Everyday cooking
Rainbow Pie
It's pie week and we've got the most delicious vegan Rainbow Pie for you. Made with beetroots, sweet potatoes, chard and your favourite Violife products.
![prep time]()
Cooking time1 hour 20 minutes![preparation time]()
Prep time40 minutes![servings]()
Servings6 portions
FOR THE FILLING:
- 1 pack Violife Creamy Original
- 1 pack Violife Grated Original
- 3 beetroots (about 400g), peeled and sliced into rounds about ½ cm thick
- 300 g chard, chopped
- 2 sweet potatoes, peeled and sliced into rounds about ½ cm thick
- 4 thyme sprigs, chopped
- 4 garlic cloves
- 80 ml olive oil
- 2 tsp ground cumin
- ½ tsp ground cinnamon
- 2 tsp smoked paprika
FOR THE PASTRY:
- 500 g wholemeal flour
- 230 ml water
- 1 tsp salt
- 2 tbsp olive oil
- almond milk, for brushing
- In a frying pan sauté the chopped chard until soft and set aside.
- In a lined baking tray place the sweet potatoes and beetroots, season with salt and pepper, garlic cloves, olive oil, 1 tbsp smoked paprika, cumin and cinnamon. Place in a preheated oven at 170°C for 40-45 minutes until golden and roasted.
- To make the pastry add flour into your mixer with the salt and olive oil. Start mixing and add the water slowly. Once the mixture forms a dough, cover with a tea towel and place aside to rest for 30 minutes.
- Using 2/3 of the pastry, roll out using a rolling pin and place on the base of a lined 24cm circular cake tin. In a bowl whisk the Violife Creamy Original, the Violife Grated Original and the thyme leaves.
- Begin to layer the ingredients starting with the sweet potatoes, followed by the Violife mixture. Add the beetroot and top with the chard.
- Use the rest of the pastry to cover the cake tin. Turn in the sides to secure.
- Brush with the almond milk and using a knife make a small cross in the center of the pastry.
- Bake for 40 minutes at 170°C
