Vegan Onion Tart (Pie) - German Zwiebelkuchen
Vegan onion tart or pie is so easy to prepare without animal products, without missing anything if you enjoy an onion cake German style with Federweiser. We make a yeast dough and top it with sautéed onions and a cream of cashews and silken or soft tofu with a slightly smoky taste. This onion tart is great to prepare as a dinner or for freezing or as a party meal in large quantities.
Servings 8 inch pan
Calories 114kcal
Ingredients
Dough:
- ½ cup + 2 tbsp 150ml water
- ½ teaspoon salt
- ½ pack active dry yeast
- 1 ⅓ cups 150 g flour (whole wheat or spelt if you want it gf use gluten-free version) + a little more
Topping:
- 2-3 25 oz or 700 g big sweet onions
- Some water to braise
- ½ teaspoon caraway seeds
Cream:
- 1 cup 150 g cashews (soaked in water)
- ½ cup 125g water
- ⅓ cup 80 ml almond milk, unsweetened
- Half a lemon juice
- 1.5 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1 tablespoon of nutritional yeast
- 1 teaspoon of garlic powder
- 1 heaped tablespoon of tapioca starch
- ¼ cup 60 g silken or soft tofu
- Salt pepper, liquid smoke to taste
- 1 shot of white wine optional
Instructions
- DoughPlace the water and yeast in a mixing bowl. And let it stand for about 10 minutes.
- Now weigh the flour and add it to the yeast water. Knead with the kneading hook of a kitchen mixer for approx. 4 min. You may need to add a little more flour or until the dough no longer sticks on the edge of the bowl but is still slightly sticky. If the dough is too dry add some water. You want the dough slightly sticky but coming off the bowl.
- Now add the sea salt and knead for another 3 minutes.
- Leave the yeast dough to rise, covered, for at least 1 hour or until noticeable risen.
- CreamPut the soaked cashews (already drained) in your blender. Add water and almond milk and mix it in a high speed blender until a cream is achieved without pieces. Should be really creamy.
- Press the silken or soft tofu and weigh it.
- Now add all the other ingredients apart from the caraway and onion and mix thoroughly again. Add sea salt, pepper and liquid smoke to your own taste. I am starting with a splash of liquid smoke.
- Onion topping:Peel the onions and grate them roughly. You can use a hand grater, KitchenAid accessories, or a food processor.
- Place them in a sufficiently large saucepan and braise them with 1 teaspoon of caraway.
- Preheat the oven to 350°F (180°C). Now take the dough and roll it out evenly round so that the dough covers the springform pan. Spread the onions evenly over it. Take the sauce out of the fridge. I like to taste it again. If it is seasoned enough for you now, spread the sauce evenly over the onions.
- Put the onion cake in the oven and bake for about 20–30 minutes or until they have reached the desired color.
Nutrition
Serving: 1g | Calories: 114kcal | Carbohydrates: 18g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 1050mg | Fiber: 3g | Sugar: 9g