A8 Pan Asian Vegan Cuisine

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Root vegetables with white bean and cilantro.

Lemongrass, lime leaf, cilantro in light spicy clear soup. Hot and spicy.

Mixed greens, tofu, beets, tomato with carrot ginger dressing.

Baby spinach, pine nuts, beets, and chick peas with yuzu citrus dressing.

Mixed greens, avocado, tofu cheese with carrot ginger dressing.

Mixed greens, mango, asparagus, bell peppers with miso mustard dressing.

Marinated black seaweed with edamame peas.

With carrot-ginger dressing.

Avocado, beets, tomato with sesame dressing.

String beans, tomato and peanuts with chili lime dressing.

Mixed greens, thin sliced soy proteins, almonds with sesame dressing.

With chili lime sauce.

Vietnamese style fresh rolls with vegan hoisin and peanuts sauce.

Deep fried root vegetable with tempura sauce.

Japanese style, steamed shumai with vinaigrette soy sauce.

Deep fried bean curd with tempura sauce.

Crispy watercress and soy cheese wonton with mango sauce.

Breaded deep-dried soy protein nuggets with plum sauce.

With saikyo miso sauce.

Shredded vegetables and tofu rolls with tangy sauce.

Grilled seitan, onion and bell peppers in satay sauce.

Homemade scallions pancake with mango salsa.

Cold boiled spinach rolls with ponzu sauce.

Battered crispy king oyster mushrooms, sauteed with salt pepper and diced bell pepper.

Indian-style with mint chutney dipping sauce.

With curry dipping sauce.

Grilled Indonesian soy beans in satay sauce.

Dice avocado, mountain yam, mango, in lime wasabi sauce.

Strips of tofu filet with broccoli spears in teriyaki sauce, over a bed of bean sprout and onions.

Thin sliced medallions sauteed in a mellow plum sauce with mango, zucchini, sweet saga turnips, peppers and onions.

Marinated thick sliced soy proteins in a sweet citrus sauce topped with almonds over a bed of kale.

With broccoli, cauliflower, pineapple, onions and peppers.

Mild, slow cooked coconut curry with soy protein, broccoli, carrots and potatoes. Hot and spicy.

Tender, thin sliced medallions of wheat protein sauteed in a savory black pepper brown sauce.

Thick tender slices of soy proteins sauteed in basil ginger sauce with zucchini, asparagus and pepper. Hot and spicy.

Sliced filets of smoked wheat protein in teriyaki sauce over a bed of sugar snap peas.

Diced, sauteed vegetable, shitake mushrooms saga turnips, pepper, onions, celery and tofu topped with pine nuts and wrapped in Boston lettuce.

Thick, breaded soy cutlets, sauteed in a tangy black bean sauce with broccoli, onion bamboo shoots and stewed tomatoes.

Tofu, broccoli, carrots, zucchini, lotus root, asparagus, sugar-snap peas and cauliflower sauteed in a rich brown kung-po sauce.

In basil garlic sauce.

Batter-dipped shitake mushrooms sauteed in a spicy sweet sauce over a bed of kale.

Shredded cabbage, shitake mushrooms, carrot and snow peas, spiced and sauteed with hoisin with crepes.

Veggie "seafood" sauteed with oyster mushrooms, asparagus and sugar snap peas in white sauce.

With red and green peppers, chive and bean sprouts.

Breaded medallion of sauteed soy protein with steamed broccoli in a spicy brown sauce. Hot and spicy.

Breaded medallions of wheat protein sauteed in a spicy citrus sauce over a bed of broccoli.

Sauteed soft bean curd, seitan, shitake mushrooms, cilantro in light spicy brown sauce.

Grilled veggie soy protein fillet with asparagus in vegan barbecue sauce.

Veggie seafood with vegetables in coconut milk and curry sauce.

Sauteed soy protein with bell pepper, onion and scallion in orange ginger sauce.

