Sonoma State University

Vegan

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vegan

Smoky two-bean chili

Rosemary roasted potatoes

White beans and garbanzo with beets and citrus

Garlic brussel sprouts

Steamed basmati rice

Curry and cilantro cauliflower

Shiitake and eggplant stir-fry

Scallions, black beans, jalapeño, pico de gallo

Chili roasted broccoli

Plov russian rice pilaf

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