While I was making these, I texted my partner “Making onion rings is so hard,” followed by “Onion rings are so delicious” about 30 minutes later. Making these onion rings wasn’t exactly hard, but it took longer than I wanted it to (perhaps because I made enough onion rings for 4 people, but you can never have too many onion rings). I’m not a sriracha fanatic like many folks, but the sriracha + ketchup combo in this recipe is pretty much perfect. Spicy, but not so much that you can’t eat more than few bites. It also gave the rings a gorgeous deep orange color, which makes for a lovely presentation. I served mine with ranch dip.
The recipe’s under the cut!
If you’re a vegan who’s dined in NYC recently, you’ve most likely been to Champs in Brooklyn. Champs is a diner-style vegan eatery that serves breakfast all day, has healthy options and is generally quite delicious. The past few months they’ve had buffalo tempeh wings on their menu, and normally I steer clear of tempeh. I almost never cook it because of the bitterness and generally I don’t find that it’s prepared well in restaurants. However, the buffalo tempeh at Champs (Dear Champs, Please put the buffalo tempeh wings on your permanent menu. Love, Elisa), is out of this world. I don’t know how they do it, and when my partner asked me if I could replicate the recipe at home I responded with “Maybe….”
I tried, but I couldn’t quite mimic the tempeh I enjoy so much at Champs. I thought these turned out pretty good, regardless. The ranch dressing was the best I’ve ever made and is definitely worth the time it takes to make rejuvelac (a stinky, cheese-y liquid made from fermenting rye seeds).
Here’s the recipe for both the wings and the ranch dip: