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


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



  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.

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


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



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



  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.

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 


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



  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. 

Chinese Orange Tofu 

Vegan Orange Tofu - The Vegan Rhino

Vegan Orange Tofu - The Vegan  Rhino

One of the best things to make at home is Chinese food and I can’t wait for you all to give this Chinese Orange Tofu recipe a try! I wanted to make a recipe that embodies the typical orange sauce flavors but vegan and 100% homemade. The dish uses an orange-ginger jam which brings an added bonus of flavor and depth.

Vegan Orange Tofu - The Vegan  Rhino

Yield 3



1/4 tsp. Himalayan salt

1 cup orange-ginger jam

2 tsp. minced garlic

1/4 tsp. grated ginger

1 orange juiced and zested

1 Tbsp. organic blue agave 

1 Tbsp. white vinegar

1 Tbsp. organic tamari sauce


16 oz. container extra firm tofu, drained and cubed

1 Tbsp. organic cornstarch 

Green onion, to garnish


  1. In a small pot on medium-high heat, add all of the ingredients and simmer for roughly 3-5 minutes, stirring occasionally.
  2. In a small bowl, add the diced tofu and sprinkle with cornstarch to coat. Pour the tofu into the sauce and reduce heat to simmer, cooking until heated.
  3. Serve over white rice and topped with green onions.


Chef’s tip: You can crisp up the tofu if you’d like by baking it or using an air fryer.


Cashew Broccoli

Cashew Broccoli

Cashew Broccoli

You don’t need to call for take-out to enjoy this vegetable wok of goodness tonight. I promise this recipe will be a huge hit at your next family dinner! Cashews and broccoli are some of my favorite things to eat (and they’re really healthy too!), so when you put those together for this classic dish, your taste buds won’t know what hit them. Paired with some steamed rice or quinoa, you will have yourself a hearty and nutritious packed meal for any occasion!

Cashew Broccoli

Yields 2 servings


1/2 cup unsalted raw cashews

1 broccoli head, florets head only

1 small onion, chopped

2 carrots, chopped

1 celery stalk, diced

1-2 Tbsp. vegetable broth

Cashew sauce:

1/2 cup low sodium soy sauce

1 Tbsp. rice vinegar

1 Tbsp. agave 

1/4 cup saki, (optional)

1/2 tsp. ginger

1 garlic clove

1/4 cup filtered water

3 tsp. cornstarch

1/8 cup green onions

Cashew Broccoli


  1. In a skillet, add a little bit of vegetable broth and turn to medium-high heat. Add the onions and sauté for 3-5 minutes. Then add the broccoli, celery, and carrots, adding more vegetable broth as needed so it does not stick. Sauté for roughly 5 minutes longer and then add the garlic and ginger. 
  2. Turn to high heat and deglaze with saki. Once alcohol has cooked off, add the soy sauce, rice vinegar, agave.
  3. Mix together cornstarch and water and pour into the pan. Allow sauce to thicken and remove from heat.
  4. Toss in cashews and green onions.
  5. Serve with white rice or noodles. 


Chef’s tip: If you would like to use oil instead of vegetable broth, use 1 Tbsp. avocado oil or sesame oil.