For the chia eggs, follow these instructions: to make one chia egg, mix 1 tablespoon of whole or ground chia seed with 3 tablespoons of water and let it sit for 5 minutes. The mixture will gel and become a bit gloopy, like a raw egg. Stir again and the “egg” is ready for use. It’s best used in baked goods.

To prepare the latkes, in a medium bowl, mix together the Brussels sprouts, onion, and potato. Add the chia eggs and toss to combine.

In a small bowl, stir together the flour, paprika, and a little sea salt and pepper. Sprinkle this over the vegetable mixture and fold in to create a thick batter.

Heat a little oil in a cast-iron skillet over high heat. Scoop out 1/4 cup (60 ml) of batter and place in the oil, flattening it with the back of a spatula. Repeat with three more scoops to fill the pan. Cook for 2 to 3 minutes, until golden brown, then flip and cook for an additional 2 to 3 minutes until the underside is also golden brown. Remove to a plate lined with paper towels and then repeat with the remaining batter. If not serving immediately, keep warm in the oven at 250°F (120°C).

For the tofu “sour cream," place all the ingredients in a blender or food processor and blend until smooth. Alternatively, a hand-held immersion blender can be used. Any leftover cream can be stored for up to five days in the fridge.

To serve, top the latkes with a dollop of cream and a sprinkle of chives.