Who doesn’t love onion rings? It’s unusual to find vegan onion rings so I don’t have them very often. But when I do, I can only eat one or two because I am not used to eating fried foods, and they taste oily, and don’t feel so good afterwards in my gut. Problem solved! These onion rings are the best, coated in a seasoned pumpkin seed “breading” and baked. There’s no bread in this mix and it’s gluten-free. I can eat the whole platter.
3/4 cup raw pumpkin seeds
2 teaspoons onion powder
1 teaspoon turmeric powder
1/4 teaspoon black pepper
1/3 cup unsweetened plant milk (we use soy milk)
2 Tablespoons tahini
1 Tablespoon tamari (optional, contains salt)
1 large yellow onion
1. Preheat oven to 380oF. Line a sheet pan with parchment paper.
2. In a food processor, grind the pumpkin seeds into a meal. (A spice grinder can be used as well, in small batches.). Add in the spices and pulse to incorporate. Pour into a shallow bowl.
3. In a small bowl beat the plant milk into the tahini, a few tablespoons at a time, with a fork until smooth. Beat in the tamari (if using).
4. Peel and slice the onion into thin rounds.
5. Dip each slice of onion in the tahini sauce and then in the pumpkin seed “breading.” Make sure each slice is well coated with the “breading”. Place on the parchment-lined sheet pan.
6. Bake for 30 minutes.
7. Serve immediately.