Torta Vegan con Cipolle, Patate e Formaggio Cremoso

1.Preheat the oven to 180°C (350°F).

2.In a large skillet, heat olive oil over medium heat. Add the sliced onions and a pinch of salt, cooking until they become translucent, about 5 minutes.

3.Reduce the heat to low and continue to cook the onions, stirring occasionally, until they are caramelized and golden brown, about 20-25 minutes. If they start to stick, add a splash of water or balsamic vinegar to deglaze the pan.

4.While the onions are caramelizing, place the diced potatoes in a pot of salted water and bring to a boil. Cook until fork-tender, about 10-15 minutes. Drain and set aside.

5.In a mixing bowl, combine the cooked potatoes, nutritional yeast, garlic powder, thyme, black pepper, and half of the vegan cream cheese. Mash the mixture until creamy, leaving some chunks for texture.

6.Once the onions are caramelized, mix them into the potato mixture until well combined.

7.Roll out the vegan pie crust and fit it into a 9-inch pie dish. Trim any excess crust hanging over the edges.

8.Spread the potato and onion filling evenly into the pie crust, smoothing the top with a spatula. Dollop the remaining vegan cream cheese on top and gently swirl it into the filling for a marbled effect.

9.Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is heated through.

10.Remove from the oven and allow to cool for 10 minutes before slicing. Garnish with fresh parsley before serving.