Pan Bagnat | Plant-Based Recipes

Ingredients

• 2 tbsp red wine vinegar
• 1 shallot, sliced
• 14 oz hearts of palm, drained and chopped
• 3 tbsp capers
• ½ cup Nicoise or Kalamata olives, roughly chopped
• ¼ cup parsley, chopped
• 3 tbsp olive oil
• 3 tbsp vegan mayo
• 1 garlic clove, minced
• 1 tsp lemon juice
• 1 baguette, cut in half lengthwise
• 1 tomato, sliced
• ½ cup arugula
• ¼ cup basil leaves