From: Linda McCartney’s “Home Cooking”, p. 125.
Veggie steaklets with a tomato and pepper sauce, prepared in the pan.
A simple but nice recipe for those who like veggie steaks.
Vegan and gluten-free if the steaklets are vegan and gluten-free.
From: Linda McCartney’s Home Cooking, p. 88.
Burger chunks in a white sauce with onion, peppers and mushrooms.
This is one of the endless variations of burger chunks that are presented in this cookbook. I got a little tired of them, but my family is asking for more. So I continue on the quest to cook my way through the whole book…
This sauce is really very tasty and meat-lovers will like this a lot. I substituted the burger chunks for cubed smoked tofu which was great as it did not crumble during the cooking time and added a lovely smokey flavour to the dish.
Vegan: Use plant-based milk for the white sauce.
Gluten-free: Use a gluten-free flour blend for the white sauce and make sure the burgers you are using are gluten-free, too. Or use smoked tofu instead.
From: Linda McCartney’s Home Cooking, p. 123
Oven-baked scrambled eggs on a bed of fried peppers and mushrooms, topped with cheese.
A very surprising but delicious dish that is easy to prepare. I thought that it could do with more of the pepper and mushroom mixture and would recommend to double quantities here.