed

3/4 cup red wine

1 Tbsp. tomato paste

2-3 sprigs thyme

1 Tbsp. fresh parsley, chopped

4 cups simple truth organic vegetable broth

2 bay leaves

1/2 tsp. Salt

1/4 tsp. ground black pepper

2 cups white rice, cooked

Directions

  1. In a stock pot on medium-high heat, add oil and sausages, browning each side. Remove and set aside.
  2. Add chopped onion, parsnips, carrots, smashed garlic, potato’s, and cook for 2-3 minutes.
  3. Turn to high heat and pour in the red wine. Cook for roughly 2-3 minutes. Add the vegetable stock, tomato paste, thyme, parsley, bay leaves, salt and pepper. Give a good stir.
  4. Once boiling again, reduce heat to a simmer and cook for 20-30 minutes (slightly covered).
  5. Before you serve, add the cooked rice.
  6. Serve immediately.

 

Chef’s tip: Enjoy this stew with a nice slice of warm bread that has a nice crust to it.

Tomato Basil Soup

This Tomato Basil Soup is perfect for those indoor days when you just want a big bowl of soup! Combing an array of herbs, spices, tomatoes, and coconut cream makes for a delicious and flavorful recipe. Tomato soup is a great comfort food alone, but an even better one when paired with a well-toasted grilled cheese sandwich or French bread rounds. Taking the time to get fresh ingredients and boiling them down to release all of their flavors is really something you don’t get out of a can which is why I highly suggest to always make your own food as much as possible. I hope that you enjoy this recipe with your friends and family!

Yields 4-6 servings

Ingredients

Soup:

8 vine ripe tomato

4 cup vegetable broth

1 medium onion, diced

1-1/2 Tbsp. tomato paste

7-9 fresh basil leaves

1/2 tsp. dried oregano

2 garlic cloves, minced

1 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground white pepper

1/2 tsp. apple cider vinegar

1/8 cup coconut cream

Grilled Cheese:

4 slices white bread 

3 Tbsp. vegan butter

6-8 slices of vegan cheese

1/4 tsp. black truffle oil, optional

Directions

  1. In a sauce pan, combine all soup ingredients except for the coconut cream. Bring to a smaller and cover with a lid for 10 minutes.
  2. Using a blender or hand Emerson stick, blend soup until smooth in texture. Add the coconut cream and mix to combine. Turn to low and simmer for 20-30 minutes or until desired consistency is achieved.
  3. Serve with parsley or croutons

Chef’s tip: In a hurry? Combine all ingredients into a blender, heat for 10-15 minutes, and enjoy!

Black Bean Soup

Black Bean Soup
Black Bean Soup

Although this recipe calls for you to soak the black beans over night, you can also use canned (just make sure they’re organic). Either way you choose- you’re going to enjoy this fantastic Black Bean Soup! One of the added benefits of soaking fresh beans is using the liquid to flavor the the broth. The second is to limit the amount of extra ingredients that could be added. If you are looking for a plant-based alternative to your favorite soup, I got you covered. Make sure to give this one a try for your taco Tuesday nights, it will be the life of the fiesta!

Black Bean Soup

Yields 3-4 servings

Ingredients

4 cups black beans, soaked overnight

4 celery sticks, chopped,

1 cup minced onion

1 red bell pepper, chopped

1/2 jalapeno pepper or habanero, optional

1-2 Tbsp. avocado oil

3 garlic cloves, chopped

4 cups vegetable broth

2 cups freshly diced tomatoes

3 tsp. ground cumin

1-3/4 tsp. ground coriander

1 tsp. cilantro, optional

1-2 bay leaves

1 tsp. lime juice

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground black pepper

Directions

  1. In a pot, add the oil and onions and sauté for 3 minutes. Add the celery, bell pepper, jalapeño, garlic, and cook for an additional 2-3 minute or until translucent.
  2. Smash half of the black beans in a bowl. Add the whole and smashed beans to the pot, along with the broth, seasonings, and herbs. Bring to a boil and reduce to a simmer for 10 minutes covered.
  3. Remove the bay leaf from the soup and add the lime juice. Give a good stir.
  4. Serve and top with your choice of garnishes (green onions, cheese of choice, sour cream of choice, tortilla chips).

Chef’s tip: If you want to kick things up even further, add some hot sauce to the soup till desired spice level is met.

Earthy Mushroom Stew

Earthy Mushroom Stew
Earthy Mushroom Stew

Tired of eating the same foods over and over again? If you are like me, then you are always looking for new ways to create delicious food. Using other sources of protein, in this case textured sunflower protein from sunflower seeds, is an innovative and health-conscious way to eat more sustainably. The flavor profile of this earthy mushroom stewy is extrodinary! It tastes best with noodles in my opinion, however, you can dish it up with whatever you’d like!

Earthy Mushroom Stew

Yields 4 servings

Ingredients

2.6 oz. organic sunflower haché + seasoning blend

1 Tbsp. avocado oil

1 large onion, diced

1 medium shallot, diced

1 garlic clove, minced

1 Tbsp. white oak sherry vinegar

8 oz. baby Bella mushrooms or cremini, diced

2 Tbsp. fresh parsley, minced

1/2 tsp. fresh thyme, minced

4 cups vegetable broth

Directions

  1. In a pot on medium-high heat, add the oil, onions, and shallots. Sauté for 5-7 minutes, add the garlic, and sauté for an additional 2 minutes. Add the mushrooms and turn to high heat.
  2. Deglaze the pan with the sherry vinegar and give a good stir for a minute or so. Add the vegetable broth, thyme, parsley, salt and pepper to the stew. Bring to a boil and reduce heat to simmer.
  3. Cook for 10 minutes to allow flavors to meld together.
  4. Serve with choice of noodles, potatoes, or quinoa.

Chef’s tip: You can always add Siracha to spice things up!

Tomato Basil Soup with Grilled Cheese

Tomato Basil Soup with Grilled Cheese
Tomato Basil Soup with Grilled Cheese

Im sure we all know this classic soup-n-sandwich duo, but if not, id be happy to introduce you! This plant-based grilled cheese uses two slices of bread spread with butter (on one side), Chao cheese, and a drizzle of truffle oil. During these colder months, this dynamic duo will warm you up in all the right places. Just after one measly dunk-n-bite, you will never want any other grilled cheese than then you see before your eyes. Ive been wanting to get this recipe created and I am so happy I get to share one of my top 10 favorite comfort foods!

Tomato Basil Soup with Grilled Cheese

Yields 3-4 servings

Ingredients

Soup:

8 vine ripe tomato

4 cup vegetable broth

1 medium onion, diced

1-1/2 Tbsp. tomato paste

7-9 basil leaves

1/2 tsp. dried oregano

2 garlic clove

1 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground white pepper

1/2 tsp. apple cider vinegar

1/8 cup coconut cream

Grilled Cheese:

4 slices white bread 

3 Tbsp. vegan butter

6-8 slices Tomato Cayenne Chao Slices

1/4 tsp. black truffle oil, optional

Directions

  1. In a sauce pan, combine all soup ingredients except for the coconut cream. Bring to a smaller and cover with a lid for 10 minutes.
  2. Using a blender or hand immersion stick, blend soup until smooth in texture. Add the coconut cream and mix to combine. Turn to low and set aside to make the sandwiches.
  3. Heat a frying pan on medium heat and add butter. Place bread down and add cheese, topping with the bread. Brown each side for 2-3 minutes.
  4. Serve with side of tomato soup and basil leaf for garnish

Chef’s tip: You can swap out the coconut cream for cashew milk if you would like.