Heart of Palm Crabless Cakes

Heart of Palm Crabless Cakes - The Vegan Rhino

 Heart of Palm Crabless Cakes - The Vegan Rhino

Sometimes in life you need a good shortcut, especially when it comes to a recipe. That’s why these crab cakes are made with heart of palm and not crab meat! Whether you are vegan or don’t eat fish, these crabless cakes are just for you.

Heart of Palm Crabless Cakes - The Vegan Rhino

Yield: 4


14 oz. heart of palm

1/4 cup plant-based mayonnaise

1⁄2 cup green pepper, diced

1⁄4 cup red pepper, diced

2 Tbsp. scallions, chopped

1 tsp. fresh dill, chopped

1 tsp. flat-leaf parsley, chopped

2 Tbsp. Bob’s Red Mill Egg Replacer + 1/4 cup water, prepared

1/2 tsp. Himalayan pink salt

1/4 tsp. ground black pepper

1 cup breadcrumbs, divided

2 Tbsp. avocado oil



  1. Begin by draining hearts of palm and shredding them. Slice into medium size pieces and oat dry with a paper towel.
  2. In mixing bowl, combine shredded hearts of palm, mayo, green bell pepper, red pepper, scallions, dill, parsley, prepared egg replacer, salt, pepper and half breadcrumbs. Mix well and refrigerate for 1 hour and 30 minutes.
  3. Form into 4 patties and gently press into bread crumbs to coat.
  4. In frying pan on medium heat, add oil and once hot, place cakes in pan and cook for 3-4 minutes on each side or until golden brown. Remove from pan onto a cooling rack with paper towel under to catch any oil drips.
  5. Serve warm with remoulade sauce and garnished with micro greens and lemon wedge.

Chef’s tip: Freeze tightly wrapped for up to 1 month.

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


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


  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. 

The Best Vegan Meatball Subs Ever

vegan meatball subs
vegan meatball subs

Not all meals have to be made with meat. These plant-based “meatballs” are made with farm fresh eggplant and other wholesome and nutritious ingredients. In this meatless “meatball” recipe, you’ll combine the ingredients in a food processor and let it all bake in the oven. They are seriously delicious! My favorite addition to this recipe would be the homemade sauce, it really makes this recipe extra special. Having a dinner like this brings back lots of good memories growing up in an Italian family. There’s nothing better than good food, company, and lots of laughs.

vegan meatball subs

Yields 4 subs


1 Eggplant “meatball” recipe

2 cups pasta sauce

4 hoagie rolls

1/2 cup vegan Parmesan cheese

1 Tbsp. freshly chopped parsley, for garnish


  1. Preheat oven to 375 degrees F.
  2. Slice the hoagies in half (not completely) and open them to insert 2-3 “meatballs”. 
  3. Top with sauce, vegan cheese, and place into the oven.
  4. Bake for 5-10 minutes or until the cheese has melted.

Chef’s tip: You can add mushrooms, peppers and onions to this sub!

Roasted Tofish with Beurre Blanc Sauce

Roasted Tofish with Beurre Blanc Sauce
Roasted Tofish with Beurre Blanc Sauce

If “filet mignon” isn’t your type of meal, than I’d be happy to interest you in my Roasted Tofish with a Beurre Blanc sauce and Forbidden Black Rice. If you haven’t heard of a Beurre Blanc sauce, it’s a classic French sauce made with vegan cream and butter (it just takes a bit of whisking, which is pretty minimal). There is a simple elegance to this dish, with the light flavorful seasoning of the nori with the sauce and rice- it’s a true delight. If you haven’t already decided, I highly suggest giving this dinner a go!

Roasted Tofish with Beurre Blanc Sauce
Roasted Tofish with Beurre Blanc Sauce Plant-Based “Filet Mignon”

Yields 2 servings



1 (8 oz.) extra firm tofu

1 sheet nori seaweed

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. white pepper

1/2 tsp. garlic powder

1/4 cup plain almond milk

1 Tbsp. flour

Beurre Blanc Sauce:

2 Tbsp. shallots, chopped

1/3 cup heavy coconut cream

1/4 cup dry white wine

1/4 cup. white wine vinegar

1 tsp. lemon juice

1 cup butter, cubed and cold

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. white pepper



  1. In a small bowl, mix together flour, seasoning, and almond milk and set aside.
  2. Press tofu to remove excess water. Slice the tofu into 2-3 large squares. Do the same with the nori.
  3. Place a slice of nori into the flour and almond milk mixture and place onto the back of tofu. Smooth and press it down so it sticks to the tofu, repeat with remaining squares.
  4. On a parchment lined baking sheet, place the “fish” fillets down.
  5. Preheat oven to 400 degrees F.
  6. Bake for 35-40 minutes or until it is golden brown. Set aside.

Beurre Blanc Sauce:

  1. In a sauce pan on medium heat, bring to a boil the vinegar, wine, and shallots (reduce by half).
  2. Add the cream, white pepper, salt, and boil for 1-2 minutes. Bring heat to low and slowly add the butter. Be sure to whisk each tablespoon in and toss another one in before the previous completely melts. Remove from heat and add the lemon juice.
  3. Pour sauce through a mesh sieve into a mason jar (discard shallots).
  4. Serve with tofu “fish” fillet, quinoa, grilled asparagus, and sauce.

