Vegan Zwiebelkuchen
Discover the irresistible charm of Vegan Zwiebelkuchen, a plant-based twist on Germany's beloved onion tart. This hearty recipe features a golden, yeast-leavened crust topped with a creamy filling made from silken tofu, non-dairy cream, and savory spices like smoked paprika and nutmeg. The star of the show—soft, caramelized yellow onions—provides a rich, sweet depth of flavor that perfectly complements the smoky and umami notes. Ideal for cozy dinners or festive gatherings, this dairy-free delight is easy to prepare and pairs beautifully with a crisp green salad or a glass of white wine. Whether you're exploring vegan German cuisine or simply craving comfort food, Vegan Zwiebelkuchen promises to impress with every slice!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 7 grams Dry yeast
- 150 ml Warm water
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 750 grams Yellow onions
- 2 tablespoons Vegan butter
- 300 grams Silken tofu
- 120 ml Unsweetened non-dairy cream (e.g., oat, soy, or cashew)
- 3 tablespoons Nutritional yeast
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Chopped fresh chives (optional, for garnish)
Instructions
In a large mixing bowl, combine the flour, dry yeast, sugar, and salt.
Add warm water and 2 tablespoons of olive oil to the dry mixture, and knead the dough until smooth and elastic, about 5 minutes. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 30 minutes or until it has doubled in size.
While the dough is rising, peel the onions and slice them thinly into half-moon shapes.
Heat the vegan butter and 1 tablespoon of olive oil in a large pan over medium heat. Add the onions and cook, stirring occasionally, until soft and lightly golden, about 15-20 minutes. Remove from heat and let cool slightly.
Preheat your oven to 200°C (400°F). Grease a 28 cm (11-inch) tart pan or springform pan with a light layer of oil.
In a blender or food processor, combine the silken tofu, non-dairy cream, nutritional yeast, nutmeg, black pepper, and smoked paprika. Blend until creamy and smooth.
Roll out the dough on a lightly floured surface to fit the tart pan. Transfer the dough to the pan, pressing it into the edges and up the sides.
Spread the cooked onions evenly over the dough. Pour the tofu mixture over the onions and spread it to cover them completely.
Bake in the preheated oven for 40-45 minutes, or until the top is set and slightly golden.
Let the Zwiebelkuchen cool for about 10 minutes before slicing and serving. Garnish with fresh chives if desired.
Nutrition Facts
Calories |
2240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2274 mg | 99% | |
| Total Carbohydrate | 296.4 g | 108% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 36.6 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2120 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
