If you still think the only vegetarian option on most menus is a wilted side-order of Vegetables of the Day – think again. In the last of our two articles on veggie cuisine, Graham Howe discovers five restaurants in the Cape Peninsula that offer some exciting options for vegans and vegetarians.

Indian and Thai restaurants are always a safe bet for vegetarians. Some have special vegetarian and non-vegetarian menus and even cater for vegans. Try Vintage India (Call 021 462 5106) in Gardens, Masala Dosa (021 424 6772) on Long, Yindees (021 422 1012) on Kloof, Bihari (021 702 2975) in Westlake, Wangthai in Green Point (021 439 6164) and Kabab Mahal in Sea Point (021 434 0008). If you’re vegan, don’t forget to let the restaurant know when you make your reservation so they can prepare ahead.

Chandani (021 447 7887), a relative newcomer on Roodebloem in Woodstock is styled as an “Indian and vegetarian restaurant” with a menu divided into vegetarian and non-vegetarian. The tandoori kitchen tempts with a wide range of regional specialties from Kashmir and Punjab to Goa and Hyderabad. They also offer a delicious selection of breads made with lashings of garlic and ghee – from naan and roti to chappati and paratha.

The menu at Chandani also caters for vegans seeing as it identifies all dishes which contain eggs and dairy products. The paneer makani (unfermented curd), dhal makhani (black lentils in a tomato sauce), aloo gobi (potato and cauliflower curry) and baigan masala (marinaded brinjal, a delicious specialty from Gujarat) are highly recommended. The dishes were authentic, richly layered in taste and texture. I’m going back soon to sample the sweet Indian desserts – carrot halva, kheer and kulfi with a spicy cup of masala chai.

Vegetarians and vegans are well-fed in the student quarter of Rondebosch village. At Krishna’s Pure Vegetarian Cuisine (021 685 5767), devotee Elizabeth makes divine butterbean and potato rotis, briyani, soya mince rolls and chickpea fudge – no eggs, caffeine, onions or garlic which arouse the senses and disturb meditation in the Hare Krishna sect. Then there’s Maharajah Pure Vegetarian Foods (021 685 7891) – where chef Teresa creates an amazing range of vegetarian korma, “soya chicken”, chana (chickpea), dhal (lentil), palak (spinach) and paneer (curd) curries in rotis or on rice.

Organic Living (021 797 1123), a restaurant and deli on main road between Wynberg and Constantia is not vegetarian as such – but specify which dishes are wheat/dairy/egg free. A daytime venue, the courtyard is a great place to chill out over the newspaper or catch up with the gossip over organic coffee and wheat-free vanilla and raisin tofu cake or pear and almond tart. Pick, weigh and pay from the buffet.

You can feed your body and soul at The Tibetan Teahouse (021 786 1544) in Seaforth. In the Buddhist tradition, the fare at the Teahouse is purely vegetarian – and mostly vegan. All vegan options on the menu are clearly marked “Vv”. Chef Maryna Kruger and her team obviously have the invisible power the Tibetans call “lag-chus” – a nourishing hand which enables some people to prepare delicious food.

The restaurant is alcohol-free – but does serve tea, coffee and cold drinks with soya milk and rice milk for vegans. The all-day menu tempts with go-nga ngopa (a vegetarian omelette), go-nga thukpa (vegetable and rice noodle soup), muffins, scones, pancakes and cakes. We relished the signature Sherpa Stew (Vv) – lentil and onion balls served with onion, tomato and sesame seed garnish – and the Himalayan casserole (Vv) of black-eyed beans, potato and carrots is delicious. The accent is on wholesome vegetarian fare in the comfort zone from 7-spice lentil stew (dahl bhat) to Nepalese sweet potato and pea curry (sakarkhanda ko tarkari) on brown rice.

* Graham Howe is wine and food editor of Habitat, a reviewer for Eat Out and a well-known gourmet columnist who writes Eating Ethically for the Cape Times.