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Rainbow vegetarian sandwich

  • Prep time
    30 minutes
  • Cooking time
    95 minutes
  • 4


125 ml (1/2 cup) brown or green lentils
15 ml (1 TBSP) olive oil
1/2 onion, chopped
1 garlic clove, chopped
125 ml (1/2 cup) sunflower seeds
30 ml (2 TBSP) sesame seeds
2 ml (1/2 TSP) cumin seeds
2 ml (1/2 TSP) ground turmeric
15 ml (1 TBSP) grilled sesame oil
375 ml (1 1/2 cups) sweet potato, grated
30 ml (2 TBSP) nutritional yeast
1 ml (1/4 TSP) salt
1 ml (1/4 TSP) freshly ground pepper
Coriander and lime pesto
250 ml (1 cup) fresh coriander (rinse leaves, stems, and roots well)
30 ml (2 TBSP) lime juice
60 ml (1/4 cup) olive or canola oil
1 garlic clove
30 ml (2 TBSP) pumpkin seeds or nut mixture
1 ml (1/4 TSP) salt
1 ml (1/4 TSP) freshly ground pepper
Grilled yellow peppers
2 yellow peppers, seeded and cut into quarters
15 ml (1 TBSP) olive oil
Freshly ground salt and pepper
Vegetarian rainbow sandwich
8 slices of St-Méthode kamut bread
60 ml (1/4 cup) coriander and lime pesto
4 lettuce leaves
1 recipe of grilled yellow peppers
1 recipe of végépâté
250 ml (1 cup) grated carrots
1 tomato, sliced
250 ml (1 cup) minced red cabbage


  • Cook lentils in 250 ml (1 cup) of salted water in a small pot over medium heat for 20 to 30 minutes, or until tender. Drain.
  • In the meantime, heat olive oil in a pan over medium heat, then cook onion and garlic for 2 minutes.
  • Add seeds, spices, and sesame oil. Cook for 3 to 4 minutes more, stirring regularly.
  • Add sweet potato and cook another 2 to 3 minutes to soften.
  • Roughly grind lentils in a food processor.
  • Add contents of pan, yeast, salt, and pepper. Grind mixture until it becomes a textured puree (with some pieces). Season to taste.
  • Grease a 20 to 23 cm (8 to 9”) square pan and pour in mixture, spreading evenly.
  • Cook in oven preheated to 180°C (350°F) for 30 to 40 minutes. Let cool, then cut into 4.

Coriander and lime pesto

  • Using a food processor, blend all ingredients into a finely chopped, uniform mixture.

Grilled yellow peppers

  • Drizzle peppers with olive oil and season.
  • Cook on BBQ at medium heat until skin is blackened.
  • Transfer to a bowl, cover, and let cool.
  • Remove skins and place peppers in fridge.

Vegetarian rainbow sandwich

  • Toast 4 slices of bread and place on a cutting board.
  • Garnish each with 15 ml (1 TBSP) coriander and lime pesto.
  • Top with ingredients in order of colour: lettuce, yellow peppers, végépâté, grated carrot, tomato, red cabbage.
  • Toast remaining 4 slices of bread, spread each with 15 ml (1 TBSP) mayonnaise, and place on top of ingredients to create sandwiches.
  • Cut in 2 and serve.