Cutting down on animal products is made easy with these delicious, vegetarian recipes.
You may have heard of Moving Mountains – the innovative burger brand that stormed our supermarket shelves and restaurant menus back in 2019. Now, its created some amazing plant-based recipes for the first time ever!
Quorn has certainly become a (vegetarian) household name over the years and, with these tasty and healthy recipes, you won’t be missing meat at all.
Moving Mountains’ Pineapple Sausage Burger
This mouth-watering burger is ideal for lunch or dinner and can be enjoyed alongside crispy fries, crunchy coleslaw and a sweet chilli sauce.
For the burger
- 2 Moving Mountains® Sausage Burgers
- 1 sliced pineapple, peeled and cored
- 1 tbsp rapeseed oil
- 2 slices smoked cheddar / Vegan cheddar cheese
- 2 burger buns
For the coleslaw
- ¼ red cabbage, approx. 50g
- 1 small carrot, peeled and julienned
- 20g salted peanuts, crushed
- 1 tbsp olive oil
- Salt & pepper to taste
For the sweet chilli sauce
- 1 tsp maple syrup
- 1 tsp tomato puree
- 1 tbsp cider vinegar
- ½ red chilli, seeds removed, finely chopped
- Heat a griddle pan or a griddle plate on a barbeque or cooker over a medium heat
- Add the pineapple slices and cook for about 10 minutes, flipping over halfway through and making sure they are not sticking to the griddle. After the first 5 minutes, drizzle the griddle with the rapeseed oil (try to avoid getting the oil to the section where the pineapples are)
- Add the burgers and grill them for about 5 minutes on one side, then flip over and place the smoked cheddar slices on the top of each patty. Grill for another 3-5 minutes. Remove the pineapples and burgers from the griddle and cover them with a piece of kitchen foil to keep them warm
- To make the coleslaw mix the cabbage, carrot and salted peanuts in a small bowl. Add the olive oil and seasoning and mix again
- In a separate bowl, prepare the sweet chilli sauce by mixing the maple syrup, vinegar and red chilli together
- Halve and toast the burger buns and assemble the burgers. Put the slaw on the bottom half, top with the patty and pineapple, a generous drizzle of the sweet chilli sauce and finally the other half of the bun.
Moving Mountains’ Sausage Potato Bake
This dish is the ultimate comfort food and perfect for all the family to enjoy any day of the week.
For the filling
- 6 Moving Mountains® Sausages
- 1 tbsp rapeseed oil
- 2 medium brown onions, peeled and sliced
- 2 garlic cloves, peeled and finely chopped
- 1 tsp maple syrup
- 500g potatoes, peeled and sliced 1.5-2 cm thick
- 1 medium carrot, peeled, trimmed and sliced
- 150g baby spinach leaves
- 150ml vegetable stock
- 2 tbsp cream / oat or soy cream
- 1 tbsp tomato puree
- 1 tsp horseradish sauce
- 1 tsp rapeseed oil
For the topping
- 20g breadcrumbs
- 80g walnuts
- Preheat the oven to 200°C / 180°C fan oven
- To make the filling, warm the rapeseed oil in a medium size casserole or Dutch oven dish over a medium heat. Add the sliced onions and stir for about 3 minutes until nicely browned, soft and shiny. Add the garlic, maple syrup and a tablespoon of the stock and stir for another 4 minutes
- In a separate frying pan, warm the rapeseed oil over a medium heat and cook the Sausages. Fry for about 8 minutes until they are cooked the whole way though and golden brown, flipping them every 1 minute
- Add the Moving Mountains® Sausages to the filling and stir for a minute before adding the potatoes and carrots. Keep on stirring for 3 minutes before finally pouring in the liquids – the remaining vegetable stock, cream, tomato puree and horseradish sauce
- Make sure all the ingredients are well combined, turn the heat up and cook for 5 minutes. Take the casserole of the heat and prepare the remaining ingredients
- To make to the topping, put the breadcrumbs and walnuts in a food processor and pulse until all the walnut chunks turn into a crumb
- Spoon the walnut crumbs over the top of the filling and transfer the casserole into the pre-heated oven. Bake for 25 minutes, until the potatoes are tender, and the crust is nicely browned
Moving Mountains’ Sunday Roast
There’s never a bad time for a roast meal! This innovative recipe uses Moving Mountains’ Sausage Burgers to create a delicious family favourite packed full of protein and fibre and makes for a tasty dinner or Sunday lunch.