Breaded medallion of sauteed soy protein with savory tomato sauce over a bed of kale. Hot and spicy.

Organic tofu with bell pepper, string beans and eggplant slow cooked with coconut milk. Hot and spicy.

Seitan with eggplant, broccoli, cauliflower and bell pepper with coconut milk.

Korean style stir fried sweet potato noodles with veggie fish cake, spinach, cabbage, snow pea, mushroom.

Noodle with veggie fish cake, soy ham and spinach, mushroom in miso broth.

Noodle with veggie fish cake, soy ham and spinach, mushroom in miso broth.

Japanese style, stir fried noodles with shredded vegetable and browned tofu.

Japanese style, stir fried noodles with shredded vegetable and browned tofu.

Cold green tea noodles tossed with sesame sauce.

Thai style with sunflower seeds, broccoli, lettuce topped with diced avocado.

Korean style avocado, soy ham, mango salsa, spinach kimchee over brown rice with soy bean paste.

Angel hair rice noodle with vegetables and veggie fish cake in curry powder. Hot and spicy.

Flat rice noodle stir fried with Chinese broccoli and soy protein in black soy sauce.

Cold buckwheat noodles with a mild wasabi dipping sauce. Hot and spicy.

Stir fried wheat ramen noodles with mixed vegetables and brown tofu.

Hot and Spicy

With carrots, asparagus, peppers, broccoli and tofu. Hot and spicy.

With beansprout, mushrooms broccoli and ham. Hot and spicy.

With beansprout, spinach, soy crab meat and menma.

Soy sauce based soup with vegetarian rib menma, seaweed, bean sprout.

Thai sauce with basil string bean, chicken broccoli, bean sprout and seiten.

Lotus root, broccoli, cauliflower, asparagus, zucchini, carrot, celery, sugar snap peas and sweet saga turnips.

Chinese broccoli. spinach and kale.

Flat rice noodle sauteed in a light spicy sweet sauce with browned tofu, bean sprout, mushroom and crushed peanuts. Hot and spicy.

Non-vegan.

Green tea, peppermint and fresh mint.

Mandarin, peach and rooibos.

Fortifying black teas.

Caffeine free.

With vegan BBQ sauce.

With miso sauce.

With tangy sauce.

With grilled seitan, onion and bell peppers in satay sauce.

With mango salsa.

With ponzu sauce.

With sweet chili sauce.

With curry dipping sauce.

With satay sauce.

With lime wasabi sauce.

with Thai Sweet Chili Sauce

With root vegetables, white bean and cilantro.

With lemongrass, lime leaf and cilantro in light spicy clear soup.

Mixed greens, tofu, beets and tomato with carrot ginger dressing.

With pine nuts, beet and chickpeas with ponzu sauce.

Mixed greens, avocado with carrot ginger dressing.

With mixed greens, asparagus, bell peppers and miso mustard dressing.

With edamame peas.

With carrot ginger dressing.

With avocado, beet, tomato and sesame dressing.

Served spicy. With string beans, tomato and peanut with chili lime dressing.

Mixed greens, thin sliced soy protein and almonds with sesame dressing.

Served spicy. Korean glass noodles with shredded vegetables.

Soy ham, spinach, mushroom and veggie fish cake.

Soy ham, spinach, mushroom and veggie fish cake.

With shredded vegetable and brown tofu.

With shredded vegetable and brown tofu.

With sesame peanut sauce.

With sunflower seed, broccoli, avocado, soy ham and lettuce.

Served spicy. Assorted vegetable bibimbap with soy paste.

Served spicy. Curry sauteed rice noodles with vegetable and veggie fish cake.

Flat rice noodles stir-fried with Chinese broccoli and soy protein in black soy sauce.

Rice noodle, bean sprouts, brown tofu and crushed peanuts.

Served spicy. With basil, soy protein, string bean, pepper and scallion.

Stir-fried wheat ramen noodles with mixed vegetables and brown tofu.

