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.
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FEATURED COMMENT:
"Made this yesterday & followed your recipe exactly. WOW!!! The filling is so rich & delicious that it may not make it to the pie/tart phase :) Thank you for this great recipe!" - Lisa ⭐️⭐️⭐️⭐️⭐️ More reviews →
As a Brit, I've grown up eating mincemeat in festive baked goods every Christmas, so I feel like it's about time I shared my Vegan Mincemeat recipe. Like most things, store-bought is nice, but nothing can beat homemade.
My vegan mincemeat recipe uses a combination of dried fruit, nuts, spices, grated apple, oranges, lemons and then as a little twist, some fresh rosemary. The rosemary flavour isn't too obvious, but it adds a little something something that makes it extra special.
Then, as if all that fruity, spicy deliciousness isn't enough, along comes a very generous glug of rich and festive port. If it didn't say "Christmas" before, it certainly does once that's added!
This vegan mincemeat recipe is perfect for making vegan mince pies, vegan Christmas shortbread, and my festive mincemeat tart!
Enjoy and Merry Christmas!
Mel x
What Is Mincemeat?
When I first published my Festive Mincemeat Tart, it became apparent that a lot of people weren't really sure what mincemeat is or how to use it, so here's the official explanation!
Mincemeat is a festive, sweet, spiced fruit mixture made from a combination of dried fruits, citrus fruits, nuts, spices, and alcohol. It is used to make festive baked goods such as pies and tarts at Christmas all over the UK. It's ridiculously popular and as much of a tradition as Christmas fruit cake, Christmas pudding, and brandy butter!
Historically, mincemeat contained meat, hence the name, and although modern-day versions don't contain meat anymore, they do usually contain suet, which is sometimes made with animal fat, so not vegan or vegetarian. Although you can buy vegetarian suet these days, I actually prefer not to use suet in my recipe as I don't like the oiliness it gives the mincemeat, and it detracts from the flavour of the fruit and alcohol. It's way better without!
Mincemeat Success Tip
Time really makes a difference, so make this recipe ahead if you can. It gets so much more flavourful if you stash it away in a dark place for a few months or years!
Recipe FAQs
Yes. Use apple juice instead, but be sure to read my recommendations for storage if you do.
Jars of vegan mincemeat make a great festive gift! I recommend sterilizing the jars as per my instructions above if you are gifting it so the recipient doesn't have to hurry to use it. Simply fill some mason jars, then buy some Christmas ribbon to tie around the top. Add a pretty tag and a printout of my vegan mince pies recipe to go along with it!
Mincemeat is a really versatile addition to your Christmas menu. My favourite ways to use it include:
- As a filling in Vegan Mince Pies and Festive Mincemeat Tart.
- Baked into my Vegan Christmas Shortbread or muffins.
- Use to stuff baked apples and serve with vegan custard or vanilla ice cream.
- As an alternative to jam in thumbprint cookies or add to apple pie or strudel filling.
- Add a layer to my Baked New York Cheesecake for a festive dessert.
On pancakes or waffles.
No. Mincemeat is made with dried fruit. The recipe will not work with fresh or frozen fruit.
Recipe
Vegan Mincemeat
Author:WATCH HOW TO MAKE IT
Ingredients
- 300grams (2 slightly heaped cups) raisins , (see recipe notes regarding substitutions for the dried fruits listed)
- 160grams (1 slightly heaped cup) currants
- 140grams (1 slightly heaped cup) dried cranberries
- 100grams (½ cup) dried blueberries
- 80grams (½ cup) dried cherries
- 80grams (½ cup) dried figs , chopped
- 140grams (1 cup) slivered almonds , or chopped walnuts/pecans (omit to make the recipe nut-free)
- 2 lemons zest and juice
- 2 oranges zest and juice
- 1 large apple , grated
- 225grams (1½ cups) dark brown sugar , or coconut sugar
- 3 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 2 teaspoons fresh rosemary chopped finely (optional but recommended)
- 375mls (1½ cups) port , or brandy, rum, sherry, or unsweetened apple juice.
