Onion Ring Ranchocado Recipe
1 large avocado, pitted, peeled, and cut into chunks
¼ cup (56 g) vegan mayonnaise
1 tablespoon (15 ml) apple cider vinegar
1 tablespoon (10 g) chopped shallot
1 tablespoon (4 g) minced fresh parsley
2 teaspoons minced fresh thyme
2 teaspoons minced fresh dill
Salt and pepper, to taste
FOR ONION RINGS
1 cup (235 ml) vegan beer, chilled
2 teaspoons sriracha
1 teaspoon liquid smoke
1 teaspoon yellow mustard
½ teaspoon ﬁne sea salt
Pinch of black pepper
1 cup (125 g) all-purpose ﬂour, plus more if needed
Canola oil, for cooking
12 large (¾ inch, or 2 cm wide) sweet onion rings, separated
2 crusty ciabatta rolls, cut in half and toasted 2 cups (144 g) shredded lettuce
8 slices tomato
Sriracha, for serving
1TO MAKE THE SPREAD: In a blender, combine the avocado, mayonnaise, vinegar, and shallot. Blend until smooth. Stir in the herbs. Season to taste with salt and pepper.
2TO MAKE THE ONION RINGS: Preheat the oven to 300°F (150°C, or gas mark 2). In a medium-size bowl, whisk together the beer, sriracha, liquid smoke, mustard, salt, and pepper.
3Add the flour and whisk until smooth. The mixture should coat the onion ring well without dripping off. Add 1 tablespoon (8 g) flour or (15 ml) beer if needed.
4Line a baking sheet with paper towels. Heat 1-inch (2.5 cm) canola oil in a heavy-bottomed pan over medium-high heat.
5Working in batches, dip the onion rings into the mixture, then slide into the hot oil. The oil should sizzle but not ripple. Adjust the heat if necessary. Be careful not to crowd the pan or the oil temperature will drop.
6Cook the onion rings for 1 to 2 minutes, or until golden brown. Drain on the baking sheet. Keep warm in the oven until all are cooked. Repeat with the remaining onion rings.
7TO ASSEMBLE THE SANDWICHES: Spread the sauce on the inside of the rolls. Layer on the lettuce, then the tomatoes. Top with the onion rings. Pass the extra sriracha at the table.
8Do not hesitate to enjoy these onion rings alongside any sandwich.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.