Vegan onion cake

Ingredients for 1 servings:

• 500 g baking mix for spelt bread
• 20 g yeast, fresh
• Water, lukewarm
• 1 leek(s)
• 5 onions, red
• 5 onions
• 300 ml vegetable stock
• 125 ml milk (spelt drink), natural
• 3 tsp, heaped cornstarch
• 2 tbsp soy flour
• 1 tsp turmeric
• 3 tsp caraway seeds, whole
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika powder
• 1 tsp curry powder

Instructions

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

With bread dough, for about 10 pieces

For the dough: Prepare the bread mix according to the instructions and let it rise for about 30 minutes. Then roll it out to the size of a baking sheet. Prick the dough with a fork to ensure it bakes evenly. For the topping: Finely grate the leek and onion. Place both in a saucepan and sauté over high heat. Then deglaze with vegetable stock and simmer until the onion mixture is cooked. Add the caraway seeds, turmeric, salt, pepper, paprika, and curry powder. Mix the spelt milk, cornstarch, and soy flour together and stir while cooking. Then spread the mixture over the dough. Bake at 180 degrees Celsius/fan oven for 30 minutes.