Sunflower Vegetarian Restaurant - Vienna, VA

Wok-tossed with veggie-chicken, wood ear mushrooms, snow peas, napa cabbage, asparagus and mizuni sansai. Tossed with sea cress. (Green nori flake)

With veggie-chicken, wood ear mushrooms, snow peas, napa cabbage, asparagus and mizuni sansai simmered in savory miso soup.

With wheat gluten, napa cabbage, carrots, bean sprouts and roasted veggie-pork.

With shiitake mushrooms, yuba, pickled mustard, Shanghai bok choy and carrots.

Minced veggie-meat simmered with shiitake mushrooms, mushrooms, fresh tomato, celery, zucchini, and herbs

Wok-tossed noodles with veggie-chicken, bean sprouts, carrots, napa cabbage, wood ear mushrooms and shiitake mushrooms.

With napa cabbage, bean sprouts, carrots, baby corn, shiitake mushrooms and bamboo shoots.

Jicama, carrots, lettuce and Thai basil wrapped in rice paper.

Japanese seaweed with fresh enoki mushrooms and shredded ginger.

Organic tofu, mushrooms, daikon, shirataki, carrots, napa cabbage, bean thread noodles and watercress. served in Japanese hot pot.

Wok-tossed thin rice noddles with light curry sauce, green and red bell peppers, bean sprouts, carrots, napa cabbage, shiitake mushrooms and wood ear mushrooms.

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

Sautéed with organic fried tofu, carrots and chick peas in ginger sauce.

Sautéed fresh jicama, carrots, burdock, snow peas, daikon, goji berries and minced ginger, bedding with steamed watercress. Sprinkled with sea cress (green nori flake)

Organic steamed tofu, sautéed with lily flower, wakame, carrots, burdock, goji berries, dates and broccoli in brown ginger sauce. Tossed with sesame seeds.

Sautéed kale, watercress, snow peas, broccoli and Shanghai bok choy in light ginger gluten free soy sauce.

Sautéed French beans and red bell peppers with delightful brown sauce.

Vegan Sea bass fillet bedding with fresh zucchini, mushroom, carrots, asparagus, on the skillet with rich miso sauce.

Lightly battered strip veggie-beef sautéed with celery and carrots in chef special sauce. Garnished with steamed broccoli and tossed with sesame seeds.

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

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

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

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

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

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

Sauteed special monkey mushrooms, snow peas, veggie-chicken and chick peas in a mildly hot and sweet orange sauce with red chili. Garnished with baby bok choy.

Organic marinated tempeh (five grains) Sautéed with red bell pepper, snow peas, asparagus, baby corn and mushrooms in Thai style curry sauce.

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

The "shrimp" is made with soy protein 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, mushrooms and yellow squash. Brown spicy orange sauce on the side.

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

Chunks of veggie-chicken with pineapple, zucchini and carrots in a delightful 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.

Sautéed chunks of veggie-chicken, wheat gluten, shiratake celery and tossed with peanuts in a hot kung-pao flavored sauce. Garnished with steamed watercress.

Veggie-chicken marinated in orange sauce with fresh orange chunks, snow peas and Thai basil. Garnished with steamed broccoli, pumpkin seeds and goji berries.

Frsh enoki , mushrooms, white mushrooms, shiitake mushrooms, monkey mushrooms, shiratake, edamame and ginger in Thai basil BBQ sauce.

Sautéed organic fried tofu with shiitake mushrooms, baby corns, carrots, Shanghai bok choy and lily flower in brown sauce. Garnished with steamed kale.

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

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

Chick'n patty with napa cabbage, carrots, snow peas, edamame, bean thread noodles and mushroom-soy-chunks.

With veggie-chicken, wood ear mushrooms, green peas, carrots, chick peas and organic green cabbage.

Wok-tossed with edamame, Thai basil, sweet corn, carrots, veggie-pork, iceberg lettuce, chick peas and shiitake mushrooms.

