Onion cake with peppers

Ingredients for 1 servings:

• 150 ml water
• 1 tsp raw cane sugar
• 2 tsp salt
• 80 ml rapeseed oil
• 200 g wheat flour, type 405 or 550
• 100 g wholemeal rye flour
• 800 g onion(s)
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 15 g dried tomatoes without oil
• n. B. Salt
• n. B. Pfeffer
• n. B. Caraway
• 100 g cashew butter
• 100 ml water
• 1 pinch of salt
• 1 tsp, heaped vegetable broth, instant
• n. B. Pfeffer
• 1 tbsp lemon juice
• 1 pack of yeast

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

vegan, simple and delicious

Mix water, sugar, salt, oil, flour, and yeast into a yeast dough and let it rise in a warm place for 15 minutes. Meanwhile, dice the onions and sauté them in a pan. Dice the bell peppers and add them. Finely chop the sun-dried tomatoes and add them to the pan. Season with salt, pepper, and caraway seeds. Knead the yeast dough and let it rise again in a warm place for 15 minutes. Preheat the oven. Electric stove: 200°C, Gas stove: Mark 2-3. Season the cashew butter with water, salt, vegetable stock, pepper, and lemon juice. Add to the contents of the pan. Pour the yeast dough into a springform pan lined with baking paper and press it onto the bottom and sides with your hands. Pour in the onion and cashew mixture. Bake for approx. 20-40 minutes until golden brown. Thanks and credits to the Schattendrachen; his recipe inspired me to make this one.