Vegan Cream of Broccoli Soup and Vegetarian Reuben Sandwiches
Celery Root Fritters and Remoulade (from Vedge, pg 130) and Seared French Beans with Caper Bagna Cauda (from Vedge, pg 97)
Vegetarian Turkey Cutlets and Fingerling Potatoes with Creamy Worcestershire Sauce (Vedge, pg 80) and Shaved Brussel Sprouts
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