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TRINXAT, TRADITIONAL DISH FROM THE PYRENEES BASED ON POTATOES, CABBAGE AND SMOKED TEMPEH 
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POLENTA WITH MUSHROOM AND SEITAN STEW 
CREAMY POLENTA WITH ROASTED VEGETABLES 
RAW VEGAN ZUCCHINI NOODLES WITH PEAS, TOMATO AND BEET WITH AVOCADO AND BASIL VINAIGRETTE 
ALBÓNDIGAS JARDINERA CON ARROZ NEGRO 
TEMPEH MEDALLIONS WITH VEGETABLES AND CARAMELIZED ONIONS 
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VEGAN CHORIZO WITH PEAS, CAULIFLOWER, CARROT AND VEGETABLE PARMENTIER 
Subtotal
72,00
8