HOMEMADE VEGAN MINCEMEAT
Perfect for filling your vegan mince pies, this homemade vegan mincemeat is full of fruit, spice and brandy. It's easy to make and tastes incredible.
Provided by Cook Veggielicious
Categories Dessert
Time 1h20m
Number Of Ingredients 13
Steps:
- Place all the ingredients apart from the brandy into a saucepan.
- Heat gently for ten minutes, stirring occasionally, until the vegan butter has melted and everything is well combined.
- Allow to cool a little then stir through the brandy.
- Transfer to sterilised jars, seal and store in a cool, dark place.
Nutrition Facts : Calories 130 kcal, Carbohydrate 30 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 14 mg, Fiber 3 g, Sugar 24 g, UnsaturatedFat 2 g, ServingSize 1 serving
VEGAN MINCEMEAT (MADE WITHOUT SUET)
Fruity mincemeat for mince pies, made with a vegetarian alternative to suet!
Provided by Chloe
Categories Dessert
Number Of Ingredients 10
Steps:
- Add all of the ingredients to a large pan.
- Place the pan over low heat and stir occasionally until the margarine has melted.
- Cover the pan with a lid and very gently simmer for around 10 minutes, stirring every so often.
- Remove from the heat and allow it to cool before storing. If using for mince pies, it's best if stored in the fridge 24-48 hours before using.
Nutrition Facts : ServingSize 32 g, Calories 99 kcal, Fat 2 g, Carbohydrate 17 g, Sugar 15 g, Protein 1 g, Fiber 1 g, Sodium 17 mg
VEGAN MINCEMEAT
Festive, rich & fruity Christmas Vegan Mincemeat steeped in boozy deliciousness! If you're looking for a mincemeat without suet recipe then I've got you covered! This is a Christmas staple that is really easy to make & can be used in all of your festive baking. It's also perfect for gifting.
Provided by Melanie McDonald
Categories Baked Goods Dessert
Time 1h45m
Number Of Ingredients 16
Steps:
- Set oven to 200°F (93 °C)
- Put all of the ingredients except the port in a large ovenproof bowl or casserole and mix together well.
- Cover tightly with tin foil or a lid and place in the oven. Leave to warm in the oven for 90 minutes.
- Remove from the oven and allow to cool.
- Add the port and stir really well.
- Transfer the mixture into clean jars. Be sure to sterilize them if you will be storing for an extended period. See recipe notes below for how to sterilize.
Nutrition Facts : ServingSize 4 tablespoons, Calories 163 kcal, Carbohydrate 31 g, Protein 1 g, Fat 3 g, Sodium 8 mg, Fiber 2 g, Sugar 25 g
MINCEMEAT QUICK BREAD
This is great served on a cold, wintry day. Use any kind of mincemeat, purchased or homemade, and serve with butter or cream cheese.
Provided by Bev Austin
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 x 3 inch loaf pan.
- Mix together the egg, oil, orange peel, juice, and mincemeat, blending well. Combine flour, sugar, baking powder, baking soda, and salt; add gradually to the egg mixture. Mix just until moist. Pour into prepared pan.
- Bake for 1 hour. Remove the loaf from the oven, and cool on a wire rack.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 45.9 g, Cholesterol 15.5 mg, Fat 6.4 g, Fiber 2.6 g, Protein 2.7 g, SaturatedFat 1.5 g, Sodium 319.7 mg, Sugar 26.8 g
MINCEMEAT
Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.
Provided by Ita
Categories World Cuisine Recipes European UK and Ireland English
Time 50m
Yield 24
Number Of Ingredients 15
Steps:
- Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
- Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
- Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
- Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.9 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 32.6 mg, Sugar 19.5 g
AWARD WINNING GREEN TOMATO MINCEMEAT
This favourite of my dad's won me an award from the Ontario Greenbelt Fresh Association, and for good reason! Apples, pears, carrots and raisins team up with the unlikely candidate of green tomatoes for a deliciously tangy-sweet mincemeat. This is a vegan recipe, perfect for pie or tart fillings at Christmas and it freezes well, too!
Provided by YummySmellsca
Categories Tarts
Time 1h55m
Yield 5 quarts, 20 serving(s)
Number Of Ingredients 16
Steps:
- Combine all ingredients in a large stockpot.
- Bring to a simmer, reduce heat to low and cook, partially covered, 1 hour and 15 minutes, stirring frequently.
