Traditionally made with crawfish or shrimp, this richly flavored Creole classic is found in New Orleans’ most celebrated old dining rooms. Dunn recreates his veggie version by using three types of mushrooms, the trinity and a good light roux. The final touch? A fried oyster mushroom on top for a pop of crispy crunch in all the richness.
Squash “show stoppers”
Yellow squash, zucchini, eggplant and portobello mushrooms come together with ricotta and a balsamic glaze for a satisfying vegetarian main dish that also be a small plate special. “This was a showstopper,” Dunn says. “It was my first time doing this here. When I opened up the line, all the vegetarians flocked to it. They asked me, ‘What is it called?’ I said, ‘I call it lunch!’”
Tofu stir fry
The Asian community in Louisiana has contributed a lot to the cuisine. Here, Dunn adds quinoa and tofu to a veg-forward stir fry that’s definitely not short on protein.
Concentrating the flavors
Dunn is a big proponent of cooking vegetables down to get the most flavor possible.
A celebration of brunch
This vegetarian breakfast bowl uses real eggs, but Dunn does have a vegan egg substitute available as well.
Vegan breakfast taco
Vegan egg substitute is used here to make the taco shell of scrambled “eggs.” The filling is vegan chorizo and vegan cheese.
Using black beans is another great way to boost the protein, and Dunn has been impressed with the improving quality of vegan cheese available.
Another plant-forward rule: Never underestimate the power of a solid house salad. The salad bar at Dillard will be opening back up this school year, but the composed salads—like chicken Caesar—that were so popular during the pandemic are going to stick around.