Simple vegan onion cake

Ingredients for 4 servings:

• 250 g flour
• 50 g margarine
• ½ cube of yeast
• 1 tsp salt
• 1 tsp sugar
• 150 ml plant milk (plant drink)
• 500 g onion(s)
• Oil for frying
• 3 tbsp soy flour
• 100 ml Cuisine cream substitute
• Salt
• Caraway, optional
• Nutmeg, optional
• 1 pack of smoked tofu
• smoked salt
• Margarine for the mold
• Breadcrumbs for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

First, for the dough, knead the flour, margarine, yeast, plant-based milk, salt, and sugar into a dough. To do this, dissolve the yeast in the milk, which has been slightly warmed on the stovetop, and mix it with the dry ingredients. Then let the dough rise as usual. For half an hour or longer. In the meantime, peel and dice or slice the onions, depending on your preference. Sauté the sliced ​​onions in a little oil until translucent. Add caraway seeds, if desired, and season with salt and pepper. Nutmeg also works, of course. Set the mixture aside. Cut the smoked tofu into cubes and sauté in a pan with smoked salt for the bacon flavor. Roll out the risen dough and place it in a greased and breadcrumb-coated springform pan. Create a nice edge. Mix the onion mixture with the cream substitute Cuisine and tofu, and mix with soy flour as an egg substitute. Pour into the springform pan. Bake at 190°C (top/bottom heat). According to the non-vegan basic recipe I used as a template, the cake takes about half an hour. Mine was done in just 15 minutes. Just check it frequently and, if necessary, test for doneness by inserting a skewer into the edge.