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🍰 Vegan Rhubarb Pie with Meringue

308 kcal · 30 min · 4 servings

Vegan Rhubarb Pie with Meringue Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mix flour, 80 grams of sugar, and a pinch of salt in a bowl.
  2. 2. Add cold margarine and knead everything into a smooth dough.
  3. 3. Wrap the dough in cling film and set it aside to chill.
  4. 4. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  5. 5. Wash the rhubarb, peel it if necessary, and cut it into pieces.
  6. 6. Whisk vanilla pudding powder, 200 grams of sugar, soy yogurt, baking powder, 3 tablespoons of egg replacer, and mineral water until foamy using a whisk.
  7. 7. Gently fold the rhubarb pieces into the batter.
  8. 8. Grease a springform pan.
  9. 9. Roll out the dough on a floured surface.
  10. 10. Place the dough in the pan and form a border about 5 centimeters high.
  11. 11. Pour the rhubarb mixture onto the dough and spread it evenly.
  12. 12. Bake the pie for about 30 minutes in the oven.
  13. 13. Drain chickpeas into a sieve and catch 125 milliliters of liquid.
  14. 14. Use the chickpeas for another purpose.
  15. 15. Whisk the saved chickpea water and 120 grams of sugar until foamy using a whisk.
  16. 16. Take the pie out of the oven.
  17. 17. Reduce the oven temperature to 160 degrees.
  18. 18. Spread the whipped chickpea mixture as meringue over the pie.
  19. 19. Bake the pie for another 20 minutes until the meringue is golden brown.
  20. 20. Take the pie out of the oven and let it cool.
  21. 21. Serve the pie and enjoy it.

Nutrition per serving