This vegan blooming onion is a handful of ingredients, baked, crispy, the sauce is like pure heaven, a much healthier version, great for entertaining, no greasy mess, and perfect for any season! Typically a blooming onion utilizes egg and breadcrumbs, which also have egg, are fried, and have a slight crisp outer edge. In hopes to create a healthier alternative, this version skips the frying, switches up the egg for more a thicker flour coating, and opts for Panko and simply grinds it into a dust to resemble breadcrumbs.
Blooming Onion with Dipping Sauce [Vegan]
- 3/4 cup flour
- 1 large yellow onion
- 1 cup almond milk or water
- 1 cup panko, blended into a fine dust
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 2/3 cup vegan mayonnaise
- 2 tablespoon ketchup
- 1/2 tablespoon horseradish
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- kosher salt as needed
- Preheat oven to 400°F. Heat a large pot of boiling water.
- Cut stem off onion and place flat side down. Cut 1/2 inch from the root down, into 12 to 16 sections, making sure not to cut through root. Flip over and pull sections of onion out gently to separate petals.
- With the onion sliced, throw it into the boiling water to help separate the onion more. Let it sit for 2 minutes, remove from the water and set aside on a cooling rack that's on top of paper towels or parchment paper.
- In a medium bowl, whisk together flour, spices, and almond milk. Combine until smooth and there are no remaining clumps. Drop the batter all over the onion on the cooling rack and let the excess drip off. Blend up the panko in a food processor to make the crumbs more fine (optional). Dust the onion all over with the panko.
- Bake onion until golden and tender, 18 to 20 minutes or until golden brown.
- Make the dipping sauce: In a medium bowl, whisk together vegan mayo, ketchup, horseradish, paprika, garlic powder and oregano.
- Season with salt and serve.