Super Easy Vegetarian Mincemeat Recipe

mincemeat vegetarian

I love mince pies. I adore the pungent boozy luxury of good mincemeat. It is so easy to make your own, it really does seem like a crime to buy the stuff.

This is an easy vegetarian mincemeat recipe, no suet required!

Don’t just think of this as a bog standard filling for the standard mince pie, oh no dear friends, this is a real treat and is just wonderful served warmed up as an accompaniment for a really good vanilla ice-cream, or stuffed into the core cavity of an apple and baked in the oven and served with cream.

mincemeatTomorrow we’ll make the most marvelous mince pies with this, you’ll love them!

Karon x

Easy Vegetarian Mincemeat
 
Prep time
Total time
 
Author:
Recipe type: Preserves
Ingredients
  • 750g/1lb 11oz luxury dried fruit mix
  • 100g/3½oz carrots grated
  • 150g/5oz apples (any eating variety) grated
  • 1 orange, grated rind and juice
  • 1 lemon, grated rind and juice
  • 5cm/2" piece fresh ginger peeled and grated
  • 1 red chili finely chopped
  • 65g/2oz
  • clear runny honey
  • 1½ tablespoons Allspice powder
  • 125ml/4fl oz Brandy/Whisky or Rum
Instructions
  1. Now comes the hard bit. Brace yourselves - okay are you ready for this?
  2. Chuck the whole lot in a great big bowl and stir well to combine.
  3. Cover with a tea towel and leave for 3 days to mature.
  4. Spoon into chunky jars and top each with 2 tablespoons of your chosen booze.
  5. Seal jars.
  6. It is now ready to use and will keep for at least a month due to the high booze content and the honey.
Super Easy Vegetarian Mincemeat on Punk Domestics

Related posts:

Subscribe to Larder Love email updates and get my FREE eCookbook "Ten Easy Preserves"

Comments

  1. Rebecca says

    I Love mincemeat and haven’t had any since my grandmothers passing. Your recipe sounds so wonderful. Cannot wait to try it! Thank you for sharing ~ Rebecca

  2. Mary Ellen Adams says

    Questions from the left side of the pond…we don’t really do mincemeat in the U.S. and I never really knew what was in it. I really thought it might contain minced . I had heard it contained suet, but that is an item pretty much not used here (except in blocks for the birds, and then I don’t really think there is any beef fat that, either) and also meat based, which just compounded my confusion. Reading your recipe (and many thanks for omitting the suet), it sounds really good, especially considering the booze, vanilla ice cream, and honey parts. Don’t know if I would like it in pie, but I pretty much like all pies, so would be willing to try it. So, question #1, what is the “booze” you would use? Rum, whiskey, brandy, or something else? Question #2, why is it called “mincemeat” if there is no meat in it? Thanks and I love your blog.

  3. Karon says

    Glad the mincermeat is proving popular, here is a bit of info for those unfamiliar with this very traditional British Christmas fare. Mince pies were originally made using meat (hence the name) and in fact at Christmas time they were oblong and called coffins and had a baby Jesus on top made from the pastry. All a tad macabre compared to nowadays when we have this fruit based mixture for simple little tarts and pies with no hacking into crusts depicting Jesus!
    I used whisky (come on I’m in Scotland it just has to be done!) but use brandy or rum, whatever you fancy or have in the cupboard.
    Hope this explains a little.
    Get merry!
    Kx

    • Mary Ellen Adams says

      Thanks for the explanation. Today’s version sounds so much more appealing. Meat, coffins, hacking into baby Jesus – sheesh – doesn’t sound so good at all. Now if I can find a pot of ready made custard, I might try it. Another thing not in ready supply here. Although custard is easily enough made from scratch.

  4. Nan says

    Hacking into Baby Jesus?!?! OMGosh! That’s hilarious! Seriously Karon, you need to write a book! I doubt anyone on this side of the pond would know that or any of the other fascinating bits of information you have in your head!! Get to it! I have only had mincemeat once and I didn’t like it – it had suet in it and it was rather “gummy” and there wasn’t any booze! So once again, I am going to make your recipe…and I’m going to make mincemeat pies for my family for Christmas…I really hope they don’t like them because I KNOW I will – then I can eat them all!!! I’ve decided to hell with the diet until January 2nd! xo, Nan

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: