Plant Based Plates

Seth explores plant-based cuisine in the DC area. His first stop is to Dupont Circle to visit DC Vegan and try their twist on an old favorite: the jackfruit Philly cheesesteak. He then heads to Chay in Falls Church to try the hearty vegan take on the Vietnamese bun bo hue. And finally, he samples a savory mushroom kitfo, along with bold Ethiopian coffee, at Feru Restaurant & Bar.

Seth heads to DC VEGAN to watch co-owner Michael Jantz Moon prepare a vegan twist on the Philly cheesesteak. He starts with unripe tropical jackfruit, which mimics the texture of pulled pork. The jackfruit is braised, smoked, and combined with sautéed onions and peppers. For the cheese, he blends raw cashews with yeast, paprika, garlic powder, turmeric, onion powder, oil, lemon juice and more.

Seth Tillman heads to CHAY Vietnamese restaurant in Falls Church, VA to watch chef Lan Tran cook Bon Bo Hue, a speciality from central Vietnam, but with a twist — no meat! The process starts with broth made from lemongrass, star anise, cinnamon, and other ingredients, and concludes with traditional rice noodles. The result is flavorful and textured soup, and fermented soy bean paste.

Seth Tillman heads to FERU where chef/owner Firehiwot Bireka prepares a vegan version of the traditional Ethiopian kitfo using white mushrooms for a meaty texture. She sautés onions with rosemary in oil, then adds the mushrooms along with chili powder, cardamom, garlic, soy sauce, jalapeños, and a secret family spice blend.