Sweet Potato Burgers

Sweet Potato Burger - The Vegan Rhino

Sweet Potato Burger - The Vegan Rhino

Some days you just need a burger. So why not bite into this plant-based burger that is made with sweet potato, quinoa and black beans! It packs tons of flavor and is a great alternative to store-bought meat alternatives. Whether you make these fresh or have them frozen, they are highly satisfying and always filling. Let’s get cooking!

Yield: 8 patties


1.5 lbs sweet potato

1/2 cup quinoa, rinsed

1 cup vegetable broth

1 1/2 cups cooked black beans, rinsed and drained

1 small red onion (about 1/2 large red onion)

1/2 large red bell pepper, diced

1/3 cup cilantro, chopped (optional)

2 garlic cloves, minced

1 1/2 tsp. smoked paprika

1 3/4 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. Himalayan pink salt

1/4 tsp. ground black pepper

1 1/4 cups quick cooking oats

8 burger buns



  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and place sweet potatoes on. Poke each with a fork 4-5 times and roast for 60-75 minutes. Remove from oven and once cool to handle, remove skin and mash.
  2. Keep oven temp at 400 degrees F. Prepare baking sheet with parchment paper and set aside.
  3. In a small pot over medium heat, bring vegetable broth to a boil. Add quinoa and reduce heat to low, simmering for 11 minutes. Remove from heat and cover, steaming for 10 minutes. Set aside.
  4. In a stand mixer or large bowl, combine mashed sweet potato, cooked quinoa, black beans, red onion, red bell pepper, cilantro, garlic, seasoning, and oats. Mix with paddle attachment or large spoon until fully incorporated.
  5. On preparer baking sheet, scoop and form mixture into patties. Refrigerate for 20 minutes. Remove from refrigerator once oven is heated.
  6. Bake for 35 minutes. Remove from oven and let cool for 5 minutes before serving. 
  7. Serve on bun.


Chef’s tip: Freeze for up to 1 month! 

Socca (Chickpea Flatbread)

Socca (Chickpea Flatbread) - The Vegan Rhino

 Socca (Chickpea Flatbread) - The Vegan Rhino

Looking to try something new and absolutely delicious!? This soccer, which is made from chickpea flour, is slightly earthy in flavor, smooth, moist interior and a crispy outer edge. Whether you are dunking the slices in homemade sauce or eating it as a flatbread, the options are endless. 

Socca (Chickpea Flatbread) - The Vegan Rhino

Yield: 8 slices

Serves: 2-3 people


1 1/4 cup chickpea flour

1 1/4 cup water

3/4 tsp. Himalayan pink salt

1 Tbsp. + 1 1/2 tsp. avocado oil, for greasing pan



2 cups arugula

1/4 cup red onion, thinly sliced

10 cherry tomatoes, halved


Oil & Rice Wine Dressing

1 Tbsp. avocado oil

1 1/2 tsp. Mirin rice cooking wine

Pinch Himalayan pink salt

Pinch ground black pepper



  1. Pour dressing ingredients into a mason jar with lid and shake vigoursly. Set aside until ready to use.
  2. In a bowl, whisk together flour, water, salt and allow to sit for 30 minutes until batter thickens.
  3. Preheat oven to 450 degrees F. Preheat 10-inch cast iron skillet in oven for 6 minutes with oil. Remove pan and pour batter in. Bake for 12 minutes on middle rack.
  4. Turn oven to broil. Move skillet up one rack placement (about 7-in. from the heating elements) and broil for 5 minutes with oven cracked open or until top and sides begins to brown and blister.
  5. Remove from oven and use a spatula to help slide socca carefully on to a piece of parchment paper or cutting board. Cut into slices.
  6. Serve topped with arugula, onion, cherry tomatoes, and oil & vinegar dressing.


Chef’s tip: Make sure to watch your socca closely under the broiler otherwise it can burn quickly. You can also let your Socca batter sit covered on the counter top at room temperature for up to 24 hours, with 12 hours being a sweet spot! This longer process gives the final product a fragrant tartness that pairs well with the nuttiness flavor from the chickpeas.


Bruschetta - The Vegan Rhino

Bruschetta - The Vegan Rhino 

Need something quick-and-easy to make for an upcoming party or friendly gathering? Nothing screams hors d’oeuvres for a party quite like bruschetta. Crusty sliced French baguette is drizzled with olive oil and baked to perfection. Each slice rubbed with garlic and topped with fresh tomato and basil salad with balsamic and oil. Keep an eye on these because they will disappear before you know it!

