Vegan Zwiebelkuchen

Experience the comforting warmth of traditional German cuisine with a plant-based twist in this Vegan Zwiebelkuchen recipe. Perfect for cozy gatherings or an indulgent brunch, this savory onion tart features a soft, homemade yeast dough topped with caramelized onions and a creamy, spiced tofu filling. Flavored with smoked paprika, nutmeg, and nutritional yeast, this dairy-free take on the classic Zwiebelkuchen is packed with rich umami depth while remaining entirely vegan. Garnished with fresh chives and baked to golden perfection, this dish is an irresistible combination of rustic charm and modern flavor. Ready in just under 90 minutes, it’s an impressive centerpiece for any table, sure to please vegans and non-vegans alike!

Nutriscore Rating: 74/100

Prep Time:40 mins

Cook Time:45 mins

Total Time:85 mins

Servings: 6

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)

Directions

Step 1

In a large mixing bowl, combine the flour, dry yeast, sugar, and salt.

Step 2

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.

Step 3

While the dough is rising, peel the onions and slice them thinly into half-moon shapes.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Spread the cooked onions evenly over the dough. Pour the tofu mixture over the onions and spread it to cover them completely.

Step 9

Bake in the preheated oven for 40-45 minutes, or until the top is set and slightly golden.

Step 10

Let the Zwiebelkuchen cool for about 10 minutes before slicing and serving. Garnish with fresh chives if desired.

Nutrition Facts

Serving size	(1680.2g)

Amount per serving	% Daily Value*
Calories	2225.1

Total Fat 87.9g	0%
Saturated Fat 24.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2695.2mg	0%
Total Carbohydrate 291.4g	0%
Dietary Fiber 25.4g	0%
Total Sugars 38.4g
Protein 66.6g	0%

Vitamin D 0IU	0%
Calcium 1294.0mg	0%
Iron 19.5mg	0%
Potassium 2300.4mg	0%

*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.

Source of Calories

Fat: 35.6%

Protein: 12.0%

Carbs: 52.4%