Vegan Onion Cake with Shortcrust Pastry

Summary

Prep Time	30 mins
Cook Time	1 hr 15 mins
Total Time	13 hrs 45 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Ingredients for the cashew cream

80 g cashew nuts
water

For the shortcrust pastry:

300 g spelled flour type 630 or wheat flour type 550
150 g mararine (preferably Alsana), cold
3 tablespoon oat milk (oat drink) or soy drink
2 pinch (s) sugar
1 teaspoon, leveled salt
1 pinch (s) nutmeg
Fat and flour for the mold
Legumes for blind baking

For the filling:

Instructions

Pour the water over the cashew nuts and leave to stand for at least 3 hours, or better overnight. Then mix thoroughly so that the sauce is as homogeneous as possible.
For the shortcrust pastry, mix the flour with margarine, oat milk, sugar, salt and nutmeg. Process everything into a smooth dough by hand or with a food processor. Then wrap in cling film and let rest in the refrigerator for at least 1 hour.
For the filling, clean the onions and leeks and cut thinly into half rings. Cut the smoked tofu into very small cubes.
Put some oil in a sufficiently large pan. Stew the onions and leeks over medium heat for about 10 minutes. Then add the dash of maple syrup and let everything caramelize. Then add the smoked tofu and caraway seeds and fry for another 6 minutes over medium heat. Then add the tomato paste and fry briefly so that it loses its acidity. Then sprinkle the flour over the contents of the pan and mix. Fry for about 2 minutes while stirring. Then add the soy sauce and the spices. Finally, pour the sauce made of cashew nuts and water over it and bring to the boil, stirring constantly, as the sauce thickens strongly. If necessary, add a little more water, it should be a nice, viscous mass.
Preheat the oven to 180 ° C top / bottom heat.
After resting, take the dough out of the refrigerator and lay it out in a greased and floured springform pan (diameter 28 cm) and draw an edge. Line with baking paper and pour in legumes. Blind-bake the dough on the middle rack for 15 minutes. Then take the dough out of the oven and after removing the legumes, add the filling. Bake everything in another 20-25 minutes.

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