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Mince Pie Blog - Katie Rowlands

Festive Vegan Mince Pies

For me, nothing screams out Christmas like sitting by the fire with a mince pie and glass of mulled wine! This vegan mince pie recipe means I don’t have to miss out on that since going plant-based and I couldn’t be happier with how it turned out 👏🏼


You can use pre-bought mincemeat if you prefer/want to save time but I’ve included the recipe for a delicious vegan mincemeat that adds that something extra to the pies!


Wow your friends or family with your vegan baking skills this Christmas - ingredients and method is listed below and I promise it’s worth the try 🥧



For the pastry:



  1. preheat oven to 190°c (fan) and grease a 12 piece muffin tray
  2. Blend the sugar, flour, salt, icing sugar and zest in a food processor
  3. Add in the vegan butter, blending until you’re left with a fine crumbly mix
  4. Add in cold vodka and blend until the ingredients come together - use your hands to form the pastry together
  5. Dust a surface with flour and roll out the pastry - use a 10cm cutter to cut circular pastry slices
  6. Press the circular pastry cuts into each tin, then fill with a heap TBSP of mincemeat (recipe below).
  7. Re-roll what’s left of your pastry and create toppings for the pies- I cut out stars for mine
  8. Brush the pies with plant based milk + bake for 30 mins or until golden brown at 190°c
  9. Remove + leave to cool before enjoying with a side of vegan cream!



For the vegan mincemeat:

  • 150g Raisins
  • 250g Sultanas
  • 100g Currant
  • 90g Mixed candied peel
  • 65g chopped mixed nuts
  • 100g cooking apples finely chopped
  • 150g coconut sugar
  • Zest & juice of an orange
  • Tsp cinnamon
  • 1/2 tsp: nutmeg, ginger
  • 1/3 tsp: ground allspice
  • Tbsp maple syrup
  • 100ml rum (unsweetened apple juice for alcohol free)



  1. Mix all ingredients into a saucepan (except the rum) and bring to a gentle simmer for 10 mins, stirring well.
  2. Mix the rum in once cooled and transfer into jars - let sit overnight before using in mince pies



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Frequently asked questions about becoming Vegan

Q: Are vegan recipes healthy?
A: Absolutely! Vegan recipes are centered around plant-based ingredients, which are packed with essential nutrients, vitamins, and minerals. By following a balanced vegan diet, you can enjoy a wide variety of delicious and nutritious meals.

Q: Can I get enough protein on a vegan diet?
A: Yes, you can! Contrary to popular belief, there are plenty of plant-based sources of protein, such as beans, lentils, tofu, tempeh, seitan, quinoa, and more. Incorporating a variety of these protein-rich foods into your vegan recipes will help you meet your protein needs.

Q: What about calcium and iron?
A: Vegan diets can provide ample amounts of calcium and iron. Foods like leafy greens, almonds, tahini, fortified plant-based milk, tofu, and lentils are great sources of these essential minerals. Pairing iron-rich foods with vitamin C sources, like citrus fruits or bell peppers, can enhance iron absorption.

Q: Are vegan recipes expensive?
A: Not necessarily! While some specialty vegan products may be pricier, a well-planned vegan diet can be quite affordable. Staples like grains, legumes, fruits, and vegetables are often budget-friendly, especially when purchased in season or in bulk.

Q: How can I replace dairy products in vegan recipes?
A: There are numerous plant-based alternatives available for dairy products. For milk, you can use soy milk, almond milk, oat milk, or coconut milk. Replace butter with plant-based margarine or coconut oil, and try using cashews or silken tofu for creamy textures in recipes.

Q: Can I still enjoy desserts on a vegan diet?
A: Absolutely! Vegan desserts can be just as indulgent and delicious as traditional ones. You can use substitutes like coconut milk, almond milk, or cashew cream in place of dairy cream, and flax eggs or aquafaba as egg replacers. Get creative with ingredients like dates, bananas, cocoa, and nuts to whip up scrumptious vegan treats.