Mushroom Marsala Spaghetti

Mushroom Marsala Spaghetti - The Vegan Rhino

Mushroom Marsala Spaghetti - The Vegan Rhino

This easy to make Mushroom Marsala Sauce is a great addition to elevate plain spaghetti into a restaurant-quality dish. You could serve these mushrooms over cauliflower steaks, mashed potatoes, or whatever you’d like! For someone who grew up not enjoying mushrooms, I have to be honest, this dish rocks with a savory flavor that keeps you wanting more.

Mushroom Marsala Spaghetti - The Vegan Rhino

Yields 4 servings, roughly 1 3/4 cup sauce


1 lb. spaghetti, or as much as you’d like

1 Tbsp. + 1 1/2 tsp. avocado oil

1 cup shiitake mushrooms, thinly sliced 

1 cup  baby Bella mushrooms, thinly sliced

1/4 cup shallot, minced

1 Tbsp. minced garlic

1/4 tsp. Himalayan pink salt

1/8 tsp. ground black pepper

3/4 cup Marsala wine

1 1/2 cups vegetable broth

1 Tbsp. plant-based butter

1 Tbsp. fresh parsley, chopped



  1. Bring a pot of salted water to a boil. Cook pasta according to boxed instructions and drain, reserving 1/2 cup pasta water.
  2. In a skillet over medium heat, sauté the mushrooms and shallots until tender and slightly brown. Add garlic and cook unfurl fragrant. Sprinkle with flour and cook for 1-2 minutes, stirring constantly.
  3. Slowly add the Marsala wine and cook until reduced by half. Stir in vegetable stock, butter, and heat until sauce thickens. Stir in cooked pasta and slowly add pasta water,  as needed.
  4. Garnish with parsley and serve.


Chef’s tip: Using pasta water helps thicken the sauce and helps stick to the noodles.

Gourmet Mushroom Risotto

Gourmet Mushroom Risotto - The Vegan Rhino

Earthy Mushroom Risotto - The Vegan Rhino

This creamy gourmet mushroom risotto is a real crowd pleaser and a must try! Making a creamy homemade risotto takes time but its well worth it. With just a few simple ingredients, you can turn plain rice into a delicious entree or side dish.

Earthy Mushroom Risotto - The Vegan Rhino

Yield 5 servings


.7 oz. dried porcini mushrooms

4 1/2 cups vegetable broth

2 Tbsp. avocado oil + 2 Tbsp. vegan butter

16 oz. sliced baby Bella mushrooms

1/2 cup shallots, chopped

1/2 cup yellow onion, chopped

2 garlic cloves, minced

1 sprig thyme

2 Tbsp. vegan butter

1-1/2 cups Arborio rice

1/4 tsp. Himalayan pink salt

1/8 tsp. ground black pepper

1/2 cup dry white wine

1/2 cup vegan parmesan 

Parsley, to garnish



  1. In medium pot, bring vegetable broth to boil and reduce heat to low. Add porcini mushrooms, cover and cook for 4 minutes. Remove porcini mushrooms and slice.
  2. In large pot over medium heat, warm avocado oil and butter mixture. Add porcini mushrooms, baby Bella mushrooms, shallots and onions; cook for 6 minutes. Add garlic and thyme and cook another 2 minutes. Transfer mixture (including liquid) to bowl and set aside.
  3. In same large pot, combine 2 tablespoons vegan butter with uncooked rice for 1 minute (avoid browning rice). Add salt, pepper and white wine. Cook until liquid absorbs.
  4. Return mushroom mixture to pot with rice. Slowly pour in 1/2 cup hot vegetable broth and stir until mostly absorbed. Add another 1/2 cup and so on until rice absorbs all of the liquid (this step takes roughly 35 minutes). Remove thyme spring and stir in vegan parmesan.
  5. Spoon into bowls, garnish with fresh parsley and serve.


Chef’s tip: In step No. 4, make sure liquid absorbs completely before adding more hot broth. This is VERY important!

Balsamic-Ketchup Glazed Mushroom “Meatloaf”

Balsamic-Ketchup Glazed Mushroom “Meatloaf”
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!

Balsamic-Ketchup Glazed Mushroom “Meatloaf”

Yields 8-10 slices


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


4 Tbsp. ketchup

1 tsp. siracha

1 Tbsp. maple syrup

1 Tbsp. balsamic vinegar


  1. Prepare sauce ingredients by combining in a small bowl and whisking until mixed. 
  2. Preheat oven to 375 degrees F.
  3. In a food processor, combine all ingredients and pulse until chunky and well combined.
  4. Pour mixture into a bowl, add the flour, oats, and mix until mixture comes together.
  5. 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.
  6. Bake for 15-20 minutes. Remove from oven 5 minutes before it is done and add the sauce on top.
  7. 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.

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.

Baked Macaroni and Cheese

Baked Macaroni and Cheese
Baked Macaroni and Cheese

Plant-based alternatives are just as good if not better if you ask me. This Mac n Cheese with freshly steamed peas and sliced mushrooms is the perfect way to end any day. Baked with a thin layer of breadcrumbs, parsley, and Parmesan cheese till its brown and bubbling- you’ll be scooping till it’s all gone! Being able to have your favorite foods doesn’t have to end when you go vegan, which is why I am excited to share this delicious vegan mac!