Chef’s tip: If you do not want a “white fish” style piece, you can marinate the tofu for a different type of flavor.

Crowd-Pleasing Roast

Crowd-Pleasing Roast
Crowd-Pleasing Roast

When I think of the ultimate comfort food, I think of Roast recipes with gravy. So why does a plant-based Roast have to be any different? When any food roasts in garlic, vegetables and is smeared in gravy, everyone will be asking “when is dinner”. This meal is an easy recipe that will remind you of any meat based roast beef or tenderloin. The great thing about this type of meal is that you can add any kind of side dish you would like next to the roast; such as brussels sprouts or roasted carrots, the options are endless.

Crowd-Pleasing Roast

Yields 12-14 servings



8 oz. extra firm tofu, pressed and drained

1/4 cup baby bella mushrooms

1/2 cup dry white wine

1/2 cup vegetable broth

2 Tbsp. lemon juice

2 Tbsp. avocado oil

1 Tbsp. onion powder

1-1/2 tsp. garlic, minced

1 Tbsp. tamari sauce

1 half beet, roasted

2 tsp. parsley, chopped

1 tsp. dried sage

1 tsp. dried mustard seed, ground

1 tsp. rosemary, chopped

1 tsp. ground white pepper

1 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. celery seed, ground

2-1/4 cup vital wheat gluten

1/3 cup nutritional yeast

1/4 cup oat flour


1-1/2 cup vegetable broth

1/4 cup onion, chopped

1/4 cup carrots, peeled and chopped

1 garlic clove, minced

1 tsp. fresh parsley, chopped

2 sprigs fresh thyme

1/4. tsp. Vitacost Himalayan Fine Pink Salt

1/4 cup baby bella mushroom, chopped

1 Tbsp. corn starch


  1. Preheat the oven to 300 degrees F.
  2. In a food processor, combine the tofu, wine, broth, beets, garlic, onion powder, lemon juice, oil, tamari, parsley, sage, mustard seed, salt and pepper. Pulse until smooth.
  3. In a bowl, stir together the vital wheat gluten, oat flour, and nutritional yeast. Mix the blended ingredients into the dry mixture and combine until dough forms.
  4. Knead dough for roughly two minutes, so all of the ingredients are well combined. Shape the dough into a log shape and roll in foil. Be sure to crimp the ends together to keep the shape while it cooks.
  5. Bake in the oven for 2-1/2 hours, turning every 30 minutes.
  6. In a sauce pan, add the vegetable broth, onions, carrots, garlic, parsley and thyme. Bring to a boil. Cook for 3-5 minutes, or until vegetables are soft. Add the corn starch and use a handheld emersion blender to combine the gravy, salt and pepper to taste. Once thickened, remove from heat and set aside.
  7. Remove from the oven and heat a skillet on medium-high heat with avocado oil (1 Tbsp.) Place the cooked roast into the pan and sear the sides for brown color.
  8. Slice and serve with gravy and choice of sides.

Chef’s tip: If you would like to add some additional flavor, feel free to add 1/2 tsp. liquid smoke flavoring to the wet ingredients.

Nanas Stuffing

Thanksgiving stuffing

Thanksgiving stuffing

My Nana’s stuffing recipe will complete any Thanksgiving meal or dinner! Here is another favorite of my Nana’s holiday cooking that I am excited to share with you all. Tossing homemade dried bread cubes with celery, onions, butter, and then topped with vegetable broth and baked to perfection. Pouring hot gravy over this stuffing is really what I crave each Thanksgiving, it’s just really that good. Be sure to save some room on your plate this year for this incredibly fresh and moist stuffing.

Thanksgiving stuffing

Yield: 6-8 servings


3 loaves of stuffing bread (or day old bread)

1-3/4 cup vegetable broth

2 sticks vegan butter

1 cup onion, chopped

1 cup celery, chopped

6 Tbsp. Bob’s Red Mill Egg Replacer + 12 Tbsp. filtered water, mixed


2 tsp. poultry seasoning

1 tsp. salt

1/2 tsp. pepper

1 tsp. onion powder

2 tsp. fresh dill, chopped or 1/2 tsp. dried dill

1 tsp. paprika


  1. Preheat oven to 300 degrees F.
  2. Place the poultry seasoning, paprika, dill, onion powder, salt, pepper in to a small bowl and mix. Set aside.
  3. On a baking sheet, place the sliced bread on to the pan and bake for 15 minutes, and turn bread cubes around. Bake for an additional 15-20 minutes slowly turning the cubes around. Once all of the bread is toasted, put them into a big bowl (you may need to use two).
  4. In a frying pan, add the butter, onions, and celery. Sauté for 5-10 minutes or until the celery is soft. Dump the mixture directly over the bread cubes. 
  5. Then pour the seasoning mixture, egg replacer, and vegetable broth over evenly, mixing until well incorporated. The bread cubes should be wet but not soggy or overly soaked.
  6. Preheat oven to 350 degrees F.
  7. In a greased casserole dish, add the bread mixture and bake for 1 hour or until golden brown. 
  8. Allow to set for 5 minutes before serving.

Chef’s tip: Feel free to make this the day before and place it in the refrigerator overnight.