Make dinner quick and easy with our great selection of favoursome dishes made with just a few things

just 7 ingredients

Creamy Leek & Mushroom Pasta Sauce

By Piers Warren & Ella Bee Glendining, from Vegan Cook & Gardener Serves 2 | Prep 15 mins, plus 3 hours soaking | Cook 12 mins

INGREDIENTS

• 1 medium-sized leek

• 2 garlic cloves

• large handful of mushrooms

• 100g (3½oz) pasta

• 1 tbsp vegan pesto

• 1 tbsp light olive oil

For the vegan cream

• 150g (5½oz) soaked cashew nuts

• 125ml (4fl oz) filtered water

• juice of half a lemon

• salt and pepper

METHOD

1 Cover the raw cashew nuts in water and leave to soak for at least 3 hours.

2 Drain the cashews, then place them into a food processor, along with the water, lemon juice and a pinch of salt and pepper, blending for several minutes or until the consistency is nice and smooth.

3 Place a pan of water on the hob, adding the pasta once the water is boiling.

4 Slice the leek and the mushrooms and mince or crush the garlic.

5 Heat a drizzle of olive oil in a large saucepan over a medium-high heat and add the vegetables, stirring for a few minutes.

6 Add the pesto to the vegetables and about half the cream (depending on how thick you want the sauce to be).

7 Once the pasta is cooked, drain and add to the pan of sauce. Mix together and serve.

Parsnip Hash Browns

By Piers Warren & Ella Bee Glendining, from Vegan Cook & Gardener Serves 4 | Prep 15 mins | Cook 15 mins

INGREDIENTS

• 2 parsnips

• 1 leek

• 120g (4¼oz) gram flour (chickpea flour)

• 1 tbsp sesame seeds, or other seeds of your choice, such as flax

• ½ tsp paprika or other spices/herbs

of your choice such as chilli flakes

• cold water

• salt and pepper

• 1 tbsp sunflower or avocado oil

METHOD

1 Peel the parsnips and grate coarsely into a bowl.

2 Slice the leek thinly and add to the grated parsnips with the flour, seeds (optional), paprika and a pinch of salt and pepper.