Asian-Style Meatless Meatballs

Asian-Style Meatless Meatballs - The Vegan Rhino


The best meatless meatballs using SunFlower Family sunflower haché. The haché was infused with Asian seasonings and paired with a homemade sweet-and-spicy pepper glaze. For the sauce, I used my homegrown scotch bonnet and ghost peppers, which really kicked it up a notch. For some added flavor, make sure to use some leftover Vietnamese Pho Broth, I promise its much better than vegetable broth.

Yield 3


1 box sunflower family haché

1 tsp. grated ginger

1/2 tsp. ground black pepper

1/2 tsp. Himalayan Fine Pink Salt

1 tsp. organic tamari sauce

1 tsp. rice wine vinegar

1 yellow onion, minced

3 garlic cloves, minced

1/2 small ghost pepper, seeds removed and minced

1/4 cup panko breadcrumbs

2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. filtered water

1 tsp. Organic Raw Blue Agave

1 tsp. red miso paste

2 tsp. coconut milk


1 scotch bonnet pepper, minced

3 garlic cloves, minced

2 tsp. minced yellow onion

2 tsp. rice wine vinegar

2 tsp. organic tamari sauce

1 Tbsp. light brown sugar

1-1/2 tsp. tomato paste

1 tsp. minced ginger

Pinch of salt and pepper

1 tsp. cornstarch + 1 tsp. filtered water

1/4 cup vegetable broth


  1. In a small bowl, soak the haché with roughly 1/4 cup of water (just until moistened); Do not over soak.
  2. In a larger mixing bowl, combine all of the ingredients for the “meatballs” well mixed.
  3. In an air-fryer (or oven) set the meatless meatballs in an even layer and cook at 400 degrees F for 15-20 minutes or until golden brown. In the meantime, prepare the sauce.
  4. In a sauce pan on medium-high heat, add the minced scotch bonnet pepper, garlic, onion, rice vinegar, tamari, brown sugar, tomato paste, ginger, pinch of salt and pepper, cornstarch mixture, and veggie broth. Stir until smooth and sauce has thickened.
  5. Once “meatballs” are finished, place onto a serving dish and drizzle the sauce over each.
  6. Serve immediately.


Chef’s tip: You can sauté the onions prior to making the “meatball” mixture for added flavor.

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.

Tomatillo Sauce

Tomatillo Sauce

This quick and easy sauce is a must have in the fridge! All you need is a blender and some fresh plant-based ingredients to create this flavorful sauce to top any enchilada, taco, arepa, or whatever you choose. The next time you are at the store and you spot those green tomatoes with an outer husk (and you are questioning what they are) don’t be afraid to grab some and make this. You will be delightfully surprised at how delicious this is!

Tomatillo Sauce

Yields 2 cups


1/2 cup vegetable broth

10 tomatillo, husk removed

Half of a medium red pepper

Half of a medium orange pepper

1 cup oyster mushrooms

1/2 tsp. cumin 

1 clove of garlic

1/4 cup fresh parsley

1 Tbsp. siracha 

Pinch of Vitacost Himalayan Pink Salt

Pinch of Spicely Organics Black Ground Pepper


  1. In a medium sauce pan, combine all above ingredients and turn to medium-high heat. Once liquid has come to a rolling boil, turn to medium-low heat and simmer for 15-20 minutes, or until tomatillos are tender.
  2. In a Vitamix blender, pour the hot mixture carefully into the blender and blend for 1 minute or until mixture is smooth.
  3. Pour sauce into a mason jar and serve or allow to cool and store in the refrigerator.

Chef’s tip: To spice this sauce up from a mild/medium heat profile, add half of a jalapeño pepper to the blender (seeds will make it more hot).