Wash the 500g (1lb2oz) beetroot and cut into equal sized wedges discarding the leaves and stalks. Drizzle with a tablespoon of olive oil and sprinkle with a pinch of salt. Turn the beetroot in the oil. Add a few thyme sprigs or sprinkle with ½ teaspoon dried thyme. Roast at 190℃ (170℃ fan)/375°F/gas mark 5 for about 30 minutes until just tender.

When tender remove from the oven and allow to cool. Peel the skin away from the beetroot wedges and cut into small pieces.

Cut 2 tomatoes into quarters scoop out and discard the seeds. Dice the tomato flesh. Heat 1 tablespoon oil in a frying pan and cook the chopped red onion for 5 - 10 minutes until softened then set aside to cool.

Place 275g (10oz) plain flour in a mixing bowl and stir in a pinch salt. Add 75ml (5 tablespoons) olive oil and 4 tablespoons of cold water. Use a knife to cut through the liquids and flour to start to create a dough. Add a little more water if necessary and finish bringing the dough together with your fingers. Wrap and set aside to rest for 10 minutes.

Increase the oven temperature 220℃ (200℃ fan)/400°F/gas mark 6. Lightly dust the work surface with a little flour. Unwrap the pastry. Roll out about two-thirds into a circle large enough to line a 20cm (8in) pie plate. Roll out the second piece of pastry into a 20cm (8in) circle. Allow the pastry to rest while you finish preparing the filling.

Place the chopped roasted beetroot, de-seeded tomatoes, sautéed onions, into a bowl and add 150g -175g (5-6oz) lentils. Crumble in 50-75g (2-3oz) vegan white cheese. Season with salt & pepper and mix to combine.

Spoon the filling into the pastry lined pie dish. Brush the edge of the pastry with a little soy milk then lift the pastry lid the filled pie case. Gently press the pastry lid to the pie crust to seal.

Brush the top of the pie with a little more of the soy milk and cut a slit in the centre of the pastry lid to allow steam to escape. Bake for 20 - 25 minutes until golden brown.