We all know the benefits of a plant-rich diet. Still, there are those who hesitate or protest when you tell them a dish is vegan — even if it’s something as simple as roasted vegetables that they may already eat two or three times a week. We also know what they say about permission and forgiveness. So, this year don’t ask permission. Instead, just put these vegan dishes on the table; they’re so delicious that even if folks at the table guess they’re vegan and grumble, you won’t have to ask for forgiveness.

Indian Spiced Chard and Potatoes are full of the flavors of India — ginger, garlic, cumin, coriander and cardamom. The ingredient list may look long, but the whole dish comes together in about 30 minutes. They are a terrific accompaniment to mellower Slow-Roasted Winter Vegetables, minus the mushroom gravy — or mixed in with it.

Tofu With Shiitake Mushrooms And Baby Bok Choy is a beautiful presentation of three ingredients cooked three ways and doused with flavors of China — ginger, green onions, soy sauce, and heady, almost intoxicating sesame oil. Similar yet completely different, this vegan Vegetable and Sesame Feast uses sesame in a Middle Eastern way — the green dipping sauce is made from tahini mixed with a puree of parsley, cilantro and garlic all brightened up with fresh lemon juice.

Cacao Mexicatessen Cilantro Lime Rice is a perfect accompaniment to smoky Grilled Cauliflower Wedges — and to any of these dishes. The preparations may hail from different world cuisines but they use many of the same ingredients allowing the flavor profiles to easily complement one another.

Julie Giuffrida is Test Kitchen coordinator for the Los Angeles Times.

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