Lotus, a restaurant run by Buddhist nuns and the Brodard restaurant family

Shaken “beef”: tender cubes of Portobello mushrooms sautéed with onions, leeks and bell peppers in a vegetarian-based oyster sauce blended with black bean, soy and garlic.

(Allen J. Schaben / Los Angeles Times)

March 22, 2018 9 AM PT

Lotus, a restaurant run by Buddhist nuns and the Brodard restaurant family

Eggplant tempura rolls: eggplant tempura, asparagus, cucumber, avocado and cilantro in rice paper, served with a soy vinaigrette.

(Allen J. Schaben / Los Angeles Times)

Caramelized “sole” (ca kho to): seaweed soy protein simmered in a deep flavor caramelized sauce garnished with shredded scallions served in a clay pot, with rice and garnishes alongside it.

(Allen J. Schaben / Los Angeles Times)

Summer rolls (bo bia): tofu, egg ribbons, jicama and carrot in soft rice paper with Asian greens, peanuts and shallots.

(Allen J. Schaben / Los Angeles Times )

“Scallops” in black bean sauce: sliced mushrooms stir fried with black beans in garlic sauce at Lotus Vegetarian Restaurant.

(Allen J. Schaben / Los Angeles Times )

Buddhist monk Thich Thien Niem, right, head chef, makes summer rolls with Buddhist nun Thich Dieu Tanh, manager. Fourth from right is Chau Haller, owner of Bamboo Bistro.

(Allen J. Schaben / Los Angeles Times )

Buddhist nun Thich Dieu Tanh, left, a practicing nun for more than 40 years, Chau Haller, owner of Bamboo Bistro in Corona Del Mar, Diane Dang of Brodard and chef Thich Thien Niem of Lotus Vegetarian Restaurant in Garden Grove.

(Allen J. Schaben / Los Angeles Times)

Chau Haller, center, greets guests at Lotus.

(Allen J. Schaben / Los Angeles Times)

Diane Dang, standing in middle, greets guests at Lotus. She is the matriarch of the successful Brodard restaurant group in Orange County’s Little Saigon and donated her former restaurant space to the Vietnamese United Buddhist Foundation.

(Allen J. Schaben / Los Angeles Times)