1 00:00:01,700 --> 00:00:03,867 You know, some fans of Diners, Drive-Ins and Dives think that I survive 2 00:00:03,867 --> 00:00:06,166 on burgers, pizza and barbecue alone. 3 00:00:06,166 --> 00:00:07,567 Go to commercial already, would ya? 4 00:00:07,567 --> 00:00:09,967 But I've stopped at so many vegan joints 5 00:00:09,967 --> 00:00:13,166 run by chefs who make food even carnivores crave. 6 00:00:14,266 --> 00:00:15,767 This is a destination dish. 7 00:00:15,767 --> 00:00:18,467 So, I've invited four of my favorite Triple-D vegan chefs 8 00:00:18,467 --> 00:00:22,567 to Flavortown Market to compete in off the chain vegan games. 9 00:00:22,567 --> 00:00:25,367 You can only shop for nine pounds in groceries. 10 00:00:25,367 --> 00:00:27,767 -[Loumiry] Oh, Lord. -This is so hard. 11 00:00:27,767 --> 00:00:28,900 Look at that cheese. 12 00:00:28,900 --> 00:00:31,300 These folks can cook. 13 00:00:31,300 --> 00:00:33,767 -Oh, hang on Hunter, what is this? -It's a vegan barbecue burger. 14 00:00:33,767 --> 00:00:36,066 Oh, fantastic. What's not to love? 15 00:00:36,066 --> 00:00:38,166 It's Triple-D vegan tonight on Guy's Grocery Games. 16 00:00:38,166 --> 00:00:40,834 -I... I bought that for myself. -Get yourself one. 17 00:00:44,900 --> 00:00:48,000 All right, so let's meet our Triple-D vegan chefs. 18 00:00:48,000 --> 00:00:50,166 First up, we have Edgar Pato Delfin, 19 00:00:50,166 --> 00:00:53,500 the chef, owner of Lick It Up food truck in Houston, Texas, 20 00:00:53,500 --> 00:00:55,367 who specializes in vegan versions 21 00:00:55,367 --> 00:00:57,333 of authentic Mexican street food. 22 00:00:58,567 --> 00:01:00,400 [Guy] This is a destination dish. 23 00:01:00,400 --> 00:01:01,300 Delicious, man. 24 00:01:01,300 --> 00:01:03,867 There's a lot of food that's been vegan 25 00:01:03,867 --> 00:01:05,367 in Mexican cuisine for years. 26 00:01:05,367 --> 00:01:10,266 I'm here to prove that vegan food is more than rabbit food or vegetables. 27 00:01:10,266 --> 00:01:12,000 Love the name of that place. 28 00:01:12,000 --> 00:01:13,700 Next up, we have Tamearra Dyson, 29 00:01:13,700 --> 00:01:17,400 the chef serving up plant-based Creole cuisine at Souley Vegan 30 00:01:17,400 --> 00:01:18,734 in Oakland, California. 31 00:01:18,734 --> 00:01:23,266 So Creole cuisine is traditionally very rich, very deep in flavors. 32 00:01:23,266 --> 00:01:25,000 So I just, kind of, recreate it 33 00:01:25,000 --> 00:01:26,967 while keeping the integrity of the flavors. 34 00:01:26,967 --> 00:01:29,200 -There's no question that's a po' boy. -All right. 35 00:01:29,200 --> 00:01:30,800 [Guy] Chef, how long ago was it? 36 00:01:30,800 --> 00:01:33,967 Oh, about five, six, seven years. 37 00:01:33,967 --> 00:01:36,467 Eight, nine, ten, eleven, twelve years ago? 38 00:01:36,467 --> 00:01:38,567 And then there's Nick Davis, the Tennessee chef, 39 00:01:38,567 --> 00:01:41,800 who makes vegan Southern comfort food at Graze Nashville. 40 00:01:41,800 --> 00:01:45,667 We just had tofu fried chicken sandwich. 41 00:01:45,667 --> 00:01:47,266 It's giving me goosebumps. 42 00:01:47,266 --> 00:01:50,667 I wanna show people that you don't have to take the South out of Southern food 43 00:01:50,667 --> 00:01:51,800 just because it's vegan. 44 00:01:51,800 --> 00:01:54,500 -Nice to have you out of the honky-tonk. -Cheers. 45 00:01:54,500 --> 00:01:56,467 And finally, Loumiry Sanchez, 46 00:01:56,467 --> 00:02:00,200 chef, owner of El Grifo vegan restaurant in Puerto Rico. 47 00:02:00,200 --> 00:02:02,700 I don't know anybody that could bite into that who would not enjoy that. 48 00:02:02,700 --> 00:02:04,266 -I can't believe this. -So good. 49 00:02:04,266 --> 00:02:06,767 We specialize in vegan pop food. 50 00:02:06,767 --> 00:02:10,066 We serve pizzas, pasta, burgers. 51 00:02:10,066 --> 00:02:11,834 And I love it. 52 00:02:12,200 --> 00:02:13,533 Welcome, Chef. 53 00:02:14,000 --> 00:02:15,367 Watch out for this. 54 00:02:15,367 --> 00:02:17,767 I have watched you make vegan food in your joints, 55 00:02:17,767 --> 00:02:20,800 and I thought now, I should invite you to my place, 56 00:02:20,800 --> 00:02:23,467 and you could have some action-packed vegan cook offs. 57 00:02:23,467 --> 00:02:25,266 -Sound like a deal? -Great. 58 00:02:25,266 --> 00:02:29,000 We have the ripest Grocery Games that you will ever try. 59 00:02:29,000 --> 00:02:31,600 The chef that scores the lowest score 60 00:02:31,600 --> 00:02:33,166 in the first round will checkout. 61 00:02:33,166 --> 00:02:36,000 But the chef with the highest combined score 62 00:02:36,000 --> 00:02:39,066 at the end of both rounds will get a chance to shop Flavortown Market 63 00:02:39,066 --> 00:02:40,967 for up to 20,000 bucks. 64 00:02:41,367 --> 00:02:42,200 [Tamearra trilling] 65 00:02:42,200 --> 00:02:43,567 -It's awesome, yeah. -Beautiful. 66 00:02:43,567 --> 00:02:46,467 [Guy] In addition to a store full of dairy and meat substitutes, 67 00:02:46,467 --> 00:02:49,000 we have a produce selection that I will tell you 68 00:02:49,000 --> 00:02:51,667 is a virtual garden of vegan. 69 00:02:51,667 --> 00:02:56,033 In the first round, I want you to make the judges your bestseller. 70 00:02:56,467 --> 00:02:57,867 Okay? 71 00:02:57,867 --> 00:03:00,867 The one that the customers can't wait to order again. 72 00:03:00,867 --> 00:03:02,200 And they can't wait-- 73 00:03:02,200 --> 00:03:03,433 They can't wait. 74 00:03:04,567 --> 00:03:06,200 Oh! 75 00:03:06,200 --> 00:03:09,567 The dish that comes with a side order of Watch Your Weight. 76 00:03:09,567 --> 00:03:10,667 Yeah. See, what's gonna happen is 77 00:03:10,667 --> 00:03:14,000 you can only shop for nine pounds of groceries. 78 00:03:14,000 --> 00:03:15,100 One time. 79 00:03:15,100 --> 00:03:17,567 So, you will shop, you will weigh it out 80 00:03:17,567 --> 00:03:18,900 over in the produce department, 81 00:03:18,900 --> 00:03:20,700 and you cannot go back to the store. 82 00:03:20,700 --> 00:03:23,266 Now, you do have pantry items inside of your kitchens. 83 00:03:23,266 --> 00:03:26,100 Spices, flour, corn starch. 84 00:03:26,100 --> 00:03:28,400 -Feel good about this? -Yes. 85 00:03:28,400 --> 00:03:29,467 [Guy] All right. You have 30 minutes 86 00:03:29,467 --> 00:03:32,567 to shop, prepare and plate your bestseller. 87 00:03:32,567 --> 00:03:33,800 You've seen the show enough times. 88 00:03:33,800 --> 00:03:35,100 You know it's three, two, one, go. 89 00:03:35,100 --> 00:03:38,266 As soon as I do that, you guys will all go taking off, okay? 90 00:03:38,266 --> 00:03:39,567 All right. 91 00:03:39,567 --> 00:03:40,867 Let's do this. 92 00:03:46,200 --> 00:03:48,066 -Go, he already said it. -Go! 93 00:03:52,600 --> 00:03:53,867 [exclaiming] 94 00:03:55,066 --> 00:03:56,367 They are so nervous. 95 00:03:56,367 --> 00:03:58,400 [Pato] I only have nine pounds. 96 00:03:58,400 --> 00:04:00,567 I need nine pounds to make a salsa only. 97 00:04:00,567 --> 00:04:03,867 I have to make my bestseller, which is tacos alambre. 98 00:04:03,867 --> 00:04:05,166 I need 50 of those. 99 00:04:05,166 --> 00:04:07,300 [Pato] To make my chorizo from scratch... 100 00:04:07,300 --> 00:04:08,200 Gonna do this. 101 00:04:08,200 --> 00:04:10,600 ...I definitely had to grab some TSP, 102 00:04:10,600 --> 00:04:11,967 the texturized soy protein. 103 00:04:11,967 --> 00:04:16,000 In order to marinate my chorizo, I had to grab dried peppers. 104 00:04:16,000 --> 00:04:17,767 Soy milk for my crema. 105 00:04:17,767 --> 00:04:20,867 Cabbage, give you that little bit of that freshness. 106 00:04:20,867 --> 00:04:22,100 Vegan. 107 00:04:22,100 --> 00:04:25,367 Seasoning, I grabbed my garlic powder and onion powder. 108 00:04:25,367 --> 00:04:27,000 Chef, let me explain something to you. 109 00:04:27,000 --> 00:04:29,300 You're so heavy right now with all this stuff. 110 00:04:29,300 --> 00:04:30,667 You only have nine pounds, 111 00:04:30,667 --> 00:04:32,967 -and you've already got super heavy things going on. -Okay. Okay. 112 00:04:32,967 --> 00:04:35,166 -Do you need the whole half gallon of this? -[Pato] No, sir. 113 00:04:35,166 --> 00:04:36,767 [Guy] So, if you could find one that's smaller, 114 00:04:36,767 --> 00:04:37,767 -go with that. -[Pato] Okay. 115 00:04:37,767 --> 00:04:39,266 -You're way, way, way overweight. -[Pato] Okay. 116 00:04:39,266 --> 00:04:41,000 -Oh, boy. -Go get 'em. 117 00:04:41,000 --> 00:04:44,100 You can only shop once, so you gotta get it right. 118 00:04:44,100 --> 00:04:46,467 [Guy] It's only nine pounds, not 19, Chef. 119 00:04:46,467 --> 00:04:47,600 Okay, Chef. Heard. 120 00:04:47,600 --> 00:04:50,367 I'm gonna go back and grab smaller things. 121 00:04:50,367 --> 00:04:52,767 This is so hard. [grunts] 122 00:04:53,867 --> 00:04:57,367 I only have nine pounds to do my bestseller. 123 00:04:57,367 --> 00:05:00,367 But when you want to impress, you know, the judges, 124 00:05:00,367 --> 00:05:03,400 we don't have the time, nor the ingredients. 