Bruschetta - The Vegan Rhino

Yield: 15

Serves: 5 (3 slices per serving)


1 French baguette, sliced diagonally

8 plum tomatoes

1/3 cup fresh basil, chopped

1 Tbsp. fresh basil, to garnish (chiffonade cut)

3 garlic cloves, minced (plus 1 peeled whole garlic clove)

1 Tbsp. balsamic vinegar

1 tsp. avocado oil, extra for bread

1/4 tsp. Himalayan pink salt

1/4 tsp. ground black pepper



  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Slice baguette diagonally and place on baking sheet. Lightly drizzle each side with avocado oil and bake for 8 minutes or until golden brown. Remove from oven and scrape tops with garlic.
  3. Slice plum tomatoes in half and scoop out seeds. Slice into long strips and cube.
  4. In a bowl, combine cubed plum tomatoes, basil, minced garlic, balsamic vinegar, oil, salt, pepper and mix. Refrigerate until cold, roughly 30 minutes.
  5. Serve on toasted bread slices and garnish with basil.


Chef’s tip: For best flavor, make the tomato mixture the night before and refrigerate until ready to use.

Tofu Waldorf Salad

Waldorf Tofu Salad - The Vegan Rhino


This classic Waldorf salad has been a crowd pleaser for many years and has always been a personal favorite growing up. My version uses baked tofu, which gives an almost “chicken” like texture in as little as 30 minutes. Whether you eat this salad on a sandwich or a bed of greens, you will surely enjoy this recipe!

Yield: 5 cups


2 blocks (28 oz.) extra firm tofu, pressed & pat dry

1 Tbsp. avocado oil

1/4 cup plant-based mayonnaise

1/4 cup plant-based plain yogurt

3/4 tsp. apple cider vinegar

1/3 cup celery, diced

1/3 cup red onion, finely diced

1/2 cup red seedless grapes, halved

1/3 cup walnuts, chopped

2 Tbsp. flat-leaf parsley, chopped

1/2 tsp. cane sugar

1/4 tsp. Himalayan pink salt

1/4 tsp. ground black pepper



  1. Preheat oven to 400 degrees F. and line baking sheet with parchment paper. Set aside.
  2. In bowl, break tofu into medium chunks, coat with oil and toss together with pinch of salt and pepper to taste. place tofu onto baking sheet and bake for 28 minutes. Remove and cool.
  3. In meantime, stir together remaining ingredients in a bowl and set aside until tofu is completely cooled. Stir in tofu chunks until evenly coated and refrigerate for 2 hours.
  4. Serve cold.


Chef’ tip: Make this dish the night before to let flavors meld together.

Heart of Palm Crabless Cakes

Heart of Palm Crabless Cakes - The Vegan Rhino

 Heart of Palm Crabless Cakes - The Vegan Rhino

Sometimes in life you need a good shortcut, especially when it comes to a recipe. That’s why these crab cakes are made with heart of palm and not crab meat! Whether you are vegan or don’t eat fish, these crabless cakes are just for you.

Heart of Palm Crabless Cakes - The Vegan Rhino

Yield: 4


14 oz. heart of palm

1/4 cup plant-based mayonnaise

1⁄2 cup green pepper, diced

1⁄4 cup red pepper, diced

2 Tbsp. scallions, chopped

1 tsp. fresh dill, chopped

1 tsp. flat-leaf parsley, chopped

2 Tbsp. Bob’s Red Mill Egg Replacer + 1/4 cup water, prepared

1/2 tsp. Himalayan pink salt

1/4 tsp. ground black pepper

1 cup breadcrumbs, divided

2 Tbsp. avocado oil



  1. Begin by draining hearts of palm and shredding them. Slice into medium size pieces and oat dry with a paper towel.
  2. In mixing bowl, combine shredded hearts of palm, mayo, green bell pepper, red pepper, scallions, dill, parsley, prepared egg replacer, salt, pepper and half breadcrumbs. Mix well and refrigerate for 1 hour and 30 minutes.
  3. Form into 4 patties and gently press into bread crumbs to coat.
  4. In frying pan on medium heat, add oil and once hot, place cakes in pan and cook for 3-4 minutes on each side or until golden brown. Remove from pan onto a cooling rack with paper towel under to catch any oil drips.
  5. Serve warm with remoulade sauce and garnished with micro greens and lemon wedge.

Chef’s tip: Freeze tightly wrapped for up to 1 month.