Moving Mountains is a very successful food brand, founded by a vegetarian who was told by his doctor that he had to cut out dairy, as his cholesterol was too high. Today, his meat and fish alternatives are sold nationwide in shops, and also one of the main wholesalers for hotels, restaurants and others serving up vegan alternatives. Many are also in plastic-free packaging (just slide out of the cardboard box) and all items are free from palm oil. All products are made with natural ingredients over fake meats.
Do not feed sausages to young children or those with swallowing difficulties (for older children, chop lengthwise and lengthwise again, to reduce choking hazards). Keep vegan meats away from pets (they look, smell and taste like real meat) due to toxic ingredients like garlic, onion, mushrooms etc.
The Moving Mountains Burger has been praised by top chefs nationwide, and is packed with plant protein and juiciyness. Sold in many vegan fast food joints, this will fool even the most committed carnivore. Made with oyster mushrooms and onion, it also has pea and soy protein and is coloured red with beetroot. It also includes vitamin B12, the essential one that vegans need.
The ‘beef mince’ is ideal to make spaghetti bolognese, lasagne or shepherds/cottage pie. Also shape into meatballs or homemade burgers.
The No Chicken Nuggets are cooked in the oven, and ready in 15 minutes. Packed with protein, who needs KFC? Or try this No-Chicken Burger.
Moving Mountains sausages are ideal with mash, and there is even a vegan sausage burger. The Brunch Burger Pattie are best served in a toasted English muffin, stuffed with fillings.
Or for the BBQ, just boil up some porkless hot dog sausages.
The Flaky Fish Fillets are just like the real thing, or try traditional breadcrumbed fishless fingers, ideal with chunky chips and mushy peas.
Vegan fast food chain Unity Diner (London) uses Moving Mountain in all its menus (including its own festive lunch), with profits helping to fund its own Surge Animal Sanctuary. The B12 burger has recently launched in London and Oxford restaurants, which features a vegan mac and cashew cheese, smoky mushroom short rib and espresso-spiked BBQ sauce on a soft bun.