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.
| Cook Time | 20 minutes per batch |
| Servings |
servings (or more)
|
- 2 medium yellow onions peeled and sliced into 1/4-inch wide rings
- 2/3 cup all purpose flour **(plus extra for more batter)
- 2/3 cup oat milk* or almond milk **(plus extra for more batter)
- 1 teaspoon garlic powder **(plus extra for more batter)
- 1 teaspoon paprika or smoked paprika **(plus extra for more batter)
- 1 tablespoon nutritional yeast **(plus extra for more batter)
- 1/4 + 1/8 teaspoon salt **(plus extra for more batter)
- 1 cup Panko bread crumbs plain
Ingredients
|
|
- Line a baking sheet with parchment paper. Preheat your oven to 350 F.
- Peel the onions and slice them into about 1/2-inch rings. Carefully separate all the rings and set aside.
- In a medium bowl, combine the flour, garlic powder, paprika, nutritional yeast, salt, and plant based milk. Stir to blend.
- Fill a small mixing bowl with the 1 cup of panko bread crumbs.
- Coat each onion ring in the flour/milk mixture, spreading to coat evenly on each ring. Immediately dip into the panko bread crumbs to coat, then place onto the baking sheet.
- Leave at least one inch of space between each onion ring to insure even baking. Continue dipping and coating the onion rings until the baking sheet is full. You can make two sheets of coated onion rings if you have the baking sheets, or bake one sheet at a time.
- Bake the onion rings for 8 to 10 minutes. Use a fork to lift the onion rings from the inside and gently turn each one over. Bake another 8 to 10 minutes.
- **If you find that your dipping batter is getting clumpy or is almost gone, you might want to make a fresh bowl of batter halfway through the process. I do this and, while it takes more ingredients, it's nice not to have to try to coat the onion rings with clumps of batter.
- After letting the onion rings cool a few minutes on the baking sheet, move them to a cooling rack. Continue baking until all the onion rings are done. Serve warm with your favorite ketchup or dipping sauce.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut. We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.
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