Cinnamon-Spiced Swiss Chard Pancakes

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.

Garlic and chile are what really make this das medames sing, while hearty cumin, fresh cilantro, tomato, and tahini pile on layers of flavors.

Follow the instructions for cooking the pancakes carefully; the unique method of layering the batter is crucial in achieving that cloudlike texture.

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!