125 00:05:03,400 --> 00:05:04,634 What? 126 00:05:04,900 --> 00:05:06,233 Oh. 127 00:05:06,233 --> 00:05:09,667 For my bestseller, I'm going to make vegan chicken and waffle. 128 00:05:09,667 --> 00:05:11,367 Because I did that at my restaurant, 129 00:05:11,367 --> 00:05:14,567 and the dish became so popular and viral 130 00:05:14,567 --> 00:05:16,367 that we had to keep it on the menu. 131 00:05:16,367 --> 00:05:17,800 My plantains. 132 00:05:17,800 --> 00:05:20,066 With cauliflower chicken. 133 00:05:20,066 --> 00:05:22,367 Cauliflower steak, that's one of my favorites you use. 134 00:05:22,367 --> 00:05:27,200 [Loumiry] So I grab this little vegetable milk to dredge my cauliflower. 135 00:05:27,200 --> 00:05:31,600 For my chorizo, I grabbed sundried tomatoes, 136 00:05:31,600 --> 00:05:35,100 the pumpkin seeds, the sunflower seeds. 137 00:05:35,100 --> 00:05:39,667 With my cashews, I'm going to make the mozzarella type sauce. 138 00:05:39,667 --> 00:05:42,000 And then I went to the spices. 139 00:05:42,000 --> 00:05:43,667 Powdered garlic. 140 00:05:43,667 --> 00:05:45,233 Hm. 141 00:05:47,100 --> 00:05:48,166 So nervous. 142 00:05:48,166 --> 00:05:53,367 And my heart is, like, running 200 miles per hour. 143 00:05:53,367 --> 00:05:56,166 Okay. At least one of this. 144 00:05:56,700 --> 00:05:57,867 Hate this. 145 00:05:58,467 --> 00:05:59,467 Oh! 146 00:06:00,567 --> 00:06:01,900 -Oh, whoa! -[Guy] Okay, that's nine. 147 00:06:01,900 --> 00:06:06,367 I wish I could have got more cauliflower, more sweet plantains, 148 00:06:06,367 --> 00:06:07,967 more spices. 149 00:06:07,967 --> 00:06:12,133 I'm gonna have a nightmare tonight about it. 150 00:06:12,367 --> 00:06:14,266 Hate this. 151 00:06:14,266 --> 00:06:15,200 [Guy] What are you going for? 152 00:06:15,200 --> 00:06:17,166 Uh, I'm gonna do a spaghetti Cajun. 153 00:06:17,166 --> 00:06:18,900 I like that. 154 00:06:18,900 --> 00:06:21,066 [Tamearra] The coconut milk is the base to my sauce 155 00:06:21,066 --> 00:06:22,867 so I have to grab three of these. 156 00:06:22,867 --> 00:06:27,000 Normally, I would get a ton of different spices and more produce. 157 00:06:27,000 --> 00:06:29,667 Bell peppers to prepare this spaghetti Cajun. 158 00:06:29,667 --> 00:06:31,000 Where's the mushroom? 159 00:06:31,000 --> 00:06:34,400 So, I'm grabbing the dried oyster mushrooms over the fresh one 160 00:06:34,400 --> 00:06:35,900 because these are gonna be much lighter 161 00:06:35,900 --> 00:06:37,266 than getting a whole portobello 162 00:06:37,266 --> 00:06:39,600 or even fresh oyster mushrooms. 163 00:06:39,600 --> 00:06:40,467 French baguette. 164 00:06:40,467 --> 00:06:42,200 Southern food is hearty. 165 00:06:42,200 --> 00:06:43,867 You know, you never leave hungry. 166 00:06:43,867 --> 00:06:46,100 Garlic bread, a great addition to that. 167 00:06:46,100 --> 00:06:47,767 And then with the garlic bread I think I have everything. 168 00:06:47,767 --> 00:06:48,800 -Okay, you ready? -Yeah. 169 00:06:48,800 --> 00:06:50,000 [Hunter] Let's see what we got here. 170 00:06:50,967 --> 00:06:52,300 -[Tamearra] I'm under. That's it. -[Hunter] That's it. 171 00:06:52,300 --> 00:06:53,467 -You're good. -Mm-hm. Thank you. 172 00:06:53,467 --> 00:06:54,367 You bet. 173 00:06:54,367 --> 00:06:56,166 [Guy] Twenty-five minutes. 174 00:06:56,166 --> 00:06:57,667 Let's go, chefs. 175 00:06:57,667 --> 00:06:58,767 Tempeh. 176 00:06:58,767 --> 00:07:01,967 Immediately, my mind goes to Nashville hot tempeh. 177 00:07:01,967 --> 00:07:04,567 Not only is this dish one of my bestsellers, 178 00:07:04,567 --> 00:07:07,967 it was also voted best vegan sandwich in The National Scene. 179 00:07:07,967 --> 00:07:12,367 For this, I'm breading tempeh, deep frying it. 180 00:07:12,367 --> 00:07:14,500 Soy milk cartons weigh a lot so I'm grabbing 181 00:07:14,500 --> 00:07:17,567 these single-serve cartons for my dredge. 182 00:07:17,567 --> 00:07:22,767 I grab some key spices, like dry mustard and granulated garlic. 183 00:07:22,767 --> 00:07:24,066 I need pickles. 184 00:07:24,066 --> 00:07:26,567 I grab pickles, even though they're heavy, 185 00:07:26,567 --> 00:07:31,000 just because it's such a nice balance of vinegar and coolness. 186 00:07:31,000 --> 00:07:31,834 Cabbage. 187 00:07:31,834 --> 00:07:33,867 The cabbage for the coleslaw is heavy 188 00:07:33,867 --> 00:07:36,800 so I'm concerned about the weight. 189 00:07:36,800 --> 00:07:40,367 All right. Nick, we're kind of close here. 190 00:07:40,367 --> 00:07:41,467 That just puts you a little bit over nine. 191 00:07:41,467 --> 00:07:42,467 Do you need all these pickles? 192 00:07:42,467 --> 00:07:44,000 [Nick] I need pickles, but... 193 00:07:44,000 --> 00:07:45,500 The pickles weigh a lot. 194 00:07:45,500 --> 00:07:49,266 So I'm hoping that coleslaw will cool off some of that Nashville hot heat. 195 00:07:49,266 --> 00:07:50,600 -Is that good? -That's nine. 196 00:07:50,600 --> 00:07:53,166 -I know nine pounds is not easy to work with. -[Nick] Yes. 197 00:07:53,166 --> 00:07:55,667 -[Hunter] All right, Chef, good luck. -All right. Thank you. 198 00:07:56,800 --> 00:07:58,767 -Well... -What else? 199 00:07:59,867 --> 00:08:02,367 All right, folks, let's meet the panel of professionals 200 00:08:02,367 --> 00:08:05,200 who are ready to weigh in on our vegan dishes. 201 00:08:05,200 --> 00:08:07,066 First, we have Top Chef winner 202 00:08:07,066 --> 00:08:10,600 and chef-owner of LA's vegan restaurant Ramen Hood, 203 00:08:10,600 --> 00:08:13,266 -one and only Chef Ilan Hall. -Hey. 204 00:08:13,266 --> 00:08:14,767 What's up, dude? 205 00:08:14,767 --> 00:08:18,266 Food Network star who literally wrote the book on Southern vegetarian food, 206 00:08:18,266 --> 00:08:19,767 -Damaris Phillips. -Hi. 207 00:08:19,767 --> 00:08:21,967 And a chef whose way with produce 208 00:08:21,967 --> 00:08:23,967 and every other ingredient she touches 209 00:08:23,967 --> 00:08:26,200 has propelled her to win Tournament of Champions 4, 210 00:08:26,200 --> 00:08:29,066 the amazing and one and only Chef Mei Lin. 211 00:08:29,867 --> 00:08:31,100 I know all four of these chefs. 212 00:08:31,100 --> 00:08:33,567 These folks can cook. 213 00:08:33,567 --> 00:08:36,266 -Oh. -Pumped about this day. 214 00:08:36,266 --> 00:08:38,200 We're already 22 minutes in, 215 00:08:38,200 --> 00:08:40,200 and not everybody is done shopping. 216 00:08:40,200 --> 00:08:42,900 -[Damaris] No, this is a hard shop. -[Mei] It's a very hard shop. 217 00:08:42,900 --> 00:08:45,000 So, I also was thinking, like, "Do I have enough? 218 00:08:45,000 --> 00:08:46,934 Am I grabbing the right portions?" 219 00:08:47,300 --> 00:08:48,433 This is crazy. 220 00:08:49,767 --> 00:08:51,367 All right, Chef, what's on the menu? 221 00:08:51,367 --> 00:08:53,266 We're gonna do a spaghetti Cajun. 222 00:08:53,266 --> 00:08:55,967 Um, it's basically a coconut Cajun sauce. 223 00:08:55,967 --> 00:08:57,266 Okay. 224 00:08:57,266 --> 00:08:59,533 [Tamearra] First thing I need to get started on is my sauce. 225 00:09:00,767 --> 00:09:03,400 I hope these are gonna be okay. 226 00:09:03,400 --> 00:09:05,634 It's my first time using the dehydrated oyster mushroom. 227 00:09:07,867 --> 00:09:09,667 Oh, those are hard. Mm. 228 00:09:09,667 --> 00:09:11,567 I'm concerned about the texture. 229 00:09:11,567 --> 00:09:14,367 So I think I'll do less. I won't use the two packs. 230 00:09:14,367 --> 00:09:17,200 The sauce makes this dish a bestseller 231 00:09:17,200 --> 00:09:18,867 because of the levels of flavor. 232 00:09:18,867 --> 00:09:20,667 So I'm using cayenne from my station 233 00:09:20,667 --> 00:09:22,600 and then also coconut milk. 234 00:09:22,600 --> 00:09:24,100 Here we go, babe. Come on. 235 00:09:24,100 --> 00:09:25,500 Coconut just makes it rich. 236 00:09:25,500 --> 00:09:27,100 It doesn't have to be complicated. 237 00:09:27,100 --> 00:09:29,567 Simple ingredients, tremendous flavor. 238 00:09:33,800 --> 00:09:36,000 [Pato] I'm still looking around for smaller things. 239 00:09:36,000 --> 00:09:37,967 [grunts] This is the smallest one they have. 240 00:09:37,967 --> 00:09:40,467 Started just, like, feeling a little overwhelmed. 241 00:09:40,467 --> 00:09:41,867 I just spent, like, ten minutes 242 00:09:41,867 --> 00:09:43,634 running all over the place. 243 00:09:44,467 --> 00:09:45,467 [Guy] Twenty minutes. 244 00:09:45,467 --> 00:09:46,567 -This is a lot. -[Pato] Okay. So-- 245 00:09:46,567 --> 00:09:48,300 You wanna take all the smallest thing you can get. 246 00:09:48,300 --> 00:09:49,567 [Pato] Probably just two of these. 247 00:09:49,567 --> 00:09:51,166 [Guy] Chef, let's go, man. You gotta get cooking. 248 00:09:51,166 --> 00:09:53,000 -It's 7.45. -[Pato] Mm. 249 00:09:53,000 --> 00:09:54,700 That's a lot of soya sauce. 250 00:09:54,700 --> 00:09:56,000 I had to grab the soya sauce. 