Bloomin’ Onion — Plant-based Style

We took our kids to the county fair last night, where there isn’t a lot of food options for plant-based eaters. But as it turned end out, after a lifetime of county fairs being all about food, we didn’t even want any of that stuff. Well, except for a bloomin’ onion. Both my husband and I wanted a bloomin’ onion. But neither of us was willing to risk that kind of jolt to our no-oil systems.

So today, we made our own bloomin’ onion, plant-based style. And gluten-free. We served ours with peanut sauce. And by served, I mean we stood by the stove and ate the whole thing as lunch. It was heavenly!

Recipe:

Batter:

1/4 cup tahini

1/4 cup lemon juice

1 TBS nutritional yeast

Flour mix:

1/4 cup millet flour

1 teaspoon each: garlic powder, onion powder, smoked paprika

Cut onion (we found a how-to video online) then roll onion completely in batter. Dip/shake flour mix over onion until covered.

Place onion on parchment paper on baking tray. Bake at 400 degrees. For the first 10 minutes, bake covered with a glass bowl to steam the onion. Then take bowl off and bake for 25-30 minutes! And enjoy with your favorite dipping sauce!

Published by

michellerothwrites

Michelle Roth is a writer and photographer from Beaver Dam WI. She writes about unique family dynamics like single parenthood and polygamy because she believes that we are all similar as women and mothers, regardless of what our lives and families might look like. Michelle has four children and does her writing between chasing her busy teenagers or during the rare naps of her newborn. Whether it pertains to raising children, writing or photography, Michelle believes in making the world a better place, one chapter or photograph or kid at a time.

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