Vegan pie
Turn this fantastic beet, sweet potato, chard and celery pie into a centerpiece for a Christmas party or vegan dinner

ingredients
For filling
80ml of olive oil

extra extra for brushing
2 tbsp. Ground cumin

½ teaspoon ground cinnamon

1 tablespoon of vegan red wine vinegar (we used aspall)
3 red beets (about 400 g), peeled and cut into slices about ½ cm thick
1 small celery

(about 750 g) peeled, quartered then triangles about 1 cm thick
4 sprigs of thyme, leaves picked
4 cloves garlic unpeeled and fat
3 large sweet potatoes

(about 600 g), peeled and sliced ​​about 1/2 cm thick
2 teaspoons smoked paprika
1 tablespoon semolina

250g of chard

, leaves only
For pastry
150g of coconut oil, plus a supplement for the can
500 g of spelled flour
Almond milk for brushing