Easy homemade, vegan, gluten-free baked onion rings. Enjoy them as a snack, appetizer, on your burgers, salads or on top of green bean casseroles.
Here’s another recipe for the holidays! We asked you on Facebook what recipes you want us to make for Thanksgiving and many of you asked for a vegan green casserole (recipe coming soon), so we made it along with these baked onion strings.
My mother and my grandmother used to cook a typical Spanish dish with green beans every single week and I hated it, so I didn’t know if I should make the green bean casserole, but it’s SO delicious, especially with lots of onion strings on top, yummy!
This recipe is vegan, gluten-free and tastes amazing, so I could eat the onion strings just by themselves, as a snack or appetizer, but also as a topping. They’re insanely good!
We’re getting married next week, so we’ve been extremely busy despite it’s a small wedding, but don’t worry, we’re going to share more plant-based recipes this week for Thanksgiving and also a recipe roundup next Monday, so stay tuned! I’ll share a picture of our special day with you guys on Instagram, by the way.
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
- Peel and thinly slice the onion using a mandolin or a knife.
- Pour the milk into a mixing bowl and whisk in the vinegar. Let the onions soak in this mixture for at least 10 to 15 minutes.
- Preheat the oven to 400ºF or 200ºC.
- Combine the rest of the ingredients in a separate bowl (the flour, onion powder, paprika, salt and pepper).
- Take a handful of the onions strings at a time, then shake off the excess milk and dredge them in the flour mixture, making sure you shake off a lot of the flour.
- Place them onto a lined baking sheet and bake for 20 minutes or until golden brown.
- Remove from the oven and serve. Add more salt if needed.
- Keep the baked onion strings in a sealed container in the fridge for up to 5 days.
- We combined milk and apple cider vinegar to get a vegan buttermilk, which is usually used to make this recipe, but feel free to use just milk if you want.
- Add your favorite herbs and spices.
- Serving Size: 1/8 of the recipe
- Calories: 140
- Sugar: 2.3g
- Sodium: 319mg
- Fat: 1.5g
- Saturated Fat: 0.1g
- Carbohydrates: 28.2g
- Fiber: 1.9g
- Protein: 4.3g