INSTRUCTIONS
- 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 foil or a lid and place in the oven. Leave to gently warm in the oven for 90 minutes.
- Remove from the oven. Add the port and stir really well.
- Transfer the mixture to clean, ideally sterilized, jars. The mincemeat will keep longer in sterilized jars. Sterilizing instructions are in the notes below.
- The flavours and texture of your mincemeat will improve significantly if you leave it to rest in the jars for at least a few days before using. It will give the fruit time to absorb the liquid and soften, and allow the flavours to meld.
NOTES
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Bob says
Have never had Mincemeat let alone Vegan Mincemeat, yet am interested in doing a more personalized and palatable variation.
Not a fan of Raisins, Currents or Figs and also allergic to Orange, Lime, Lime and other citrus fruit juice (would something like Apple Cider Vinegar suffice?).
Like the idea of using Dates, Pears and Berries in general though can Ginger be used?
Also when using the mincemeat in mince pies or other recipes, what could be the best way to give the mincemeat a smoother or pureed Fruit Jam/Preserve-like texture?
Otherwise open to going with a traditional vegan mince pie with my own vegan mincemeat mix to start off with, though particularly drawn to the idea of an iced mince pie in the style of a Cherry Bakewell (assuming the latter is not too complicated).
Stav says
thank you for the wonderful recipe!
question about the all spice- do you refer to a spice mixture of clove-nutgmeg-cinnamon or to the jamaican berry stuff? Never heard about it until now :P
A Virtual Vegan says
I do mean the spice made from the dried berries from the allspice tree. You'll find jars of it in the spice section of grocery stores. I've never found one that doesn't sell it. Its smell/taste is reminesecent of cinnamon, cloves, and nutmeg and it adds a deep, warm flavor. It's so good!
Bruce Nelson says
This is the "Jamaican berry stuff". Jamaicans sometimes refer to it as "pimento". When the English first came to Jamaica and tasted it, they called it allspice, because it tasted like a mix of cinnamon/nutmeg/clove.
Gayle says
Do you not add any liquid to the mixture that is warming in the oven for 90 minutes?
A Virtual Vegan says
No. The liquid gets added after. You are just warming it to develop the flavours and let them all mingle. Just follow the recipe as it's written and you'll be fine!
Lolita says
This was off the charts delicious, and simply tastes like Christmas! I used it in your vegan mince pie recipe and brought it to a party, and they were devoured!
A Virtual Vegan says
Thank you so much Lolita!
Eli says
Have made this for the first time and it's divine! Thank you so much for the recipe. I have struggled to find mincemeat that is oil free and this was perfect!
A Virtual Vegan says
I'm really pleased you enjoyed it! Thanks so much for taking the time to leave a couple of reviews. It's much appreciated!
Rachel says
This is the most delicious mincemeat. I have made it for two years in a row now. Everybody loves the mince pies I bring. They are especially good warmed up! Thank you for this awesome recipe!
A Virtual Vegan says
I'm really pleased you are enjoying it Rachel. Thank you!
Cami Jo Hafner says
Made this...can't stop eating it!!! Tastes just like from my childhood; even better! Haven't even made it into tarts yet, LOL!
A Virtual Vegan says
Ha ha! That's a good problem to have. I'm really pleased you are enjoying it so much!
Bridget says
I had a question about the rosemary. Are you using fresh or dried? Thank you for any information, I appreciate it. I've lived in the US all my life, but my mom has made mince pies as long as I can remember. As a vegan, I'm looking to update my moms version for this holiday season. Thanks so much!
A Virtual Vegan says
Fresh is best for flavour, and so you don't end up with any sharp bits. I've just clarified that in the recipe. Hope you enjoy it!
luc says
The last time I had mince pie was 40 years ago.
Just made your recipe. Plus your crust.
It is a time machine.
And better than my best souvenir...
