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Home » Recipes » Main meals

Vegan rainbow pie

May 18, 2017 by Mandy Mazliah 11 Comments

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vegan rainbow pie on plate
vegan rainbow pie on plate

Packed full of vegetables and pulses this delicious vegan rainbow pie with filo pastry is a great choice for entertaining vegan friends.

vegan rainbow pie on plate

Eat the rainbow

This vegan rainbow pie recipe made with vegetables and filo pastry makes a delicious, hearty and healthy dinner.

The sweetness of the potatoes, the lemony butterbeans and the delicious rainbow chard and beetroot layers all come together to create a wonderful combination of flavours.

Is this rainbow pie easy to make?

Although not technically difficult to make this pie isn't the quickest to make. Each layer needs to be prepared separately.

But it's well worth the effort and is a great choice for entertaining vegan friends.

More pie recipes you might like

  • vegan spanakopita
  • Quorn chicken and leek pie
  • filo parcels with broad beans, feta and dill
vegan rainbow pie on plate

Serving suggestions

This pie goes well with salad, green veg or potatoes.

Ingredients

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

To make this recipe you'll need:

  • olive oil
  • sweet potatoes
  • onion
  • garlic
  • beetroots
  • potato
  • dairy free milk
  • thyme
  • butterbeans (lima beans)
  • lemon
  • chard
  • parsley
  • filo pastry

Equipment

To make this recipe you'll need:

  • sharp knife
  • chopping board
  • roasting dish
  • saucepan
  • frying pan
  • pie dish
  • pastry brush

How to make vegan rainbow pie

If you've made this recipe please a leave a star rating and comment below. Thank you

Please do not reproduce this recipe without permission.

vegan rainbow pie on plate

Vegan rainbow pie

Mandy Mazliah
Packed full of vegetables and pulses this filo rainbow pie is a hearty and delicious vegan dinner.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Main Course
Cuisine British
Servings 4 people
Calories 698 kcal

Equipment

  • Sharp knife
  • Chopping board
  • Roasting dish
  • Saucepan
  • Frying pan
  • Pie dish
  • Pastry brush

Ingredients
 
 

For the sweet potatoes

  • 1 tablespoon olive oil
  • 3 medium sweet potatoes peeled and diced

For the beetroots

  • 1 tablespoon olive oil
  • 1 onion sliced
  • 2 cloves garlic crushed
  • 2 medium beetroots peeled and grated
  • 1 medium potato peeled, halved and very thinly sliced
  • 100 ml dairy free milk eg oat or almond
  • 1 teaspoon chopped fresh thyme

For the butterbeans

  • 1 tablespoon olive oil
  • 240 g tinned butterbeans 1 standard tin, drained and rinsed
  • 2 cloves garlic crushed
  • 1 lemon zested
  • 2-3 tablespoons water

For the chard

  • 1 tablespoon olive oil
  • 200 g rainbow chard
  • 1 lemon juiced
  • 1 tablespoon freshly chopped parsley

For the pie

  • 2 tablespoons olive oil
  • 6 sheets filo pastry

Instructions
 

  • Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  • Peel and dice the sweet potatoes, drizzle with olive oil and roast for 30-40 minutes until soft. Stir occasionally.
  • Next prepare the beetroots. Heat the olive oil in a large non-stick pan with a lid. Add the onion, stir, and cook over a low-medium heat for 10 minutes until soft. Add the crushed garlic, stir and cook for a further minute or two.
  • Next add the grated beetroot, potato slices, almond milk and thyme. Stir well, reduce the heat to low, cover and simmer for 15 minutes or until the potatoes are cooked through. Stir occasionally.
  • For the chard, separate the leaves and the stalks. Finely chop the stalks and shred the leaves. Heat the olive oil in a frying pan or wok, add the stalks and fry for 5-10 minutes until softened. Add the chard leaves, lemon juice and parsley and cook for a further 5-10 minutes until wilted.
  • Finally make the beans. Heat the olive oil in a small pan, add the beans, garlic, lemon zest and water and warm through. As the beans start to soften mash them together. You may need to add a little more water but don't worry if they seem dry as they'll absorb liquid from the beets once they're in the pie together.
  • Now it's time to assemble your pie. Brush a pie dish with oil and spread a sheet of filo pastry over the base. Brush again with oil and cover with a further two sheets, brushing each sheet with oil.
  • To layer the pie first start with the sweet potatoes, then add the butter beans, the chard and finally the beetroot mixture to the top.
  • Draw in any filo pastry that is hanging over the sides and cover the top of the pie with 2-3 sheets of pastry, brushing each with oil as you go. Tuck the edges in to the side of the pie dish.
  • Brush the top with a little more oil and bake in the oven for 20-25 minutes, until golden brown.
  • Serve with a green salad.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 698kcalCarbohydrates: 110gProtein: 18gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gSodium: 287mgPotassium: 1737mgFiber: 17gSugar: 22gVitamin A: 27355IUVitamin C: 69mgCalcium: 171mgIron: 5mg
Keyword rainbow pie
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vegan rainbow pie on plate

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More recipes you might like

In 2017 I worked on a Food for Thought theme with a few other bloggers where we created recipes inspired by a theme or region that we cared about. The recipes we made were:

    • Syrian red pepper dip with yoghurt flatbreads
    • Vegan rainbow vegetable filo pie 
    • Pasipasi Kpedekpede Na Passio
    • Syrian mint lemonade
    • Syrian stuffed red peppers
    • Nokhchi sorpa
« Oven baked frittata with new potatoes, asparagus and spring vegetables
What to do with kale »
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Reader Interactions

Comments

  1. Anne Burns

    February 05, 2019 at 5:07 pm

    Sounds delicious. Looking forward to trying this one.

    Reply
    • Mandy Mazliah

      February 05, 2019 at 9:55 pm

      Hope you enjoy it Anne

      Reply
  2. Angela / Only Crumbs Remain

    May 22, 2017 at 9:30 am

    This sounds absolutely delicious Mandy, I love each element you've usd to layer up your pie (particularly the beetroot and the lemon with the butterbeans). And what a great subject to highlight, it's so sad there's such persecution in other countries.
    Angela x

    Reply
    • Mandy Mazliah

      May 25, 2017 at 8:46 am

      Thanks so much Angela. I totally agree, it breaks my heart that all I can do is make a pie! Thanks for commenting x

      Reply
  3. Monika Dabrowski

    May 19, 2017 at 6:02 pm

    This sounds absolutely delicious Mandy, a vegetable dish that's full of colour and flavour. Thank you for sharing with #CookBlogShare:)

    Reply
    • Mandy Mazliah

      May 19, 2017 at 6:48 pm

      Thanks so much Monika x

      Reply
  4. Jacqui

    May 19, 2017 at 3:57 pm

    What a colourful and creative recipe. I do admire your food for thought inspired recipes. Thank you for sharing on #CookBlogShare

    Reply
    • Mandy Mazliah

      May 19, 2017 at 6:48 pm

      Thanks so much Jacqui

      Reply

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