Repost from @letscookvegan
- Vegan Buffalo Onion Rings by @rabbitandwolves
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
1 Large Onion, I used Vidalia
1 C. Almond milk or non dairy milk of choice
3 tsp. Hot sauce, divided
1 tsp. Apple cider vinegar
1 C. All purpose flour
1/2-1 tsp. Cayenne pepper
1 tsp. Salt
2 C. Panko bread crumbs
Preheat oven to 450 degrees.
Peel and slice the onion into slices about 1/3 inch thick. Then separate the rings. Set aside.
Now take 3 medium or small mixing bowls. In the first bowl, combine the almond milk, 2 tsp. of the hot sauce(reserve the other 1 tsp.) and the apple cider vinegar. Whisk to combine. It will curdle and thicken, that is what you want. Let it sit for a few minutes while you get the rest of the breading ready.
In the second bowl, combine the flour, cayenne(either 1/2-1 tsp. depending on how spicy you want them) and salt. Stir to combine.
In the third bowl, add the panko and remaining 1 tsp. of hot sauce. Stir, then massage the hot sauce into the panko to spread it around and evenly coat the panko.
Now take an onion. dip in the almond milk mixture, then place in the flour mixture, coat completely, shake off excess. Then back into the almond milk mixture and then into the panko. Coat the onion rings completely in panko.
Spray a baking sheet with non stick spray, then place the onion ring on the baking sheet. Repeat the breading steps with all the onion rings. Place them on the baking sheet. When all of the rings are done spray the tops with more non stick spray.
Bake at 450 degrees for 10-15 minutes, flipping halfway through. Baking until they are brown and crispy. Serve immediately with vegan blue cheese, vegan ranch and more hot sauce.