Vegetable Fried Rice (with Air Fryer Tofu)

Vegetable Fried Rice (with Air Fryer Tofu) - The Vegan Rhino

Vegetable Fried Rice (with Air Fryer Tofu) - The Vegan Rhino  

Fried rice is one of those dishes you normally get when you are out at a restaurant where they cook in front of you hibachi style. Being able to re create that experience in your home is what this recipe is all about. It is simple to make and the best with leftover rice. With a quick sauté of vegetables, rice, seasonings and tofu, you have yourself a full meal!

Vegetable Fried Rice (with Air Fryer Tofu) - The Vegan Rhino

Yield 4

Ingredients 

2 cups uncooked white rice

3 Tbsp. sesame oil

1 cup baby Bella mushrooms

3/4 cup carrots, halved and chopped

1 medium yellow onion, diced

2 celery stalks, halved and chopped

3 green onions, chopped large pieces

1 cup broccoli florets

3 garlic cloves, minced

3 Tbsp. plant-based butter

1/2 tsp. Himalayan pink salt

1/4 tsp. ground black pepper

1/4 cup + 2 Tbsp. organic tamari sauce

1 package tofu, drained and pressed

 

Seasonings

Sprinkle of Himalayan Pink salt, pepper, garlic powder, and onion powder

Avocado oil, light drizzle

Vegetable Fried Rice (with Air Fryer Tofu) - The Vegan Rhino

 

Directions

  1. Cook rice according to package instructions and set aside once done.
  2. Season tofu and drizzle with oil in air fryer basket. Air fry at 400 degrees F. for 20 minutes. Shaking after 12 minutes and continuing until timing beeps.
  3. In a wok on high heat, add sesame oil and vegetables, sautéing for 5 minutes. Add garlic and cook an additional minute. Combine rice, butter, salt, pepper, and drizzle with tamari sauce in wok. Cook for 3-4 minutes, stirring in tofu.
  4. Serve warm garnished with green onions or sesame seeds.

 

Chef’s tip: The best is if you make the white rice a day in advance prior to cooking the fried rice.

Stuffed Pumpkin with Rice and Mushroom

Stuffed Pumpkin with Rice and Mushroom

Stuffed Pumpkin with Rice and Mushroom

Have you ever tried stuffing a pumpkin and roasting it to perfection? If not, then you should try this recipe! Every Thanksgiving, my aunt makes this stuffed pumpkin with rice, sautéed onions, celery, and lots of sausage…so I took the challenge of re-creating her dish with a vegan twist. Living a plant-based life can be easy and enjoyable; I’m here to show you that all of your favorite foods can still be made with plant-based ingredients. Instead of sausage, I reconstituted dried shiitake mushrooms for a “meaty” texture which gives the dish a wonderful flavor profile!

Stuffed Pumpkin with Rice and Mushroom

Yields 2-3 pumpkins

Ingredients

2-3 pumpkin pie pumpkin (or 1 large pumpkin)

2 oz. dried Shitake mushrooms, chopped and reconstituted (see notes)

4 cups white rice, cooked

1 stick vegan butter

2 cups onion, chopped

1-1/2 cup celery, chopped

1/2 cup red wine, de-glaze

3 Tbsp. Worcestershire, to coat each pumpkin

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. Vitacost Himalayan Fine Pink Salt

2 tsp. pepper

Directions

  1. Preheat oven to 350 degrees F.
  2. To reconstitute the dried shitaki mushrooms, fill a bowl with hot water and soak for 1 hour. Remove the stems once they are all soft and dice the shiitake mushroom into 1-in. Note: Make sure that the mushrooms are soft and well hydrated.
  3. Saute the onion and celery for 5-7 minutes. At this same time, cook your rice according to the package instructions. Remove the onion and celery from the pan and set aside in a small bowl.
  4. In the same frying pan, add butter and reconstituted mushrooms and pan fry for 3-5 minutes. Add the red wine to the mushrooms and cook on high for 2 minutes. Add to the cooked rice, onions and celery mixture, season with salt and pepper to taste, and set aside.
  5. Cut the top off of your pumpkin and remove the top, seeds, and clean the inside out. Brush the inner walls with Worcestershire and add the mushroom and rice mixture.
  6. Place the pumpkin inside of a pan with 1-in” water to steam. Cover the pumpkin with the top and bake for roughly 40-50 minutes. The pumpkin should be soft and the outside should be charred.

Chef’s tip: The darker the pumpkin the better. The

Cashew Broccoli

Cashew Broccoli

Cashew Broccoli

You don’t need to call for take-out to enjoy this vegetable wok of goodness tonight. I promise this recipe will be a huge hit at your next family dinner! Cashews and broccoli are some of my favorite things to eat (and they’re really healthy too!), so when you put those together for this classic dish, your taste buds won’t know what hit them. Paired with some steamed rice or quinoa, you will have yourself a hearty and nutritious packed meal for any occasion!

Cashew Broccoli

Yields 2 servings

Ingredients

1/2 cup unsalted raw cashews

1 broccoli head, florets head only

1 small onion, chopped

2 carrots, chopped

1 celery stalk, diced

1-2 Tbsp. vegetable broth

Cashew sauce:

1/2 cup low sodium soy sauce

1 Tbsp. rice vinegar

1 Tbsp. agave 

1/4 cup saki, (optional)

1/2 tsp. ginger

1 garlic clove

1/4 cup filtered water

3 tsp. cornstarch

1/8 cup green onions

Cashew Broccoli

Directions

  1. In a skillet, add a little bit of vegetable broth and turn to medium-high heat. Add the onions and sauté for 3-5 minutes. Then add the broccoli, celery, and carrots, adding more vegetable broth as needed so it does not stick. Sauté for roughly 5 minutes longer and then add the garlic and ginger. 
  2. Turn to high heat and deglaze with saki. Once alcohol has cooked off, add the soy sauce, rice vinegar, agave.
  3. Mix together cornstarch and water and pour into the pan. Allow sauce to thicken and remove from heat.
  4. Toss in cashews and green onions.
  5. Serve with white rice or noodles. 

 

Chef’s tip: If you would like to use oil instead of vegetable broth, use 1 Tbsp. avocado oil or sesame oil.