Best Vegan Pan Bagnat Recipes

VEGAN PAN BAGNAT

Vegan Pan Bagnat image

Pronounced (pahn bahn-YAHT) it's a traditional sandwich from Nice, France. Basically a salad on a bun, except here the bun is replaced with a pita pocket(although you are free to use a bun if you like). It works nicely, holding in all the ingredients and lovely juices. What seems like a simple sandwich is actually full of flavor. This is gluten free if eaten witha gluten free pita pocket or just as a salad.

Provided by Sharon123

Categories Lunch/Snacks

Time 15m

Yield 5 serving(s)

Number Of Ingredients 12

Ingredients

1 (16 ounce) can garbanzo beans, Lightly Mashed
1 1/4 cups chopped romaine lettuce
1 cup cherry tomatoes, halves
1/2 medium red onion
1 (2 ounce) jar diced pimentos
1 garlic clove, minced
8 basil leaves, Chopped
2 tablespoons capers (optional)
1/4 cup red wine vinegar
3 tablespoons extra virgin olive oil
1 teaspoon sugar
5 pita pockets

Steps:

Place prepared beans, lettuce, tomatoes, onion, pimentos, garlic, basil and capers into mixing bowl.
Wisk together vinegar, oil and sugar. Pour over vegetables and toss.
To serve stuff each pita pocket with 3/4 cup of mixture.

Nutrition Facts : Calories 366.3, Fat 10, SaturatedFat 1.4, Sodium 598.7, Carbohydrate 58.3, Fiber 6.4, Sugar 3.3, Protein 10.8

VEGETARIAN PAN BAGNAT

Vegetarian Pan Bagnat image

Make and share this Vegetarian Pan Bagnat recipe from Food.com.

Provided by loveleesmile

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 fennel bulb, halved and cut crosswise into very thin slices
1 cup drained and rinsed canned chick-peas (from one 15-ounce can)
1/3 cup black olives, pitted and coarsely chopped
2 tablespoons drained capers, chopped
1/3 cup chopped fresh parsley
1 garlic clove, minced
1 large tomatoes, chopped
4 teaspoons wine vinegar
6 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 large crusty rolls, split

Steps:

In a large glass or stainless-steel bowl, combine the fennel, chickpeas, olives, capers, parsley, garlic, and tomato. Add the vinegar, oil, salt, and pepper and toss.
Remove some of the soft center from each half roll, leaving a 1/2-inch shell. Mound the filling onto the bottom of each roll. Drizzle any remaining juices over the filling. Cover with the top of each roll.
If you have time, wrap each roll tightly in aluminum foil and let sit for 15 minutes or up to 2 hours. Otherwise, press down on the rolls firmly so that the dressing moistens the bread.

Nutrition Facts : Calories 460.9, Fat 24.9, SaturatedFat 3.4, Sodium 1332, Carbohydrate 51.2, Fiber 7, Sugar 2.3, Protein 10.1

HEALTHY VEGETARIAN PAN BAGNAT

Healthy Vegetarian Pan Bagnat image

This fiber-packed vegetarian version of a classic French sandwich is great for travel and will save you from any airport food court. It's the perfect way to use up whatever fresh veggies you have on hand, plus its one of those things that gets better as it sits, so make it the night before an early flight.

Provided by Food Network Kitchen

Categories main-dish

Time 3h20m

Yield 1 sandwich

Number Of Ingredients 9

Ingredients

1 whole grain hard-bottomed roll, sliced in half lengthwise (about 5 ounces)
2 tablespoons whipped cream cheese
6 pitted black olives, such as Nicoise, halved
5 marinated artichoke heart quarters, drained plus 1 tablespoon of the marinade
4 thin slices plum tomato (from 1 tomato)
1 marinated roasted bell pepper, drained and patted dry
3 to 4 fresh basil leaves or 1 tablespoon torn fresh herbs
1 cup mixed thinly sliced vegetables, such as carrots, celery, cucumbers, fennel, peppers, zucchini
Kosher salt and freshly ground pepper

Steps:

Pull some of the soft middle from both halves of the roll out to make a well. Spread the cream cheese on the bottom of the roll. Top with the olives, artichoke hearts, tomato, roasted pepper, basil leaves, followed by the mixed sliced vegetables. Drizzle the artichoke marinade over the vegetables. Season with a pinch of salt and several cracks of black pepper. Sandwich with the top half of the roll and wrap tightly in plastic wrap and refrigerate for at least 3 hours up to overnight (this allows the flavors to meld).

Nutrition Facts : Calories 300, Fat 15 grams, SaturatedFat 4.5 grams, Cholesterol 20 milligrams, Sodium 790 milligrams, Carbohydrate 36 grams, Fiber 6 grams, Protein 9 grams, Sugar 6 grams

CHICKPEA PAN BAGNAT

Chickpea Pan Bagnat image

During my sophomore year of high school my mom informed me that the family would be celebrating Christmas in Nice. I was excited to visit France for the first time, but was admittedly a little disappointed that it wasn't Paris. I had no idea what the South of France had to offer, from lively Provençal cuisine to breathtaking landscapes to subtle luxury. One of my favorite memories of the trip was grabbing a pan bagnat, the local tuna-sandwich-like-no-other, at a café and enjoying it while strolling through the stone streets as my parents shopped. For years to come my family would recreate this sandwich at home. After my father became vegan, I came up with this alternative recipe that replaces tuna with chickpeas so he could continue to enjoy it. I honestly like it more than the original!

Provided by Food Network

Categories main-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 17

Ingredients

One 15-ounce can chickpeas
3 cloves garlic, 2 grated and 1 whole
1 tablespoon vegan champagne vinegar
2 teaspoons vegan Dijon mustard
Kosher salt and freshly ground black pepper
3/4 cup avocado or canola oil
Zest and juice of 1/2 lemon
1/4 cup parsley, coarsely chopped
2 tablespoons basil leaves, torn
2 tablespoons capers, drained
1 baguette, cut in half and then split lengthwise without cutting all the way through
2 tablespoons olive oil
1 cup mixed olives, pitted and chopped
1 English cucumber, sliced on the bias
1 medium tomato, sliced
1 shallot, thinly sliced
2 roasted red peppers (from a jar), sliced

Steps:

Drain the chickpeas, reserving the liquid (aquafaba) and chickpeas separately.
Make aquafaba mayo by placing 1/4 cup of the aquafaba (liquid from the can of chickpeas), the 2 grated cloves garlic, vinegar, mustard and 1/2 teaspoon salt in a blender and pulsing to combine. With the motor running, slowly drizzle in the avocado oil, blending until a smooth emulsion forms.
Combine the chickpeas, 1/4 cup of the aquafaba mayo (save the rest for another use), lemon juice and lemon zest, the remaining 1 whole clove garlic and salt and pepper to taste in a food processor and pulse until well combined. The mixture should look similar to tuna salad; it's okay to have a few whole chickpeas remaining. Transfer the mixture to a medium bowl. Add the parsley, basil and capers and mix until combined.
Open the baguette pieces and lightly drizzle the inside top and bottom with the olive oil. Spread with the chickpea mixture, then layer with the mixed olives, cucumber, tomato, shallot and red pepper.
Wrap the sandwiches tightly in plastic wrap or foil and place on a baking sheet; top with another baking sheet and weight the top down with a cast-iron skillet for 10 minutes.