Baked Macaroni and Cheese

Yields 3-5 servings


1/2 box Barilla Macaroni pasta, cooked

2 cups cashew milk

4 Tbsp. butter

1 Tbsp. King Arthur organic flour

1/3 cup nutritional yeast flakes

1-2 garlic cloves, minced

1/4 cup fresh parsley

1/2 cup baby Bella mushrooms

1 small onion, chopped

2/3 cup fresh peas, steamed

3/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup Panko breadcrumbs

1-2 Tbsp. melted butter

1 tsp. fresh parsley, chopped for breadcrumbs

1 Tbsp. Parmesan cheese, chopped


  1. In a pan on medium-high heat, add butter, onions, mushrooms, garlic, and sauté for 3-5 minutes. Add in the flour and stir for an additional 2 minutes.
  2. Slowly pour in the cashew milk, peas, and nutritional yeast. Whisk mixture until it is smooth and has thickened. Add the parsley and stir.
  3. Pour the cheese sauce over the pasta and mix.
  4. In a casserole dish, add the Maceroni and Cheese; topped with breadcrumb and butter mixture.
  5. Bake for 20 minutes or until top is golden brown.
  6. Serve with side of choice.

Chef’s tip: This would be great with bbq pulled jackfruit rolled in a spring roll wrap!

The Real Deal Red Chili

The Real Deal Red Chili

The Real Deal Red Chili

If you’ve never been to a chili cook off before then you need to try one! There is something I greatly enjoy about sharing food with friends, family, or even coworkers. This spin of an authentic Texas red chili is made with fresh cayenne chili’s, mushrooms for the mock “meat”, and tons of other seasonings and flavors. You’ll also notice that I chose not use beans! I’ve always been curious to see what an “authentic” chili would be without the beans so I decided to give it a go. Personally, I’m team beans when it comes to my bowl of chili but this is still delicious. What do you think? Are you team beans or team no beans? Comment below and let me know.

The Real Deal Red Chili

Yields 2 servings


6 to 8 red Chili peppers

1-1/2 Tbsp. chili powder

1 Tbsp. tomato paste

1 Tbsp. cumin

4 Tbsp. avocado oil

2 lbs baby Bella mushrooms, cubed

1/2 cup onion, finely chopped

3 garlic cloves, minced

2 cups vegetable stock

3-4 Tbsp. hemp seeds

2 cups filtered water

2 Tbsp. corn flour

1-1/2 Tbsp. brown sugar

1-1/2 Tbsp. white vinegar

1 Tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground black pepper


  1. Preheat oven to 400 degrees F.
  2. Roast the chili’s for 25-30 minutes, just before the outsides begin to blacken.
  3. While wearing gloves, place chili’s into a bowl and cover with plastic wrap for 3-5 minutes. The steam that is trapped will help the skin loosen up. Remove the skin, de seed, and toss the scraps away.
  4. In a blender, combine the chili’s, chili powder, cumin, pepper, garlic, tomato paste, vegetable stock, water, flour, brown sugar, vinegar, and pulse until well mixed and combined. Set aside
  5. In a large pot, add the olive oil with onions and turn to medium-high heat. Sauté for 3-5 minutes until translucent. Add the mushrooms to the pan and cook for an additional 5 minutes. Pour in the chili sauce mixture and bring to a boil. Reduce to a simmer on low heat, cover and cook for 2.5 to 3 hours, stirring frequently.
  6. Serve plain or with vegan sour cream, green onions, and cheese.

Chef’s tip: You can always add a cup of beans and corn to this recipe, however, this is an authentic chili made without beans.

20-Minute Veggie Quesadillas

20-Minute Veggie Quesadillas
20-Minute Veggie Quesadillas

Making this nutritiously-packed Veggie Quesadilla is an easy week day meal, but also a crowd pleaser (especially on those taco Tuesday nights)! In developing this recipe, I really wanted to give you guys something that tasted like it cooked for hours, but in reality, took less than 30 minutes. Normally quesadillas are used with lots of cheese, sour cream, and everyone’s favorite- pulled chicken! Not this one though!! I love using mushrooms as mock “meat” for texture and added nutrients as well as non-dairy cheese alternatives (that are just as cheesy). Whose ready to make the best Veggie Quesadilla around?!

20-Minute Veggie Quesadillas

Yields 5-7 servings


5-7 flour tortillas

1 medium onion, sliced

1 red bell pepper, sliced

2 cups sliced Shiitake mushrooms

3/4 cup fresh corn

3 Tbsp. filtered water

2 cup black beans, soaked and cooked

1-2 garlic cloves, minced

1 tsp. cumin

1/2 tsp. chili powder

1/2 tsp. Vitacost Himalayan Fine Pink Salt

2 Tbsp. hemp seeds

1/4 tsp. ground black pepper

1/2 cup guacamole

1/2 cup fresh salsa

3 cups cooked rice


  1. In a frying pan, sauté the onions, mushrooms, garlic, and peppers until translucent and slightly brown on medium heat. 
  2. Add the corn, black beans, and seasonings. Give a good mix and cook for 6-8 minutes until everything is warmed through and thickened. Salt and pepper to taste.
  3. Spoon mixture onto a tortilla with rice and fold in half. 
  4. In a slightly greased pan, pan fry both sides for 2-3 minutes to allow the outside to brown.
  5. Slice and serve with guacamole and salsa.

Chef’s tip: Add some sauce to this quesadilla by making my ancho chili sauce! It’s spicy and the perfect addition.