For the roast
- 4 Moving Mountains® Sausage Burgers
- 500g new potatoes
- 300g chickpeas, washed and drained (but save 2 tbsp of the tinned water, also known as aquafaba)
- 4 carrots
- 2 tsp coriander seeds, crushed
- 2 springs rosemary
- 4 garlic cloves, crushed
- Olive oil
- Salt & pepper
- 2 tbsp aquafaba (chickpea tin water)
- 150g hazelnuts, roasted, blitzed to crumb texture
- 1 tsp rapeseed oil
- 1 brown onion, peeled and finely chopped
For the gravy
- 4 tbsp dried mushrooms, soaked in 200ml of boiling water
- 50ml red wine/vegan red wine
- 500g vegetable stock
- 1 tbsp miso paste
- Pre-heat the oven to 200°C
- Bring a large saucepan of salted water to a boil and add the potatoes in. Boil for 10 minutes, drain and tip back into the pan. Lightly crush the potatoes with a masher over a low heat
- Once mashed, spread the potatoes out on an oven tray lined with baking parchment. Add the carrots, chickpeas and garlic to the tray and drizzle all the vegetables with olive oil, salt and pepper. Season the carrots with coriander seeds, add the rosemary and roast for 40 minutes, checking occasionally that the chickpeas are not burning. If they are starting to look too dark, remove them from the tray earlier
- Brush the Sausage Burger patties with aquafaba (chickpea tin water) and cover each one with the hazelnut crumb. Press the crumb with the palm of your hand, making sure that it sticks to the surface of the patty. Put all the burgers on a small tray lined with baking parchment and roast in the oven for 30 minutes, flipping the patties over halfway
- Whilst the vegetables and burgers are in the oven, make the gravy. Fish out the soaked mushrooms and chop them roughly, saving the mushroom water for later. Warm the oil in a small saucepan over a medium heat and add the onion and chopped mushrooms, stirring for 2 minutes before adding the wine
- Let the alcohol evaporate and add the stock and mushroom water. Simmer for 15 minutes. Squeeze the garlic from the roast tray into the gravy and blend all until smooth with a hand blender. Stir in the miso paste and season with salt and pepper to taste.
- Serve with lashings of gravy and enjoy!
Quorn Pieces Lemon and Chilli Linguine
This recipe makes for the light pasta dish for summer. The lemon adds a fresh zing and the chilli complements the dish with a fiery kick.
- 300g packet frozen Quorn Pieces
- 1 vegetable stock cube
- 225g dried linguine or spaghetti
- 2 tablespoons olive oil
- 1 lemon zest and juice
- 1 large garlic clove finely chopped
- 1 red chilli, finely chopped (reserve some for garnish)
- Freshly grounded black pepper
- 3 tablespoons fresh basil finely shredded
- 150ml whipping cream (optional)
- In a large saucepan of boiling water, dissolve the stock cube and cook the linguine as per the pack instructions
- Meanwhile heat 1tbsp of oil in a frying pan, add the Quorn Soy Free, Meat Free Pieces, pour over the lemon juice and fry for 5-6 minutes stirring frequently
- Add the garlic, red chilli and fry for a further 3 minutes stirring frequently
- Drain the linguine, stir through the remaining 1tbsp of olive oil and add to the pan with the Quorn Pieces. Add the lemon zest, cream (optional) and season well with black pepper.
- Stir through the basil and serve with freshly sliced chilli and a sprig of basil
BBQ Teriyaki Quorn Fillets and Pineapple Buddha Bowl
Highly nutritious and well-balanced, Buddha bowls contain a load of delicious vegetables. Accompanied with the Quorn fillets, this bowl packs a protein punch.
For the skewers:
- 1 pack of Quorn Fillets, defrosted
- 2 slices fresh or tinned pineapple
- 150ml water
- 3 tbsp tamari
- 1 tbsp sesame oil
- 1 tbsp mirin
- ½ tbsp maple syrup
- ½ tbsp arrowroot powder
- 1 clove of garlic, minced
- 1 tbsp fresh ginger, grated
- ¼ tsp black pepper
For the salad:
- 1 pack of pre-cooked quinoa
- 80g romaine lettuce, shredded
- 50g red cabbage, shredded
- ½ red pepper, finely sliced
- 1 carrot, shredded
- 2 spring onions, finely sliced
- 80g read-to-eat edamame beans
- 1/2 cucumber, sliced into ribbons
- 4 radishes, finely sliced
- 5g fresh coriander, finely chopped
- 1 red chilli, finely chopped
- 1 tbsp toasted sesame seeds
- 1 tbsp peanuts, crushed
- 4 wedges of lime
- To make the skewers, place the Quorn Fillets and pineapples onto soaked wooden skewers. Set aside.
- To make the teriyaki marinade, put all the ingredients into a small pan and set over a medium heat. Whisk together the ingredients until the sauce thickens. Brush ¾ of this mixture on to the skewers.
- Place the skewers on to a pre-heated gas or charcoal BBQ and cook for 12-15 minutes, turning occasionally to ensure an even cook. Once cooked, remove the fillets and pineapple from the skewers. Slice the fillets diagonally and roughly chop the pineapple. Set aside.
- To make the salad, take a large bowl and mix together the quinoa, lettuce, red cabbage, red pepper, carrot and spring onions. Divide the salad between four serving bowls and top in Buddha bowl style with the BBQ’d fillets, grilled pineapple, edamame beans, cucumber ribbons and radishes. Garnish with the coriander, red chilli, sesame seeds, crushed peanuts and lime wedges.
- Drizzle with the remaining teriyaki sauce to serve.
Want to go a step further? These vegan recipes will help you reach those macros, no problem.