Sunflower Vegetarian Restaurant

Choice of flavor.

Enoki mushroom, daikon, and organic tofu in miso broth.

Fresh organic spinach with wontons (house-made wontons stuffed with spinach, shiitake mushroom, non-GMO soy chunks, and bean curd (contains peanut)).

Spicy and sour. Organic tofu, corn, bamboo shoots, tomato, and snow peas in Thai hot, and sour lemongrass soup. Spicy.

Iceberg lettuce, spring mix, cucumber, tomato, red cabbage, and carrot, topped with sprinkled sunflower seeds.

Avocado, iceberg lettuce, spring mix, cucumber, tomato, red cabbage, and carrots, topped with sprinkled sunflower seeds.

Grilled flavored organic tofu, eggplant, zucchini, asparagus, red bell pepper, yellow squash, mushrooms, and baby corn on the house salad.

Zalmon, organic spring mix, honey mayo, yuzu sauce, walnuts.

2 pieces. Fried. Green cabbage, carrots, shiitake mushrooms, and wood ear mushrooms.

2 pieces. Wheat-free. Jicama, carrots, lettuce, veggie-ham, and basil wrapped in rice paper.

Seaweed marinated with sesame seeds.

3 skewers with zucchini, shirataki shrimp, salt, and pepper soy chunk, mushroom, and soy ham.

Non-GMO soy chunks marinated with chef special sauce (contains peanut), and mushroom battered with breadcrumbs.

2 pieces. Non-GMO soy drumsticks.

Non-GMO salt and pepper soy chunk.

5 pieces. Non-GMO shirataki shrimp breaded with coconut flakes.

6 pieces. House-made wonton stuffed with spinach, shiitake mushroom, non-GMO soy chunks, and bean curd (contains peanut).

4 pieces. House-made dumplings stuffed with napa cabbage, veggie chicken, shiitake mushrooms, and bean thread noodles.

4 pieces. House-made dumplings stuffed with napa cabbage, veggie chicken, shiitake mushrooms, and bean thread noodles.

Authentic flour pancake with stuffed sweet potato.

Fried silky organic tofu topped with dried seaweed. Mushroom brown sauce on the side.

Cold. Organic edamame bean flavored with Taiwanese BBQ sauce (contains peanut).

8 pieces. Avocado, cucumber, sushi rice, seaweed, and sesame seeds.

Asparagus, sushi rice, seaweed, and sesame seeds.

Sweet potato tempura, sushi rice, seaweed, and sesame seeds.

8 pieces. Cucumber, asparagus, top with avocado, lemon skin, sushi rice, seaweed, and sesame seeds.

4 pieces. Marinated tofu skin. Stuffed with short grain sushi rice mixed with dry perilla leaf.

8 pieces. Veggie-shrimp tempura, cucumber, crunch, top with avocado, 3 special sauces, sushi rice, seaweed, and sesame seeds.

Asparagus, cucumber, avocado, carrots, lettuce, pickled daikon, veggie-ham, inari, sushi rice, seaweed, and sesame seeds.

Zalmon, avocado, battered with tempura flour, with spicy special sauce.

The shrimp is made with soy and yam. Garnished with steamed broccoli. Choice of General Tso's sauce, lemon sauce, or sweet and sour sauce.

Tempura battered eggplant, asparagus, sweet potato, zucchini, broccoli, mushroom, and yellow squash. Brown spicy orange sauce on the side.

Shanghai bok choy, zucchini, snow peas, baby corn, carrots, and veggie-shrimp sauteed with light ginger sauce, bedding with a rice crust.

Crunch taro dumpling puffs, topped with pineapple, green, and red bell peppers in an organic gluten-free vegan castle Worcestershire sauce.

Homemade fresh potato pie mixed with spinach, and veggie pork in the house black pepper sauce. Garnished with steamed broccoli, and veggie drumstick.

Layers of fried bean thread noodles, minced shiitake mushrooms, celery, minced soy protein, veggie-ham, carrots, sunflower seeds, and baby corn, with lettuce wrap on the side.

A chunk of veggie-chicken in General Tso's sauce. Garnished with steamed broccoli and carrots.

A chunk of veggie-chicken in General Tso's sauce. Garnished with steamed broccoli and carrots.

Chunks of veggie-chicken with pineapple, zucchini, and carrots in a delightfully sweet, and sour sauce.

