Preheat oven to 375°.
Remove the stem from the end of each chard leaf by cutting them off with a knife.
Using a stove top steamer or a little water in a sauce pan, steam the chard leaves just until they soften, but don't cook too much. You want them to be firm enough yet flexible enough to roll around the filling.
For the filling, heat the oil in a sauté pan and toast the fennel seeds for just a minute. Add the fennel, carrot, and garlic, and cook until the fennel becomes tender, add the spring onion and cumin and cook a couple minutes more.
Stir in the rice, beans, nut flour, parsley. Add nutritional yeast, salt & pepper to taste. The filling should stick together and have a rich, fresh herb and fennel taste.
Place all of your tomato sauce in the bottom of a lasagna pan or other oven-proof baking dish. Take a chard leaf and flatten it on the counter. Using an ice cream scoop or a measuring cup, measure out 1/4 cup of filling into one end of the chard leaf.
Gather the ends of the chard over the filling, and roll the filling up into the chard roll lengthwise. Place the roll seam side down in the pan of tomato sauce. Repeat until all the chard is rolled. You should have just enough filling for a bunch of chard. If you have leftover filling it makes great burritos or a starchy side for the next meal.
Cover your pan of chard rolls with foil. Bake in the oven for about 30 minutes or until it is completely warmed through and sauce starts to simmer a little.
Serve immediately drizzled with plain or vegan yogurt for garnish.