These vegan baked onion rings are fun to make and yummy to eat! Just slice an onion, separate the rings, dip, and bake! Maybe the kids could even help make these!
The batter on these onion rings is made with plant based milk. I used oat milk because of its thickness, which worked great, but any plant based milk will work. The batter is very thick using the oat milk, and when you dip each onion ring into it, you’ll need to use the back of a spoon or your fingers to spread the batter around. Be sure to coat each onion ring inside and out. The batter truly stays on the onion rings during and after baking and the panko bread crumbs don’t fall off.
While making the onion rings, you might find that the plant milk/flour batter is getting clumpy or running low. At that time, you might want to make another bowl of the flour, garlic powder, paprika, nutritional yeast, salt and plant based milk batter. Be sure to have enough ingredients on hand (see asterisks in recipe), just in case you do want to make more.
In the panko bread crumbs bowl, I made a hole or a kind of divot in the center of the bowl, leaving bread crumbs covering the bottom of the bowl, too. Drop your onion ring into the hole, then push the bread crumbs from the perimeter of the bowl over the onion ring, pressing slightly to coat the onion ring. Be sure to get crumbs on the inside of the onion ring, too. Turn it over and press crumbs on any bare spots. Using this technique, you’ll get good coverage on each onion ring.
The original recipe calls for smoked paprika, but after making two batches (one with smoked paprika, one with regular paprika), I liked the plain paprika better! You’ll have to experiment and let me know which you like better. I used the plain panko bread crumbs, but each time I bought them I was tempted to buy some Italian bread crumbs instead. I can’t wait to try the rings coated with that – I think it’ll be tasty!
These onion rings don’t brown as much as non-vegan ones do, and will be lighter in color. You should be able to fit about 12 large onion rings onto the baking sheet (more with smaller onions). They only need to be about one inch apart to cook evenly. To check for the doneness of the onion, use a knife to cut through the thickest part of your largest onion ring. If you aren’t sure if it’s done, you can take a bite, to check the density of the onion. If the onion isn’t as soft as you’d like, bake the rings for another 1 to 2 minutes at a time, until you reach the desired doneness.
I listed medium onions, rather than large ones, in the ingredients. When I made these, I used very large yellow onions, not thinking about how huge the rings would be. Each ring took up so much space, mostly for the giant hole in the center of it! So, I recommend using medium-sized onions. The rings are more manageable, you’ll get more of them, and you can fit more onto each baking sheet.
Try this rich tasting Homemade Ketchup with your onion rings. These Baked Sweet Potato Fries & French Fries make another great snack or side. I found this delicious baked onion ring recipe on Vegan Heaven.