Plant-based pioneers, Moving Mountains®, have created some deliciously veggie festive recipes to help you get in to the Christmas spirit this year

Whether it’s for an alternative Christmas dinner, nibbles for your Christmas party guests or perhaps instead of going out for dinner – why not create something a bit different from home instead?

From a pull apart Christmas tree pastry to a vegan Christmas wellington, there’s genuinely something for everyone, including the kids!

These delicious recipes include:

1. Moving Mountains® NEW Christmas Sausage Wreath
2. Moving Mountains® NEW Festive No Chicken Burger
3. Moving Mountains® NEW Winter Meatball Parcels
4. Moving Mountains® Christmas Burger
5. Moving Mountains® Christmas Wellington
6. Moving Mountains® Festive Mini Pizzas
7. Moving Mountains® Hot Dogs in Blankets
8. Moving Mountains® Pull Apart Christmas Tree

Please see the full recipes below and imagery here https://we.tl/t-44npydwbiV.

Moving Mountains® Christmas Sausage Wreath

Serves: 4 – 6

Prep Time: 15 mins

Cooking Time: 1 h

Ingredients:

6 Moving Mountains Sausages

1 sheet of puff pastry (325g)

3 tbsp cranberry sauce

Nigella seeds for decoration

Dried herbs for decoration

1 vegan camembert

For the pesto:

Handful of parsley, roughly chopped

50g baby spinach

40g walnuts or sunflower seeds

60g olive oil

½ lemon, juiced

Salt, pepper

Handful of dried cranberries

Method:

1. First, cook the Moving Mountains Sausages. Preheat the oven to 180 C and cook the Moving Mountains Sausages following the on-pack instructions. Take the sausages out and turn the oven heat up to 200 °C Cut each sausage into three equal size chunks.
2. Prepare the pesto. Add all the ingredients into a food processor bowl and pulse until the pesto is smooth and spreadable.
3. Roll out the pastry sheet on a piece of baking paper. Spread the pesto over the bottom third of the pastry. Line the sausages in a row over the pesto and add the cranberries. Roll the pastry over the sausages. Shape the roll into a wreath and connect both ends by pinching the pastry together. The whole inside the wreath will shrink slightly during cooking make sure there is enough space for the camembert.
4. In a small bowl mix the cranberry sauce with a splash of water. Brush it over the pastry. Make a few scores (cuts) on the pastry and sprinkle the dried herbs and seeds over it.
5. Bake for 30 min, until light brown. Add the cheese and bake for a further 10 minutes.
6. Enjoy!

Moving Mountains® Festive No Chicken Burger

Serves: 2

Prep Time: 10 mins

Cooking Time: 25 mins

Ingredients:

2 Moving Mountains Chicken Burgers

2 burger buns, cut in half

60 g vegan brie, sliced

2 tbsp cranberry sauce

2 tbsp vegan butter

50g savoy cabbage

2 tbsp stuffing

Salt, Pepper

Method:

1. Start by preheating the oven to 180°C. Cook the Moving Mountains No Chicken Burgers following the on-pack instructions.
2. Whilst the burgers are in the oven, prepare the cabbage. Melt the butter in a small saucepan over low heat and add the cabbage. Season with salt and pepper, Cook stirring continuously for 3 minutes. Add the stuffing and mix it. Take the pan off the heat.
3. Take the burger tray out of the oven and add vegan brie slices on top of each burger. Put the tray back in the oven for a minute to melt the cheese
4. Toast the buns and assemble the burgers. Spread cranberry sauce over the bottom bun and add the cabbage and cheesy burger. Cover with the top of the bun.
5. Enjoy

Moving Mountains® Winter Meatball Parcels

Serves: 4 – 6

Prep Time: 15 mins

Cooking Time: 40 mins

Makes 10 parcels

Ingredients:

10 Moving Mountains Meatballs

4 top sundried tomato paste

1 tsp orange marmalade

1 tsp cider vinegar

1 sprig of rosemary, leaves picked and finely chopped

I tbsp maple syrup

1 puff pastry sheet

20g vegan parmesan, grated

Method:

1. Start by preheating the oven to 180°C. Cook the Moving Mountains Meatballs following the on-pack instructions. Once cooked, take the tray out and put the oven heat up to 200 0.
2. Make the tomato filling. Add the tomato paste, orange marmalade, and cider vinegar to a small bowl and mix well. In another bowl, combine the maple syrup and chopped rosemary.
3. Roll the pastry out and out it into 10 equal size rectangles. Make the parcels one by one. Take one piece of pastry and spread a teaspoon of the tomato filling over it. Add a meatball and wrap the pastry around it twisting the ends in opposite directions. Line the candy parcels on a baking tray and brush each one with the rosemary maple glaze. Sprinkle the parmesan over the pastries and bake for 20 – 25 minutes, until the pastry is golden brown
4. Serve as an addition to your grazing board or Christmassy snacks.
5. Merry Christmas

