Sonoma State University

Vegan

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vegan

Dried mango, edamame, pickled ginger, cucumber slices

Stuffed portabella with white beans

Lemon green beans and capers

Stir-fry shiitake and eggplant

Jamaican curry tofu

Ratatouille

Lentil mushrooms "bolognese"

Stewed black beans and hominy

Warm potato salad

Braised cabbage & apple

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