251 00:09:56,000 --> 00:09:58,634 That's what gives you that umami taste. 252 00:10:00,166 --> 00:10:01,166 -Yup. -Pushing me over. 253 00:10:01,166 --> 00:10:04,400 Forgot the mushrooms, I forgot jalapeno. 254 00:10:04,400 --> 00:10:05,667 -[Guy] All right. -[Pato] I should be good there. 255 00:10:05,667 --> 00:10:08,667 But I'm gonna make it work and figure it out. 256 00:10:08,667 --> 00:10:10,367 Take the whole basket. Just go. 257 00:10:10,367 --> 00:10:11,600 Eleven-minute shop. 258 00:10:11,600 --> 00:10:13,834 I haven't seen a shop that long in a long time. 259 00:10:21,100 --> 00:10:22,467 [Guy] Nineteen minutes. 260 00:10:22,467 --> 00:10:24,700 We're not just talking about vegetarian vegan chefs. 261 00:10:24,700 --> 00:10:26,200 We're talking about vegetarian vegan chefs 262 00:10:26,200 --> 00:10:28,900 that have absolutely impressed Guy. 263 00:10:28,900 --> 00:10:30,867 [Mei] I'm just really excited to see what their bestsellers 264 00:10:30,867 --> 00:10:32,166 -are gonna be. -[Ilan] Yeah. 265 00:10:32,166 --> 00:10:33,100 Come on, Pato. 266 00:10:33,100 --> 00:10:34,867 I'm a very slow shopper in here, 267 00:10:34,867 --> 00:10:37,100 and I don't think I've ever shopped for ten minutes. 268 00:10:37,100 --> 00:10:39,066 [Guy] Chef, let's go, man. You gotta get cooking. 269 00:10:40,567 --> 00:10:42,100 All right, my brother, what is on the menu? 270 00:10:42,100 --> 00:10:43,900 -Tacos alambre. -[Guy] What is in here so far? 271 00:10:43,900 --> 00:10:45,867 -[Pato] It's, uh, soy protein. -[Guy] Okay. 272 00:10:45,867 --> 00:10:48,266 And you're just, like, trying to reconstitute it. 273 00:10:48,266 --> 00:10:50,367 Add some mushroom vegan bouillon. 274 00:10:50,367 --> 00:10:53,567 [Pato] The best way to make anything taste like meat 275 00:10:53,567 --> 00:10:56,600 is with soya sauce and some vegetable stock. 276 00:10:56,600 --> 00:10:58,867 Textured vegetable protein. Love it. 277 00:10:58,867 --> 00:11:01,800 -What are we doing with the guajillos? -Oh, we're gonna get those. 278 00:11:01,800 --> 00:11:04,166 I also have to reconstitute these peppers. 279 00:11:05,000 --> 00:11:08,100 It's gonna be a sauce to make my chorizo. 280 00:11:08,100 --> 00:11:09,567 Lick It Up. 281 00:11:09,567 --> 00:11:12,266 We were lucky to be able to move into a brick and mortar last year. 282 00:11:12,266 --> 00:11:14,767 On our first soft opening, which was great, 283 00:11:14,767 --> 00:11:16,900 the next day, somebody called me, 284 00:11:16,900 --> 00:11:19,600 saying that there was a fire at the kitchen. 285 00:11:19,600 --> 00:11:21,600 And we lost most of our stuff. 286 00:11:21,600 --> 00:11:23,867 So, if we win today, we're definitely 287 00:11:23,867 --> 00:11:28,500 gonna put that into a brick and mortar and come out of those ashes. 288 00:11:28,500 --> 00:11:29,734 Pretty good. 289 00:11:30,166 --> 00:11:31,367 [whispering] No cutting. 290 00:11:31,367 --> 00:11:34,567 I wish I could've got more sweet plantains. 291 00:11:34,567 --> 00:11:37,567 How to make vegan food when you don't have all the ingredients? 292 00:11:37,567 --> 00:11:40,100 It is a real challenge, people. 293 00:11:40,100 --> 00:11:41,467 [Ilan] Oh, that's cool. 294 00:11:41,467 --> 00:11:43,567 I think it's a really clever way of cooking plantains. 295 00:11:43,567 --> 00:11:45,800 How are we doing, Chef? So, what's on the menu? 296 00:11:45,800 --> 00:11:49,300 [Loumiry] Sweet plantain waffle with chicken cauliflower, 297 00:11:49,300 --> 00:11:52,000 mozzarella cheese and some chorizo. 298 00:11:52,000 --> 00:11:54,266 -Is this for the chorizo? -Yup. Okay. 299 00:11:54,266 --> 00:11:58,367 For the chorizo, I blend my sundried tomatoes. 300 00:11:58,367 --> 00:12:00,834 Blend the seeds in some spices. 301 00:12:01,166 --> 00:12:03,166 Paprika, cumin. 302 00:12:03,166 --> 00:12:05,567 When Guy came to my restaurant, 303 00:12:05,567 --> 00:12:07,066 he loved my chorizo. 304 00:12:07,066 --> 00:12:11,233 This chorizo is ridiculous. 305 00:12:13,567 --> 00:12:15,166 Oh, my gosh. 306 00:12:15,967 --> 00:12:17,433 Here. 307 00:12:19,967 --> 00:12:21,066 See, what did I tell ya? 308 00:12:22,767 --> 00:12:23,867 What's on the menu, Chef? 309 00:12:23,867 --> 00:12:25,600 I'm gonna do a hot tempeh sandwich. 310 00:12:25,600 --> 00:12:29,166 I've got a batter and soy milk for the wet. 311 00:12:29,166 --> 00:12:31,800 -[Damaris] Tempeh is my favorite protein. -[Mei] Yeah. Same. 312 00:12:31,800 --> 00:12:33,967 -It picks up flavor so well. -[Mei] Yeah. 313 00:12:33,967 --> 00:12:37,266 [Nick] The Nashville hot sauce is a key part to the dish. 314 00:12:37,266 --> 00:12:40,667 So, in my pantry, I am using cayenne pepper, 315 00:12:40,667 --> 00:12:44,467 sugar and dry mustard. 316 00:12:44,467 --> 00:12:47,000 Triple-D had a great impact on our restaurant. 317 00:12:47,000 --> 00:12:49,867 People were coming in to try the dishes that he tried. 318 00:12:49,867 --> 00:12:51,266 And they still come in. 319 00:12:51,266 --> 00:12:52,867 Cheers. 320 00:12:52,867 --> 00:12:55,200 Chefs, 12 minutes. 12 minutes left. 321 00:12:55,200 --> 00:12:56,700 [Tamearra] Put my pasta in the pan 322 00:12:56,700 --> 00:12:58,266 to, kind of, brown it up a little bit. 323 00:12:58,266 --> 00:13:01,667 The dried mushrooms are taking a while to cook down. 324 00:13:01,667 --> 00:13:03,767 You know, a lot of people when they're eating vegan dishes, 325 00:13:03,767 --> 00:13:06,567 they may complain about texture 326 00:13:06,567 --> 00:13:07,967 because they're used to meat. 327 00:13:07,967 --> 00:13:10,400 I'm worried about it being undercooked. 328 00:13:10,400 --> 00:13:13,200 Last thing I need to do is my garlic bread. 329 00:13:13,200 --> 00:13:17,100 Little bit of basil, salt, garlic. 330 00:13:17,100 --> 00:13:19,066 And vegan butter. 331 00:13:19,066 --> 00:13:23,567 When Guy came, one of the stand-out comments that he made, which was many, 332 00:13:23,567 --> 00:13:25,400 was he told me I was the real deal. 333 00:13:25,400 --> 00:13:28,200 -The profile of what you're doing for vegan food... -[Tamearra] Mm-hm. 334 00:13:28,200 --> 00:13:30,367 -You're the real deal. -Right on. Thank you. 335 00:13:30,367 --> 00:13:32,066 Drop the mic. 336 00:13:33,800 --> 00:13:35,567 All right. 337 00:13:35,567 --> 00:13:37,667 -How are we looking, Chef? -I'm pretty all right. 338 00:13:37,667 --> 00:13:42,333 I'm trying to make a chorizo, make some carne sala. 339 00:13:43,367 --> 00:13:44,400 It's pretty hot. 340 00:13:44,400 --> 00:13:47,066 Tacos alambre at Lick It Up are a little spicy. 341 00:13:47,066 --> 00:13:50,767 So you need some sort of crema on the alambre tacos. 342 00:13:50,767 --> 00:13:55,166 Our crema is soy milk, vinegar, fresh garlic, 343 00:13:55,166 --> 00:13:56,667 and some cayenne from my pantry. 344 00:13:59,200 --> 00:14:00,667 Pretty good. 345 00:14:01,367 --> 00:14:02,667 Eight minutes! 346 00:14:02,667 --> 00:14:06,667 [Loumiry] While my plantains are on the waffle maker, 347 00:14:06,667 --> 00:14:10,367 I am going to prepare the cashew mozzarella cheese. 348 00:14:10,367 --> 00:14:14,000 I add some cashews, water, lime juice. 349 00:14:14,000 --> 00:14:16,000 Back when we opened the restaurant, 350 00:14:16,000 --> 00:14:18,266 we couldn't find any vegan chef. 351 00:14:18,266 --> 00:14:21,266 I want to expand veganism in Puerto Rico. 352 00:14:24,500 --> 00:14:25,367 Mm. 353 00:14:25,367 --> 00:14:29,166 Next, I start on my cauliflower. 354 00:14:29,166 --> 00:14:33,800 So, if I win, I will donate the money to my vegan culinary school 355 00:14:33,800 --> 00:14:36,400 because I would like to provide access 356 00:14:36,400 --> 00:14:38,667 for people that don't have the money 357 00:14:38,667 --> 00:14:40,300 so that will be great. 358 00:14:40,300 --> 00:14:41,266 Yup. 359 00:14:41,266 --> 00:14:43,567 [Damaris] I love a fried cauliflower. 360 00:14:43,567 --> 00:14:45,500 Ooh, yup. 361 00:14:45,500 --> 00:14:48,266 [Nick] Gonna do some coleslaw with cabbage and carrot. 362 00:14:48,266 --> 00:14:50,367 While my tempeh is in the fryer, 363 00:14:50,367 --> 00:14:51,867 I start working on my coleslaw. 364 00:14:51,867 --> 00:14:53,567 Here we go. 365 00:14:53,567 --> 00:14:57,500 Pickles are definitely a staple on Nashville hot chicken, 366 00:14:57,500 --> 00:14:59,166 and I really miss having those pickles. 367 00:14:59,166 --> 00:15:02,934 I'm planning on vegan ranch to cool down the heat a little bit. 368 00:15:04,200 --> 00:15:05,233 It's good. 369 00:15:08,000 --> 00:15:09,734 Five minutes! Five to go! 370 00:15:11,667 --> 00:15:13,767 [Tamearra] Ooh, my bread is looking delicious. 371 00:15:13,767 --> 00:15:15,667 Wanna make sure the sauce is right. 372 00:15:18,000 --> 00:15:19,934 Delicious. Ooh, honey. 373 00:15:21,367 --> 00:15:22,200 I'm plating here. 374 00:15:22,200 --> 00:15:23,467 I go ahead and grab my pasta, 375 00:15:23,467 --> 00:15:25,300 put it in the middle of the plate. 