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The finished vegan Easter pie with colorful layers sits on a festively set table with a green and gold patterned tablecloth. In the foreground is a place setting with a green plate, patterned napkin, gold cutlery, and a green wine glass. A slice of the vegan Easter pie with colorful layers sits on the plate. In the background is a vase with a blooming cherry blossom branch and Easter egg decorations. Surrounding it are several wooden Easter bunnies. One sits in a packet of cress. Cress is also seen on the pie as a topping.

When sliced, our vegan Easter pie with colorful layers is a true surprise. You’ll see three beautiful layers inside! Each layer is delicious, wrapped in a flaky quiche crust. There’s green spinach, yellow scrambled tofu with corn, and an orange layer made with carrots and lentils. And, for a festive touch, the top is decorated with little pastry bunnies. This savory pie makes a perfect centerpiece for your Easter brunch!

Ingredients for this Beautiful Vegan Easter Pie:

On a green and gold patterned tablecloth are the ingredients for the vegan Easter pie with colorful layers. A white bowl with a ceramic bunny on the rim contains canned corn. Behind it is a shallow bowl with tofu blocks and a glass jug of soy cream. There is another glass jug of olive oil, and smaller glas jugs maple syrup and lemon juice. In the foreground are two shallow bowls with various spices and a wooden spoon with vegetable stock. There are bowls with walnuts, red linseed, oat flakes and frozen spinach. In the background are two rolls of pie dough.

Vegan ready-made quiche dough
Carrots
Frozen spinach
Tofu
Canned corn
Olive oil
Medium-sized onions
Red lentils, dried
Oat flakes
Walnuts
Lemon juice
Soy cream
Maple syrup
Vegetable stock powder
Nutritional yeast
Turmeric
Garlic powder
Paprika powder
Chili powder
Salt
Kala Namak salt (Black salt)
Pepper

Needed Equipment:

Round cake baking pan
Baking sheet
Bunny cookie cutter

How to Make Vegan Easter Pie with Colorful Layers:

Green Layer:

We start with the spinach layer on the quiche dough base. Pour the olive oil into a pot and fry a finely chopped onion until translucent. Then add the frozen spinach, cover the pot, and let it simmer for 5 minutes.

A hand holds a shallow bowl with spices and pours it into a pot with spinach that stands on a seagrass trivet. The base is a green and gold patterned tablecloth.

A hand holds a jug with lemon juice and pours it into a pot with spinach, that stands on a seagrass trivet. The base is a green and gold patterned tablecloth.

Now, remove the lid and add garlic powder, paprika, chili powder, salt, and lemon juice. Stir and simmer for about 20 minutes to reduce the liquid. If the mixture is still moist, remove the lid and let all the liquid evaporate. Remove the pan from the heat. Since we definitely don’t want a soggy quiche, sprinkle in the oats. Then add the chopped walnuts, stir well, and let it sit. We should now have a firm mixture. Our green layer is complete.

Yellow Layer:

Now we’re going to cook scrambled tofu, which is incredibly delicious!

The soy cream with maple syrup and spices is stirred thoroughly with a golden fork in the stainless steel bowl. The pan sits on a seaweed trivet on a green and gold patterned tablecloth.

Two hands crumble the tofu in a stainless steel pan. The pan sits on a green and gold patterned tablecloth.

First, grab a bowl and add soy cream, maple syrup, and spices (turmeric, garlic powder, paprika powder, pepper, Kala Namak salt (Black salt), and nutritional yeast). Mix everything well and enjoy the excellent yellow color!
Next, add olive oil to a pan and crumble the tofu. Sauté for 5 minutes, then add the canned corn. Now pour the seasoned yellow soy cream and simmer over medium heat while stirring. The tofu will nicely combine with it. Our yellow layer is ready!

Orange Layer:

First, wash the carrots and chop them into small pieces. Pour olive oil into a pot again and fry a finely chopped onion until translucent.

Carrots are added from a stainless steel bowl to the sautéed onions in the pot.

Washed linseed are added from a stainless steel bowl to the carrots in the pot.

