This onion pie of Bernese origin is an egg-free and dairy-free variation of the traditional "Zibälächuechä", which is eaten at the "Berner Zibälämärit". The onion pie is completely vegan and tastes as delicious as the original. The pie can also be easily prepared in advance. This also makes it the perfect dish for dinner and lunch during a busy week. Made for those who like it a bit more hearty during the colder months of the year!
Mix flour, salt and vegan butter to a crumbly mass. Add the water and mix without kneading until you get a dough. Cool the dough for 30 minutes.
Roll out the dough on a surface covered with flour and place in a greased pie tin. Press the bottom and the edges. Prick the base tightly with a fork. Refrigerate the pie dough again for 15 minutes.
Put the vegetable milk in a pan. Slowly add the chickpea flour and stir well with a whisk to prevent lumps from forming. Stir in the Kala Namak salt and heat briefly over medium heat. As soon as the liquid starts to thicken, remove from the heat and stir in the onions. Season with salt and pepper if necessary.
Pour the filling onto the pie. Bake the pie on the lowest groove of the oven for 30 minutes.