Forget beans on toast and pot noodles, today’s students are now more creative in the kitchen than ever before, a new study has found.

Despite the stereotype of living on beans on toast for the years they are studying, researchers found many students are actually eating meals cooked from scratch at least five times a week.

And modern university students are also more likely to buy ingredients such as olive oil, herbs and fresh fruit and veg than previous generations, cooking up a variety of dishes such as stir-fry and pasta bake.

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As a result, more than six in 10 current students or recent graduates admit they resent the stereotype that they are lazy and don’t care about what they eat.

The study of 2,000 students and graduates, commissioned by Linda McCartney Foods as part of its meat free Fresher’s Week campaign; Linda on Campus, also revealed more than a third of students consider themselves to be better in the kitchen than their parents.

How to make Veggie Sausage Tacos for Two


4 vegetarian sausages

1 ripe avocado

2 cloves garlic

1 lime, juice only

1 tomato

Few leaves of lettuce

1 red onion

1 head of corn

100g cheddar (leave out for vegan, or swap with vegan cheese)

1 tacos/wraps

Handful of fresh mint leaves, to garnish

Dollops of sour cream (swap with hummus, for vegan)


1. Cut the avocado in half, carefully slice the flesh into chunks inside the skin and scoop into a bowl with a spoon.

2. Add 1 clove of crushed garlic, juice of ½ lime and a good pinch of salt and mix to combine.

3. Press cling film onto the top of the guacamole to stop it going brown and set aside until you’re ready to eat.


1. Cut the tomatoes into small cubes and add to a bowl.

2. Add the rest of the lime juice, 1 clove of crushed garlic and a good pinch of salt and mix everything together. Set aside.


1. Place your baking tray in the oven and preheat to 200℃.

2. Take the hot tray out of the oven and add your veggie sausages.

3. Bake for 15 minutes, until cooked through and lightly browned. While the sausages are cooking, prepare the rest of the toppings.

4. Cut the lettuce into strips, peel and thinly slice the red onion.

5. Cut the corn off the cob and grate the cheese.

6. Warm your tacos and get your sour cream and mint ready.

7. Build your tacos at the table.

This September, Linda McCartney Foods is touring campuses across the country, making Freshers’ Week a meat-free affair by offering students a range of tasty, healthy and easy to cook recipe ideas inspired by Linda.