For the moment anyway, I have given up on the vegan omelette, but only because I have replaced it with something better. This gâteau à l’oignon (or savory onion cake if your prefer) is simply FatFree Vegan's mini quiche recipe in cake form. If you're not a fan of les oignons (oh, quelle dommage), I recently made a particularly happy version with diced and roasted sweet potato, a roasted poblano chili (peeled, seeded, and chopped), and a small handful of bac'un bits - smoky and spicy and sweet, it was a brunch-time hit a few weeks back. Garlicky greens starred in another successful version, but really the possibilities are endless. And yet somehow, I always come back to the classic combo of meltingly sweet browned onions with a pinch of nutmeg.
la recette
2 Tbsp. Earth Balance
1 large onion, thinly sliced
1 green onion, minced (if you have it on hand) and set aside to stir in at the end
1 package firm silken tofu
1/4 c. plain soy milk
2 Tbsp. nutritional yeast
1 Tbsp. cornstarch
1 tsp. tahini
1/8 tsp. nutmeg
1/8 tsp. cayenne
1/4 tsp. turmeric
1/2 tsp. salt
1/2 tsp. white miso
1/2 tsp. lemon juice
Position a rack in the middle of your oven and heat to 375. Grease 3 5-inch spring form pans with cooking spray or more Earth Balance.
Melt the EB in a large skillet over medium-low heat. Add the onion and cook slowly while you put the rest of this dish together, sip your coffee, and peruse the Sunday paper online. It can take half an hour for the onions to get melty soft and nicely browned. Don't rush them, but stir periodically so that they don't burn.
While your onions are cooking, put the remaining ingredients in the food processor and blend until smooth.
When the onions are ready, remove from the heat and stir in the tofu mixture and green onions. Divide mixture between three prepared pans and bake for 45 minutes or until set. (A pick will come out clean, the tops will be firm and yellow, and sides will be pulling away from the pan a bit.)
Bon weekend!
