Franchia Vegan Café

pumpkin, or black sesame

steamed only

mixed vegetable, japchae, and kimchi

Korean sweet potato glass noodles, assorted vegetables and tofu

Dumplings stuffed with spicy preserved Korean pickles

with wasabi mayo

Crispy cauliflower with spicy sesame sauce

Crispy fried seaweed rolls filled with glass noodles

Combination Pancakes (Kimchi, Scallion, Sweet Corn Cilantro)

Golden shiitake and oyster mushrooms with sweet and tangy sauce

Crispy lion’s mane mushroom, with long beans and red peppers. Served with yuzu sauce.

Steamed baos stuffed with crispy vegetarian ‘duck’, cucumber, scallion and cilantro

Golden, bite sized ‘shrimp’ with spicy mayo

House made spring rolls with vermicelli, vegetables and mushrooms with mango citron sauce

Shiitake and button mushrooms stuffed with tofu and vegetables with pineapple sauce

‘Shrimp’, mixed vegetables, and cilantro wrapped in rice paper, with peanut sauce.

Steamed ‘pork’ and vegetable buns

Steamed vegetables buns

With vegan ranch dressing

Mixed greens, avocado, and asparagus with carrot ginger dressing

Mixed greens, sun-dried figs and pecans, with balsamic dressing

Crunchy greens, edamame, golden raisin and wonton strips with sesame miso dressing

Ramen with mountain vegetables in clear vegetarian broth

Ramen in kimchi stew broth

Ramen topped with soy meat cutlet

Ramen in spicy miso broth served with ‘beef’

Avocado with a variety of vegetables & tofu

Crunchy organic tempeh, vegetables, and mushroom

‘Chicken’ with vegetable curry sauce

Sautéed kimchi with vegetables and mushrooms topped with crispy seaweed

Tofu crumble, mushrooms, and vegetables

Vegetarian ‘duck’ with ginger and vegetables

Stir-fried veggies and tofu in savory ginger sauce

Fried rice with bbq ‘pork’ and vegetables

Crispy eggplant with ‘shrimp’, ‘chicken’, water chestnuts, and vegetables in spicy sauce

Pan fried tofu in Korean garlic chili sauce with cucumbers and tomatoes

Rice noodles with ‘chicken’, basil, broccoli, eggplant, and tofu in dark sweet soy sauce

Steamed eggplant and red bell pepper in a savory garlic sauce

Noodles in black bean sauce with onion, zucchini, ‘chicken’, and carrots. Garnished with cucumber.

Udon noodles in curry sauce, topped with fried katsu

Hearty Korean stew with house-made vegan kimchi, mushrooms and tofu

‘Chicken’ and vegetables in Malaysian style curry served in a stone bowl

Fried rice with ‘chicken’, ginger, tomatoes, and vegetables

Rice noodles with vegetables and tofu in tangy assam sauce, topped with peanuts.

Noodles in spicy curry and coconut broth with ‘chicken’, stuffed tofu, tofu skin, and vegetables

Marinated shiitake mushrooms, asparagus, broccoli, and onions served on a sizzling plate

Tofu, kabocha, and eggplant in Korean citron and miso sauce

Korean soft tofu stew with vegetables

Noodles with peanuts, dried chili, vegetables & mushrooms

Thick and chewy noodles in vegetable broth, with fried ‘shrimp’ and vegetables

Rice cakes and vegetables stir-fried in spicy gochujang sauce

Eggplant with water chestnut, veggies, soy shrimp & chicken in spicy sauce.

Vietnamese rice noodles with ‘beef’, basil, and bean sprouts in vegetable broth

Noodles, cabbages, corn, bok choy, ‘beef’ and carrot in spicy miso broth.

Braised tofu with mushrooms and vegetables in chili bean sauce

Assortment of vegetables and mushrooms

Korean seaweed rice roll with spinach, carrots, yellow radish, gosari (Korean vegetable), and ‘bulgogi’

Eel’, avocado and cucumber. Contains peanuts

‘Salmon’ and avocado topped with crunchy tempura flakes

Tofu, avocado, and cucumber roll topped with torched cheddar cheese

Korean seaweed rice roll with spinach, tofu, carrots, yellow radish, and gosari (Korean vegetable).

‘Chicken’, avocado, cucumber and ‘cream’ cheese

Avocado, bbq ‘meat’ and crispy ‘shrimp’ with spicy ‘tuna’

Deep-fried sushi roll filled with ‘chicken’, red papper, carrot and spinach

Spicy ‘tuna’ and avocado topped with spicy mayonnaise

‘Shrimp’, mixed vegetables, and cilantro wrapped in rice paper, with peanut sauce.

made with sweet rice flour

pumpkin, sweet corn spinach, or black sesame

Crunchy greens, edamame, golden raisin with sesame miso dressing

Avocado with vegetables and tofu

Assortment of vegetables

Chicken with vegetable curry sauce

Rice noodles with vegetables, tofu, bean sprouts, and baby bok choy in vegetable broth.

Stir-fried thin rice noodles with vegetables and chicken, Singapore-style curry seasoning

Soy ‘chicken’ with vegetables sautéed with gluten-free brown sauce served on a sizzling plate

Stir-fried veggies and tofu in gluten-free ginger sauce

with mushrooms, asparagus, bean sprouts and seaweed with gluten-free brown sauce

Rich, dark, and decadent. Gluten-free, nut-free and soy-free.

Creamy cheesecake with nutty pistachio spread, crispy kataifi, and crushed pistachios

Rotating flavors!

Golden-fried sesame balls filled with sweet red bean paste.

House-made creamy ube custard with coconut milk, topped with lightly caramelized sugar.

with oatmilk

Traditional Korean drink made from a blend of roasted grains. Nutty and slightly sweet.

with oat milk

sweetened or unsweetened

Made with Korean wildberry—the schisandra also known as omija. Refreshes and revitalizes the body from fatigue. Contains almonds.

Crafted from spring-picked, southern Chinese green tea and fresh jasmine blossoms, each individual pearl is a set tender, silvery leaf buds, carefully rolled and then dried amid fresh jasmine blossoms.

Picked 10 days after the second picking from the same rocky slopes of Mount Jilee, this wild green tea s taste is slightly stronger. Brewed at a higher temperature of 160°F to 170°F.

Picked 10 days after the first picking, this wild green tea contains a variety of nutrients and minerals to still bring you health benefits you seek from green tea. Aptly named the swallow’s tongue due to the size and resemblance, the taste is subtle and mild. Brewed at a temperature of 140°F to 160°F.

Picked before the first rainfall in spring, this wild green tea may be the smallest in size (baby leaf), but it is the smoothest in taste. It’s the best of the wild green teas and highest levels of minerals and polyphenols (effective antioxidants) ensure you receive the most energy and nutrients. Brewed at a low temperature of 120°F to 140°F.

White tea from the Fujian Province of China. These amber leaves and buds give a strong honey sweet taste. The most pronounced flavors in the white tea category.

Soothing, relaxing and full of antioxidants.

Made from Korean kumquats. Boosts younger looking skin. Also good for the cold.

A popular tea beverage in Korea consumed to calm the mind. A good sleeping aid.

Perfect cup of tea for the flu. Also prevents spreading of infections in the digestive system.

Traditional Korean tea made with Korean green plums. Promotes digestive health, and aids in overcoming fatigue.

Has a cleansing effect, breaking down dangerous oxidants and metals absorbed by the blood system. Also rich in vitamin C.

Made with roasted buckwheat. Rich in antioxidants.