Chunks of veggie-chicken stewed with potatoes, mushrooms, carrots, and green peas in a special Japanese curry sauce. Garnished with steamed broccoli.

Layers of pan-fried noodles, topped with mushrooms, snow peas, baby corn, carrots, and veggie-chicken in a basil and ginger sauce.

Sauteed chunks of veggie-chicken, wheat gluten, and celery, and tossed with peanuts in a spicy kung-pao-flavored sauce. Garnished with steamed shanghai bok choy.

Marinated bean curd in orange sauce with fresh orange chunks, snow peas, and Thai basil. Garnished with steamed broccoli, and pumpkin seeds.

A dish inspired by the true story of a bear named Winnie. Veggie-shrimp, coated walnuts, topped with creamy organic honey mayo.

Fresh enoki mushrooms, mushrooms, shiitake mushrooms, wood ear mushrooms, edamame, and ginger in basil BBQ sauce (contains peanut).

Sauteed organic fried tofu with shiitake mushrooms, baby corn, carrots, and shanghai bok choy in brown sauce. Garnished with steamed kale.

Marinated yuba (bean curd skin) wrapped with shredded shiitake mushrooms, bamboo shoots, spiced bean curd, and veggie-ham in-house brown sauce. Garnished with steamed broccoli, napa cabbage, bean thread noodles, and carrots.

Sauteed with organic fried tofu, carrots, wheat gluten, burdock, and chickpeas in ginger soy sauce.

Sauteed with minced veggie-meat, baby corn, tomato, sun-dried tomato-mushrooms herb, and zucchini, mushroom, and carrots.

Sauteed wheat gluten with organic fried tofu, carrots, and zucchini.

Organic steamed tofu, sauteed with wakame, carrots, burdock, goji berries, dates, and broccoli in brown ginger sauce. Sprinkled with sesame seeds.

Sauteed kale, Shanghai bok choy, snow peas, and broccoli in light ginger brown sauce.

Served with diced veggie-chicken, edamame, carrots, shiitake mushrooms, and baby corn in spicy red chili sauce.

Sauteed eggplant with baby corn, bamboo shoots, and carrots. Add a side for an extra charge.

Yuba (tofu skin), organic tofu, napa cabbage, bean thread noodles, mushroom-soy chunks, broccoli, and shanghai bok choy in a hot spicy broth.

Organic tofu, mushrooms, shiitake mushrooms, daikon, carrots, napa cabbage, bean thread noodles, and Shanghai bok choy served in a hot pot.

Wok-tossed with veggie-chicken, wood ear mushrooms, snow peas, napa cabbage, asparagus, and mizuni sansai. Tossed with sea cress flakes.

Veggie-chicken, wood ear mushrooms, snow peas, napa cabbage, asparagus, and mizuni sansai simmered in savory miso broth. Udon or soba (extra charge).

Wheat gluten, napa cabbage, carrots, bean sprouts, and roasted veggie-ham.

With shiitake mushrooms, yuba, pickled mustard, shanghai bok choy, and carrots. Make it vegan upon request.

Minced veggie-meat simmered with mushrooms, fresh tomato, sun-dried tomato, celery, zucchini, and herbs.

Wok-tossed noodles with veggie-chicken, bean sprouts, carrots, napa cabbage, wood ear mushroom, and shiitake mushrooms. Make it vegan upon request.

Spicy and sour. Napa cabbage, bean sprouts, carrots, baby corn, shiitake mushrooms, and bamboo shoots. Make it vegan upon request.

Wok-tossed thin rice noodles, with light curry sauce, green, and red bell peppers, bean sprouts, carrots, napa cabbage, shiitake mushrooms, and wood ear mushrooms. Make it vegan upon request.

Veggie patty with napa cabbage, carrots, snow peas, edamame, bean thread noodles, and mushroom-soy chunks over brown rice.

Chicken patty with napa cabbage, carrots, snow peas, edamame, bean thread noodles, and mushroom-soy chunks over brown rice.

Wok-tossed with pineapple, red bell pepper, zucchini, and roasted veggie-ham in tomato sauce.

Wok-tossed with veggie-chicken, wood ear mushrooms, green peas, carrots, chick peas, and green cabbage.

Spicy and sour. Wok-tossed with edamame, Thai basil, baby corn, carrots, veggie-ham, iceberg lettuce, chick peas, and shiitake.

Daikon, carrots, and burdock.

Kale, and broccoli.

12 pieces. Steamed tofu.

Steamed non-GMO soy protein.