Crispy, cheesy, smoky tacos in under 30 minutes 🌮 What’s not to love?​ ​ Save this recipe for later 👇 Serves: 4 (makes 8 tacos)​ Cooking Time: 35 minutes​ ​ Ingredients:​ ​ 400g Linda McCartney’s Vegemince™​ 1 heaped tbsp tomato purée​ 2 tsp smoked paprika​ 2 tsp garlic powder​ 2 tsp ground cumin​ 2 tsp dried oregano​ 1 tsp chilli powder​ 1 onion, finely diced​ 1 tbsp coriander stems, finely chopped​ 8 soft taco tortillas​ 120g vegan cheese, grated​ Fresh coriander leaves, to garnish​ 1 green

Wrap up 1 of your 5 a day with our Very Veggie Beetroot Fritter, full of goodness and flavour! 🥒🍅🥬🍋🫑 Full recipe below 👇 Ingredients 2 Linda McCartney’s Very Veggie Beetroot Fritters 1 tsp olive oil 2 flatbreads 100ml vegan greek yoghurt ½ cucumber 1 garlic clove, minced 10g mint leaves, finely sliced Juice of 1 lemon 60g shredded pickled red cabbage, drained Half heart of romaine lettuce, shredded 40g vegan feta 2 tbsp hot sauce, we used sriracha 2-4 pickled hot peppers (optional) Method

💍 Say 'I do' to quick & easy plant-based meals with new Linda's Quick Cook Chicken Steaks, especially delicious in our Marry me Chicken recipe 🤭 Ingredients 2 Linda McCartney’s Quick Cook Chicken Steaks 3 tsp olive oil 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp dried oregano 1 tbsp smoked paprika 1 tbsp vegan butter 2 echalion shallots, thinly sliced 3 garlic cloves, finely sliced 2 tbsp sun-dried tomato paste 1 tbsp chilli flakes (optional) 400ml vegetable stock 150ml vegan single cream