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Traditionally, the popular Provençal dish known as ratatouille appears before dinner as an appetizer or as a side dish for a market-driven meal. At Mohawk Bend in the Echo Park neighborhood of Los Angeles, however, it has become the latest topping of choice for chef Mike Garber’s vegan pizza pies. Instead of relying on substitutions like faux meats and cheeses to replace traditional pizza ingredients, the chef gives the dough a spin on the grill and tops it with chewy vegetables and a peppery arugula salad. The result is a complex, lightly charred pizza that manages to be entirely meatless but feels meaty just the same.
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