The pioneering plant-based meat company who invented the bleeding burger, Moving Mountains, have just launched some new Veganuary recipes, including Fish Finger Sushi and Meatball Gyros, to get people through those last few weeks of Veganuary.

Moving Mountains® Fish Finger Sushi

Serves 2

Prep Time 20 mins

Cook Time 15 mins


4 Moving Mountains Fish Fingers

150g sushi rice

2 nori sheets

½ cucumber, seeds removed, cut to thin batons

1 avocado, peeled and sliced

1 red pepper, cut to thin batons


3 tbsp vegan mayo

1 tbsp sriracha sauce

2 spring onions, finely sliced

To serve:

Sushi ginger

Soy sauce


Fish Fingers


1. Cook the Fishfingers following the instructions on the packet. Meanwhile, cook the rice – start with rinsing it a few times to get rid of any excess starch. Then, follow the instructions from packaging and leave to cool.

2. While you wait for the rice to cool, make the sauce, simply combining all the ingredients – vegan mayo, sriracha sauce and spring onion.

3. Assemble the sushi rolls. Put one of the nori sheets on a bamboo mat. Spread half of the rice over the nori sheet, leaving a small space at the top edge of the nori rice-free, so you can seal the roll (this step will be easier if you dip your hands in a bowl of water first).

4. Line the roll with two fishfingers, cucumber, red pepper on the bottom quarter, top with the avocado and sauce. Roll the nori up tightly, using the bamboo mat. Seal the edge with a little water.

5. Repeat this step with the second nori sheet and any of your remaining ingredients.

6. Serve with sushi ginger and soy sauce.


Serves 4

Prep Time 15 mins

Cook Time 15 mins


1 pack Moving Mountains meatballs

1 tbsp vegetable oil

2 tomatoes, roughly chopped

1 cucumber, roughly chopped

1 red pepper, roughly chopped

½ red onion, sliced

Fresh mint leaves

Fresh dill

For the tzatziki:

150g coconut yogurt

½ cucumber, seeds removed, grated

1 garlic clove, finely chopped

½ lemon, zested and juiced

Salt, pepper

4 flat breads



1. Start with cooking the meatballs. Add the oil to a large frying pan and warm it up over a medium heat. Add the meatballs and cook, frequently turning for about 15 minutes, until evenly browned and cooked through.

2. Preheat the oven to 160*C. Wrap the flat breads in kitchen foil and warm them up in the oven, whilst you are prepping the other ingredients. Warm flatbreads will be easier to wrap!

3. Make the tzatziki. Mix the coconut yogurt with the grated cucumber, garlic, and lemon zest. Season to taste with the lemon juice, salt, and pepper.

4. Assemble the wraps – start with spreading a tablespoon of tzatziki on each wrap, then add the meatballs, tomatoes, cucumber, pepper, onion, and finally fresh herbs. Wrap each flatbread and serve with the remaining tzatziki.

Moving Mountains® Tapas Feast & Croquettes

Serves 4

Prep Time 25 mins (whole feast)

Cook Time 45 mins (whole feast)


For the croquettes:

2 sausage burgers, defrosted

200g mashed potatoes

50g vegan cheese, grated

1 tsp ground coriander

½ tsp mace

½ tsp ground harissa (optional)

100g chickpeas water (from chickpeas recipe)

200g panko crumbs

Vegetable oil to fry

For the patatas bravas:

500g potatoes, cut to small 3 cm cubes

1 tbsp hot smoked paprika

Olive oil

For the chickpeas and spinach:

½ brown onion, sliced

2 garlic cloves, finely chopped

1 tin chickpeas, drained (use water for croquettes)

100g baby spinach leaves

Vegetable oil

Other tapas options:

Moving Mountains sausages


Pan con tomate

Olive oil



1. To make the croquettes, add all the ingredients to a mixing bowl and mix until well combined, using your hands. Shape the croquette mix into 15, equal size balls.

2. Put the chickpeas water in one shallow bowl and the panko crumbs in another. Roll each croquette in the water first, then in the crumbs and repeat. Place the croquette on a board or tray and roll the remaining one’s the same way.