Cold buckwheat noodles with wasabi dipping sauce.

Served spicy. With carrots, asparagus, peppers, broccoli and tofu.

Served spicy. With bean sprouts, mushrooms, broccoli and ham.

with Basils, mushroom, beansprouts, and onions in a mushroom broth

Tender thin sliced medallion of wheat protein sauteed in a savory black pepper brown sauce with mushrooms over a bed of Chinese broccoli.

Sliced fillets of smoked wheat protein in teriyaki sauce over a bed of sugar-snap peas.

Thick, breaded soy cutlet sauteed in a tangy bean sauce with broccoli, onion, zucchini and stewed tomatoes.

Served spicy. Tender pieces of soy protein sauteed in basil-ginger sauce with zucchini, asparagus and pepper.

Thin-sliced medallions sauteed in a plum sauce with mango, zucchini, sage-turnips, peppers and onions.

Served spicy. Mild slow-cooked coconut curry with soy protein, broccoli, carrots and potatoes.

Marinated soy protein in a sweet citrus sauce topped with almonds over a bed of kale.

With broccoli, cauliflower, pineapple, onions and peppers.

Served spicy. Battered medallions of wheat protein sauteed in a spicy citrus sauce over a bed of broccoli.

Served spicy. Breaded medallions of soy protein over a bed of broccoli in a spicy brown sauce.

Veggie seafood sauteed with oyster mushrooms, asparagus, sugar snap peas and broccoli in white sauce.

Served spicy. With basil garlic sauce.

Served spicy. Organic tofu with bell pepper, string beans and eggplant slow-cooked with coconut milk.

Batter-dipped shiitake mushrooms sauteed in a spicy sweet sauce over a bed of kale.

Diced sauteed vegetable shiitake mushrooms, sage-turnips, onion, celery and tofu, topped with pine nuts and wrapped in Boston lettuce. No rice.

With red and green peppers, chives, bean sprouts and onions.

Shredded cabbage, shiitake mushrooms, carrot and snow peas, spiced and sauteed with vegan hoisin sauce and tortilla wrapper. No rice.

Strips of organic tofu fillet with broccoli spears in teriyaki sauce, over a bed of bean sprouts, onions and carrots.

Tofu, broccoli, carrots, zucchini, lotus roots, asparagus, sugar snap peas and cauliflower, sauteed in brown sauce.

Served spicy. Sauteed soft bean curd, seitan, shiitake mushrooms and cilantro in chili soy bean sauce.

Grilled veggie soy protein fillet with asparagus with barbecue sauce.

Served spicy. Veggie seafood with tomato, cucumber, onion, bell pepper, coconut milk and curry.

Served spicy. Sauteed soy protein with fresh ginger, bell pepper, onions and scallion in orange ginger.

Breaded medallion of sauteed soy protein with savory tomato sauce over a bed of kale.

Served spicy. Seitan with eggplant, broccoli, cauliflower and bell pepper with coconut milk.

Non-vegan.

Chocolate with peanut butter.

Double chocolate cake.

With sweet chili sauce.

With satay sauce.

With mint chutney.

With root vegetables and white beans.

With carrot ginger dressing.

With mixed greens, beet, and tomato with carrot ginger dressing.

With avocado, beet, and tomato with sesame dressing.

With pine nuts, beets, and chickpeas with ponzu sauce.

With mixed greens, beets, and tomato with carrot ginger dressing.

With mixed greens, asparagus, bell peppers, and radish with miso mustard dressing.

Tender thin sliced medallion with wheat protein and sauteed in a savory black pepper brown sauce with mushrooms over a bed of Chinese broccoli. With brown rice and a miso soup.

Tender pieces of soy protein sauteed in basil-ginger sauce with zucchini, asparagus, and pepper. With brown rice and miso soup.

Thin-sliced medallions sauteed in a plum sauce with mango, zucchini, sage-turnips, peppers, and onions. With brown rice and a miso soup.

