Vegan Baked Onion Rings

Posted by in 4th of July, Cooking, Sides, Snacks, Super Bowl Sunday | 0 comments









Hello & Happy Wednesday!




I wish I could articulate just how much I love mushrooms and onions. Whether it’s the texture or aroma I’m always game for any foods that incorporate them. Others however, can find them very off-putting, but to each their own!


In all honesty I haven’t had an onion ring in ages! I try and gravitate away towards anything fried and never trust the oils used or what’s been cooked prior in that oil. So needless to say, its been a long time!


Being that I have an affinity for onion rings I was nervous to attempt a backed version as we all have this embedded perception of what “onion rings” are supposed to be like. 


However, that vision was shattered after trying the baked alternative. While baked and not fried, I found them to be easier to make, mess free, sans grease, crispier, and all around amazing for a quick entertaining vegan bite!











What I love about this recipe is that its cheap, easy, can be made without the vegan egg, and you can enjoy these babes all by themselves or throw them on top of whatever you like.. 





If you crave onions rings like I do, but are looking for a lighter fun alternative, you have to try my recipe for vegan Baked Onion Rings!








Why this recipe rocks:






Great for entertaining!

Great for kids!

No grease!

No mess!
















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PicMonkey Image





Yields 4 1/2 cups

Serves 4

Vegan Baked Onion Rings

Easy Oven Baked Onion Rings

1 hrPrep Time

1 hrTotal Time

Save RecipeSave Recipe


  • onion rings:
  • 2 vidalia onions (about a pound), or other sweet onion
  • 1 1/2 cups almod milk
  • 3/4 cup all purpose flour
  • 2 tablespoons non-GMO cornstarch
  • 1 teaspoon apple cider vinegar
  • 1 cup Panko bread crumbs
  • 1 tsp garlic powder
  • 5 tbsp Follow Your Heart vegan egg mixed with 1 cup water
  • 1 tsp season salt
  • 1 tsp onion powder
  • Fancy Sauce:
  • 1/2 cup Follow Your Heart Vegan Mayo
  • 2 tbsp Siracha
  • 1/2 lemon
  • 1/2 tsp sea salt
  • sprinkle of paprika


  1. Slice onions into ¾ inch thick rings. Separate the rings and place in a large bowl with almond milk and apple cider vinegar for an hour or overnight (optional). This will help the batter better adhere to the onions.Preheat oven to 450ºF. Line a rimmed 12×18 lightly greased baking sheet topped with aluminum foil.
  2. Arrange the bowls for coating. In one bowl, dump in the flour and cornstarch. In another have the vegan egg combined with water (should have thick consistency. Then in the last bowl have the Panko, onion powder, garlic powder and seasoned salt. Stir and combine.
  3. Dip the pre soaked onion rings in flour, then in the vegan egg, then in the Panko, then place on the baking sheet. Be sure to shake after each dip, especially post vegan egg as it will clump the Panko bowl. You're better of sprinkling panic on versus dipping. Try an use separate hands so you have at least one clean hand or use utensils to dip.
  4. Spray with a olive oil cooking spray and bake for 7-8 minutes Flip, and bake another 6 minutes. Rings should be varying shades of brown and crisp. Taste one to check for doneness. Serve as soon as possible.
  5. To make the sauce, throw everything in a bowl and combine!


For those who don't have a vegan egg product you can make a flax egg or simply combine flour with the almond milk and apple cider vinegar and dip in the Panko mix. I preferred the vegan egg!






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I’m Gabrielle, the founder & creator of I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.




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