Do you always find in your fridge mushrooms or leek that is left over but not enough to make a full meal? Are you trying to find vegetables to pair with kale? This recipe is not only easy to make but also a perfect way to combine left overs in your fridge and prevent food waste. The sweetness of leeks and earthiness of mushroom puts this simple recipe on our ultimate comfort food list. Inspired by Meera Sodha’s recipe from a book which has become our kitchen staple called “120 Vegan Recipes from Bangalore to Beijing”. The original recipe has been altered to keep it under 500 calories.