The plant-based pop-up took the top prize on the Food Network show, scoring $50,000, which it plans to use to open a brick and mortar eatery.
, which aired its finale on July 30. The grand prize of $50,000 was awarded to the Denver-based team, composed of the Easy Vegan co-founders Alexi Mandolini and Taylor Herbert, as well as Local Jones executive sous chef Matt Heikkila.
In episode six, Khana head chef Maryam Khan stated, “I would say that at this point, our biggest competition is the Easy Vegan. We keep coming neck-and-neck with them. They keep bagging challenges, and LA loves plant-based food.” “I think at every level, every stage of this challenge, no matter what we were up against, we stepped up to it and we knocked it out of the park,” says Herbert in the championship episode. The finale kicked off with host Tyler Florence announcing the first challenge. He stated, “To succeed as a food truck, you have to know your competition.
When Florence introduced the second challenge, specific to cooking techniques, Mandolini selected caramelizing and tempura from the list of options. Introducing the dish in the final episode, she said, “We have decided to make a ‘not your average’ peas and carrots dumpling. It has a tom kha broth, caramelized carrot oil, as well as some tempura-fried shiso leaf. This is going to show off our culinary talent.
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