I have never craved a vegetable in my life, so imagine my surprise when, only a day after eating at Chaco Canyon Organic Cafe, I ended up back there for a redux.

Coconut tomato soup. A veggie burger on a grilled potato roll. Maple chia pudding in coconut milk with almonds and bananas. They were even better the second time around.

The food at this West Seattle location — served in small to modest portions — arrived in a reasonable time, delivered by friendly servers.

The owners’ earnest desire to provide a local, sustainable vegan menu is communicated amply on blackboards and the menu, but the cafe somehow manages to make even committed carnivores feel at home.

The menu: It offers an extensive selection of sandwiches ($11.25-$13.95), smoothies ($4.25-$8.10) and grain bowls ($7.80-$11.95) — or you can build your own bowl (priced by the item). Sandwiches, which come with soup or salad, include a lentil burger ($13.95) and artichoke pâté with vegan cheesy sauce on grilled sourdough ($8.60 half, $12.75 full). Other entrees include the enchilada plate ($14.25), tomato-flax tortillas filled with herbed cashew cheese and spiced veggies; and the hippie bowl ($8.40 small, $11.95 large), garlic tahini over baked tofu, quinoa, carrots and sprouts. Tofu-chocolate mousse and cupcakes are also available.

What to write home about: The lentil burger was a perfect contrast of earthy, savory, sweet and sour. Also try the creamy split-pea soup.

What to skip: The banh mi bowl tasted overwhelmingly like vinegar.

The setting: It’s casual, with ample seating indoors and limited seating outdoors.

Summing up: Half an artichoke melt with pea soup, a lentil burger with coconut tomato soup, a small banh mi bowl ($7.80), chia pudding ($5.05) and a house juice with kale ($5.55) came to $40.95, not including tax and tip.

Susan Kelleher: 206-464-2508 or skelleher@seattletimes.com. On Twitter @susankelleher