The Summer of (Vegan) Love November 28, 2018 16:31

As the chilly weather kicks in, we’re taking a look back at the incredible summer we’ve just had. It was jam-packed full of vegan fun, and we wanted to share what we’ve been up to.

We all know how delicious vegan and veggie food is, however when it comes to truly indulgent dishes, veggie and vegan options can sometimes feel a little overlooked by cinemas or fast food restaurants. We set out on a mission to change this and teamed up with the man of the moment Gaz Oakley, aka Avant-Garde Vegan; the superstar chef, YouTube sensation, and author of Vegan 100, who also happens to know a thing or two about ‘dirty’ vegan food.

Inspired by some of our best-loved products, Gaz created three moreish feasts, which not only taste amazing but can be whipped up at home too:

‘El Vegan’ Hot Dog
‘Slammin’ Sriracha’ Burger
‘The Morning Avo’ Breakfast Bap

Gaz’s first recipe creation celebrated National Hot Dog Day with a Mexican-inspired twist on the classic, called, ‘El Vegan’. Made using  Linda McCartney’s Vegetarian Chorizo & Red Pepper Sausages, oozing with creamy guacamole, spicy tomato salsa and topped with nachos, pickled jalapeño peppers and crispy onion.

The El Vegan tasted so great we served them up to the hungry public for free at Nomad Outdoor Cinema, the roaming pop-up that puts all their profits into charity. Hot Dogs and a movie; is there any better combination? There were queues around the stall, and fans showed off their own recipe creations on social media, with images that made our mouths water.

Next up came Gaz’s ‘Slammin’ Sriracha Burger, inspired by National Burger Day. Far from your average veggie burger, Gaz’s Slammin’ Sriracha is fully loaded with lip-smacking goodness, using Linda McCartney’s Vegetarian Pulled Pork 1/4lb Burgers, oozing with spicy sriracha sauce, and topped with crunchy rainbow slaw, cucumber ribbons, coriander and sesame seeds. Irresistible indulgence and 100% vegan. The ‘Slammin’ Sriracha’ Burger was an instant hit with students when we served them up for free on our Freshers Tour of Liverpool and Bristol universities. Gaz drew in hoards of students with demos on how to recreate the ‘Slammin’ Sriracha Burger’ at home, which went down deliciously. We even teamed up with Vgneration, the not-for-profit community that offers inspiration for young vegetarians and vegans, to give away an entire month’s supply of Linda McCartney’s vegetarian goodies.

Last, but definitely not least, is our mouthwatering vegan breakfast, ‘The Morning Avo’. The ultimate healthy hangover cure uses Linda McCartney’s Vegetarian Sausages teamed with creamy smashed avocado, chilli and lime, heaped with roasted tomatoes, spinach and scrambled tofu.

What a summer! But don’t take our word for it, check out Gaz’s vlog. And don’t worry if you missed the events, you can still get a bite of the action with Gaz’s recipes, available in Our Kitchen.

Veggie burgers to rave about June 7, 2017 09:56

Veggie burgers can be incredibly satisfying when done right. Start with a tasty, juicy vegetarian burger and build from there. We have all kinds of burgers here at Linda McCartney Foods to help you on your veggie burger journey. Choose your bread, your burger and pile on the toppings.

Our Vegetarian Mozzarella 1/4lb Burgers are fantastic with sundried tomato paste, rocket and thinly sliced onion. Or our newly vegan Pulled Pork Burgers with lashings of BBQ sauce and crunchy sliced cabbage. If you’re on a health kick, try our Vegetarian Mushroom and Spinach Burgers in a low-carb cauliflower bun with juicy garlic mushrooms, lettuce and ripe avocado.

What combinations will you come up with? Let us know at… @LindaFoods


Vegetarian Burgers
Vegetarian 1/4lb Burgers
Vegetarian Mozzarella 1/4lb Burgers
Vegetarian Mushroom and Spinach Burgers
Vegan Pulled Pork Burgers


Mary McCartney wraps our burgers in foil before cooking, opening up for the last five minutes, to keep them nice and juicy!

Buns and bread

Brioche bun
Two slices of crusty bread
Traditional squishy burger bun
Low-carb cauliflower buns
Whole wheat tortillas

Toppings and extras

Chunks of ripe avocado
A handful of mustard cress
Slices of tomato
Thinly sliced red onion
Crunchy lettuce, rocket or cabbage
Garlic mushrooms
Pickled cabbage or cornichon
Melty cheese
A fried egg

Dollops and drizzles

Sundried tomato paste
All kinds of pesto
Dijon mustard
Seasoned Greek yoghurt
Sriracha or other chilli sauce

On the side

Oven roasted wedges
Green salad with tangy Caesar dressing
Watercress and avocado salad
Macaroni and cheese (feeling indulgent?)