376 00:15:25,300 --> 00:15:28,266 I hope you guys are praying for me behind those cameras. 377 00:15:28,266 --> 00:15:30,066 Then I get my garlic bread down. 378 00:15:32,100 --> 00:15:33,200 [Mei] Pato's... 379 00:15:33,200 --> 00:15:34,700 -fast. Fast chef. -[Ilan] Yeah. 380 00:15:34,700 --> 00:15:36,467 [Pato] Once I had my tortillas, 381 00:15:36,467 --> 00:15:38,767 I started getting everything on my plate. 382 00:15:38,767 --> 00:15:40,000 Texturized soy protein. 383 00:15:40,000 --> 00:15:42,400 Little spicy, but it's also not overwhelming. 384 00:15:42,400 --> 00:15:44,266 The crema came out great. 385 00:15:44,266 --> 00:15:46,367 [Damaris] Very, very surprised by Pato's plate, 386 00:15:46,367 --> 00:15:49,066 coming together very well. 387 00:15:51,300 --> 00:15:52,567 Two and a half! 388 00:15:52,567 --> 00:15:53,600 [Nick] The tempeh is looking good, 389 00:15:53,600 --> 00:15:55,266 it's got a nice crispiness to it. 390 00:15:55,266 --> 00:15:57,767 And I'm ready to start tossing it in the sauce. 391 00:15:57,767 --> 00:15:59,266 Give me some heat. 392 00:16:01,000 --> 00:16:02,567 [Nick] I'm gonna serve this open face 393 00:16:02,567 --> 00:16:04,433 and put some coleslaw on either side of it. 394 00:16:05,100 --> 00:16:06,233 [Guy] There we go, Chef. 395 00:16:07,000 --> 00:16:08,467 Ninety seconds! 396 00:16:08,467 --> 00:16:13,166 [Loumiry] First, my waffles, they look great, with a nice color. 397 00:16:13,166 --> 00:16:15,967 Next, the mozzarella cheese. 398 00:16:15,967 --> 00:16:18,000 My chicken cauliflowers are ready. 399 00:16:18,000 --> 00:16:18,900 This looks good. 400 00:16:18,900 --> 00:16:20,934 They look great, crispy. 401 00:16:22,066 --> 00:16:23,600 I added the chorizo. 402 00:16:23,600 --> 00:16:24,667 The torch. 403 00:16:24,667 --> 00:16:27,567 And the last thing is the torch 404 00:16:27,567 --> 00:16:32,166 so the mozzarella gets a different texture and flavor. 405 00:16:32,166 --> 00:16:37,667 Five, four, three, two, one. 406 00:16:37,667 --> 00:16:39,166 That's it. Stop working. 407 00:16:39,166 --> 00:16:41,000 -Whoo! -Whoo! 408 00:16:41,000 --> 00:16:42,400 That went by so quickly. 409 00:16:42,400 --> 00:16:44,066 [Guy] Great job, you guys. Really good. 410 00:16:45,867 --> 00:16:48,767 All right, my meatless chefs, let's go meet the judges. 411 00:16:48,767 --> 00:16:50,333 Right this way. Follow me. 412 00:16:58,266 --> 00:16:59,567 All right, judges, this is it. 413 00:16:59,567 --> 00:17:02,367 Chefs had to prepare their vegan bestseller, 414 00:17:02,367 --> 00:17:04,567 and they only got to use nine pounds. 415 00:17:04,567 --> 00:17:06,266 Up first, Chef Tamearra. 416 00:17:06,266 --> 00:17:09,867 I prepared for you, chefs, uh, spaghetti Cajun. 417 00:17:09,867 --> 00:17:11,800 The garlic bread that it's served with, 418 00:17:11,800 --> 00:17:17,533 I used fresh garlic, basil and vegan butter to compliment the dish. 419 00:17:18,600 --> 00:17:22,100 Tamearra, you gave me an enormous plate. 420 00:17:22,100 --> 00:17:24,867 It feels like you had a hundred pounds to work with. 421 00:17:24,867 --> 00:17:27,500 -Thank you. -[Damaris] The way that you handled dehydrated mushrooms, 422 00:17:27,500 --> 00:17:31,867 you're getting this really nice chewy chicken texture 423 00:17:31,867 --> 00:17:34,066 -that I just want more. -Okay. 424 00:17:34,066 --> 00:17:37,800 That coconut cream sauce, it is very, very pleasant. 425 00:17:37,800 --> 00:17:40,367 -But the plate is a little sloppy. -Okay. 426 00:17:40,367 --> 00:17:43,567 The spaghetti, very spice forward. 427 00:17:43,567 --> 00:17:45,700 The garlic bread, so delicious. 428 00:17:45,700 --> 00:17:49,867 But the feel of the spaghetti, it eats a little greasy, 429 00:17:49,867 --> 00:17:52,467 -so maybe the coconut milk broke. -Mm-hm. 430 00:17:52,467 --> 00:17:54,300 Everything is very, very rich on the plate. 431 00:17:54,300 --> 00:17:56,100 And I've got starch on top of starch. 432 00:17:56,100 --> 00:17:58,667 Feel like I'd like a little bit more freshness. 433 00:17:58,667 --> 00:18:01,300 -Okay, okay. -[Guy] Thank you very much. 434 00:18:01,300 --> 00:18:03,667 Up next, Chef Edgar, what did you make for us? 435 00:18:03,667 --> 00:18:05,900 It is tacos alambre. 436 00:18:05,900 --> 00:18:10,600 It is texturized soy protein and in-house chorizo. 437 00:18:10,600 --> 00:18:13,867 [stutters] I'm gonna finish this entire plate. It's insane. 438 00:18:13,867 --> 00:18:14,867 Thank you, Chef. 439 00:18:14,867 --> 00:18:17,467 All of us on the table were super frightened 440 00:18:17,467 --> 00:18:19,600 when you had such little time to actually cook. 441 00:18:19,600 --> 00:18:22,367 This tastes like something that's taken you hours to cook. 442 00:18:22,367 --> 00:18:24,467 I just feel like I'd like a salsa or a pico, 443 00:18:24,467 --> 00:18:26,166 something a little bit fresh. 444 00:18:26,166 --> 00:18:27,467 The portion size is excellent. 445 00:18:27,467 --> 00:18:30,300 It doesn't feel like you had to work with only nine pounds. 446 00:18:30,300 --> 00:18:35,000 The guajillo chilies add such a deep, rich flavor to it. 447 00:18:35,000 --> 00:18:37,567 The stand-out, though, for me is the crema. 448 00:18:37,567 --> 00:18:38,700 And it needed it. 449 00:18:38,700 --> 00:18:42,567 Being able to build this and swipe it through is excellent. 450 00:18:42,567 --> 00:18:45,967 -Thank you, Chef. -It's not a looker, but it's a eater. 451 00:18:45,967 --> 00:18:47,166 [Guy] Great. Thank you very much. 452 00:18:47,166 --> 00:18:50,567 Up next, Chef Loumiry, what do you have for us? 453 00:18:50,567 --> 00:18:52,266 Well, for my bestselling, 454 00:18:52,266 --> 00:18:54,767 I made a sweet plantain waffle. 455 00:18:54,767 --> 00:19:00,066 On top, you have chicken cauliflower and also the chorizo 456 00:19:00,066 --> 00:19:01,834 and a mozzarella cheese. 457 00:19:04,166 --> 00:19:06,467 It's beautiful, it's delicious. 458 00:19:06,467 --> 00:19:10,867 It's so cool to get the texture of crumbled chorizo from sundried tomatoes. 459 00:19:10,867 --> 00:19:12,667 -Something I've never seen anybody do. -Yeah. 460 00:19:12,667 --> 00:19:14,567 [Ilan] The mozzarella cheese, really fresh. 461 00:19:14,567 --> 00:19:16,166 I love the cauliflower. 462 00:19:16,166 --> 00:19:18,066 The char on it that you got. 463 00:19:18,066 --> 00:19:22,467 Even the char from the plantain waffle, it makes it complete. 464 00:19:27,000 --> 00:19:28,266 Uh, what is going on over there? 465 00:19:28,266 --> 00:19:31,233 I'm just loving what is happening. 466 00:19:31,867 --> 00:19:33,266 This is excellent. 467 00:19:33,266 --> 00:19:35,000 You shopped really smart. 468 00:19:35,000 --> 00:19:37,500 But my cauliflower needs to be cooked a little bit more. 469 00:19:37,500 --> 00:19:39,200 [Guy] Okay, thank you very much. 470 00:19:39,200 --> 00:19:42,200 Okay, not be outdone, Chef Nick, what do you got for us, bud? 471 00:19:42,200 --> 00:19:44,100 I made Nashville hot tempeh, 472 00:19:44,100 --> 00:19:47,667 plated with some Texas toast and coleslaw. 473 00:19:47,667 --> 00:19:49,667 Nope, not respite from that heat. 474 00:19:49,667 --> 00:19:53,100 -None. Not even a little bit, man. -Yeah, it is hot. 475 00:19:53,100 --> 00:19:56,066 [Damaris] But, man, that tempeh breading soaked up 476 00:19:56,066 --> 00:19:57,867 all of that hot sauce. 477 00:19:57,867 --> 00:20:00,066 A little bit less heat in the coleslaw 478 00:20:00,066 --> 00:20:02,166 would have been much appreciated. 479 00:20:02,166 --> 00:20:05,300 -Heard that. -I have a hot chicken restaurant. 480 00:20:05,300 --> 00:20:06,567 I love this plate. 481 00:20:06,567 --> 00:20:09,533 The only negative that I have that it eats a little bitter. 482 00:20:10,867 --> 00:20:12,233 I need a pickle. 483 00:20:13,200 --> 00:20:15,367 I just... I need, like, an acid punch 484 00:20:15,367 --> 00:20:17,066 to give a break to the spice. 485 00:20:17,066 --> 00:20:19,767 I did have pickles in my cart. I just had to watch my weight. 486 00:20:19,767 --> 00:20:21,500 So they got cut. 487 00:20:21,500 --> 00:20:24,266 Yeah, that hindsight's 20/20 for sure, chefs. 488 00:20:24,266 --> 00:20:26,200 -For sure. -It's not easy. 489 00:20:26,200 --> 00:20:27,367 I think you guys did great. 490 00:20:27,367 --> 00:20:28,700 We'll send you back to the kitchens. 491 00:20:28,700 --> 00:20:31,266 We'll call you back when we have a decision. 492 00:20:31,266 --> 00:20:34,634 All right, judges, whose bestseller was your least-best dish? 493 00:20:45,367 --> 00:20:47,367 Chefs, time to evaluate these dishes. 494 00:20:47,367 --> 00:20:49,000 Twenty points available in gameplay, 495 00:20:49,000 --> 00:20:50,700 twenty points available in taste, 496 00:20:50,700 --> 00:20:52,166 ten points available in plating 497 00:20:52,166 --> 00:20:54,400 for a total of 50 points. 