Crispy Oven-Baked Onion Rings

I LOVE onion rings. Growing up, they were my appetizer of choice while dining out. Shortly after going vegan, I found out that most onion rings at food establishments contain dairy and/or eggs… which I think is so dumb considering that you can make ‘em just as good (if not better) by omitting these ingredients and baking them in an oven instead of deep-frying. Here’s how you do it!

Crispy Onion Rings

Vegan, Dairy-Free, Gluten-Free Option
Appetizer
American
Yield: 4
Author:
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Crispy Oven-Baked Onion Rings

Crispy Oven-Baked Onion Rings

Prep time: 10 MCook time: 10 MTotal time: 20 M

Ingredients:

  • 1 large sweet onion, cut into rings about 1/4 inch thick
  • 1/4 cup flour of choice (can be gluten-free)
  • 1/3 cup unsweetened plant milk
  • 1/2 tsp paprika, divided
  • 1/2 tsp salt, divided
  • 1/4 tsp cayenne
  • 1/2 cup panko breadcrumbs (gluten-free, if desired)

Instructions:

  1. Preheat your oven to 420 degrees Fahrenheit and lightly grease or line a baking tray with parchment paper.
  2. Create your wet ingredient mixture by whisking together flour, milk, and 1/4 tsp each of paprika and salt.
  3. In a separate dish, combine panko breadcrumbs with cayenne and remaining paprika and salt.
  4. Dip each onion ring into the wet mixture, making sure to tap off the excess liquid, and then coat in the dry breadcrumb mixture. Place directly on the baking sheet.
  5. Bake at 420 degrees for about 10 minutes. Serve with vegan ranch or spicy vegan mayo for the complete pub/diner experience. :)
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No-Churn Coconutmilk Ice Cream 3 Ways!

Nothing screams summer to me like ice cream! If you’ve been following this blog for a while, you might have already come across two of my more popular frozen dessert recipes: 4-Ingredient Avocado Ice Cream and Golden Coconutmilk Ice Cream. So this time, I wanted to go ALL out with a post that teaches you how to make three kinds of creamy, delicious ice cream from the same foolproof coconutmilk base.

No-Churn Vanilla Chocolate Chip 1

All you need to prepare the ice cream base is…

  • full-fat coconutmilk

  • agave or your favorite vegan-friendly sweetener

  • vanilla extract

  • a pinch of salt

No-Churn Vanilla Chocolate Chip 2

For Vanilla Chocolate Chip Ice Cream, you will add

  • dairy-free chocolate chips

  • more vanilla extract

before you blend!

No-Churn Double Chocolate

For Double Chocolate Ice Cream, you will add

  • cocoa powder

  • dairy-free chocolate chips

No-Churn Mango Coconut 1

For Mango Coconut Ice Cream, you will add

  • ripe mango

  • coconut flakes

No-Churn Mango Coconut 2

Seriously… it’s THAT simple. No fancy ice cream machine needed. Which flavor are you going to try first?

Vegan, Dairy-Free, Gluten-Free, Ice Cream
Dessert
American
Yield: 6 per flavor
Author:
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No-Churn Coconutmilk Ice Cream (3 Ways!)

No-Churn Coconutmilk Ice Cream (3 Ways!)

Prep time: 10 MFreeze time: 2 hourTotal time: 2 H & 10 M

Ingredients:

For the base
  • 2 14 oz cans full-fat coconutmilk, refrigerated overnight
  • 1/3 cup agave
  • 1 tsp vanilla extract
  • 1/4 tsp salt
For Vanilla Chocolate Chip ice cream
  • 2 tbsp dairy-free chocolate chips
  • additional tsp vanilla extract
For Double Chocolate ice cream
  • 1/2 cup cocoa powder
  • 2 tbsp dairy-free chocolate chips
  • 1 tbsp agave
For Mango Coconut ice cream
  • 1/2 cup ripe mango
  • 1 tbsp coconut flakes
  • splash of plant milk

Instructions:

  1. Scoop the cold coconut cream out of the cans, and add to a blender. You can save the leftover water to use later. (Personally, I like to use this water to prepare rice for a really nice coconut-y flavor!)
  2. Add the remaining ingredients.
  3. Depending on which flavor you want to make, add the ingredients in the quantities indicated above and blend!
  4. Transfer the mixture into a freezer-safe container and freeze for at least three hours but preferably overnight.
Did you make this recipe?
Tag @lish_life on instagram and hashtag it #thelishlife
Created using The Recipes Generator