Moving Mountains® Christmas Burger

Serves: 2

Prep Time: 15 mins

Cooking Time: 15 mins

Ingredients:

• 2 Moving Mountains burgers
• 1 tsp vegetable oil
• 2 slices vegan cheese
• 2 burger buns
• 3 tbsp stuffing
• 6 Brussel sprouts, sliced
• Vegan Mayo
• Cranberry sauce
• You can make this burger using other Christmas leftovers like roasted carrots.
• greens, or red cabbage.

Method:

1. Start with cooking the burgers. Warm up the oil in a small frying pan over a medium heat. Add the burgers and cook for about 3/4 mins on each side, flipping regularly.
2. When the burgers are cooked through, place the cheese slice on each burger and cook until the cheese is melted over a low heat (you can cover the pan with a lid).
3. Remove the burgers from the pan and add the stuffing and Brussel sprouts. Warm them up over a low heat for 2-3 minutes.
4. Slice the buns in half and toast until golden brown.
5. Assemble the burgers. Start with spreading the mayo on the bottom half of the bun, add the burgers and top with stuffing, Brussel sprouts and a tablespoon of cranberry sauce.

Moving Mountains® Christmas Wellington

Serves 4

Prep Time 15 mins

Cooking Time: 45 mins

Ingredients:

1 Pack Moving Mountains Mince (defrost before you begin recipe!)

½ white onion, finely chopped

2 garlic cloves, finely chopped

5 thyme sprigs, leaves picked

200g carrots, peeled and finely diced

150g mushrooms, finely chopped

1 tbsp mustard

1 tbsp tomato puree

1 pack rolled vegan puff pastry, refrigerated until needed

For the vegan egg wash”

1 tbsp warm water

1 tbsp orange marmalade or red currant jelly

Salt, pepper

Method:

1. Preheat the oven to 200°C, then begin by preparing your vegetables for the wellington filling. Finely chop your white onion, garlic cloves, carrots, and mushrooms Remove the leaves from your thyme sprigs.
2. Heat oil in a large frying pan on a medium heat. Add your onions and stir for 2 minutes. Then add the garlic, thyme, carrot, and mushrooms. Stir for 3 minutes, lower the heat. and add your Moving Mountains mince, mustard, and tomato puree.
3. Stir until all the ingredients are well combined and the mince breaks apart easily. Season with salt and pepper, then cook for 5 more minutes, ensuring the mixture does not stick. Take the pan of the heat and then set to one side to cool!
4. Meanwhile, make the egg wash’ by combining the warm water and jelly/ marmalade together in a small bowl.
5. Begin to assemble your Wellington! Start by lining a large baking tray with some parchment / baking paper to prevent sticking. Spread your pre-rolled pastry out on the tray, put the long side of the tray facing you.

Moving Mountains ® Festive Mini Pizzas

Makes: 10-12 mini pizzas

Prep Time: 10 mins

Cooking Time: 30 mins

Ingredients:

1 Moving Mountain Sausage

1 Moving Mountain Hot Dog

50g Moving Mountain Mince

100g vegan cheese, grated

250g ready-made pizza dough, defrosted (or try to make your ownl)

For the sauce:

200g passata or chopped tomatoes

1 garlic clove

Olive oil

To serve:

Fresh basil leaves

Coarse black pepper:

Method:

1. Start by cooking the sausages, hot dog, and mince – follow the instructions on the packaging. You can use different Moving Mountains products – this is just our recommendation!
2. Preheat the oven to 230*C. Then prepare the sauce. Put the tomatoes, garlic clove and a generous splash of olive oil in a food processor or a blender Process until smooth and season with salt and black pepper.
3. Roll the dough out to a 1 om thick disc. Using gingerbread cutters (large size), cut out your Christmas -themed shapes and transfer onto a large baking tray lined with baking parchment. Spread a tablespoon or two of the sauce on each mini-pizza and top with Moving Mountain sausages, hot dogs, or mince, Sprinkle the cheese over the top.
4. Bake for 15 minutes, until the edges have browned, and the cheese is nicely melted.
5. Serve with fresh basil leaves and coarse black pepper.

