The only bugs we eat are the Fry’s Back Yard Bugs! Say hi to the Hot Dog Centipede, Nugget Bug and the Pop the Snail! This is a yummy vegan snack plate that requires lots of creativity and imagination.

CategoryDifficultyBeginner
Prep Time30 minsCook Time10 minsTotal Time40 mins

Ingredients
For the Hot Dog Centipede:
 A dollop of vegan mayonnaise
 Black sesame seeds
For the Nugget Bug:
 6 slices of cucumber
 4 Peppadews®
For the Poppin Snail Family:
 A handful of celery sticks
 2 tbsp hummus
 A handful mini tomatoes
 Carrot, thinly sliced
 Mircoherbs and fresh basil, for garnish

Method

For the Hot Dog Centipede:
1

Cook the Fry’s Mini Chipolatas according to the packaging instructions.

2

Slice into tenths and place onto a plate. Dipping a toothpick into tomato sauce, “paint” the legs.

3

Use mayonnaise and black sesame seeds to make the eyes.

For the Nugget Bugs:
4

Cook the Fry’s Rice Protein and Chia Nuggets according to the box.

5

To make the legs, slice the carrot in thin strips. Use a toothpick to make two small holes in the side of the Nugget, and push the slices in. Repeat.

6

For the feelers, cut thin slices of cucumber. Use a toothpick to make two small holes on the top of the Nugget and insert the feelers.

7

Cut off small circles of Peppadews® for the eyes, and top off with mayo and black sesame seeds.

For the Snail:
8

Cook the Fry’s Chickpea and Roasted Butternut Balls according to the packaging instructions.

9

Slice the bottom of the Butternut Ball so that is has a flat surface.

10

Cut your celery into slices. Spread some hummus into the middle of the celery stick, and stack a few Butternut Balls to form the snail’s shell.

11

Add a mini tomato to make the head. Make two holes in the tomato with a toothpick and insert two silvers of carrots to form the tentacles.

To Assemble
12

Arrange all the bugs together on a plate and garnish with the tops of radishes and carrots. You can also use basil leaves, parsley or microherbs to create the grass.

Ingredients

Ingredients
For the Hot Dog Centipede:
 A dollop of vegan mayonnaise
 Black sesame seeds
For the Nugget Bug:
 6 slices of cucumber
 4 Peppadews®
For the Poppin Snail Family:
 A handful of celery sticks
 2 tbsp hummus
 A handful mini tomatoes
 Carrot, thinly sliced
 Mircoherbs and fresh basil, for garnish

Directions

For the Hot Dog Centipede:
1

Cook the Fry’s Mini Chipolatas according to the packaging instructions.

2

Slice into tenths and place onto a plate. Dipping a toothpick into tomato sauce, “paint” the legs.

3

Use mayonnaise and black sesame seeds to make the eyes.

For the Nugget Bugs:
4

Cook the Fry’s Rice Protein and Chia Nuggets according to the box.

5

To make the legs, slice the carrot in thin strips. Use a toothpick to make two small holes in the side of the Nugget, and push the slices in. Repeat.

6

For the feelers, cut thin slices of cucumber. Use a toothpick to make two small holes on the top of the Nugget and insert the feelers.

7

Cut off small circles of Peppadews® for the eyes, and top off with mayo and black sesame seeds.

For the Snail:
8

Cook the Fry’s Chickpea and Roasted Butternut Balls according to the packaging instructions.

9

Slice the bottom of the Butternut Ball so that is has a flat surface.

10

Cut your celery into slices. Spread some hummus into the middle of the celery stick, and stack a few Butternut Balls to form the snail’s shell.

11

Add a mini tomato to make the head. Make two holes in the tomato with a toothpick and insert two silvers of carrots to form the tentacles.

To Assemble
12

Arrange all the bugs together on a plate and garnish with the tops of radishes and carrots. You can also use basil leaves, parsley or microherbs to create the grass.

The Garden Patch with Back Yard Bugs
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How can we help you?

General Enquiries

Telephone

+27 31 700 3022

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Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

How can we help you?

General Enquiries

Telephone

+27 31 700 3022

Export Enquiries