Preparation time: 20 minutes

Cooking time: 8 minutes

Quantity: 2 sandwiches


For kale pesto:

  • 30 g cashews
  • 40 g kale
  • 1 tbsp. olive oil
  • 1 tbsp. nutritional yeast
  • 1 tsp. lemon juice
  • 1 tsp. garlic powder
  • 1 pinch of salt

For the mushroom compote:

  • 8 mushrooms
  • 1/2 red onion
  • 1 clove of garlic
  • 1 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • Salt, pepper

For the sandwich:


Prepare the kale pesto:

  1. Wash and coarsely chop kale leaves.
  2. Place all the pesto ingredients in a blender and mix until you obtain a pesto-like texture. If necessary, blend in several batches, pausing to scrape down the sides of the blender.

Prepare the mushroom compote:

  1. Wash and thinly slice the mushrooms. Finely chop the onion and garlic.
  2. Heat the olive oil in a small saucepan and sauté the garlic and onion until lightly browned.
  3. At this point, add the mushrooms, salt and pepper, and sauté for 5 minutes over medium-high heat for 4-5 minutes.
  4. Deglaze with the balsamic vinegar and cook until all the liquid has evaporated. Then remove from the heat.


  1. Brown the HARi&CO Green Lentil Patties in a dry pan.
  2. Toast the slices of bread, either in a toaster or in a pan.
  3. Assemble the sandwich. Spread kale pesto on a slice of bread, then top with chopped sun-dried tomatoes, a HARi&CO Green Lentil Patty, mushroom compote and another slice of bread.

Recipe by Alice Pagès

Enjoy your meal!

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