Vegan onion cake

Ingredients for 1 servings:

• 150 g wheat flour type 405
• 100 g spelt flour type 630
• 1 cube of yeast
• 1 tsp sugar
• 150 ml water
• ½ tsp salt
• 4 tbsp olive oil
• 500 g onion(s), cut into thin rings
• 200 g mushrooms, thinly sliced
• 1 bunch parsley, chopped
• 2 tbsp caraway seeds
• 200g tofu
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 10 minutes

Dissolve the yeast and sugar in some of the warm water and mix with the flour to make a pre-dough. Let it rise for 15 minutes. Add the remaining flour, salt, oil, and enough warm water until the dough pulls away from the bowl. Let it rise for about 30 to 45 minutes, until it has doubled in size. Meanwhile, sauté the onions until translucent, then add the mushrooms and sauté briefly. Puree the tofu and parsley (adding a little water if necessary to make it spreadable). Season with salt and pepper. Roll out the dough on a baking sheet. Spread with the tofu mixture, then arrange the onions and mushrooms on top. Sprinkle with caraway seeds. Bake in a preheated oven at 220°C (top/bottom heat) for about 30 minutes, until the surface is nicely browned. Serve immediately.