Good work.
luc
A Virtual Vegan says
Thank you. I'm so pleased you are enjoying them!
Heather says
I have an extensive intolerance to food. This’ll mincemeat is gorgeous. I can have small amounts and enjoy the recipe. Hank you for sharing your ideas. I am definitely not allowed alcohol so used apple juice. The mixture was very moist even when cooked so I only added a small amount of apple juice. Which suited my intolerance. This morning I tried making filo pastry mince pies. Good job my neighbours love the pies too. I could eat all of them but don’t want to suffer from over indulgences. Once again. Many thanks for the recipe. PS sh....... I have a small amount left to have with my porridge on Christmas Eve. Happy festive season everyone.
pauline says
Do I need jars to store this or can it be frozen...I want to make it now to use for mince pies on christmas eve?. thanks
A Virtual Vegan says
It will be much better if you store it in jars. The flavours will continue to develop between now and Christmas and it will taste amazing!
Simona Matthews says
Great. I prep this for coming Christmas
We are not vegan but just tired of all fats in too much food..
I used coconut oil instead of butter in the dough thought :))
Thanks
Simona
Biff says
We're so pleased with your delicious moist mincemeat.
It was really straightforward. However we have eaten So many mince pies now and it's still November!
A Virtual Vegan says
Ha ha! You'll have to make more. You can never have too many mince pies! I'm so pleased you are enjoying it.
jgBoston says
Oh and the extra mincemeat was amazing on top of oatmeal for breakfast. Sooo amazing and I had always been fearful of mincemeat not knowing what it was. Thank you!!!
A Virtual Vegan says
I love it on oatmeal too! If you make the mincemeat again you should try this. It's so good! https://avirtualvegan.com/festive-mincemeat-tart/
jgBoston says
Oh my goodness this was amazing! I had never had mincemeat but my boyfriend really wanted this for Christmas; his daughter is vegan and this was a roaring success!! I didn't have enough currants so subbed in more of the other dried fruit to make up the grams. I was so tired when I made it and used 1/3 cup rather than 1/2 when measuring the sugar so I decreased sugar by 1/2 cup, but it was still wonderful. And finally I also didn't have port; I subbed apple brandy and grand marnier as it was what I had on hand and only 1 cup at that. Soooo amazing!
A Virtual Vegan says
I'm so glad you all enjoyed it! I bet it was awesome with apple brandy and grand marnier! Thank you so much for stopping by to leave feedback. i really appreciate it!
Jill says
Superb recipe. Even better than traditional varieties that aren't vegan!
Sue says
I have just found your site and facebook page and signed up for your newsletter. I just wanted to say THANK YOU for converting cups to grams and listing substitutes. Being a Brit I work in grams (or ounces) and find conversions difficult and as a teetotaler, I appreciate the substitute for the port in this recipe. I look forward to seeing more of your recipes.
Alex says
I was just talking to my mom about getting some veganised mincemeat pies made for the holidays—the touch of rosemary in this sounds great. It's definitely getting to be an old-fashioned thing in Canada but it's still traditional...I know in one of his books Robertson Davies mentioned a superstition that eating 12 mincemeat tarts on Twelfth Night will grant you 12 months of luck in the new year but I've never been able to keep that many down, in spite of my best efforts!
A Virtual Vegan says
Thank you Alex! I like that theory. Perhaps we could make little mini ones then we might fit 12 in!
Angela says
Thanks for the lovely recipes Mel - this mincemeat looks quite decadent. Whoohoo : )
I live in Australia (originally from UK - we're called Poms here : ) ) and it's going to be hot :( (not the same) but I'll put on the air con and make these beauties...after all it's not Christmas without mince pies is it?
Merry Christmas to you and yours and I hope that 2017 brings you everything that your heart desires ; )
Love Angela X
Sarah says
I've never had mincemeat before, but I am so intrigued—mostly by the big glug of alcohol :) This looks really yummy!
A Virtual Vegan says
Thanks Sarah. A big glug of alcohol makes everything better!