Packed full of vegetables and pulses this delicious vegan rainbow pie with filo pastry is a great choice for entertaining vegan friends.
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.
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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
Equipment
- 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
Nutrition
Pin vegan rainbow pie for later
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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:
Anne Burns
Sounds delicious. Looking forward to trying this one.
Mandy Mazliah
Hope you enjoy it Anne
Angela / Only Crumbs Remain
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
Mandy Mazliah
Thanks so much Angela. I totally agree, it breaks my heart that all I can do is make a pie! Thanks for commenting x
Monika Dabrowski
This sounds absolutely delicious Mandy, a vegetable dish that's full of colour and flavour. Thank you for sharing with #CookBlogShare:)
Mandy Mazliah
Thanks so much Monika x
Jacqui
What a colourful and creative recipe. I do admire your food for thought inspired recipes. Thank you for sharing on #CookBlogShare
Mandy Mazliah
Thanks so much Jacqui