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Mix whole wheat flour and all purpose flour together
Add salt and sugar to the flour mixture
Cut in vegan shortening until pieces are the size of peas
Add ice water gradually until dough comes together
Squish dough into a cohesive mass on a clean countertop
Cover dough and refrigerate for at least 30 minutes or up to 2 days
Cook sliced red and yellow onions over medium-high heat until soft, golden and sweet, stirring occasionally and sprinkling with salt
Cool the cooked onions
Flour work surface and rolling pin
Roll out dough to about ¼ inch thick
Cut out rounds slightly larger than tart tins
Place tart shells in tart baking molds, keeping them cold in the fridge
Blend roasted cashews, garlic, cornstarch, curry powder, poultry seasoning, bouillon cubes and water until smooth
Divide cashew filling evenly among tart shells
Divide cooked onions evenly among tart shells
Place tarts on a baking sheet
Bake at 425°F for 25 minutes until crust is golden and onion tops are crispy
Let rest for 5 minutes before serving