Preparation time: 20 minutes
Cooking time: 8 minutes
Quantity: 2 sandwiches
> INGREDIENTS:
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:
- 2 HARi&CO green lentil patty
- 4 slices of whole wheat bread
- 4 sun-dried tomatoes, chopped
> PREPARATION:
Prepare the kale pesto:
- Wash and coarsely chop kale leaves.
- 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:
- Wash and thinly slice the mushrooms. Finely chop the onion and garlic.
- Heat the olive oil in a small saucepan and sauté the garlic and onion until lightly browned.
- At this point, add the mushrooms, salt and pepper, and sauté for 5 minutes over medium-high heat for 4-5 minutes.
- Deglaze with the balsamic vinegar and cook until all the liquid has evaporated. Then remove from the heat.
Assembly:
- Brown the HARi&CO Green Lentil Patties in a dry pan.
- Toast the slices of bread, either in a toaster or in a pan.
- 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!
