Zero Waste and Vegan Onion Rings Salad
Posted On 17. April 2018
Also read: My Favourite Recipe
Hello everyone! I am well aware that the words “onion rings” and “salad” seldom accompany each other in a sentence, but when you’re an adult and you cook your own meals, there are no rules. I had some onions laying around in my pantry and I really needed to use them, and thus I got my snack on. I’ve mentioned several times that I blend my stale bread into breadcrumbs instead of throwing them away. They are perfect from a deep fry appropriate breading. With it I have my much loved, and hyped, homemade dill dressing which I will also include a recipe for. Let’s do this.
To make the onion rings you’ll need: The trick here is simply to replace milk and eggs with more sustainable alternatives. It does not affect the flavour or texture, and I can vouch for it! The recipe is, other than that, straight forward like any other onion rings recipe.
- 1 big (or two small) onions
- 1½ cup of flour
- 1 cup of soy milk (or any other plant milk)
- A pinch of salt, pepper, chili powder and paprika (you can also add other spices and herbs, but this is all that I had. I reckon garlic powder, oregano, thyme, rosemary etc would be delicious too)
- 2 cups of breadcrumbs (preferably homemade, just pop your stale bread in a blender, it’s easy)
Heat some frying oil (sunflower preferably) on a-bit-above-medium heat (Sorry for my horrible lack of real information, but I just do things without writing them down). Mix flour, spices and herbs with the soy milk and mix until well combined. Cut the onions into moderately thick slices and batter them, first with the wet batter and afterwards cover them in breadcrumbs. Leave them in the oil for about 1 minute on either side, or until golden brown. Let them rest on an oven tray or cloth towel.
To make the dill dressing you’ll need: I’ve used this dressing a ton lately, because it is super light and versatile. Goes well on burgers, in salads and it is absolute perfect with these vegan onion rings.
- Vegan mayo (I use one called Egg-free)
- A pinch soy milk (or any other plant milk)
- Fresh dill, along with favourable herbs and spices
How to: Mix a tablespoon on vegan mayo with a pinch of plant milk. I do this to achieve a more dressing/dip-like consistency. Chop the dill, and mix it with whatever you want. I simply used a bit of salt and pepper, lemon zest, and spring onion. This is literally the simplest dressing I’ve ever made, and it is absolutely gorgeous.
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