Pinellia Vegan Asian Restaurant Menu

No rice.

No rice.

No rice.

No rice.

Vietnamese style raw with shredded vegetables, cucumber, bean curd, and basil leaves, with moo-shu sauce.

Soy beans in the pod.

With homemade mango salsa.

Mushroom sauce and sesame garnish.

Japanese-style deep-fried bean curd with tempura sauce.

With miso sauce.

Indonesian soy cake, grilled in satay sauce.

Deep-fried root vegetables with tempura sauce.

Open-wrapped, minced vegetable.

Tender sertan, onions, and bell peppers, grilled in satay sauce.

Deep-fried wontons with soy cheese and spinach.

Breaded, deep-fried soy protein nuggets with plum sauce.

Homemade vegetable pastries with mint chutney dip.

Shredded vegetable and tofu rolled in tofu skin and deep-fried with tangy sauce.

Batter-dipped king-oyster mushrooms, spicy sauteed with slat pepper, scallions, and diced bell peppers.

With silken, tofu, mushroom, and bamboo shoots.

With yam, white beans, onions, celery, and cilantro.

Mixed greens, beets, and alfalfa sprouts with carrot-ginger dressing.

Mixed greens, beets, and alfalfa sprouts with carrot-ginger dressing.

Homemade marinated black seaweed with edamame peas.

Mixed green and black seaweed marinated and shredded.

Baby spinach, pine nuts, beets, chick peas, and alfalfa sprouts with soy-citrus dressing.

Thinly-sliced avocado, mixed greens, alfalfa sprouts, and beets, with carrot-ginger dressing.

Shredded mango, mixed greens, asparagus, peppers, alfalfa sprouts, and beets with sesame-peanut dressing.

Thinly-sliced soy protein with almonds, mixed greens, beets, and alfalfa sprouts with sesame-peanut dressing.

Broccoli, carrots, cauliflower, asparagus, zucchini, celery, sugar-snap peas, and lotus with brown sauce on the side.

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

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

Shredded cabbage, shiitake mushrooms, carrots, and snow peas spiced and sauteed with hoisin sauce, with 4 pieces of wrappers.

Sauteed eggplant in basil garlic sauce on a bed of string beans.

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

Broccoli, zucchini, red and green peppers, onions, shredded bamboo shoots, and celery in garlic sauce.

Broccoli, zucchini, cauliflower, celery, lotus, sugar-snap peas, and carrots in brown sauce.

Thin slices of medallions sauteed in a mellow plum sauce with mango, zucchini, asparagus, sweet saga-turnips, peppers, celery, and onions.

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

Pineapple and green and red peppers with sweet and sour sauce.

Cauliflower, celery, zucchini, sugar-snap beans, green and red peppers, onions, and pineapple.

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

Veggie "seafood" sauteed with oyster, mushrooms, zucchini, cauliflower, carrots, lotus, asparagus, and sugar-snap peas.

Thick, tender slices of soy protein sauteed in basil-ginger sauce with zucchini, asparagus, and peppers.

Tender, thinly-sliced medallions of wheat protein, sauteed in a savory black pepper brown sauce over a bed of Chinese broccoli.

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

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

Breaded medallions of sauteed soy protein with steamed broccoli in a spicy brown sauce.

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

Veggie seafood, soy protein, seitan, broccoli, cauliflower, zucchini, celery, snow peas, carrots, lotus, sugar-snap peas, and fresh mushrooms in brown sauce.

With BBQ sauce.

Hot, hearty, and spicy with avocado, tomato, rice, kimchee, cilnatro, all in pumpkin puree.

Steamed pumpkin, chick peas, kale, black seaweed, broccoli, carrots, and tofu on a bed of brown rice with mint chutney sauce.

Served with pumpkin soup appetizer. Korean-style coconut-rice bowl topped with seitan, avocado, green and black seaweed, chick-peas, spinach, mango salsa, and Kimchee, sesame, and Kimchee sauce.

Seitan, shiitake, vermicelli, mixed greens, bean sprouts, carrots, peanut garnish, sweet, semi-spicy nuoc cham sauce.

With soy fillets, marinated mushrooms, soy bean avocado kale on rice, and citrus-miso dressing.

Cold buckwheat noodles topped with dried seaweed flakes, with a mild, sweet wasabi dipping sauce.

Japanese thin buckwheat Soba with firm tofu, seaweed, spinach, carrots, and mushrooms in miso broth.

Japanese thick Udon with firm tofu, seaweed, spinach, carrots, and mushrooms in miso broth.

Japanese style stir-fried noodles with shredded vegetables and browned tofu.

Japanese style stir-fried noodles with shredded vegetables and browned tofu.

Spicy stir-fried Udon with soy protein, mushrooms, scallions, and kimchee cabbage.

Flat rice noodles sauteed in a light spicy sweet sauce, with browned tofu, bean sprouts, scallions, and crushed peanuts.

Korean-style stir-fried sweet potato noodles with spinach, veggie fish cake, scallions, mushrooms, and bell peppers.

With soy beans.

Chinese broccoli, spinach, and kale.

Coke, sprite, orange, mountain dew, grape, dr. pepper, root beer, ginger ale, diet coke.

Coke, sprite, orange, mountain dew, diet coke, Arizona green tea, citrus green tea.