Mild slow-cooked coconut curry, with soy protein, broccoli, carrots, and potatoes. With brown rice and a miso soup.

Marinated soy protein in a sweet citrus sauce topped with almonds over a bed of kale. With brown rice and a miso soup.

With broccoli, cauliflower, pineapple, onions, and peppers. With brown rice and a miso soup.

Battered medallions of wheat protein sauteed in a spicy citrus sauce over a bed of broccoli. With brown rice and a miso soup.

Batter-dipped shiitake mushrooms sauteed in a spicy sweet sauce over a bed of kale. With brown rice and a miso soup.

Tofu, broccoli, carrots, zucchini, lotus roots, asparagus, sugar-snap peas, cauliflower, and sauteed in a brown rice. With brown rice and a miso soup.

Sauteed soy protein with fresh ginger, bell pepper, onions, and scallion in orange ginger sauce.

Seitan with eggplant, broccoli, cauliflower, and bell pepper with coconut milk. With brown rice and a miso soup.

Breaded medallions of soy protein over a bed of broccoli in a spicy brown sauce. With brown rice and a miso soup.

With brown rice and a miso soup.

Organic tofu with bell peppers, string beans, and eggplant slow-cooked with coconut milk. With brown rice and a miso soup.

Korean glass noodles with shredded vegetable and veggie fish cake.

With soy ham, spinach, and mushrooms.

With soy ham, spinach, and mushrooms.

Flat rice noodles sauteed in a spicy sweet sauce with bean sprouts, basil, mushroom, and crushed peanut.

Flat rice noodles stir-fried with Chinese broccoli and soy protein in black soy sauce.

Curry sauteed rice noodles with vegetable and veggie fish cake.

With basil, soy protein, string bean, pepper, and scallion.

With sunflower seeds, broccoli, avocado, soy ham, and lettuce.

Broccoli, carrots, cauliflower, asparagus, zucchini, celery, and lotus root.

Chinese broccoli, kale, and spinach.

Unsweetened.

Unsweetened.

16 oz.

Tender thin sliced medallion of wheat protein sauteed in a savory black pepper brown sauce with mushrooms over a bed of Chinese broccoli.

Sliced fillets of smoked wheat protein in teriyaki sauce over a bed of sugar snap and peas.

Thick, breaded soy cutlet sauteed in a tangy bean sauce with broccoli, onion, zucchini, and stewed tomatoes.

Veggie seafood with tomato, cucumber, onion, bell pepper, coconut milk, and curry.

With tangy sauce.

With lime wasabi sauce.

With vegan BBQ sauce.

Served with miso sauce.

Served with satay sauce.

Served with grilled seitan, onion, and bell peppers in satay sauce.

Served with sweet chili sauce.

Served with curry dipping sauce.

Served with mango salsa.

With lemongrass, lime leaf, and cilantro in light spicy clear soup.

Mixed greens, avocado, and tofu cheese with carrot ginger dressing.

With mixed greens, asparagus, bell peppers, and miso mustard dressing.

Mixed greens, thin sliced soy protein, and almonds with sesame dressing.

With pine nuts, beet, and chickpeas with ponzu sauce.

With avocado, beet, tomato, and sesame dressing.

With string beans, tomato, and peanut with chili lime dressing.

With edamame peas.

Mixed greens, tofu, beets, and tomato with carrot ginger dressing.

Served with carrot ginger dressing.

With root vegetables, white bean, and cilantro.

Tender pieces of soy protein sauteed in basil-ginger sauce with zucchini, asparagus, and pepper.

Tender thin sliced medallion of wheat protein sauteed in a savory black pepper brown sauce with mushrooms over a bed of Chinese broccoli.

Breaded medallions of soy protein over a bed of broccoli in a spicy brown sauce.

Battered medallions of wheat protein sauteed in a spicy citrus sauce over a bed of broccoli.

Veggie seafood with tomato, cucumber, onion, bell pepper, coconut milk, and curry.

