This take on pasta e ceci is like a hug in a bowl. It should be brothy, so add more water as it cooks if you need to. As it uses such humble ingredients, seasoning is key. A drizzle of good olive oil

By Francesca Bonadonna from Plantifully Based (plantifullybasedblog.com) Serves 4-6 | Prep 30 mins | Cook 45 mins FOR THE SOUP 3 leeks 3 Yukon Gold potatoes, peeled 2 tbsp vegan butter 720ml low-sodiu

By Jenn Lueke Serves 4 | Prep 15 mins | Cook 15 mins 2 x tins of chickpeas, drained and rinsed 2-7 tinned chipotle peppers in adobo sauce (depending on your spice preference), finely diced 1 tsp garli

■ Serves 8 ■ Prep 30 mins plus 10 mins resting ■ Cook 1 hr 500g kale, thick stalks discarded and roughly chopped1 tbsp each butter and olive oil2 onions, chopped3 garlic cloves, finely chopped750g ric

This recipe is perfect for using up slightly wilted bags of leaves and salad that may be lurking in the fridge. SERVES 2 | PREP 10 MINS | COOK 20 MINS | EASY 1 tbsp olive oil1 onion, diced400g baby po

By Helen Graham Serves 3 | Prep 15 mins | Cook 15 mins 100ml vegan crème fraîche 1 tbsp lemon juice 1 tsp amba or 1 tbsp lemon juice ¼ tsp fine sea salt 1 garlic clove, finely grated 1 x 570g jar of b