Rather than use meat substitutes, we turned to pecans to give this gumbo its “meaty” heft and a hit of protein. As they cook, the pecans become tender and chewy while lending the sauce a hint of nutty flavor. Feel free to spice things up with extra Cajun seasoning and hot sauce.
Stuffed peppers (peperoni ripieni): This recipe is vegetarian, but the peppers would also be delicious stuffed with meat. You can eat these peppers warm or cold or as antipasti. The recipe was taken from Sharing Puglia: Simple, Delicious Food From Italy's Undiscovered Coast (£25, Hardie Grant)