Vegan onion cake

Ingredients for 1 servings:

• 70 g spelt flour
• 40 g flour (pumpkin seed protein flour), alternatively walnut or lupin protein flour
• 2 g dry yeast
• ½ tsp salt
• 1 pinch(s) of sugar
• 60 ml water, lukewarm
• 80 g soy yogurt (yogurt alternative), alternatively soy curd
• 1 tsp, heaped mustard
• 1 pinch of salt
• 1 pinch(s) Kala Namak, black rock salt
• 1 pinch(s) of pepper
• Oil for frying
• 3 m.-sized onion(s)
• 1 tsp sugar
• ½ tsp salt
• ¾ tsp caraway seeds
• 1 pinch(s) of pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 day 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 2 hours

with protein yeast dough

For the protein yeast dough, combine all the dry ingredients in a mixing bowl and add the lukewarm water while kneading. Knead the dough vigorously for at least five minutes until it pulls away from the sides of the bowl and is smooth. Add a little more water if necessary. Ideally, let the dough rest in the refrigerator for 12-24 hours. Once the dough has rested in the refrigerator, remove it from the refrigerator two hours before further processing and let it rise, covered, in a warm place for two hours. If you want to use the dough as quickly as possible, let it rest for 1-2 hours. In the meantime, for the topping, mix the soy yogurt, mustard, salt, and pepper until smooth and set aside. Peel the onions, halve them, and slice them into thin strips. Heat oil in a pan and fry the onions. After a few minutes, add the sugar and salt. Stir occasionally and season with caraway seeds and pepper. When the onions are cooked through and nicely browned, they are ready. Preheat the oven to 180 degrees Celsius. Roll out the yeast dough thinly, spread with soy yogurt, and scatter the onions on top. Bake the onion tart for about 30-45 minutes. Serve with a green salad.