- Can according to water bath canner instructions.
- Alternatively, freeze: pack cold mincemeat into freezer jars or containers, leaving about an inch headspace for expansion. Seal and freeze promptly.
VEGAN MINCE PIES
Bake vegan mince pies for a Christmas party, with a cherry and hazelnut filling that everyone will love. We have a great tip for making flaky pastry as well
Provided by Elena Silcock
Categories Afternoon tea, Dessert, Treat
Time 1h40m
Yield Makes 15-18
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Tip all the mincemeat ingredients into a casserole dish or roasting tray - be sure to include half the kirsch from the jar of cherries. Mix everything together, then cover with a lid or a sheet of foil. Bake for 35-40 mins until all the sugar has melted, the mixture is bubbling slightly at the edges and the liquid has reduced (the mixture firms a bit as it cools, so be careful not to over-reduce). Set aside to cool completely. Can be made up to three days in advance and chilled in the fridge.
- To make the pastry: tip the flour and coconut oil to a food processor and pulse until the mixture resembles breadcrumbs. Add the sugar and pulse to just combine, then pour in the vodka and 2 tbsp ice-cold water and pulse until the pastry is just coming together. Add another 2 tbsp water if a little dry, then tip the dough onto a clean surface and pat into a disc with your hands. Wrap in cling film and chill in the fridge for at least 30 mins.
- Take the pastry out of the fridge. Cut off one-third of the pastry and keep covered under a tea towel. Cut the rest into five chunks and, one chunk at a time, squeeze with your hands until malleable, then roll out on a well-floured surface to a thickness of 0.5cm. Cut out circles using a 9cm cookie cutter and line 18 holes of two 12-hole cupcake tins. Repeat with the rest of the pastry chunks, re-rolling off-cuts where necessary.
- Put a heaped spoonful of mincemeat in the middle of each circle, then put the pies in the fridge. Take the remaining pastry from under the tea towel and roll out to 0.5cm thickness. Transfer to a baking sheet lined with baking parchment. Chill for 15 mins to firm up.
- Heat oven to 180C/160C fan/gas 4. Remove the pastry sheet from the fridge and use an 8cm cookie cutter to cut out nine circles, then use a star cutter to cut out the middles. Bring the mince pies out of the fridge and top half of them with the stars and the other half with the stamped-out circles. Use your fingers to seal the tops and bases, then brush the tops with milk. Bake for 30 mins until the pastry is crisp and the tops are golden. Cool a little, then dust with a little icing sugar to serve.
Nutrition Facts : Calories 315 calories, Fat 15 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
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HOW TO COOK VEGAN MINCE: 8 EASY VEGAN MINCE RECIPE IDEAS
From chooseveganism.org
Estimated Reading Time 6 mins
- Lasagne. Vegan lasagne is often made by using vegetables instead of mince. But for a meatier-tasting lasagne that’s closer to the original, you could use vegan mince either in addition to or instead of vegetables.
- Spaghetti bolognese. To make the bolognese in vegan spaghetti bolognese, I would fry onion, carrot, celery, garlic, mushrooms in a pan before adding the vegan mince.
- Cottage pie. Making a vegan cottage pie or shepherd’s pie is really easy. To make the mince base you could use onion, carrot and peas or even a bag of frozen mixed vegetables.
- Mince, spinach and sweet potato curry. Mince isn’t often used for curries but when you add chunky sweet potato and fresh spinach leaves for texture, it can actually be really nice.
- Chilli con carne. Chilli con Carne (without the ‘carne’ in this case) is a really versatile dish that you can serve in many ways. Enjoy it with crusty bread, in tacos, on top of nachos, with rice or on a jacket potato.
- Mince and bean burrito. The vegan mince in a burrito can be cooked using the same ingredients as chilli con carne (above). However, you’ll want to add less liquid as a runny chilli won’t work well in a burrito as it will be messy to eat.
- Savoury mince in a jacket potato. Savoury mince is a great filling winter dish which is lovely on top of a jacket potato. The ingredients are onion, garlic, carrot, peas, sweetcorn, peppers and mushrooms, although you could add any other bits of veg than need using up.
- Mince and onion pie. Whilst you can buy vegan mince and onion pies (not to be confused with the kind of mince pies you eat at Christmas), it’s really easy to make your own.
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