498 00:20:54,400 --> 00:20:56,934 Starting out with, uh, Pato. 499 00:20:57,867 --> 00:21:00,467 Eighteen out of 20 in gameplay. Nice. 500 00:21:01,367 --> 00:21:03,266 Seventeen out of 20 in taste. 501 00:21:03,266 --> 00:21:06,066 Seven for plating for a total of 42. 502 00:21:06,066 --> 00:21:07,000 -Nice work. -Thank you. 503 00:21:07,000 --> 00:21:08,233 [Guy] Tamearra. 504 00:21:09,000 --> 00:21:11,800 Fifteen out of 20 in gameplay, 505 00:21:11,800 --> 00:21:14,266 sixteen out of 20 in taste, 506 00:21:14,266 --> 00:21:17,367 seven for plating for a 38. 507 00:21:17,367 --> 00:21:19,066 Nick. 508 00:21:20,100 --> 00:21:22,400 Fifteen out of 20 in gameplay, 509 00:21:22,400 --> 00:21:25,300 sixteen out of 20 in taste, 510 00:21:25,300 --> 00:21:27,567 eight out of ten for plating for a 39. 511 00:21:27,567 --> 00:21:29,467 Edging out Tamearra by one point. 512 00:21:29,467 --> 00:21:32,567 Last but not least, Loumiry. 513 00:21:32,567 --> 00:21:35,467 Eighteen out of 20 in gameplay. 514 00:21:35,467 --> 00:21:37,467 Eighteen out of 20 in taste. 515 00:21:37,467 --> 00:21:40,734 Eight for plating, for a 44! Congratulations. 516 00:21:41,266 --> 00:21:43,066 Unfortunately, Tamearra... 517 00:21:43,066 --> 00:21:44,967 -Damn! -...at 38, one point behind Nick, 518 00:21:44,967 --> 00:21:47,400 -that is a go-home score. -All right. 519 00:21:47,400 --> 00:21:48,634 Unless... 520 00:21:50,400 --> 00:21:53,100 you happen to be a Triple-D alumni. 521 00:21:53,100 --> 00:21:56,266 You're from NorCal, and you're an awesome vegan chef 522 00:21:56,266 --> 00:21:58,934 that I want to see more out of. Nobody's going home. 523 00:21:59,100 --> 00:22:00,533 Yay! 524 00:22:02,100 --> 00:22:03,667 [Guy] You got some work to do. 525 00:22:03,667 --> 00:22:06,367 Chefs! Back to your carts, good luck. 526 00:22:06,367 --> 00:22:08,166 [Tamearra] I know I'm in last place right now. 527 00:22:08,166 --> 00:22:10,000 Everybody's coming with their A-game. 528 00:22:10,000 --> 00:22:11,867 I'm here to make a comeback on the second round. 529 00:22:11,867 --> 00:22:14,233 Guy's a little angel today. 530 00:22:22,100 --> 00:22:25,600 Chefs, this is the second and final round of Triple-D Vegan. 531 00:22:25,600 --> 00:22:28,967 One of you's gonna shop Flavortown for 20,000 bucks. 532 00:22:28,967 --> 00:22:29,900 -Great. -Great. 533 00:22:29,900 --> 00:22:31,367 Now, second challenge, 534 00:22:31,367 --> 00:22:33,100 I want you to make the judges... 535 00:22:33,100 --> 00:22:35,000 I want you to make 'em a steakhouse dinner. 536 00:22:35,000 --> 00:22:35,934 Ooh! 537 00:22:36,867 --> 00:22:38,233 I want you to make it special. 538 00:22:38,600 --> 00:22:39,667 Special. 539 00:22:41,000 --> 00:22:43,467 That's right. Tonight's game, 540 00:22:43,467 --> 00:22:45,300 it's Manager's Special. 541 00:22:45,300 --> 00:22:48,000 Our assistant deli manager Hunter 542 00:22:48,000 --> 00:22:51,166 has a two-for-one special for you in the deli section. 543 00:22:51,166 --> 00:22:54,567 They combine the perfect produce for making a beefed-up dinner 544 00:22:54,567 --> 00:22:57,066 with a meat-free whammy ingredient 545 00:22:57,066 --> 00:22:59,500 that you are going to love. 546 00:22:59,500 --> 00:23:02,266 Both items are mandatory ingredients in your dinner. 547 00:23:02,266 --> 00:23:04,667 Now, we're gonna race over to the deli counter 548 00:23:04,667 --> 00:23:06,367 and get these combos. 549 00:23:06,367 --> 00:23:07,367 Oh, you know what I'm gonna do? 550 00:23:07,367 --> 00:23:09,567 Hunter, bring out that ticket dispenser. 551 00:23:09,567 --> 00:23:12,266 So you're gonna grab a ticket from the deli ticket dispenser. 552 00:23:12,266 --> 00:23:14,433 And then when you do that, you're gonna-- 553 00:23:16,200 --> 00:23:17,500 What's this? 554 00:23:17,500 --> 00:23:19,000 There was a little bit of a mix-up. 555 00:23:19,000 --> 00:23:20,333 Picture looked a lot smaller. 556 00:23:23,367 --> 00:23:25,767 -This is a pull ticket? -Uh-huh. 557 00:23:25,767 --> 00:23:27,900 It's 30 days to return it, we're okay. 558 00:23:27,900 --> 00:23:29,266 -We use-- -How many days have we had it? 559 00:23:29,600 --> 00:23:30,734 Thirty-five. 560 00:23:33,767 --> 00:23:35,767 Since it's Guy's Grocery Games, I got this solved. 561 00:23:35,767 --> 00:23:36,900 Here's what we're gonna do. 562 00:23:36,900 --> 00:23:39,433 I'm gonna let you go shopping over at the deli case 563 00:23:39,800 --> 00:23:41,467 based upon your score. 564 00:23:41,467 --> 00:23:43,767 So Loumiry, you're first, you have 44. 565 00:23:43,767 --> 00:23:45,867 Who's second on that? Pato, 42. 566 00:23:45,867 --> 00:23:46,800 Yes, sir. 567 00:23:46,800 --> 00:23:48,367 Thirty-nine, thirty-eight. 568 00:23:48,367 --> 00:23:50,900 -So, Hunter, to the deli case. -All right. 569 00:23:50,900 --> 00:23:55,000 Chefs, 30 minutes to create a vegan steakhouse dinner 570 00:23:55,000 --> 00:23:57,233 incorporating your Manager's Special. 571 00:23:57,867 --> 00:24:00,367 And, um, just, three, two, one, go. 572 00:24:00,367 --> 00:24:01,533 -[bell dings] -Oh! 573 00:24:02,767 --> 00:24:05,000 Bye-bye. I made it easy on them. 574 00:24:05,000 --> 00:24:07,867 It's what combos has Hunter made? That's what scares me. 575 00:24:07,867 --> 00:24:09,367 Okay, Chef, what can I get you? 576 00:24:09,367 --> 00:24:11,100 -Oh, what-- -We got cauliflower, eggplant-- 577 00:24:11,100 --> 00:24:13,967 We have some portobello mushrooms, red cabbage. 578 00:24:13,967 --> 00:24:15,367 -The cauliflower. -The cauliflower? 579 00:24:15,367 --> 00:24:16,767 -Yep. -All right, there you go. 580 00:24:16,767 --> 00:24:17,600 Okay. 581 00:24:17,600 --> 00:24:20,166 Cauliflower, it has the texture of meat. 582 00:24:20,166 --> 00:24:21,100 Oh, my gosh. 583 00:24:21,100 --> 00:24:23,834 But the mushroom jerky, uh... 584 00:24:24,500 --> 00:24:25,533 Oh, my God. 585 00:24:26,367 --> 00:24:27,567 Who's up next? 586 00:24:27,567 --> 00:24:28,834 Okay, we got, uh... 587 00:24:28,834 --> 00:24:31,166 We have portobello mushrooms, eggplant, and we have red cabbage. 588 00:24:31,166 --> 00:24:32,567 -Portobello. -All right. 589 00:24:32,567 --> 00:24:34,000 -There you go. Good luck. -Thank you. 590 00:24:34,000 --> 00:24:37,400 With the mushroom, at least I can know how to replicate a steak. 591 00:24:37,400 --> 00:24:39,333 Vegan pepperoni? Ooh. 592 00:24:39,567 --> 00:24:40,567 Who's up next? 593 00:24:40,567 --> 00:24:41,867 -Eggplant? All right. -Eggplant. 594 00:24:41,867 --> 00:24:44,467 [Nick] I feel like I can mimic a steakhouse dinner 595 00:24:44,467 --> 00:24:46,800 better with eggplant rather than red cabbage. 596 00:24:46,800 --> 00:24:48,100 And vegan pork rinds? 597 00:24:48,100 --> 00:24:49,367 [chuckles] 598 00:24:49,367 --> 00:24:51,800 There you go! Red cabbage and seitan. 599 00:24:51,800 --> 00:24:52,967 -There you go. Good luck. -Thank you. 600 00:24:52,967 --> 00:24:54,700 [Tamearra] Who doesn't love cabbage, right? 601 00:24:54,700 --> 00:24:57,166 Seitan is whole-wheat protein. I'm gonna work with it. 602 00:24:57,166 --> 00:24:58,166 Isn't that fun? 603 00:24:58,166 --> 00:25:00,066 -Nice ticket machine. -Thank you. 604 00:25:00,066 --> 00:25:01,567 -I'll put that in your office. -I'm proud of myself. 605 00:25:01,567 --> 00:25:03,367 [sighs] Whatever you can get. Whatever you can get. 606 00:25:03,367 --> 00:25:06,600 I got the portobello mushroom and the vegan pepperoni. 607 00:25:06,600 --> 00:25:09,600 Because I can turn the mushrooms into a steak. 608 00:25:09,600 --> 00:25:12,100 It's a steakhouse dinner so for my sides, 609 00:25:12,100 --> 00:25:13,500 I was thinking, like, Brussel sprouts. 610 00:25:13,500 --> 00:25:15,900 The hardest thing for me was the vegan pepperoni. 611 00:25:15,900 --> 00:25:19,867 But I remembered that pepperoni has a nice, smoky flavor to it. 612 00:25:19,867 --> 00:25:22,900 So what I wanted to do is incorporate 613 00:25:22,900 --> 00:25:26,367 some of that smokiness into my poblano sauce. 614 00:25:26,767 --> 00:25:28,066 All right. 615 00:25:28,066 --> 00:25:30,900 When I say steakhouse, I'm saying big and meaty and flavorful 616 00:25:30,900 --> 00:25:32,867 but it doesn't have to be actually a steak. 617 00:25:32,867 --> 00:25:37,367 It's those type of really reminiscent, almost old-school dishes. 618 00:25:37,367 --> 00:25:41,000 [Nick] For my steakhouse dinner, I'm planning to make eggplant steak, 619 00:25:41,000 --> 00:25:43,233 grilled asparagus and smashed potatoes. 620 00:25:43,767 --> 00:25:44,767 Pork rinds. 621 00:25:44,767 --> 00:25:47,767 These pork rinds are salty and crunchy. 622 00:25:47,767 --> 00:25:51,300 Probably how I'm gonna use them is for texture on the eggplant. 623 00:25:51,300 --> 00:25:52,567 Steak sauce. 624 00:25:52,567 --> 00:25:54,266 I'm grabbing vegan steak sauce 625 00:25:54,266 --> 00:25:57,500 because it's got that classic steak flavor. 626 00:25:57,500 --> 00:25:58,634 All right. 