pasta sauce – The Vegan Rhino

July 6, 2021July 8, 2021

Cheesy Pasta Sauce

A very quick and easy dish to curb any cheesy pasta desires. Comfy and filling, it comes together in a flash and is a perfect last-minute meal! This is one of my favorite go-to meals to make, with a touch of fresh parsley before serving to boost the flavor!

Yield: 4 1/4

Ingredients

2 Tbsp. plant-based butter

1 medium yellow onion, finely diced

3 small garlic cloves, minced

2 Tbsp. organic all-purpose flour

1 cup oat milk

1/2 cup vegetable broth

3 oz. non-dairy cream cheese

1 1/4 cups plant-based mozzarella cheese shreds

3/4 cup plant-based cheddar cheese shreds

1 tsp. vegan Worcestershire sauce

Seasonings

1/4 tsp. garlic powder

1/4 tsp. onion powder

2 tsp. nutritional yeast

1/2 tsp. Himalayan pink salt

1/4 tsp. ground black pepper

Directions

In a sauce pot, melt butter on medium heat and sauté onions for 5 minutes. Stir in garlic and cook an additional minute.
Sprinkle flour evenly and stir cooking for a minute. Pour in oat milk and broth slowly, stirring as you do. Combine cheeses, Worcestershire sauce, seasonings, and mix until smooth and cheese has melted.
Serve with cooked pasta of choice.

Chef’s tip: Refrigerate sauce for up to 1 week.

January 20, 2020May 14, 2020

Creamy Cauliflower Alfredo

As you all know, alfredo sauce is rich and creamy, but normally made with tons of milk, cream, and cheese. My veganized version is a lot healthier and made from cauliflower! That’s right, Cauliflower Alfredo Sauce for all those pasta cravings. Cauliflower is a great way to re create a thick restaurant-quality sauce. It comes together super quickly and can even be used for your next pizza night! This recipe is great to make ahead and use during the week for fast dinner ideas! Feel free to wilt some spinach in your pasta before adding the sauce, it’s one of my favorite ways to enjoy it.

Yield 3 cups

Ingredients

1 Tbsp. vegan butter

1 head cauliflower

1/2 white onion, chopped

2 large garlic cloves, minced

1 cup vegetable stock

1/4 cup oat milk

1/4 cup vegan Parmesan cheese

2 Tbsp. nutritional yeast

2 tsp. lemon juice

3/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. white pepper

Fresh parsley, to garnish

Directions

In a medium pot, bring the vegetable stock to a boil. Add the cauliflower, minced garlic, onion, and cook for 10 to 12 minutes or until fork tender.
In a blender, add the vegetables, broth, and remaining ingredients. Blend until smooth and well combined.
Serve hot with choice of pasta.

Chef’s tip: Sauté onion and garlic until slightly browned. Deglaze pan with 1/4 cup white wine, cooking for an additional minute.

February 17, 2019May 14, 2020

The Best Vegan Meatball Subs Ever

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.

Yields 4 subs

Ingredients

1 Eggplant “meatball” recipe

2 cups pasta sauce

4 hoagie rolls

1/2 cup vegan Parmesan cheese

1 Tbsp. freshly chopped parsley, for garnish

Directions

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

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