Summary

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:

• 800 g onion (s)
• 1 leek stick (s)
• 1 dash maple syrup
• 150 g smoked tofu, firmer
• 1 teaspoon, leveled caraway seeds, whole
• 1 teaspoon, heaped tomato paste
• 1 tablespoon flour
• 2 dashes soy sauce
• salt and pepper
• 1 teaspoon paprika powder, smoked
• 1 tablespoon yeast flakes
• Fat and flour for the mold

Print Recipe Pin Recipe

Instructions

1. 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.
2. 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.
3. For the filling, clean the onions and leeks and cut thinly into half rings. Cut the smoked tofu into very small cubes.
4. 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.
5. Preheat the oven to 180 ° C top / bottom heat.
6. 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.