627 00:25:59,567 --> 00:26:01,834 You know, the great thing about plant-based food, 628 00:26:02,467 --> 00:26:03,867 it grows on you. 629 00:26:03,867 --> 00:26:05,100 I have to think fast. 630 00:26:05,100 --> 00:26:06,367 I have the advantage. 631 00:26:06,367 --> 00:26:09,967 And I picked cauliflower and mushroom jerky. 632 00:26:09,967 --> 00:26:12,567 I'm thinking to make, like, a cauliflower steak. 633 00:26:12,567 --> 00:26:15,266 And also a seitan barbecue steak. 634 00:26:15,266 --> 00:26:18,000 And a side of mac and cheese. 635 00:26:18,000 --> 00:26:18,967 Coconut milk. 636 00:26:18,967 --> 00:26:21,600 I grab the coconut milk for the cheddar cheese. 637 00:26:21,600 --> 00:26:24,767 Some nutritional yeast for the cheesy flavor. 638 00:26:24,767 --> 00:26:25,800 Liquid smoke. 639 00:26:25,800 --> 00:26:29,266 Liquid smoke to add some aroma to the seitan. 640 00:26:29,266 --> 00:26:33,767 'Cause that are flavors that you get on a steakhouse. 641 00:26:33,767 --> 00:26:37,834 But I don't know how to use the mushroom jerky. 642 00:26:38,567 --> 00:26:39,667 -Okay, so-- -How you feeling? 643 00:26:39,667 --> 00:26:40,800 I'm feeling okay. 644 00:26:40,800 --> 00:26:42,400 -Okay. -Feelin' okay. 645 00:26:42,400 --> 00:26:46,000 [Tamearra] First thing that comes to mind is one of our signature dishes 646 00:26:46,000 --> 00:26:49,367 at Souley Vegan is our country-fried steak plate, 647 00:26:49,367 --> 00:26:51,367 which is two seitan steaks, 648 00:26:51,367 --> 00:26:52,867 mashed potatoes and gravy. 649 00:26:52,867 --> 00:26:55,667 I was given the red cabbage so I'm gonna have to make it work. 650 00:26:55,667 --> 00:26:57,433 But it's gonna be buttery and delicious. 651 00:26:59,100 --> 00:27:01,100 [Guy] Twenty-four minutes! 652 00:27:01,100 --> 00:27:03,166 We're looking for a steakhouse dinner. 653 00:27:03,166 --> 00:27:06,000 We're expecting a fancy plate of food. 654 00:27:06,000 --> 00:27:09,800 [Damaris] But vegan food, it's hard to make it steakhouse-y. 655 00:27:09,800 --> 00:27:11,266 That's true. 656 00:27:11,266 --> 00:27:13,200 Let me grab these potatoes. 657 00:27:13,200 --> 00:27:14,500 Chef Tamearra, what's on the menu? 658 00:27:14,500 --> 00:27:16,467 A fried steak that we do at the restaurant 659 00:27:16,467 --> 00:27:19,266 with buttered cabbage and red potatoes. 660 00:27:19,266 --> 00:27:20,533 I like it. 661 00:27:22,266 --> 00:27:25,100 [Tamearra] When seitan is already packaged like this, 662 00:27:25,100 --> 00:27:27,333 it's already developed its own flavor. 663 00:27:28,767 --> 00:27:29,900 Tastes okay. 664 00:27:29,900 --> 00:27:31,533 I'm gonna bread it and fry it... 665 00:27:31,967 --> 00:27:33,033 Cayenne. 666 00:27:33,033 --> 00:27:36,433 ...to offset whatever flavor that it initially had. 667 00:27:37,100 --> 00:27:38,166 Come on, babies. 668 00:27:38,166 --> 00:27:41,066 -So she's going... Southern steakhouse. -That's smart. 669 00:27:41,066 --> 00:27:42,867 -[Ilan] That's great. -[Damaris] Chicken fried steak, 670 00:27:42,867 --> 00:27:45,033 -which I can get behind. -Yeah. 671 00:27:46,700 --> 00:27:48,100 Chef, what are you making? 672 00:27:48,100 --> 00:27:53,000 I'm making a mac and cheese with, um, cauliflower and seitan steak, 673 00:27:53,000 --> 00:27:54,300 -liquid smoke. -[Guy] Okay. 674 00:27:54,300 --> 00:27:56,800 [Loumiry] First, I'm gonna start my mac and cheese. 675 00:27:56,800 --> 00:28:00,300 Coconut milk with nutritional yeast 676 00:28:00,300 --> 00:28:02,066 for my cheesy flavor. 677 00:28:02,066 --> 00:28:03,767 Smoked paprika. 678 00:28:03,767 --> 00:28:08,233 Tapioca flour to give it, like, a melted cheese texture. 679 00:28:08,500 --> 00:28:09,900 Cheesy. 680 00:28:09,900 --> 00:28:13,100 Next, I start on my cauliflower. 681 00:28:13,100 --> 00:28:15,767 -Cauliflower takes a long time to cook. -Yeah. 682 00:28:17,900 --> 00:28:22,200 It's a funny story. I just wanted to... give birth naturally. 683 00:28:22,200 --> 00:28:25,967 And the doctor said that I has to be... more healthy. 684 00:28:25,967 --> 00:28:30,266 I stayed because vegan food provides nutrition, 685 00:28:30,266 --> 00:28:32,300 the variety of flavors. 686 00:28:32,300 --> 00:28:35,033 I went vegan. Might stay that way. 687 00:28:37,266 --> 00:28:39,166 Chef Nick, what are you thinking? 688 00:28:39,166 --> 00:28:40,600 Eggplant steak. 689 00:28:40,600 --> 00:28:42,900 -[Guy] Eggplant steak. -Grilled asparagus, mashed potatoes. 690 00:28:42,900 --> 00:28:44,667 I'm gonna do a steak sauce on it. 691 00:28:44,667 --> 00:28:45,667 Got it. 692 00:28:45,667 --> 00:28:47,500 [Mei] When it comes to an eggplant, 693 00:28:47,500 --> 00:28:50,100 it can get pretty bitter because of all the seeds in there. 694 00:28:50,100 --> 00:28:52,600 -[Damaris] Yeah. -I would lean into the grill for this one. 695 00:28:52,600 --> 00:28:55,300 [Nick] The first thing I need to do is marinating the eggplant 696 00:28:55,300 --> 00:28:56,667 with pre-made steak sauce. 697 00:28:56,667 --> 00:28:59,667 The last time I had a real steak dinner was 2008. 698 00:28:59,667 --> 00:29:01,100 Feels like two decades ago. 699 00:29:01,100 --> 00:29:04,567 I went vegan for health reasons. 700 00:29:04,567 --> 00:29:07,400 I grew up in Nashville eating lots of greasy foods. 701 00:29:07,400 --> 00:29:11,300 So it feels good to be working at a vegan restaurant 702 00:29:11,300 --> 00:29:13,166 and trying to provide some alternatives. 703 00:29:13,166 --> 00:29:14,200 -[Damaris] Ooh. -[Mei] Oh wow. 704 00:29:14,200 --> 00:29:15,567 [Ilan] They're glazed... glazed up on the grill. 705 00:29:15,567 --> 00:29:17,033 [Mei] That eggplant looks delicious. 706 00:29:18,100 --> 00:29:19,767 [Guy] Pato! What's on the menu, bud? 707 00:29:19,767 --> 00:29:22,500 I'm gonna do mushroom steak, 708 00:29:22,500 --> 00:29:24,800 deep-fried Brussels sprouts, 709 00:29:24,800 --> 00:29:27,667 with a poblano sauce and do some pepperoni on the side. 710 00:29:27,667 --> 00:29:30,367 -[Guy] Okay. -It's been a while since I've done like a... 711 00:29:30,700 --> 00:29:32,100 mushroom steak. 712 00:29:32,100 --> 00:29:35,700 I'm gonna use some of this vegetable stock to add more flavor to them. 713 00:29:35,700 --> 00:29:38,867 I love that you're seeing a glaze on Pato's 714 00:29:38,867 --> 00:29:40,033 portobello steaks now. 715 00:29:40,667 --> 00:29:42,467 You didn't clean the gills out, chef. 716 00:29:44,300 --> 00:29:46,667 [Pato] I forgot to scoop out the gills. 717 00:29:46,667 --> 00:29:49,066 It is a big deal because if you don't scoop 'em out, 718 00:29:49,066 --> 00:29:51,500 you may get that, like, slimy taste. 719 00:29:51,500 --> 00:29:53,367 I'm a little bit nervous about Pato. 720 00:29:53,367 --> 00:29:55,467 [Pato] $20,000 are on the line 721 00:29:55,467 --> 00:29:57,367 to open up another brick and mortar. 722 00:29:57,367 --> 00:29:59,367 I'm hoping that if I sear 'em enough, 723 00:29:59,367 --> 00:30:00,867 the judges won't notice. 724 00:30:00,867 --> 00:30:02,567 [Mei] The gills need to be taken out. 725 00:30:02,567 --> 00:30:03,834 1000%. 726 00:30:11,266 --> 00:30:12,166 [Guy] Fifteen minutes! 727 00:30:12,166 --> 00:30:14,467 You got 15 to go! Halfway point. 728 00:30:14,467 --> 00:30:16,367 When you're thinking of a steak, 729 00:30:16,367 --> 00:30:18,400 it's not even about the flavor of the steak, 730 00:30:18,400 --> 00:30:21,000 -it's the texture of the steak that everybody talks about. -[Ilan] Yeah. 731 00:30:21,000 --> 00:30:21,967 [Mei] Yeah. 732 00:30:22,967 --> 00:30:24,166 Miss Tamearra, how we doing? 733 00:30:24,166 --> 00:30:25,467 We're doin' okay, Guy. 734 00:30:25,467 --> 00:30:27,266 We have red potato mashed potatoes. 735 00:30:27,266 --> 00:30:30,367 -Seitan is in the fryer. -I like it. 736 00:30:30,367 --> 00:30:32,300 [Tamearra] For the red cabbage, I'm just gonna butter it up, 737 00:30:32,300 --> 00:30:34,567 saute it with some onions and cayenne. 738 00:30:34,767 --> 00:30:36,367 Great. 739 00:30:36,367 --> 00:30:38,300 [Tamearra] The cabbage can be a little bit bitter 740 00:30:38,300 --> 00:30:39,900 if you don't cook it down properly. 741 00:30:39,900 --> 00:30:41,667 So we're gonna go ahead and put the lid on it. 742 00:30:41,667 --> 00:30:44,166 Okay, so cabbage. And then I got my potatoes. 743 00:30:44,166 --> 00:30:47,000 A lot is riding on this dish since I scored so low 744 00:30:47,000 --> 00:30:48,500 in the first round. 745 00:30:48,500 --> 00:30:51,700 If I win the money, I'm gonna put it towards Souley Vegan franchising. 746 00:30:51,700 --> 00:30:54,634 Because I think the Souley Vegan deserves to be all over the world. 747 00:30:56,467 --> 00:30:57,667 Really good. 748 00:30:57,667 --> 00:31:00,166 So, this is seitan. 749 00:31:00,166 --> 00:31:03,100 Little bit of barbecue to have the flavor 750 00:31:03,100 --> 00:31:04,533 of the steakhouse. 751 00:31:05,900 --> 00:31:07,567 Let's try this. 752 00:31:07,567 --> 00:31:09,567 [Guy] Chef, how we lookin'? 