Thick, breaded soy cutlet sauteed in a tangy bean sauce with broccoli, onion, zucchini, and stewed tomatoes.

Seitan with eggplant, broccoli, cauliflower, and bell pepper with coconut milk.

Breaded medallion of sauteed soy protein with savory tomato sauce over a bed of kale.

Veggie seafood sauteed with oyster mushrooms, asparagus, sugar snap peas, and broccoli in white sauce.

Organic tofu with bell pepper, string beans, and eggplant slow-cooked with coconut milk.

Thin-sliced medallions sauteed in a plum sauce with mango, zuchchini, sage-turnips, peppers, and onions.

Sliced fillets of smoked wheat protein in teriyaki sauce over a bed of sugar snap and peas.

Diced sauteed vegetables, shiitake mushrooms, sage-turnips, onion, celery, and tofu, topped with pine nuts and wrapped in Boston lettuce.

Sauteed soft bean curd, seitan, shiitake mushrooms, and cilantro in chili soy bean sauce.

Sauteed soy protein with fresh ginger, bell pepper, onions, and scallion in orange ginger.

Grilled veggie soy protein fillet with asparagus with barbecue sauce.

Batter-dipped shiitake mushrooms sauteed in a spicy sweet sauce over a bed of kale.

Mild slow-cooked coconut curry with soy protein, broccoli, carrots, and potatoes.

With broccoli, cauliflower, pineapple, onions, and peppers.

Marinated soy protein in a sweet citrus sauce, topped with almonds over a bed of kale.

With red and green peppers, chives, bean sprouts, and onions.

Tofu, broccoli, carrots, zucchini, lotus roots, asparagus, sugar snap peas, and cauliflower sauteed in brown sauce.

Strips of organic tofu fillet with broccoli spears in teriyaki sauce, over a bed of bean sprouts, onions, and carrots.

Shredded cabbage, shiitake mushrooms, carrot, and snow peas, spiced and sauteed with vegan hoisin sauce, and tortilla wrapper.

Assorted vegetable bibimbap with soy paste.

Seitan, basil, and bell pepper.

With bean sprouts, spinach, menma, and soy crab meat.

Soy sauce based soup with vegan ribs, menma, and seaweed.

Flat rice noodles stir-fried with Chinese broccoli and soy protein in black soy sauce.

With sunflower seeds, broccoli, avocado, soy ham, and lettuce.

Curry sauteed rice noodles with vegetable and veggie fish cake.

With shredded vegetable and brown tofu.

With shredded vegetables and brown tofu.

With basil, soy protein, string bean, pepper, and scallion.

With bean sprouts, mushrooms, broccoli, and ham.

With carrots, asparagus, peppers, broccoli, and tofu.

Korean glass noodles with shredded vegetables.

Stir-fried wheat ramen noodles with mixed vegetables and brown tofu.

Rice noodle, bean sprouts, brown tofu, and crushed peanuts.

Soy ham, spinach, mushroom, and veggie fish cake.

Soy ham, spinach, mushroom, and veggie fish cake.

With sesame peanut sauce.

Cold buckwheat noodles with wasabi dipping sauce.

With vegan BBQ sauce.

With miso sauce.

With tangy sauce.

With grilled seitan, onion and bell peppers in satay sauce.

With mango salsa.

With ponzu sauce.

With sweet chili sauce.

With curry dipping sauce.

With satay sauce.

With lime wasabi sauce.

With root vegetables, white bean and cilantro.

With lemongrass, lime leaf and cilantro in light spicy clear soup.

Mixed greens, tofu, beets and tomato with carrot ginger dressing.

With pine nuts, beet and chickpeas with ponzu sauce.

Mixed greens, avocado and tofu cheese with carrot ginger dressing.

With mixed greens, asparagus, bell peppers and miso mustard dressing.

With edamame peas.

With carrot ginger dressing.

With avocado, beet, tomato and sesame dressing.

