mashed potatoes – The Vegan Rhino

August 5, 2020August 5, 2020

Country Fried Cauliflower Steaks

Country fried cauliflower steak is the ultimate comfort food to enjoy. Fried to perfection, they are a great non-meat alternative if you’re vegan or looking to try something new. Smothered in a non-dairy country gravy and paired with mashed potatoes and steamed green beans, this dish will be a huge hit! For those of you that are not fond of gravy or are looking to create something else, I got you covered. These cauliflower steaks are great with marinara sauce topped with vegan parmesan cheese, like a cauliflower parm! Its delicious and another way to use this recipe.

Yields 4

Ingredients

1 large head cauliflower, stem removed and sliced

1 cup organic all-purpose flour

1/4 cup cornstarch

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. paprika powder

1 cup non-dairy milk

1 Rhinos Country Gravy recipe

Directions

In two shallow dishes, combine flour, cornstarch, and seasonings in one, mixing to combine. In the other, add non-dairy milk.
In a pot filled half way with water, bring to boil with a pinch of salt, steam the cauliflower for roughly 4 minutes and drain on a paper towel afterwards. Slice into 4 steaks. Take cauliflower steaks and coat with flour, then into non-dairy milk, and finally flour, removing an excess.
Heat a skillet over medium-high heat with oil to fry. Cook for roughly 3 minutes and flip, cooking for an additional 3 minutes or until golden brown. Remove and drain on paper towels.
Serve gravy over fried cauliflower steaks and garnish with parsley and side of mashed potatoes and green beans.

Chef’s tip: This cauliflower steak is also great for cauliflower parmesan! Just add your favorite tomato sauce and vegan cheese, broil and you’re done!

Rhinos Country Gravy

February 18, 2019May 14, 2020

Balsamic-Ketchup Glazed Mushroom “Meatloaf”

This is an easy no-fail meatless “meatloaf” recipe smeared with a homemade balsamic-ketchup glaze. Being thst it doesn’t take long to make, you’ll be ready to eat in no time. This flavorful recipe is one of my old favorites growing up- minus the meat, egg, and dairy products that are normally used. My favorite part about “meatloaf” is slicing it for leftover sandwiches the following day. Sometimes if you’re feeling creative you can top it with caramelized onions, lettuce, tomato, some extra sauce, and cook it on a grill pan for the perfect crunch!

Yields 8-10 slices

Ingredients

1 (8 oz. container) baby Bella mushrooms

2 cups cooked lentils

1/2 cup steamed carrots

1/2 yellow onion, chopped

1-1/2 tsp. fresh thyme, chopped

1 tsp. fresh parsley, minced

2-3 garlic cloves, minced

2 tsp. tamari sauce

1/2 tsp. onion powder

1 cup rolled oats

1/4 cup organic flour

1/2 cup cooked potato or sweet potato

Sauce:

4 Tbsp. ketchup

1 tsp. siracha

1 Tbsp. maple syrup

1 Tbsp. balsamic vinegar

Directions

Prepare sauce ingredients by combining in a small bowl and whisking until mixed.
Preheat oven to 375 degrees F.
In a food processor, combine all ingredients and pulse until chunky and well combined.
Pour mixture into a bowl, add the flour, oats, and mix until mixture comes together.
On a baking sheet lined with foil, lightly oil and place mixture on to the baking sheet. Shape into a loaf shape and wrap sides up.
Bake for 15-20 minutes. Remove from oven 5 minutes before it is done and add the sauce on top.
Serve with mashed potatoes or choice of side.

Chef’s tip: Feel free to opt-out of the sriracha sauce if you are not looking for a spicy sauce.

February 11, 2019May 14, 2020

Plant-Based “Filet Mignon”

This Valentines Day, instead of a fancy restaurant- why not set the mood at home. With these tasty meatless “steaks”, you can! Using beets, mushrooms, onions, and other ingredients, this recipe is packed with lots of nutritious benefits. Whether you pair this with a side of mashed potatoes, asparagus or something you choose, you’ll enjoy a plant-based “filet” that you can now bake or even grill after baking for added flavor!

Yields 5 servings

Ingredients

8 oz. extra firm tofu, pressed and drained

1 cup baby bella mushrooms

1/2 cup dry white wine

1/2 cup vegetable broth

2 Tbsp. avocado oil

1 Tbsp. onion powder

1-1/2 tsp. garlic, minced

1 Tbsp.tamari sauce

1 medium beet, peeled and roasted

2 tsp. parsley, chopped

1/2 tsp. smoke flavoring

1-1/2 tsp. vegan worcestershire sauce

1 tsp. rosemary, chopped

1 tsp. ground white pepper

1 tsp.Vitacost Himalayan Fine Pink Salt

2-1/4 cup vital wheat gluten

1/3 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.
Scoop into 5 even spheres and flatten out into a “filet” shape. Wrap in tin foil or other wrapping material and place on a baking sheet.
Bake for 60 to 80 minutes; allow to cool for 10 minutes.

Slice and serve with mashed potatoes and asparagus.

Chef’s tip: Feel free to season the outside of the “meat” like a regular patty once the shapes have been formed. Also, if you’d like to make one big “tenderloin roast”, place mixture into a log shape and wrap in foil.

November 20, 2018May 14, 2020

Garlic and Chive Mashed Potatoes

This plant-based mashed potato with garlic and cloves is so unbelievably delicious! Not only is this perfect for those Thanksgiving side dishes, but it may even qualify for Christmas. The best combination (in my opinion) are russet and Yukon gold potatoes. They really give you that perfect fluffy and creamy texture that you are looking for. Pair that texture with the fresh herbs, seasoning, and cashew milk and you’ll have yourself the perfect duo!

Yields 3-4 servings

Ingredients

4 potatoes, peeled and diced

1/4 cup cashew milk

1 Tbsp. nutritional yeast

1/2 tsp. garlic powder

1/4 tsp. onion powder

2 Tbsp. chives

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

Directions

In a pot on medium-high heat, add the peeled and diced potatoes and cook until you can stick it with a fork and it falls off. Pour into a strainer and add to a mixing bowl.
In the bowl with potatoes, begin to mash with a mixer (or stand mixer) and add the butter. Next add the cashew milk, salt, pepper, onion powder, garlic, nutritional yeast, and chives.
Place potatoes into a serving dish and enjoy

Chef’s tip: If you would like to make these a bit more on the garlic and cheesy side, feel free to add double the amount