Green Layer:
Pour olive oil into a pot and fry a finely chopped onion until translucent.
Add frozen spinach, cover the pot, and let it simmer for 5 minutes. 
Add garlic powder, paprika, chili powder, salt, and lemon juice – let it simmer for about 20 minutes to reduce the liquid. Remove the lid and let the liquid evaporate.
Remove the pan from the heat, add oats and chopped walnuts, stir and let it sit.

Yellow Layer:
Add soy cream, maple syrup, all spices, and nutritional yeast into a bowl. Mix well.
Add olive oil to a pan and crumble in the tofu. Sauté for 5 minutes, then add canned corn.
Pour the seasoned soy cream and simmer over medium heat while stirring.

Orange Layer:
Wash the carrots and chop them into small pieces.
Pour olive oil into a pot and fry a finely chopped onion until translucent. 
Add the carrots and sauté them for 5 minutes.
Wash the red lentils in cold water, add them to the pot.
Add boiling water with 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.

Preparing the Dough:
Let the store-bought quiche dough sit for 10 minutes after the fridge cold before rolling it out.
Place parchment paper on the bottom of the cake pan and generously grease the sides with vegan butter.
Gently press the cake pan onto the rolled-out dough for a visible circle imprint.
Cut along this line with a 2 cm / 0.8 inch allowance and place the dough base on the bottom in the cake pan.
Cut the remaining dough into strips for the sides of the pan, piece them together and press them firmly with your fingers to seal them. Press the dough edges together well, to connect the base and the sides. Once the first dough sheet is used up, take the second one.
Make another imprint of the cake pan into the dough.
For the top crust cut along the marked circle to get a clean dough disc.
Divide it into eight equal triangles.
Use cookie cutters to cut out small bunnies out of the rest dough, and place one on each triangle for decoration.

Layering the Vegan Easter Pie:
Preheat the oven to 180°C / 350°F.
Start layering the cooled vegetable fillings into the prepared cake pan.
Begin with the green layer and press it down firmly with a spoon.
Add the yellow layer, followed by the orange one, pressing each layer down to keep it compact.
Fold the overhanging side dough inward, covering about 1 cm / 0.4 inch of the filling.
Mix soy cream with maple syrup and brush the folded dough edge.
Place the dough triangles in a circular pattern, pressing the wide side onto the dough edge.
Brush the entire dough surface with the soy cream mixture.

Baking the Vegan Easter Pie:
Bake the pie at 180°C / 350°F for about 35 minutes until the crust turns beautifully golden brown.