Ana K

There’s a raw food solution to any craving at Rasayana. Pasta? Check, in the form of chewy and satisfying zucchini noodles topped with a fresh and spicy marinara sauce. Pizza? Oh yes. The mushroom pizza has a flaxseed and mushroom base and is topped with sauce and vegetables. But one of the tastiest entrees is the nut loaf made with almonds, fresh vegetables, herbs and spice. While the savories are satisfying enough, the ambrosial after-meal treats should not be ignored. Try the lemon tart, a treat hinging on macadamia, lime, and coconut or the banoffee pie with nuts, dates, banana and cacao. Don’t say we didn’t warn you.

With three mall outlets and one stand-alone restaurant in Sukhumvit 24, Veganerie is one of Bangkok’s vegan key players, churning out delicious breakfast-perfect grub like pancake and waffles, zucchini pasta topped with meatless balls, and more fulfilling choices like massaman curry and vegan “pull-pork” burgers. The coconut and soy-based ice cream, desserts and smoothies are as impressive as their savory counterparts—we beg you to try the soy banoffee waffles and chocolate mousse pie.

Do expect a warm welcome at this homely all-day venue, with its raggedy wooden furniture, eclectic décor and unpretentious service. At first glance, the line-up of soups and pastas might suggest well-trodden culinary territory, but there is a thoughtful chef at work here. Vegan offerings (from a limited menu) include crispy sautéed onion rings, teriyaki burger made of tofu and onion, and raw zucchini pasta topped with unheated tomato sauce and puréed cashew cream. The fluffy whole-wheat pancakes are also highlights and the desserts, which include a rich plant-based chocolate mousse, are decent.

For more than two decades, Anothai has been a trusted friend to discerning vegetarians who demand more than stir-fried tofu. Its inventive, globetrotting menu – inspirations look to Thai, Italian, Indonesian and Japanese cuisine – finds success even with omnivores and guilt-ridden carnivores looking to improve their karma. Creative starters include stir-fried coconut sprouts with chili and kaffir lime leaves, and nori-wrapped tofu with wasabi mayo; to follow, the fried rice with pineapple and cashews, tempeh tempura, and spinach and mushroom lasagna are all flavorful treats. Finish off with freshly baked goodies from their in-house bakery – the pumpkin muffins and chocolate cake with sherry sauce are downright delicious. 

Bangkok’s bohemian contingent and hippie tourists love this vibrant venue and its worn-in, carefree look. The massive menu is a creative, colorful ensemble of vegetarian and vegan world dishes with pitch-perfect flavoring – aloo gobi with dal and rice, for instance, or tempeh veggie burgers with a piquant mustard sauce, or herby falafel. Come for breakfast and dig into gluten-free pancakes or fresh muesli. Everything is best taken with one of their decadent lassis, dairy-free fruit shakes (try the chai coconut masala) or sips of warm kombucha.

Long-standing Italian restaurant Govinda silences detractors of vegetarianism by proving that meat-free dining can also be filling, flavorful and oh-so-indulgent. Many classic Italian dishes are present and accounted for: ravioli, melanzane parmigiana, minestrone, insalata cappricciosa and pizza salami (with soy sausage, of course). Pastas are homemade and egg-free, and the gnocchi and risotto gluten-free. Mozzarella cheese is abundant and liberally tops the thin-crust pizzas, although soy-cheese substitutes are also available. 

The food many not be 100-percent vegetarian (seafood features on the menu) but the reasonable prices and health-conscious twists (no MSG, food coloring or preservatives, only good-quality oil and properly fermented soy sauce) on Thai and Western favorites still make Na Aroon well worthy of a pilgrimage for any student of vegetarianism. Tofu and soy protein are coaxed into a generally convincing array of mock meat and fish items. Even skeptical carnivores will find it hard to resist trademarked house specials such as the yum tua ploo (wing beans with crispy shallots and boiled eggs), mee grob (caramelized crispy rice noodles) and phad tai malagor (stir-fried tofu with tamarind sauce and raw papaya).

This humble-looking Indian eatery is renowned for its spicy curries, amazing thali specials and authentic Indian sweets. The food is purely vegetarian and the prices are low enough to inspire greedy ordering. A starter of raj kachori (fried flour ball filled with baked lentils and spices, and topped with yogurt and tangy sauces) comes highly recommended; otherwise, sample uttapam (rice and black lentil pancake) or paneer pakora. Main courses range from familiar muttar paneer and daal Makhani through to paneer haryali tikka (cottage cheese cubes marinated in green sauce and cooked in a tandoor). Wash it all down with a mango lassi or a masala Pepsi.