Restaurant Vegan Vegan - Al Reem Island

Strawberry Split

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Strawberry, banana.

Big 5

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Strawberry, mango, pineapple, kiwi, apple.

Melon Refresher

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Melon, strawberry, mango.

Crusted Tofu

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Flax and cumin crusted tofu, coconut and spiced chickpeas, slow roasted fennel served with quinoa, lemon sauce.

Wild Rice and Quinoa Brocoli and Carrot Biriyani

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Wild rice and quinoa biriyani, Middle Eastern spices with chickpeas and pomegranate.

Grilled Tofu with Honey and Sriracha

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Grilled tofu with honey and sriracha, sweet potato, caper sauce, cauli rice.

Tofu and Coconut Curry

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Grilled tofu, caramelized pineapple, bok choy, broccoli, beans sprouts, coconut, lemongrass red curry, coconut brown rice.

Almond Butter Pumpkin Curry

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Smoked pumpkin, almond butter, tomato and cashew nut gravy, roasted fenugreek leaves, cilantro, coriander quinoa.

Baked Tofu Katsu Curry

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Baked tofu, Japanese katsu curry, spring onion, red cabbage, quinoa and brown rice mix.

Chia Seeds

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Almonds

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Pumpkin Seeds

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Asparagus and Pesto Zoodle Salad

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Yellow and green pasta made of zucchini, served with broccoli, asparagus, olives, green beans vegan cheese, mix greens with vegan pesto. V.

Dynamite Cauliflower and Spiced Lentil Salad

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Dynamite cauliflower, ginger spiced lentil, chickpeas, mix leaves with mimosa dressing.

Asian Blackened Teriyaki Tofu Salad

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Soy ginger brined teriyaki tofu, served with sweet and sour red cabbage, pak choy, snow peas, cucumber, red pepper spring onion, coriander, sesame seeds. with lime and soy dressing