Onions are fantastic since they are local and in season. So why not attempt a springtime twist on the traditional? A seasonal touch has been added by combining green asparagus with onions. The onion cake also has a great fresh scent thanks to the thyme and dill.
Ingredients:
- 1 large onion, sliced
- 1 tablespoon olive oil
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup unsweetened almond milk
- 1/4 cup vegan butter, melted
- 1 bunch green asparagus, trimmed
- 1 tablespoon nutritional yeast
- 1 tablespoon chopped fresh parsley
Instructions:
- Preheat the oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat. Add the sliced onion and sauté until caramelized, about 10 minutes.
- In a mixing bowl, combine the flour, baking powder, salt, and black pepper. Add the almond milk and melted vegan butter, and mix until smooth.
- Grease a 9-inch round cake pan with a little bit of oil. Pour the batter into the pan.
- Arrange the green asparagus on top of the batter, in a spoke pattern.
- Sprinkle the caramelized onions on top of the asparagus.
- Sprinkle nutritional yeast and chopped parsley on top of the onions.
- Bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Let the cake cool for a few minutes before serving.
Nutrition Facts (per serving):
- Calories: 215
- Total fat: 11g
- Saturated fat: 3g
- Cholesterol: 0mg
- Sodium: 372mg
- Total carbohydrates: 25g
- Dietary fiber: 3g
- Sugars: 2g
- Protein: 4g
