Go Back
–+ servings

Vegan Onion Cake (Quiche Lorraine)

Portionen: 6 1,20 €

Zutaten

Pastry

  • 250 g whole wheat flour
  • 150 g vegan butter, cold + some extra for the pan
  • 60 ml cold water
  • 1/2 tsp salt

Filling

  • 1 kg onions
  • 150 g smoked tofu
  • 400 ml vegan cream
  • 3,5 tbsp chickpea flour
  • 2 tbsp cornstarch
  • 2 tbsp nutritional yeast flakes
  • 1 tsp caraway seeds, freshly ground
  • 1/4 tsp kala namak
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 tbsp vegetable oil

Zubereitung

  • Mix flour and salt in a large bowl. Add small cubes or flakes of cold vegan butter. Knead everything until you have a mixture that resembles coarse breadcrumbs, but don’t work the dough too long. Now add the cold water and quickly knead until you have a smooth dough. Form a ball, cover it and leave to rest in the fridge for about 30-60 minutes.
  • In the meantime, finely dice the smoked tofu. Fry in a large pan with half of the vegetable oil over medium-high heat until crispy and remove. Peel and halve the onions and cut into thin rings. Fry colorless in the pan with the remaining oil for about 10 minutes. Add the smoked tofu and remove from the heat.
  • Mix cornstarch, chickpea flour and yeast flakes with a dash of vegan cream. Then slowly stir in the remaining vegan cream and season with kala namak, caraway, salt and pepper.
  • Grease a spring form pan (we use one with a diameter of 21 cm, but a little more would be better) with a little vegan butter or oil. Get the pastry out of the fridge and press it into the tin (bottom and sides). First add the onion mixture, then fill up with the liquid.
  • Bake the quiche in the oven at 180 degrees Celsius for about 50 minutes. Remove from the oven and, for the best result, let it rest for 10 minutes before cutting.