Teapot Vegetarian House

traditional northern chinese dim-sum made of fresh diced vegetables and spices hand wrapped in an envelope of flour. steamed and comes with a dipping sauce of vinegar and sesame oil. our pride and joy.

a variant of the above but fried and browned on one side. a must have!

crispy rolls stuffed with shredded vegetables. another traditional favorite.

little crunchy wontons filled with diced, spiced and seasoned vegetables.

seasoned and skewered on a stick, slices of marinated compressed mushrooms served with our sweet and buttery vegan peanut sauce. a popular malaysian dish.

a delicious assortment of finger foods and an eye catching presentation with spring rolls, fried wontons, tofu fritters, tofu rolls and satay in this conversation piece.

the lotus root is specially nutritious and tasty, and here it is given an unique treatment. if you like you french fries, here's a real treat.

deep fried and battered organic fresh oyster mushrooms.

fresh head lettuce leaves are used as wrappers for our own special mushroom and tofu mince with crunchy rice noodles. comes with a spicy mustard chilli sauce for added kick.

fresh shredded mangoes together with lettuce and exotic spices topped with crispy fried tofu strips makes this dish most appetizing and tasty, a harbinger of more delights to come. a little spice and chilli to tease and wake up the tastebuds.

a rich, creamy soup of corn, potatoes, carrots, blended with a medley of ingredients makes this a delicious vegan soup.

our ever popular northern chinese soup made with tofu, wood ear, daylily buds, scallions and sliced carrots. we've been making this soup from our grandfather's recipe for more than fifty years with little change.

thin shreds of nori with peas and carrots give this soup a delicate flavor.

soft, delicately shaped squares of tofu and fresh spinach with a drop of sesame oil makes this a perfect beginning to dinner.

diced vegetable topped with toasted crispy rice will sizzle with unbridled joy.

wonton wrappers filled with diced seasoned vegetable in a clear soup.

a spicy soup with lemongrass, chillies, mushrooms, seasonal vegetables, lime and sweet basil.

delicate chunks of soft tofu in a broth of miso and a sprinkling of scallions.

silky smooth almond sauce draped over battered fried soy fillet and sprinkled with roasted almonds.

battered soy fillet fried golden brown and stir fried with our special spicy, tangy sauce. try this and find out why everyone's craving this dish.

soft tofu lightly battered and browned, then add fresh mushrooms, sliced onions and scallions, and finally served on top of a sizzling plate. pure protein and then some.

hearty chunks of compressed mushrooms and fresh stir- fried vegetables and mushrooms topped with sprinkling of sizzling crispy rice served on a hotplate. cooked in a white sauce with a drop of white wine.

folds of soft tofu skin simmering in savory wine soup with slices of freshly shredded ginger, green onions and black fungus or wood ear.

nappa cabbage, tofu, mushrooms, enoki and bean threads, slowly cooked in a sealed japanese pot to bring out the full savory sweet flavor of this traditional japanese dish.

nappa, broccoli, carrots, dried tofu, mushrooms, lotus roots, served in a rich, brown sauce brought sizzling hot and fragrant in a claypot.

yellow singapore curry, together with chunks of cabbage, seasonal vegetables and tofu makes a delicious exotic entrée. one of the richest coconut milk curries in the world.

chinese eggplant sliced and cooked with a delightful blend of spices in a hotpot.

chunks of soy, cabbage , tomato, mushroom, and florets of broccoli and other seasonal vegetables cooked in a dark savory sauce.

fresh stir fried vegetables is used to bring out the flavor of broccoli, nappa, mushrooms and carrots in a savory white sauce. a classic standard vegetable dish.

fresh shanghai baby bok choy or mustard leaves are served with a brown savory sauce and topped with enoki mushrooms.

steamed broccoli, cabbage, carrots, lotus roots, nappa and lots of seasonal vegetables smothered over with a buttery and smooth sweet vegan peanut sauce.

sliced green and red bell peppers, bamboo shoots, eggplant, soft tofu and siamese green curry in a hotpot. a favorite at the teapot.

fried and dried firm tofu mixed with sautéed seasonal vegetables in a savory thick brown sauce. can be made spicy or non-spicy.

a traditional szechuan spicy dish that has a japanese counterpart, this soft tofu dish is cooked with peas and carrots and sliced mushrooms.

fresh cut string beans stir fried in our special black bean garlic sauce.

diced crunchy celery, zucchini, and chunks of fried firm tofu stir fried in a dark spicy sauce. we liberally sprinkle chunks of peanuts in our version of that traditional szechuan dish.

another favorite voted best entree in the year 2000 by the northwest animal rights networks. seasoned tofu stir fried in a sweet and spicy sauce with shallots over a bed of crispy rice noodles.