Grilled flavored organic tofu, eggplant, zucchini, asparagus, red bell peppers, yellow squash, tomato, mushrooms and baby corn on lettuce and organic spring mix.

Stripes of veggie-patty, veggie-bacon, jicama, tomato, dried cranberries, pumpkin seeds, sliced almonds lettuce, and organic spring mix.

French beans and red bell pepper sautéed with delightful brown sauce.

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

Sautéed with organic fried tofu, carrots and zucchini.

Sautéed kale, watercress, snow pea, broccoli and Shanghai bok choy in light ginger and veggie-oyster-sauce.

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.

Sautéed with organic fried tofu, carrots, wheat gluten and chick peas in ginger soy sauce.

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

Sautéed fresh jicama, carrots, burdock, snow peas, daikon, goji berries and minced ginger, bedding with steamed watercress. Sprinkled with sea cress (green nori flake).

With diced veggie-chicken, edamame, carrots, shiitake mushrooms and baby corn in special red chili sauce.

Sautéed eggplant with baby corn, bamboo shoots and carrots.

Served on ciabatta bread with lettuce, tomato and jicama. Choice of organic mix greens or fries on the side.

Served on ciabatta bread with lettuce, tomato and jicama. Choice of organic mix greens or fries on the side.

Served on ciabatta bread with lettuce, tomato and jicama. Choice of organic mix greens or fries on the side.

Served on ciabatta bread with lettuce, tomato and jicama. Choice of organic mix greens or fries on the side.

Served on ciabatta bread with lettuce, tomato and jicama. Choice of organic mix greens or fries on the side.

Served on ciabatta bread with lettuce, tomato and jicama. Choice of organic mix greens or fries on the side.

jicama, carrots, & burdock

Kale, watercress, or broccoli

Five grain

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

Baked homemade mock eel in teriyaki sauce, topped with sesame seeds. Japanese pickled ginger on the side.

Green cabbage, carrots, shiitake mushrooms and wood ear mushrooms.

Veggie-ham, wood ear mushrooms, shiitake mushrooms, carrots and green cabbage wrapped in wheat pancake.

Jicama, carrots, lettuce, veggie-ham and basil wrapped in rice paper.

Made w/ marinated veggie-chicken, mushrooms, sea salt and black pepper.

With napa cabbage, veggie-chicken, shiitake mushrooms and bean thread noodles.

Fried house marinated veggie-shrimp.

3 skewers including zucchini, veggie-ham, mushroom, veggie-shrimp, & veggie-chicken.

Fresh mushrooms, daikon and organic tofu.

Japanese seaweed with fresh enoki mushrooms and shredded ginger in vegetable stock.

Lily flower, bamboo shoots, mushroom-soy slices and shredded ginger.

Fresh organic spinach with wontons.

Fresh mushrooms, organic tofu, sweet corn, bamboo shoots, tomato and snow peas in Thai hot and sour lemongrass soup.

Organic tofu, mushrooms, daikon, shirataki, carrots, napa cabbage, bean thread noodles, kombu and watercress served in Japanese hot pot.

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

Peanut, avocado, sweet potato tempura, vegan shrimp tempura, wrapped with pink soy paper, with sesame sauce on top.

Cucumber, oshinko (pickled radish) top with avocado and Zalmon, sprinkled with sesame and fumi furikake( Perilla leaf).

Cucumber, asparagus, top with avocado, lemon skin and sesame seeds.

Veggie-shrimp tempura, cucumber, crunch, top with avocado, 3 special sauces and sesame seeds.

Avocado, cucumber and sesame seeds

Stuffed with white rice, sea cress and shiso condiment (edamame on the side).

3 pieces of Zen Roll, Rainbow Roll, Inani Sushi. Hiyashi seaweed and edamame on the side.

Asparagus, cucumber, avocado, carrots, lettuce, pickled daikon, veggie-ham and inani.