Vegan Tarte Flambée (Aka Flammkuchen)

London’s caught in a bit of a cold snap right now and all I’m hankerin’ to do is sip on pots full of piping hot tea and indulge in loads of hearty, warm grub.
And of course, I can’t forget about the winter care package my mama sent us from Germany. It’s chock-full of German gingerbread, Christmas biscuits and fruit loaf. Ain’t no place like home!

My better half has been mostly workin’ from home these days. So we’re right there together on the couch, bundled up in blankets, laptops on our laps, and takin’ turns rustlin’ up the next round of hot beverages.

Lately we’ve taken quite a likin’ to spiced milk coffees. Simple as pie and just so dang good. Might even whip up a recipe post about it soon.

Today’s recipe stirred up a heap of nostalgia and put me right in that Christmas spirit. Tarte Flambée or Flammkuchen, as we call it back in Germany, is one of my top picks for German Christmas market foods.

My English buddies like to call it the ‘German pizza’. It actually hails from Alsace, a French region touchin’ Germany that’s got its own unique blend of French-German culture and cuisine.

I just had to whip up a vegan version with cashew sour cream, red onions and smoked tofu bacon. Earlier this month, London started switchin’ on its Christmas lights all over town, which is basically our cue to start diggin’ out all them winter recipes.

Bake until the base is crispy then share with your nearest ‘n dearest. The recipe makes 4 medium sized tarte flambée. They taste even better with a cool glass of white wine – maybe try a Riesling to keep with that Alsace theme.

Vegan Tarte Flambée (Aka Flammkuchen) Recipe

Preparation Time
20 minutes

Cook Time
20 minutes

Total Time
40 minutes

4 people


  • 2 cups flour
  • ½ cup water
  • 3 Tbsp olive oil
  • 1 tsp salt
  • ½ cup cashews, soaked or boiled
  • 1 cup soy cream
  • 1 Tbsp water
  • 2 garlic cloves
  • Juice of ½ lemon
  • ¼ tsp salt
  • 1 large onion
  • 1 block smoked tofu
  • 1 Tbsp olive oil


  1. Soak the cashews overnight or boil them in water on the hob for 10 minutes.
  2. Drain them and put them in a blender or food-processor. Add the soy cream, water, peeled garlic cloves, lemon juice and salt and blend until smooth and creamy. Set aside for now.
  3. In a big mixing bowl mix the flour, water, oil and salt first using a fork, then your fingers.
  4. Knead the dough until thoroughly combined then separate the dough into 4 parts.
  5. Flour a clean, flat surface and roll out the dough.
  6. Slice the onion into thin rings and cut the tofu into small slices.
  7. In a separate, microwave-safe bowl toss the onion rings and tofu slices in 1 Tbsp oil until all are covered. Pop the bowl in the microwave for 3 minutes on the highest heat setting.
  8. Meanwhile put the rolled out dough on 4 baking sheets with parchment paper and spread the cashew sour cream on top.
  9. Sprinkle the onion rings and tofu bacon on top and top off with some fresh cracked black pepper.
  10. Bake the four Flammkuchen in a pre-heated oven for 20 minutes at 180˚C. Enjoy!

If you’re looking to shake up your recipe repertoire and incorporate more vegan meals into your menu, I have an array of vibrant and delicious dishes that you can try.

Whether it’s a cozy winter dish or a fresh salad for the summer, these recipes satisfy all cravings. First, try my Vegan Winter Vegetable Pasta With Pumpkin Seed Pesto recipe.

With its hearty veggies and creamy pesto sauce, it’s the perfect comfort food for cold days. If you’re in the mood for pasta with a twist, my Vegan Rosemary Mushroom Tagliatelle With Cauliflower Cream recipe is a winner.

For something lighter but still satisfying, my Vegan Baby Potato Salad With Tahini Dijon Mustard Dressing (Aka The Best Damn Potato Salad) recipe is a refreshing choice.

Lastly, if you’re craving some Mexican-inspired flavors, my Vegan Spicy Fried Bean & Sweet Potato Burritos recipe will not disappoint!

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