Curry meets soup with a naan twist

By Erica Rodriguez Serves 4 | Prep 20 mins | Cook 40 mins 3 tbsp flaked almonds1 tbsp coconut oil2 leeks, trimmed,rinsed and thinly sliced6 garlic cloves,finely chopped1¼ tsp salt2 thumb-sized pieceso

By Nisha Vora (rainbowplantlife.com) Serves 4 | Prep 15 mins | Cook 35 mins 140g raw cashews1 tbsp extra-virgin olive oil, plus more to serve2 large leeks, washed, trimmed and diced (lightgreen and wh

By Rebecca Seal and Leon Serves 2 | Prep 15 mins | Cook 15 mins 200g extra-firm tofu, cut into 2cm cubes3 tbsp cornflourNeutral oil, for cookingA pinch of dried wakame seaweed700ml boiling water1 tbsp

VFL regular Katy is an author, food writer, cookery tutor and recipe developer. She has a passion for seasonal ingredients, vibrant food and fuss-free home cooking. Pickled vegetables such as red onio

By Devorah Bowen (theyummyvegan.com) Serves 4 | Prep 15 mins | Cook 45 mins 400g young jackfruit pieces 450g whole mushrooms, cut in half 2 carrots, sliced into chunks 1 small onion, sliced into half

SERVES 4 | PREP 10 MINS | COOK 25 MINS | EASY 2 tbsp olive oil225g halloumi, coarsely grated150g brussels sprouts, thinly sliced1 tsp ras el hanout100g swiss chard, stems roughly chopped, leaves shred