Sweet potato pie with palm kale and thyme

Gives 8-10 portions

A new treat has landed on the plate. This delicious pie with sweet potato, palm kale, thyme and No Egg is nothing less than an exceptional mouthful for you and everyone that loves pie.

And who does not love pie? It is easy to make, is filling and tasty.

Do you know what is the best about this pie? That is made with No Egg so, of course, the recipe is plant-based and vegan 




Pie base
200 g wheat flour
50 g wholemeal flour
1 dl olive oil
50 ml water
1 tsp salt
Pie filling
500 g sweet potatoes, peeled
2 tbsp olive oil
2 banana shallots, diced
2 handful palm kale, chopped
500 g No Egg
1 tsp freshly ground nutmeg
1 lemon, finely grated zest
4-5 sprigs of thyme
120 g grated vegan cheese
Salt and pepper


Pie base
Blend both flour types in a bowl. Knead oil, water and salt into the pastry. With a little wheat flour, Roll out the pastry on a lightly floured surface until a little larger than your pie dish.

Line the bottom of your pie dish with baking paper and place your pie base in the pie dish. Trim the pastry rim to fit the pie dish.


Pie filling
Preheat the oven to 170 °C.

Cut the sweet potato into chunks – cut lengthwise and place them on the pie. On a frying pan, lightly fry onion and palm kale in a little olive oil till the kale has just wilted. Distribute the filling on the pie base.

Whisk No Egg, nutmeg, lemon zest and thyme leaves together in a bowl and gently pour it over the vegetables. Season with salt and pepper.

Sprinkle grated cheese onto the pie and bake it in the oven on a baking rack for about 45 minutes – till golden and firm in the centre.

Serve warm.