753 00:31:09,567 --> 00:31:11,100 -Mmm! You wanna try? -[Guy] Oh, I love this! 754 00:31:11,100 --> 00:31:12,967 Mushroom jerky, the bomb. 755 00:31:15,000 --> 00:31:15,967 Oh, it's spicy. 756 00:31:15,967 --> 00:31:19,100 I thought that I could put it just on top 757 00:31:19,100 --> 00:31:20,033 of the mac and cheese. 758 00:31:20,033 --> 00:31:22,667 But I can't have like a crispy texture on top 759 00:31:22,667 --> 00:31:24,567 and a creamy texture inside. 760 00:31:24,567 --> 00:31:26,967 I have a high score in the first round 761 00:31:26,967 --> 00:31:29,200 but I have to impress the judges. 762 00:31:29,200 --> 00:31:33,233 And I am really scared because of these ingredients. 763 00:31:34,567 --> 00:31:35,634 Okay. 764 00:31:36,266 --> 00:31:37,533 Nine minutes! 765 00:31:40,000 --> 00:31:42,066 Chef Nick, did you try these? 766 00:31:42,066 --> 00:31:44,100 -I haven't tried 'em yet. That's a good call. -They're good, man. 767 00:31:44,100 --> 00:31:46,700 Good bite, got nice crunch to it. 768 00:31:46,700 --> 00:31:49,200 [Nick] I'm just gonna crush up these plant-based pork rinds. 769 00:31:49,200 --> 00:31:52,533 Use them as just a nice garnish for the steak for some crunch. 770 00:31:53,700 --> 00:31:55,166 Mashed potatoes. 771 00:31:55,166 --> 00:31:58,400 A lot's riding on this dish 'cause I'm here today playing for my team. 772 00:31:58,400 --> 00:32:00,867 They all work so hard so if I win today, 773 00:32:00,867 --> 00:32:02,734 I'm gonna be sure to throw a big party. 774 00:32:03,767 --> 00:32:05,166 Better than I thought. 775 00:32:05,166 --> 00:32:06,834 [Pato] As I'm cooking my portobellos, 776 00:32:08,367 --> 00:32:11,000 I put my Brussel sprouts in the fryer. 777 00:32:11,000 --> 00:32:13,567 Next, I wanna start on my poblano sauce. 778 00:32:13,567 --> 00:32:17,066 I put my tomatoes and onions in water. 779 00:32:19,000 --> 00:32:20,900 And I add in my poblanos in there 780 00:32:20,900 --> 00:32:22,367 with some mushroom base. 781 00:32:22,367 --> 00:32:24,867 And get it in the blender. 782 00:32:24,867 --> 00:32:27,567 Pepperoni has a nice smoky flavor to it. 783 00:32:27,567 --> 00:32:32,100 So what I wanted to do is incorporate some of that smokiness 784 00:32:32,100 --> 00:32:33,767 into my poblano sauce. 785 00:32:37,166 --> 00:32:38,400 Five minutes! 786 00:32:38,400 --> 00:32:41,367 [Nick] First thing I do is scoop out my smashed potatoes. 787 00:32:41,367 --> 00:32:44,467 So I check on my eggplant, my grill marks didn't come out 788 00:32:44,467 --> 00:32:45,767 quite like I wanted. 789 00:32:45,767 --> 00:32:48,500 I'm a little bit worried that it's not gonna come across 790 00:32:48,500 --> 00:32:50,600 as a elevated steakhouse dinner. 791 00:32:50,600 --> 00:32:53,967 Then, I take my grilled asparagus and place it right in the middle. 792 00:32:53,967 --> 00:32:58,200 And finally, I use my crushed plant-based pork rinds 793 00:32:58,200 --> 00:32:59,834 to garnish the eggplant. 794 00:33:02,166 --> 00:33:04,100 Three and a half! 795 00:33:04,100 --> 00:33:07,266 [Pato] My Brussel sprouts are done, I love how they look. 796 00:33:07,967 --> 00:33:09,166 My mushrooms look great. 797 00:33:09,166 --> 00:33:11,200 We're selling steakhouse dinner 798 00:33:11,200 --> 00:33:15,100 so I wanna slice my mushroom portobello like a steak. 799 00:33:15,100 --> 00:33:16,467 [Ilan] It looks good. 800 00:33:16,467 --> 00:33:18,433 [Damaris] Yeah, it looks like steak. 801 00:33:20,367 --> 00:33:22,033 Two and a half minutes! 802 00:33:22,033 --> 00:33:26,000 [Loumiry] I drained the pasta and put it on the pan with the mac and cheese sauce. 803 00:33:26,000 --> 00:33:28,867 [Mei] That mac and cheese looks delicious, from Loumiry. 804 00:33:28,867 --> 00:33:30,734 It looks like mac and cheese. 805 00:33:32,500 --> 00:33:36,533 [Loumiry] I put the roasted cauliflower steaks. 806 00:33:38,900 --> 00:33:41,200 And I added the seitan. 807 00:33:41,200 --> 00:33:44,567 I topped the mac and cheese with mushroom jerky. 808 00:33:48,066 --> 00:33:49,567 [Guy] Two minutes left! 809 00:33:49,567 --> 00:33:51,333 [Tamearra] So first, I get my potatoes down. 810 00:33:52,667 --> 00:33:54,467 I pull my seitan out of the fryer 811 00:33:54,467 --> 00:33:55,867 and it is perfectly fried. 812 00:33:58,800 --> 00:34:00,667 Cabbage tastes excellent. 813 00:34:02,166 --> 00:34:05,300 After plating my dish, I thought that it needed something else. 814 00:34:05,300 --> 00:34:06,867 [Guy] Ninety seconds. 815 00:34:08,367 --> 00:34:09,600 What are you making there, Chef? 816 00:34:09,600 --> 00:34:11,000 [Tamearra] Uh, little bit of gravy. 817 00:34:11,000 --> 00:34:14,266 Making a sauce with less than two minutes left, I think is insane. 818 00:34:14,266 --> 00:34:15,367 It's very ambitious. 819 00:34:17,066 --> 00:34:20,066 Five, four, three, 820 00:34:20,500 --> 00:34:22,266 two, one. 821 00:34:22,266 --> 00:34:23,367 That's it! 822 00:34:23,367 --> 00:34:24,600 Great job, chefs. 823 00:34:24,600 --> 00:34:25,700 Yeah! 824 00:34:25,700 --> 00:34:27,934 -Phew. -[Ilan] Nice work! 825 00:34:29,200 --> 00:34:30,700 [Guy] All right, my vegan chefs, 826 00:34:30,700 --> 00:34:33,400 let's find out whose steakhouse dinner has what it takes. 827 00:34:33,400 --> 00:34:35,667 Let's take it to the judges, right this way. 828 00:34:39,400 --> 00:34:40,600 Judges, here we are. 829 00:34:40,600 --> 00:34:42,100 This is the final round. 830 00:34:42,100 --> 00:34:45,467 The chefs, well, they had to make a vegan steakhouse dinner 831 00:34:45,467 --> 00:34:47,300 that incorporated the Manager's Special 832 00:34:47,300 --> 00:34:48,867 of vegan combos. 833 00:34:48,867 --> 00:34:50,867 First up, chef Tamearra. What do you have for us? 834 00:34:50,867 --> 00:34:53,100 Red cabbage and seitan bacon. 835 00:34:53,100 --> 00:34:56,166 So what I did was, I deep-fried the seitan 836 00:34:56,166 --> 00:34:58,266 like a chicken fried steak. 837 00:34:58,266 --> 00:35:00,166 Served it with buttered cabbage 838 00:35:00,166 --> 00:35:02,100 and red potato mash. 839 00:35:02,100 --> 00:35:04,767 I also topped it with a wheat gravy. 840 00:35:06,000 --> 00:35:09,400 Tamearra, I'm so glad Guy didn't send you home after round one. 841 00:35:09,400 --> 00:35:12,266 -'Cause it is a delight to eat this plate. -Thank you. 842 00:35:12,266 --> 00:35:14,467 [Damaris] The seitan ended up giving us this, like, 843 00:35:14,467 --> 00:35:16,600 really impressive centerpiece of "meat" 844 00:35:16,600 --> 00:35:19,367 that ate very rich and very satisfying. 845 00:35:19,367 --> 00:35:22,266 The plate, it's like, reading a little bit less refined. 846 00:35:22,266 --> 00:35:23,767 -Okay. -[Ilan] The breading... 847 00:35:24,367 --> 00:35:26,166 so craveable, so crunchy. 848 00:35:26,166 --> 00:35:28,767 Only comment I'd say is, vinegar is your friend. 849 00:35:28,767 --> 00:35:31,166 Just to bring the cabbage to life. 850 00:35:31,166 --> 00:35:34,400 That gravy, that honestly completed the entire dish. 851 00:35:34,400 --> 00:35:36,100 The only thing that I wished it had 852 00:35:36,100 --> 00:35:38,900 -was some freshness. Some herbs or something. -Okay. 853 00:35:38,900 --> 00:35:40,000 -[Guy] Thank you very much. -Thank you. 854 00:35:40,000 --> 00:35:41,266 Up next, Chef Nick. 855 00:35:41,266 --> 00:35:44,200 Eggplant and vegan pork rinds. 856 00:35:44,200 --> 00:35:45,700 Uh, I made a eggplant steak. 857 00:35:45,700 --> 00:35:47,667 I cut 'em at a slight bias. 858 00:35:47,667 --> 00:35:49,867 Marinated them in steak sauce. 859 00:35:49,867 --> 00:35:53,600 And creamy smashed potatoes and some grilled asparagus. 860 00:35:53,600 --> 00:35:56,834 And then I garnished the steak with the plant-based pork rinds. 861 00:35:57,867 --> 00:35:59,467 Why are you biased about eggplant? 862 00:36:00,567 --> 00:36:01,567 I'll be here all week. 863 00:36:02,467 --> 00:36:04,066 Actually, I'll be here the rest of my life. 864 00:36:05,066 --> 00:36:06,567 This is very steakhouse. 865 00:36:06,567 --> 00:36:11,500 You're getting the massive portions of your potatoes and your asparagus. 866 00:36:11,500 --> 00:36:13,867 The eggplant, the cook on it is a little bit under. 867 00:36:15,100 --> 00:36:17,900 And the potatoes taste good. Just a big mound of them. 868 00:36:17,900 --> 00:36:21,066 A little bit more refinement on the plating, I think, could help. 869 00:36:21,500 --> 00:36:22,467 Heard that. 870 00:36:22,467 --> 00:36:24,000 The crunch from grinding up 871 00:36:24,000 --> 00:36:27,500 the vegan pork rinds is fantastic. 872 00:36:27,500 --> 00:36:31,400 Eggplant doesn't have a ton of flavor so asparagus and potatoes 873 00:36:31,400 --> 00:36:32,600 stole the show. 874 00:36:32,600 --> 00:36:35,567 -So now my eggplant's like an after-thought. -Heard that. 875 00:36:35,567 --> 00:36:37,333 Okay! Up next, 876 00:36:38,100 --> 00:36:39,867 Chef Pato, what you got for us? 877 00:36:39,867 --> 00:36:44,367 For our steakhouse dinner, I chose our good, old friend, portobello mushroom. 