onions and green bell peppers, stir fried with meat substitute in a savory black bean sauce.

slender and succulent bamboo tips sliced thick and sauteed with shiitake mushrooms.

a perennial favorite, fresh crunchy chunks of broccoli florets stir fried with slices of meat substitute in a dark, thick savory sauce.

a truly delectable eggplant dish cooked in a sweet and savory chilli sauce topped with fresh scallions.

the freshest, most succulent oyster mushrooms organically grown and sent to us by the mushroom lady in vancouver, b.c. we get a limited quantity of this every week but it is well worth it. tenderly cooked in a savory sweet gingered brown sauce over a bed of fresh spinach, we'll revive the most jaded of palates with this jewel.

little drummettes of gluten and tofu wrapped around sticks of sugar cane makes this delectable dish not only visually pleasing but truly delicious. accompanied by a rose sauce flavored with rose tea.

our nugget's made from compressed mushroom stalks. crispy and crunchy, it is marinated and cooked with fresh sweet onions and basil, and tastes savory sweet in a dark sauce.

nuggets of compressed mushroom stalks, is now given a new dimension as we've managed to make it vegan. bell peppers, onions, carrots, pineapples and black fungus (wood ear mushroom) blended together in our sweet and sour tomato sauce to pure perfection.

pieces of sliced vegetables dipped in flavored batter, fried to a crispy golden brown and served with tempura sauce.

large pearls of tofu with golden nuggets of pineapple stir-fried with bell peppers, onions, carrots in a sweet and spicy tomato sauce. a bite of seattle favorite.

featured in pacific northwest magazine, cashews, almonds and a medley of fresh diced vegetables lightly sauteed and served in a purse of nori and tofu film. a real treasure.

our richest, most delicious yellow-red curry cooked with seasonal vegetables and served in a bowl of sour dough bread, it is uniquely delicious and fun to eat.

our interpretation with nuggets of compressed mushroom blends to perfection with a savory creamy sauce of mushrooms and onions.

vegetables cooked with assorted mushrooms and flavored tofu presented in a tantalizing nest of crispy shredded potato.

tofu roll is topped with a nectarous and mouth-watering spicy tomato sauce.

large fillets of our imitation salmon made in-house from tofu and nori.

rolls of tofu skin wrapped with nori and topped with piquant black bean sauce. this is a unique entree and everyone who tries it comes back for more.

pan fried noodles with shredded cabbage, bean sprouts and shredded carrots in a dark and savory sauce.

three kinds of mushrooms skill fully blended with thick japanese noodles.

thin rice noodles blended with fresh and crunchy bean sprouts, seasoned tofu and topped with crushed peanuts. fried in a sweet tomato based sauce.

rice noodles stir fried with lots of fresh seasonal vegetables in a savory sauce.

traditional rice vermicelli stir fried with a pinch of curry mixed with vegetables and seasoned fried tofu.

a tasty, spicy soup with thick noodles served with shredded vegetables. especially for those in need of something lusciously warm and satisfy for the cold weather blues.

our well known and well loved served over thick udon noodles for an unbeatable satisfying combination of soup over noodles.

hin rice vermicelli fried with a mixed assortment of shredded vegetables.

thick crunchy wide noodles form a deliciously textured base for a medley of stir fried seasonal vegetables in a savory sweet brown sauce.

we use wide rice noodles, fresh bean sprouts, scallions and add a delicious dark rich syrupy sauce to make this traditional singapore roadside dish.

udon wheat noodles stir fried with beef, chicken or duck mixed with seasonal vegetables in a savory brown sauce.

thin rice noodles, seasonal mixed vegetables served in a clear broth. a traditional chinese favorite for those who like something light and hearty, but simple.

crispy tofu skin tops a bowl of soup noodles with shredded vegetables.

fragrant jasmine rice fried with peas, diced carrots and squares of celery stalk. & with brown rice.

as above but with small nuggets of compressed mushrooms.

per serving.

traditional malay dessert is given a fresh vegan treatment. tapioca pearls marinated in a brown sugared coconut syrup, topped with a dollop of coconut sorbet and soy whipped cream, sprinkled with crushed peanuts. a teapot signature dessert.

our cheesecake, made from tofu and fresh fruits, is said to be the best our clients have ever tasted, even better than the real thing. please ask your waitperson for flavors.

fresh fruit and fruit juices made fresh to ensure quality our customers so enjoy. please ask your waitperson for flavors.

delicious cakes made without eggs, dairy or animal products. flavors are blueberry, strawberry, mango, chocolate, chestnut and carrot. please ask for availability.