Moving Mountains® Hot Dogs in Blankets

Makes: 8

Prep Time: 15 mins

Cooking Time: 30 mins

Ingredients:

4 Moving Mountains Hot Dogs

1 large carrot

1 tbsp harissa paste

1 pack rolled vegan puff pastry, refrigerated until needed

1 tbsp black sesame seeds

Serve with:

Thick tomato sauce (or leftover red currant jelly)

For the vegan ‘egg washi

1 tbsp warm water

1 tbsp red currant jelly

Method:

1. First, cook the Moving Mountains Hot Dogs – following the on-pack instructions. Whilst your Hot Dogs cook, preheat the oven to 200°C. When the Hot Dogs are cooked, set to one side
2. Then, peel the carrot into strips and add to a small mixing bowl with the harissa paste. Spread on a baking tray and roast for 10 minutes until they soften. Once cool enough to handle, cut each Hot Dog in half and wrap cooked carrot 2-3 peels around each.
3. Take the puff pastry out of the fridge and cut into 8 equal rectangles. Place each wrapped hot dog on a piece of puff pastry and gently roll them up in their blankets, sealing each edge of the parcel by pinching the pastry together. Then add 3 scores to the top of each Hot Dog in blanket.
4. Create your egg wash’ by combining the red currant jelly and warm water in a small bowl. Brush over each blanket. Then, sprinkle with salt, pepper, and sesame seeds.
5. Finally bake in the oven for 20 minutes until the pastry is cooked and golden brown. Serve with a rich tomato sauce or leftover red currant jelly. Merry Christmas!

Moving Mountains Hot Dogs in Duvets

Makes: 8

Prep Time: 10. mins

Cooking Time: 30 mins

Ingredients:

8 Moving Mountains Hot Dogs, cooked and cooled

1 pack ready-made puff pastry sheet

Chickpea water or maple syrup, for brushing

1 tsp smoked paprika

1 tsp mixed herbs

1 tsp sesame seeds or nigella seeds

1 tsp fine salt

Method:

1. Precook your Moving Mountains Hot Dogs and then allow them to cool.
2. Preheat the oven to 200*C. Line a baking tray with baking parchment.
3. Cut the pastry sheet into 3cm wide strips. Wrap each strip around a hot dog and place it on the lined baking tray. Repeat with the remaining 8 hot dogs. Brush the pastry with the chickpeas water or maple syrup mixed with some water
4. In a small bowl, combine all the spices and salt. Sprinkle the spices over the brushed pastry.
5. Bake for 15 minutes, until the pastry is browned and cooked through Serve with your favourite condiments or a cranberry sauce!

Moving Mountains® Pull Apart Christmas Tree

Prep Time: 25 mins

Cooking Time: 1hr 45 mins (including proving time)

Ingredients:

For the dough:

750g bread flour

10g activated yeast

8g fine salt

500g warm water

1 tbsp maple syrup

For the filling:

1 pack Moving Mountains Mince

150g bottom mushrooms, finely chopped

1 jar of green pesto

40g cranberries + 10g for decoration

Vegetable oil

For brushing

50g maple syrup

50g water

Method:

1. Start by making the dough. Mix the bread flour with the yeast and salt in a big bowl. Add the water and syrup and knead with your hands until all comes together. You can transfer the dough into a standing mixer and knead for another 5 minutes on a medium speed or continue with your hands for another 10 minutes on a kitchen surface. The dough should be smooth, but still a little bit sticky. Then Put the dough back in the bowl and cover with a damp kitchen towel. Leave to prove in a warm place for an hour, until it doubles in size.
2. Meanwhile, make the filling Warm up a tablespoon of oil in a big. Heavy based frying pan. Cook the mince until it’s fully defrosted. Add the mushrooms and cook stirring for another 3-4 minutes. Stir in the pesto and cranberries. Remove the pan from the heat and leave uncovered to cool down.
3. Once your dough is ready. Knock the dough down, sprinkle lightly with flour and roll it out into a large rectangle (longer side facing you) on a floured surface. Spread the filling out evenly, leaving some space (about 3-5 cm) of the top (longer side) filling-free, so you can seal the end of the roll tightly.
4. Roll the dough up into a log, then cut into even sized swirled buns – each about 5 cm wide. Arrange the buns in a Christmas tree shape on a large baking tray lined with baking parchment. Preheat the oven to 200*Cand then leave your Christmas tree to prove for another 15 minutes
5. Mix the maple syrup with water and brush it over the buns to glaze. Put the tray in the oven and bake for 25-30 minutes until the bread is browned and cooked through.
6. Decorate with the remaining cranberries and serve warm