Wok Charred Bok Choy

Wok Charred Bok Choy - The Vegan Rhino

Wok Charred Bok Choy - The Vegan Rhino 

This asian-style marinated bok choy is a household favorite and goes perfect in this Vietnamese Pho Broth. Bok choy, or also known as Chinese cabbage, can be prepared in many different ways, one of the best being charred in a wok. Filled with lots of nutrients like vitamin C, vitamin B, and vitamins K to name a few, this side dish is highly nutritional and simple to make.

Wok Charred Bok Choy - The Vegan Rhino

Yield 4


3 Tbsp. organic soy sauce tamari

3 Tbsp. seasoned rice wine vinegar

2 Tbsp. sesame oil, more for wok

1 Tbsp. lime juice

1 Tbsp. minced garlic

1 Tbsp. minced ginger

1-1/2 tsp. white miso paste

2 small hot Apache pepper, minced

8 bok choy

Wok Charred Bok Choy - The Vegan Rhino


  1. In a small bowl, combine all ingredients (except box chop) and mix.
  2. Marinate and let stand at room temperature for 1 to 2 hours, turning every 20 minutes.
  3. In a wok on medium-high heat, add sesame oil and marinated bok choy. Cook for 3-5 minutes or until slightly charred and sauce thickens.
  4. serve warm.


Chef’s tip: If you have nice weather are are able to turn the grill on, I highly suggest grilling these.

Mexican-Style Stuffed Peppers

Mexican-Style Stuffed Peppers

Mexican-Style Stuffed Peppers

Did someone say fiesta? Mexican stuffed peppers are a vibrant and fun way to add a little kick to any dinner. Normally a taco night is filled with lots of beef and taco shells (or tortillas) and not so much veggies! With this recipe, you will get the same flavor just in a healthier way. The best part about this option is if you are wanting to wrap it up in a burrito style-fashion, you can totally cut it up and do that too. This recipe is truly universal and a great alternative to any taco night fiesta!

Mexican-Style Stuffed Peppers

Yields 4 stuffed peppers


4 bell peppers

1 cup Vitacost Black Beans – Non- GMO and Gluten Free

2 cup cooked Vitacost Certified Organic Quinoa – Non-GMO

1 large vine tomatoes, diced

1 medium onion, diced

1/2 cup fresh corn

1 garlic clove

1 Tbsp fresh. cilantro

2 tsp. Vitacost Certified Organic Ground Cumin

1 Tbsp. Badia Chili Powder



  1. In a frying pan, on medium- heat olive oil with onions and garlic until transparent. Remove from heat and set aside.
  2. In a bowl, mix together your black beans, diced tomato’s, sautéed onion and garlic, corn, cumin, chili powder, cilantro, and quinoa.
  3. Add mixture evenly to the insides of the bell peppers. Place into oven and cook for 20 minutes or until browning on outside of peppers.
  4. Serve warm with guacamole and salsa on the side or with an Ancho Chili sauce.


Chef’s tip: You can add the tomatoes inside of the stuffed peppers or you can just add salsa to the top with guacamole once cooked.


Italian Sausage and Peppers

Photo Cred: Jermaine Bullard

This easy sausage and peppers recipe will be the new house favorite at dinner. This classic meal is hearty and can be made several ways. You can either serve this in a hoagie Italian-style with your tomato sauce or you could place the sausage and peppers over white rice and serve with the sauce on top. Either way, the choice is going to leave your belly full and your mouth smiling.

Photo Cred: Jermaine Bullard

Yields 4 servings


Vegan Sausage:

1 cup Bob’s Red Mill Garbanzo Bean Flour

1/2 cup Bob’s Red Mill Vital Wheat Gluten

4 oz tofu firm, drained but not pressed

1/4 cup sun-dried tomatoes

1/2 tsp Simply Organic oregano

2 tsp. Simply Organic fennel seeds, optional

1 Tbsp. fresh basil

1 tsp liquid smoke

1 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil

1 tsp Vitacost Himalayan Fine Pink Salt

1/2 tsp Spicely Organics ground black pepper

1 cup authentic homemade italian tomato sauce

Peppers and Onions:

1 medium red bell pepper

1 medium green bell pepper

1 large yellow onion

1 garlic cloves

1/2 cup authentic homemade italian tomato sauce

1 Tbsp. fresh parsley, chopped

1/2 tsp Simply Organic oregano

2 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil

pinch Vitacost Himalayan Fine Pink Salt

pinch of Spicely Organics ground black pepper


Peppers and Onions:

  1. In a frying pan, drizzle olive oil and place your thick onion slices (do not cube) and sauté for 5 minutes.
  2. Then add the peppers,  salt, pepper, and oregano. Allow to slightly brown, 10-15 minutes. Add garlic and cook for additional 2-3 minutes. Set aside.

Vegan Sausage:

  1. Preheat oven to 375 degrees F.
  2. In a food processor, pulse all ingredients until dough like mixture has formed and is well combined.
  3. Using parchment paper, cut into 4 squares depending on how large or small you want to make the sausage links. Grab some of the mixture and roll it into the shape and wrap it up in the parchment paper (twisting the ends to seal).
  4. Bake sausages for 20-25 minutes.
  5. To crisp up the outside, drizzle of olive oil to coat a pan. Turn on medium-high heat and pan fry sausage for 3-5 minutes.
  6. To assemble, place the peppers and onions in a hoagie with the sausage on top. Drizzle some homemade sauce on top and add some parsley or vegan parmesan cheese.

Chef’s tip: You can rub a clove of garlic on the bread and smear with vegan butter. Top with parmesan cheese and bake at 375 degrees F to get it nice and crispy!