3. Preheat the oven to 200*C and line a baking tray with parchment paper.

4. Pour enough oil into your frying pan to cover 1/3 of the croquette and warm it up over a medium heat. Add 5 croquettes at the time and cook them until brown, for about 3 minutes turning them frequently. Then, transfer them onto the baking tray and finish cooking in the oven for another 10 minutes.

Patatas Bravas:

1. For the patatas bravas. Bring a medium saucepan of salted water to a boil. Add the cut potatoes and cook for 10 minutes. Drain the potatoes and return to the pan to let them dry for a few minutes. Add the potatoes to a baking tray, drizzle with olive oil and sprinkle the smoked paprika over.

2. Put the potato tray in the oven and cook until the potatoes brown, for about 20 minutes.


1. To prepare the chickpeas. Warm a tablespoon of vegetable oil in a frying pan over a medium heat. Add the onions, turn the heat down and cook for 5 minutes until they soften.

2. Add the garlic, spinach, and chickpeas (save the water for the croquettes) and stir until the spinach leaves wilt. Season with salt and pepper.

Moving Mountains® Waitrose Sausage Burger Kimchi Stew

Serves 4

Prep Time 15 mins

Cook Time 40 mins


2 Moving Mountains Sausage Burgers

10g dried shiitake mushrooms

1 1/2 tbsp light olive oil

6 salad onions, 4 sliced, 2 cut in half lengthways

1 large sweet potato, peeled and cut into 2cm chunks

1 tbsp black bean paste

1/2 x 400g pot raw kimchi

450ml vegetable stock

200g tenderstem broccoli (larged spears halved lengthways

2 tsp sesame seeds, toasted

Drizzle of sesame oil (optional)


1. Cover the mushrooms with 150ml boiling water, stir and leave to steep for 10 minutes. Meanwhile, heat the oil in a medium shallow casserole or saucepan. Add the sliced salad onions and stir-fry over a medium heat for 2-3 minutes. Add the sweet potato chunks, season and fry for 5 minutes, stirring from time to time to get some colour on the potato.

2. Stir in the black bean paste, then add the kimchi, stir-frying for a couple of minutes. Add the mushrooms and their soaking liquid (strain through a sieve to remove any grit). Pour in the stock, bring to a simmer, then turn the heat down slightly and cook for 25 minutes until the sweet potato is tender and the stew is rich and glossy.

3. Meanwhile, heat a griddle pan until hot. Brush the frozen sausage burgers, broccoli and remaining 2 spring onions with a little oil. Cook the burgers on the griddle for 5-6 minutes each side or until char lines appear and they’re heated through. Remove to a plate, add the broccoli to the griddle and cook for 3-4 minutes, turning until charred and tender. Remove to the plate, then griddle the spring onions for 1-2 minutes until charred, sweet and tender.

4. Slice the burger into even pieces, then stir into the kimchi stew. Serve with the broccoli and spring onions sprinkled with sesame seeds and a drizzle of sesame oil, if you like.

Moving Mountains® Fish Fillet Rice Bowl

Serves 2

Prep Time 10 mins

Cook Time 40 mins


2 Moving Mountains Fish Fillets

150g short grain brown rice

200g coconut milk

1 avocado, sliced

1 carrot, cut to matchsticks

80g edamame beans, frozen

4 spring onions, thinly sliced

To serve:

Teriyaki sauce

Sesame seeds

1 lime


1. First, cook the Fish Fillets – follow the instructions on the packet.

2. Whilst the Fish Fillets are cooking, prepare the rice. Start with rinsing it twice, then put the rice in a saucepan with the coconut milk, 100g of water and 1 teaspoon of salt. Bring to a boil, turn the heat down and simmer for about 40 minutes, until all the water is absorbed. Cover the pan with a lid and prepare the rest of the ingredients.

3. Put the edamame beans in a small sieve or colander. Boil some water in a kettle and pour it over the beans.

4. Assemble the bowls.

5. Split the rice between two bowls and place the toppings leaving the Fish Fillet as last. Generously top the fillets with the teriyaki sauce, sesame seed and squeeze the lime juice over the whole bowl.