878 00:36:44,367 --> 00:36:46,400 I also got the plant-based pepperoni. 879 00:36:46,400 --> 00:36:49,100 It's in the poblano sauce, with that pepperoni taste. 880 00:36:49,100 --> 00:36:51,667 I also did some Brussels sprouts. 881 00:36:51,667 --> 00:36:53,200 [Mei] You know, upon looking at this dish, 882 00:36:53,200 --> 00:36:56,367 it was screaming, like, elevated steakhouse. 883 00:36:56,367 --> 00:36:59,767 The sauce is so... over the top delicious. 884 00:36:59,767 --> 00:37:03,300 I love that you sliced the portobello mushroom. 885 00:37:03,300 --> 00:37:05,467 I wish the gills were taken out. 886 00:37:05,467 --> 00:37:07,367 'Cause it does eat slightly slimy. 887 00:37:07,367 --> 00:37:08,867 I think in the Brussel sprouts, 888 00:37:08,867 --> 00:37:11,000 you probably should've cut them in half or quartered them. 889 00:37:11,000 --> 00:37:12,867 It would've been texturally better. 890 00:37:12,867 --> 00:37:15,266 All the leaves would've been crispy and fried. 891 00:37:15,266 --> 00:37:17,000 Chopping up the vegan pepperoni 892 00:37:17,000 --> 00:37:20,000 and creating little, like, sausage nuggets 893 00:37:20,000 --> 00:37:21,300 inside of your sauce, 894 00:37:21,300 --> 00:37:24,800 -that pairs so well with your portobello mushroom. -Thank you. 895 00:37:24,800 --> 00:37:26,600 Okay, not to be outdone, 896 00:37:26,600 --> 00:37:28,567 Chef Loumiry, what do you have for us? 897 00:37:28,567 --> 00:37:31,867 I prepare, uh, barbecue seitan 898 00:37:32,567 --> 00:37:34,867 and, uh, cauliflower steak. 899 00:37:34,867 --> 00:37:36,967 Paired with some mac and cheese. 900 00:37:36,967 --> 00:37:40,367 My umamis are cauliflower and mushroom jerky. 901 00:37:40,367 --> 00:37:42,800 I hope you enjoy it. 902 00:37:42,800 --> 00:37:46,100 Loumiry, barbecue seitan, taste absolutely delicious. 903 00:37:46,100 --> 00:37:51,667 With this creamy, dreamy vegan macaroni and cheese. 904 00:37:51,667 --> 00:37:54,600 The seitan, the barbecue flavor on that, 905 00:37:54,600 --> 00:37:56,100 you definitely taste that smoke. 906 00:37:56,100 --> 00:38:00,367 I wish that you had ground up the mushroom jerky a little bit more. 907 00:38:00,367 --> 00:38:03,300 Just so it ate a lot easier. 908 00:38:03,300 --> 00:38:06,467 It does eat a little bit more like a barbecue restaurant 909 00:38:06,467 --> 00:38:07,867 more than a steakhouse. 910 00:38:08,700 --> 00:38:10,900 I loved your first dish so much 911 00:38:10,900 --> 00:38:13,600 and I'm getting lost a little bit on this one. 912 00:38:13,600 --> 00:38:15,867 The barbecue seitan and the cauliflower 913 00:38:15,867 --> 00:38:18,000 are from two different places. 914 00:38:18,000 --> 00:38:20,800 I feel like if you would've cooked the cauliflower more, made it a bigger piece, 915 00:38:20,800 --> 00:38:24,533 it would've been like one delicious, big chunk of meat. 916 00:38:25,867 --> 00:38:27,166 [Guy] Okay, thank you very much. 917 00:38:27,166 --> 00:38:29,567 Well, that was interesting. 918 00:38:29,567 --> 00:38:31,066 We're gonna send the chefs back to the kitchens 919 00:38:31,066 --> 00:38:32,567 to let the judges deliberate. 920 00:38:32,567 --> 00:38:34,600 We'll call you back when we have final scores, thank you. 921 00:38:34,600 --> 00:38:36,100 -Thank you. -Thank you. 922 00:38:36,100 --> 00:38:39,667 [Guy] Whose vegan dish deserves to earn them a whole lot of green stuff? 923 00:38:39,667 --> 00:38:40,767 Cash, I mean. 924 00:38:48,467 --> 00:38:50,000 [Guy] Well, that was a very interesting round. 925 00:38:50,000 --> 00:38:53,400 Right now, it's Loumiry with a two-point lead over Pato, 926 00:38:53,400 --> 00:38:56,567 who has a lead over Nick and Tamearra. 927 00:38:56,567 --> 00:38:58,700 But we'll start off with Pato. Let's take a look. 928 00:38:58,700 --> 00:39:01,166 Twenty points available in gameplay. 929 00:39:01,166 --> 00:39:02,667 Fifteen out of 20, 930 00:39:02,667 --> 00:39:04,200 16 out of 20. 931 00:39:04,200 --> 00:39:06,567 Plating for an 8 for a 39. 932 00:39:06,567 --> 00:39:08,900 And a score of 81. Wow. 933 00:39:08,900 --> 00:39:12,033 Tamearra, four points behind Pato. 934 00:39:13,266 --> 00:39:16,166 Sixteen out of 20 in gameplay. 935 00:39:16,700 --> 00:39:18,333 Seventeen... 936 00:39:19,200 --> 00:39:21,367 and a 7 in plating for a 40 937 00:39:21,367 --> 00:39:25,266 and edging right behind, gaining points but not close enough. 938 00:39:25,266 --> 00:39:28,567 Nick... had a 39 in the first round. 939 00:39:30,567 --> 00:39:32,800 Fifteen out of 20 in gameplay. 940 00:39:32,800 --> 00:39:34,467 Seventeen out of taste. 941 00:39:34,467 --> 00:39:36,967 Seven out of plating for a 39. 942 00:39:36,967 --> 00:39:39,467 Also for a 78. 943 00:39:39,467 --> 00:39:42,266 So, it is Loumiry's to lose, 944 00:39:42,266 --> 00:39:44,066 with a two-point lead. 945 00:39:45,767 --> 00:39:47,667 Twelve in gameplay. 946 00:39:48,500 --> 00:39:49,834 Sixteen in taste. 947 00:39:50,367 --> 00:39:52,567 Eight in plating for a 36. 948 00:39:52,567 --> 00:39:55,000 And a score of 80. A one-point loss. 949 00:39:55,000 --> 00:39:56,066 Pato, you're the winner! 950 00:39:56,066 --> 00:39:57,934 -[Damaris] Whoa! -[Guy] Congratulations! 951 00:39:59,367 --> 00:40:00,367 Thank you. 952 00:40:00,367 --> 00:40:02,700 To the three of you, I'll say this. 953 00:40:02,700 --> 00:40:04,567 You were some of my favorite Triple-D joints. 954 00:40:04,567 --> 00:40:06,000 Oh, and you also happened to be vegan. 955 00:40:06,000 --> 00:40:08,367 Hopefully, it inspires some folks to go out, 956 00:40:08,367 --> 00:40:09,700 have some more vegan dishes 957 00:40:09,700 --> 00:40:10,867 and also cook it at home. 958 00:40:10,867 --> 00:40:12,100 It's been a pleasure to have you. 959 00:40:12,100 --> 00:40:13,567 -Okay? -Thank you. 960 00:40:13,567 --> 00:40:15,867 It meant a lot for me to come here and represent the vegan community. 961 00:40:15,867 --> 00:40:16,700 [Loumiry] Bye! 962 00:40:16,700 --> 00:40:18,467 Even though I didn't win, 963 00:40:18,467 --> 00:40:20,166 this is a great experience. 964 00:40:20,166 --> 00:40:21,600 Glad you rebounded on that. 965 00:40:21,600 --> 00:40:23,266 [Tamearra] I love to show the world 966 00:40:23,266 --> 00:40:26,000 the culture of veganism, vegan chefs. 967 00:40:26,000 --> 00:40:29,100 And I'm happy I got another opportunity to do that. 968 00:40:29,100 --> 00:40:30,667 Ladies and gentlemen, here he is! 969 00:40:30,667 --> 00:40:32,934 -Pato, the winner of Triple-D Vegan! -[Damaris] Yeah! 970 00:40:34,100 --> 00:40:36,867 [Guy] Came and visited you. We had a great visit. 971 00:40:36,867 --> 00:40:40,100 And then right after the show aired, your restaurant burned. 972 00:40:40,100 --> 00:40:41,700 [Pato] We were doing food trucks. 973 00:40:41,700 --> 00:40:44,166 We had, um, our soft opening. 974 00:40:44,166 --> 00:40:46,400 First day, the next day, 975 00:40:46,400 --> 00:40:48,367 get a phone call that the kitchen's on fire. 976 00:40:48,367 --> 00:40:50,667 But this win just means a lot 977 00:40:50,667 --> 00:40:53,166 that the turn of events are just always hopeful. 978 00:40:53,166 --> 00:40:54,867 [Guy] And now, buddy, 979 00:40:54,867 --> 00:40:56,300 we're gonna go shop and make you some money. 980 00:40:56,300 --> 00:40:57,500 -Oh, okay! -Congratulations. 981 00:40:57,500 --> 00:40:59,233 -Thank you. -[Damaris] Yeah! Whoo. 982 00:41:01,367 --> 00:41:05,967 Now, Chef, I'm gonna give you a couple of ways that you could win up to 20,000 bucks. 983 00:41:05,967 --> 00:41:08,100 -Mm-hmm. -You can go on a shopping spree. 984 00:41:08,100 --> 00:41:11,967 In which I give you two minutes to grab the five items 985 00:41:11,967 --> 00:41:14,000 that satisfy the clues on this card. 986 00:41:14,000 --> 00:41:17,467 Or... we could skip the shopping spree 987 00:41:17,467 --> 00:41:20,200 and you could pick the mystery check that you can see 988 00:41:20,200 --> 00:41:21,934 right behind that door 989 00:41:22,467 --> 00:41:24,467 that has a number on it 990 00:41:24,467 --> 00:41:26,800 ranging anywhere from 991 00:41:26,800 --> 00:41:30,834 $8,000 to $17,000. 992 00:41:33,166 --> 00:41:35,066 You wanna go for the check or you wanna go for the shopping? 993 00:41:37,166 --> 00:41:38,367 -Check. -Check. 994 00:41:38,367 --> 00:41:39,600 I wanna sit down, actually. 995 00:41:39,600 --> 00:41:40,867 "I just wanna sit down." 996 00:41:40,867 --> 00:41:43,300 All right, take a look at the check right here. 997 00:41:43,300 --> 00:41:47,100 -[Guy] $15,999! -[judges cheering] 998 00:41:47,100 --> 00:41:48,367 [Damaris] Yes! 999 00:41:48,700 --> 00:41:50,367 Congratulations! 1000 00:41:50,367 --> 00:41:53,600 The brick and mortar's coming back. I'm so grateful for it. 1001 00:41:53,600 --> 00:41:56,000 $15,999! 1002 00:41:56,000 --> 00:41:58,266 See you next week on Guy's Grocery Games. Adios. 1003 00:41:58,266 --> 00:42:00,100 Whoo! Great job!