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

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

Ingredients (Serves 2) ◆ 1tbsp vegetable oil◆ 1 red or brown onion, sliced◆ 500g sweet potatoes, peeled and chopped into chunks◆ 1 red pepper, deseeded and chopped◆ 2tbsp Tikka Masala curry paste◆ 400

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

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