Then, add the carrots and sauté them for 5 minutes. Meanwhile, take the red lentils and wash them in cold water. Add them to the carrots. Now, add boiling water and vegetable stock and let it cook for about 20 minutes with a lid on. If the mixture is still too moist, remove the lid and let all the liquid evaporate. The carrots should be tender, and the lentils should be mushy, with all the liquid absorbed. Then, we have our orange layer.

Preparing the Dough for the Vegan Easter Pie:

Now that our fillings are ready and cooling, we can line the cake pan with dough and prepare the top crust. Start by taking the store-bought quiche dough out of the fridge. Let it sit for 10 minutes before rolling it out to prevent cracking.

Next, take the cake pan. I like to place parchment paper on the bottom and generously grease the sides with vegan butter. Gently press the cake pan onto the rolled-out dough, just enough to leave a visible circle imprint. Then, cut along this line with a 2 cm allowance and place the dough base in the cake pan.

On a table with a green and gold patterned tablecloth stands a wooden board on which a round cake tin is being lined with ready-made pie dough by two hands.

Cut the remaining dough into strips for the sides of the pan. You can piece them together and press them firmly with your fingers to seal them. Once the first dough sheet is used up, take the second one. Before using it for the sides, make another imprint of the cake pan. This will be the reserved dough for the top. Press the dough edges together well to connect the base and the sides.

The rolled-out dough lies on a wooden board. A hand holds a large knife and cuts a circle out of the dough for the lid of the vegan Easter pie with colorful layers.

The ready-made pie dough for the vegan Easter pie with colorful layers, lies on the baking paper. A circle was scored along the baking pan's imprint and divided into eight pieces. A bunny cut from the leftover dough is glued to each of the eight pieces for decoration. The bunny cookie cutters are still on the dough in the background.

Now, let’s prepare the top crust. Cut along the marked circle to get a clean dough disc. Then, divide it into eight equal triangles. This makes serving easier later, preventing the crust from breaking unevenly or crushing the filling. Finally, use cookie cutters to cut out small dough bunnies and place one on each triangle for decoration.

Layering the Vegan Easter Pie:

Firstly, preheat the oven to 180°C / 350°F.

Now, we can start layering the cooled vegetable fillings in the prepared cake pan. Begin with the green layer and press it down firmly with a spoon. Next, add the yellow layer, followed by the orange one, pressing each layer down to keep it compact.

A hand holds a spoon and spread the spinach mixture over the bottom of the dough in the round pie dish, which sits on a green and gold patterned tablecloth. This will be the first, bottom layer of the vegan Easter pie with colorful layers.

A hand holds a spoon and spread the tofu-corn mixture over the spinach layer in the round pie dish, which sits on a green and gold patterned tablecloth. This will be the second layer of the vegan Easter pie with colorful layers.

Fold the overhanging dough inward, covering about 1 cm / 0.4 inch of the filling. Mix some soy cream with maple syrup and brush the folded dough edge. This helps the dough triangles to stick better. We will also use this mixture to brush the top crust before baking for a beautiful golden shine when finished.

The round cake pan sits on a green and gold patterned tablecloth. Two hands place the cut-out dough triangles with Easter bunny decorations on top of the filling. This is the top of the vegan Easter cake with colorful layers.

Now, place the dough triangles in a circular pattern, pressing the wide side onto the dough edge. Finally, brush the entire dough surface with the soy cream mixture. The vegan pie is now ready to bake!

Baking the Vegan Easter Pie:

Bake the pie at 180°C / 350°F for about 35 minutes until the crust turns beautifully golden brown. Enjoy, and have a wonderful Easter celebration! If you need some more inspiration for a beautiful brunch table, check out our delicious Easter puff pastry cookies!

On a green and gold patterned tablecloth sits a wooden board with a vegan Easter pie with colorful layers. We look down at the pie, which has been spread with soy cream and is now ready to bake.

We see the finished Vegan Easter Pie with Colorful Layers from above. The pie sits on a round wooden board on a green and gold patterned tablecloth.

Storage:

If you have any leftovers of the vegan easter pie, store them in the refrigerator. I was able to keep them that way for over three days until I ran out.

I hope you enjoyed this easter pie recipe. Let me know what you think in the comments below!

Vegan Easter Pie with Colorful Layers

Ingredients for this Beautiful Vegan Easter Pie: