Garlic Onion Tortilla Cake (Vegan)

I veganized Guy Fieri’s Garlic Onion Tortilla Cake! I also made some adjustments because I call BS on some of it!

Here is his original recipe in case you’re curious.

Be sure to watch my video for more tips and hilarity!


  • 4 heads of garlic
  • 1/2 cup vegetable oil
  • 3 large red onions, finely chopped
  • 3 tbsp vegan butter
  • 2 tbsp coconut sugar
  • 1/2 cup vegan mayo
  • 1/2 cup follow your heart vegan parmesan
  • 10 large tortillas
  • 1-2 tbsp balsamic vinegar


  1. Preheat oven to 375°F.
  2. Cut off the tips of the garlic heads and drizzle with a little oil then wrap in aluminum foil. Roast for about an hour.
  3. On medium heat, quickly sauté the onions and vegetable oil for just 5 minutes. Then add the vegan butter and coconut sugar until caramelized.
  4. Once the onions and garlic have cooled, mix them with the vegan mayo and vegan parm.
  5. Then put in the fridge for about a half hour.
  6. Save a couple spoonfuls of the mix to make a dip later. Then spread a spoonful or two on a tortilla, add another tortilla on top and keep layering.
  7. Wrap the tortilla cake up and store in the fridge for 12-24 hours.
  8. Cut the tortilla cake in 16 wedges and grill on each side. You can certainly use a grill pan or even just a regular pan if you’re not feeling going outside.
  9. Mix the leftover mix with balsamic vinegar as a dip.
  10. Enjoy!


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