Spicy. With string beans, tomato and peanut with chili lime dressing.

Mixed greens, thin sliced soy protein and almonds with sesame dressing.

Korean glass noodles with shredded vegetables.

Soy ham, spinach, mushroom and veggie fish cake.

Soy ham, spinach, mushroom and veggie fish cake.

With shredded vegetable and brown tofu.

With shredded vegetable and brown tofu.

With sesame peanut sauce.

With sunflower seed, broccoli, avocado, soy ham and lettuce.

Spicy. Assorted vegetable bibimbap with soy paste.

Spicy. Curry sauteed rice noodles with vegetable and veggie fish cake.

Flat rice noodles stir-fried with Chinese broccoli and soy protein in black soy sauce.

Rice noodle, bean sprouts, brown tofu and crushed peanuts.

Spicy. With basil, soy protein, string bean, pepper and scallion.

Stir-fried wheat ramen noodles with mixed vegetables and brown tofu.

Cold buckwheat noodles with wasabi dipping sauce.

Spicy. With carrots, asparagus, peppers, broccoli and tofu.

Spicy. With bean sprouts, mushrooms, broccoli and ham.

With bean sprouts, spinach, menma and soy crab meat.

Soy sauce based soup with vegan ribs, menma and seaweed.

Tender thin sliced medallion of wheat protein sauteed in a savory black pepper brown sauce with mushrooms over a bed of Chinese broccoli.

Sliced fillets of smoked wheat protein in teriyaki sauce over a bed of sugar-snap peas.

Thick, breaded soy cutlet sauteed in a tangy bean sauce with broccoli, onion, zucchini and stewed tomatoes.

Spicy. Tender pieces of soy protein sauteed in basil-ginger sauce with zucchini, asparagus and pepper.

Thin-sliced medallions sauteed in a plum sauce with mango, zucchini, sage-turnips, peppers and onions.

Spicy. Mild slow-cooked coconut curry with soy protein, broccoli, carrots and potatoes.

Marinated soy protein in a sweet citrus sauce topped with almonds over a bed of kale.

With broccoli, cauliflower, pineapple, onions and peppers.

Spicy. Battered medallions of wheat protein sauteed in a spicy citrus sauce over a bed of broccoli.

Spicy. Breaded medallions of soy protein over a bed of broccoli in a spicy brown sauce.

Veggie seafood sauteed with oyster mushrooms, asparagus, sugar snap peas and broccoli in white sauce.

Spicy.

Spicy. Organic tofu with bell pepper, string beans and eggplant slow-cooked with coconut milk.

Batter-dipped shiitake mushrooms sauteed in a spicy sweet sauce over a bed of kale.

Diced sauteed vegetable shiitake mushrooms, sage-turnips, onion, celery and tofu, topped with pine nuts and wrapped in Boston lettuce. No rice.

With red and green peppers, chives, bean sprouts and onions.

Shredded cabbage, shiitake mushrooms, carrot and snow peas, spiced and sauteed with vegan hoisin sauce and tortilla wrapper. No rice.

Strips of organic tofu fillet with broccoli spears in teriyaki sauce, over a bed of bean sprouts, onions and carrots.

Tofu, broccoli, carrots, zucchini, lotus roots, asparagus, sugar snap peas and cauliflower, sauteed in brown sauce.

Spicy. Sauteed soft bean curd, seitan, shiitake mushrooms and cilantro in chili soy bean sauce.

Grilled veggie soy protein fillet with asparagus with barbecue sauce.

Spicy. Veggie seafood with tomato, cucumber, onion, bell pepper, coconut milk and curry.

Spicy. Sauteed soy protein with fresh ginger, bell pepper, onions and scallion in orange ginger.

Breaded medallion of sauteed soy protein with savory tomato sauce over a bed of kale.

Spicy. Seitan with eggplant, broccoli, cauliflower and bell pepper with coconut milk.

Non-vegan.