Everyday cooking

Rainbow Pie

This vegan rainbow pie will be loved by the entire family! A delicious appetizer made with beetroots, potatoes, chard and your favorite Violife products!

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Cooking time1 hr 20 min
Prep time40 min
ServingsPortions 6

Dinner

lunch

Pie

Vegetables

INGREDIENTS
DIRECTIONS

FOR THE FILLING:

1 pack Violife Just Like Cream Cheese Original
1 pack Violife Just Like Cheddar Shreds
3 beetroots, peeled and sliced into rounds about 0.2 inches thick
10.5 oz chard, chopped
2 sweet potatoes, peeled and sliced into rounds about 0.2 inches thick
4 thyme sprigs, chopped
4 garlic cloves
1/3 cup olive oil
2 tsp ground cumin
½ tsp ground cinnamon
2 tsp smoked paprika

FOR THE PASTRY:

4 cups wholemeal flour
1 cup water
1 tsp salt
2 tbsp olive oil
almond milk, for brushing

Preheat oven at 338°F.
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 the oven 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 9.5 inches circular cake tin. In a bowl whisk the Violife Just Like Cream Cheese Original, the Violife Just Like Cheddar Shreds 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 338°F.