Vegan Swiss Cholera
Cholera is a legendary savoury pie originating from the Swiss canton of Valais: a golden, flaky pastry crust filled with layers of tender potato, sweet leek, melting plant‑based cheese, and warm spices. Its unusual name dates back to the 19th century, when households used every available ingredient during the cholera epidemic to create this hearty bake. This fully vegan version keeps the authentic rustic flavour and comforting texture of the original, with no dairy or eggs — a truly warming, satisfying dish steeped in Alpine tradition.
Shared by katty
Time
80 min
Serves
5
Difficulty
medium
đź›’ Ingredients
- #Vegan Pastry Crust;
- 250g plain flour or spelt flour,, 120g cold vegan butter, cubed
- 5–6 tbsp ice‑cold water,, ½ tsp salt,, A little plant milk for brushing
- #Traditional Cholera Filling;
- 4–5 medium potatoes, par‑boiled and thinly sliced
- 2 large leeks, white and pale green parts thinly sliced
- 1 medium onion, thinly sliced
- 200g melting vegan cheese (Swiss‑style or dairy‑free cheddar)
- 2 tbsp nutritional yeast,, ½ tsp ground nutmeg,, Salt and black pepper to taste
- 1 tbsp olive oil or vegan butter for sautéing
- Optional: fresh thyme or rosemary leaves
👩‍🍳 Instructions
- 1
Make the pastry: Mix flour and salt, rub in cold vegan butter until the mixture looks like fine breadcrumbs. Add ice water gradually and bring together into a smooth dough. Wrap and chill in the fridge for 30 minutes.
- 2
Prep the filling: Sauté onion and leek in oil or butter until soft and fragrant; drain off excess moisture. Toss sliced potatoes with nutritional yeast, nutmeg, salt, and pepper.
- 3
Assemble the pie: Divide the dough in half and roll out both portions. Line a pie dish with the first layer, then arrange alternating layers of potato, leek mixture, and vegan cheese until all ingredients are used.
- 4
Seal & bake: Cover with the second pastry round, press and crimp the edges firmly, and cut a small steam vent in the centre. Brush the top with plant milk, then bake at 180°C / 350°F for 45–50 minutes until deep golden and crisp.
- 5
Serve: Leave to rest for 10 minutes before slicing so the filling sets. Enjoy warm on its own or with fresh apple slices as traditionally served.