Plant based pioneer, Moving Mountains, have created some brand new and delicious recipes which are perfect for quick and simple alfresco dinners this summer that all the family can enjoy – from cheesy hot dogs to orange no chicken nuggets, they have thought of something for everyone.

movingmountainsfoods.com

Moving Mountains® Cheesy Jalapeno Hotdogs

• Serves: 4
• Prep Time: 20 mins
• Cooking Time: 10 mins

Ingredients:

• 4 Moving Mountains Hot Dogs
• 4 Hot Dog Buns
• 25g plant-based butter
• 25g plain flour
• 200ml plant-based milk
• 90g vegan grated cheese (we went with a red Leicester style)
• 25g vegan American style cheese
• 2 jalapeños, (1 finely chopped, and 1 finely sliced)
• 4tbsp mayonnaise
• 1-2 tbsp sriracha sauce
• Mustard and ketchup, to serve

Method:

1. First, start to cook your Moving Mountains Hot Dogs, following the on-pack instructions. You can boil, fry, or grill them on a BBQ!

2. Whilst your hotdogs cook, take a saucepan, and begin to heat the vegan butter on a medium heat. Whisk in the flour and cook for 1 minute to make a paste. Slowly pour in the plant-based milk, whisking constantly to prevent lumps from forming.

3. Bring the sauce to a boil and reduce heat to low. Let the sauce simmer until it thickens, about 5 minutes. Add the vegan cheeses to the sauce, whisking until melted and smooth. Add the finely chopped jalapeno and season the sauce.

4. In a small bowl, whisk together the vegan mayo and sriracha sauce to make the sriracha mayo.

5. Assemble the hot dogs, spread the sriracha mayo on one side of the hot dog bun, and the other side with the cheesy sauce. Add your choice of mustard and ketchup on top, and garnish with finely sliced jalapenos. Serve and enjoy! (Use any of that spare cheese sauce on some yummy cheesy chips).

Moving Mountains® Orange No Chicken Nuggets

• Serves: 2
• Prep Time: 5 mins
• Cooking Time: 15 mins

Ingredients:

• 1 Pack Moving Mountains No Chicken Nuggets
• 3 oranges, juice of all (approx. 180ml) and zest of 2
• 50ml water, plus 1tbsp
• 30ml soy
• 30ml rice vinegar
• 2 cloves garlic, crushed.
• 30g light soft brown sugar
• 1 1/2tbsp cornflour
• 1tbsp toasted sesame seeds
• 1 spring onion, sliced.
• ½ red chilli, deseeded and chopped (optional)

Method:

1. First, start to cook your Moving Mountains No Chicken Nuggets, following the on-pack instructions.

2. Whilst the No Chicken Nuggets cook, combine the orange juice, zest, water, soy sauce, rice vinegar, garlic, and brown sugar in a medium saucepan. Bring to a simmer. Mix the cornflour with 1tbsp water and then whisk into the orange sauce. 

3. Bring to a boil, then reduce the temperature slightly then continue to cook, until thickened (coating consistency).

4. Once your nuggets are cooked, add carefully to the pan and coat in the sauce.

5. Serve over rice, with a side of green veg. To finish scatter with spring onion, sesame seeds and chilli.

Moving Mountains® WFH, No Fish Finger Sandwich

• Serves: 2 people
• Prep Time: 5 mins
• Cooking Time: 15 mins

Ingredients:

• 1 Pack Moving Mountains No Fish Fingers
• 1 small red onion thinly sliced.
• 1 lemon, juiced, plus extra wedges to serve.
• 4tbsp vegan mayo
• 1 tbsp capers
• ½ tbsp horseradish
• 1 tbsp roughly chopped parsley.
• 2 gherkins
• 1 little gem lettuce, shredded.
• 2 slices crusty white bread, toasted

Method:

1. First start to cook your Moving Mountains No Fish Fingers, following the on-pack instructions.

2. Whilst the No Fish Fingers cook, prepare your other ingredients. Place the red onion rings in a small bowl, add the juice of 1/2 lemon with a pinch of salt and then crunch together with your hands to speed up the pickling. Set aside.

3. Then, finely chop 1 gherkin and the capers, then add to a bowl with 3tbsp vegan mayo, horseradish, and the parsley. Season. Finely slice the remaining gherkin.

4. Add the remaining 1tbsp vegan mayo to a bowl with the juice of half a lemon. Add the shredded lettuce and toss to coat. Once your No Fish Fingers are golden and crispy take them out of the oven.

5. Finally, build your sandwich. Spread the spiced tartare on the toast. Top with the shredded lettuce and 3 fish fingers per slice of bread. Add the pickled onions and gherkin slices. Serve with extra lemon wedges.