Best 13 Meatless Mince Meat Pie Recipes

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Are you looking for a delicious and hearty meatless mince meat pie recipe? Look no further! With the rise of vegetarianism and veganism, meatless mince meat pies have become increasingly popular, offering a tasty and ethical alternative to traditional meat-based pies. Whether you're a seasoned vegetarian or simply looking to expand your culinary horizons, this article will guide you through the wonderful world of meatless mince meat pies. From classic recipes to innovative twists, we'll explore a variety of options to satisfy every taste and dietary preference. So, get ready to embark on a culinary journey as we discover the best meatless mince meat pie recipes that are sure to impress your taste buds and leave you craving more!

Let's cook with our recipes!

MEATLESS MINCEMEAT PIE



Meatless Mincemeat Pie image

A sweet mincemeat treat! May use brandy or apple juice in place of the rum.

Provided by MARBALET

Categories     Desserts     Pies     Fruit Pie Recipes     Mincemeat Pie Recipes

Time P1D

Yield 8

Number Of Ingredients 7

1 (18 ounce) jar prepared mincemeat pie filling
1 ½ cups chopped walnuts
2 apple - peeled, cored, and chopped
½ cup packed brown sugar
¼ cup rum
1 tablespoon lemon juice
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Take filling out of refrigerator and let come to room temperature. Prepare crusts. Stir filling well and pour into shell. Top with full crust and make slits or make a lattice top. Crimp edges.
  • Bake in preheated oven on low shelf for 40 minutes or until golden brown.

Nutrition Facts : Calories 463.3 calories, Carbohydrate 60.2 g, Fat 23.5 g, Fiber 5.8 g, Protein 4.8 g, SaturatedFat 4.2 g, Sodium 260.9 mg, Sugar 42.1 g

MEATLESS MINCEMEAT



Meatless Mincemeat image

Mincemeat is a cooked mixture of minced foods and spices. Usually made with meat, this is a meatless version!

Provided by Sharon123

Categories     Pie

Time 50m

Yield 3 pies worth of filling

Number Of Ingredients 10

1 large orange
1 small lemon
1 (15 ounce) box seedless raisins
3 lbs tart apples, cored (9 medium)
1 1/2 cups apple cider
3 cups firmly packed brown sugar
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cloves

Steps:

  • Remove seeds from orange and lemon.
  • Using coarse blade, force fruit through food chopper with raisins and unpeeled apples.
  • Add cider.
  • Put in kettle and bring to boil.
  • Simmer, uncovered, for 15 minutes.
  • Add remaining ingredients, and simmer for 20 minutes longer, or until thick.
  • Makes enough filling for three 9-inch pies.

MEATLESS MINCEMEAT PIE



Meatless Mincemeat Pie image

Recipe by Dee Hutchins Reynozo - It isn't the Holidays without my Mama's Mincemeat pie!

Provided by Cooking Mamas

Categories     Entrée

Number Of Ingredients 9

1 (18 oz.) jar prepared mincemeat pie filling
2 granny smith apples (peeled, cored, and chopped)
1/2 c. golden raisins
1/2 c. dried cranberries
1 1/2 c. walnuts (chopped )
1/2 c. brown sugar (packed )
1 T. lemon juice
1/4 c. rum or apple juice
1 recipe Papa's Pie Crust ((Makes 2 pie crusts))

Steps:

  • Combine mincemeat, apples, raisins, cranberries, walnuts, brown sugar, lemon juice and rum or apple juice in a glass or plastic bowl, mix well. Cover and refrigerate overnight.
  • The next day, remove mincemeat filling from the refrigerator and let come to room temperature.
  • Preheat oven to 425 degrees. Meanwhile, prepare pastry according to directions. Stir mincemeat filling and pour into prepared pie plate. Top with second pie crust, crimp edges and make slits or make a lattice top.
  • Bake in preheated oven on low shelf for 40 minutes or until golden brown. Watch carefully, you may need to cover the edges with foil to prevent burning.
  • Papa's Pie Crust Recipe: http://www.cookingmamas.com/papas-pie-crust.html

NO MEAT MINCE PIE



No Meat Mince Pie image

An easy apple spice pie. This recipe is my modification of a 1989 Vegetarian Times recipe. I serve it every Thanksgiving.

Provided by judijo

Categories     Pie

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

4 medium apples, peeled and diced to 1/2-inch pieces
1 cup raisins
1 cup water
1 cup sugar
1 orange rind, grated and juiced
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 tablespoon extract, brandy or 1 tablespoon rum
2 pie crusts

Steps:

  • In saucepan, mix apples, raisins, sugar, water, orange peel and juice.
  • Cover and simmer until the apples are very soft, 15 minutes.
  • Stir in brown sugar, spices, and extract. Simmer another 2-5 minutes.
  • Pour slightly cooled mixture into crust in 9 inch pan. Layout or lattice second crust over mixture.
  • Bake 30 minutes at 450°F.

MINCEMEAT PIE



Mincemeat Pie image

Provided by Alton Brown

Categories     dessert

Time P3DT1h15m

Yield 2 1/2 pounds or 5 cups

Number Of Ingredients 22

2 Granny Smith Apples, peeled, cored and quartered
8 ounces golden raisins
6 ounces dark brown sugar
4 ounces dried figs, coarsely chopped
2 ounces dried cherries
2 ounces beef suet, coarsely chopped
1-ounce crystallized ginger, coarsely chopped
1/2 cup brandy
1 orange, zested and juiced
1 lemon, zested and juiced
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground allspice
1/4 teaspoon freshly ground clove
Cornmeal crust, recipe follows
12 ounces all-purpose flour, plus additional for dusting
2 1/2 ounces stone ground cornmeal
1 1/2 ounces sugar, plus extra for the crust
1 teaspoon table salt
8 ounces very cold unsalted butter
2 ounces apple cider or juice
2 ounces cold water
1 egg beaten with 1 teaspoon water

Steps:

  • Place all of the ingredients except the crust into the bowl of a food processor and pulse 8 to 10 times. Place in an airtight container and store in the refrigerator for at least 3 days before using. Can be stored for up to 6 months.
  • If you prefer a finer texture of mincemeat place the apples, dried fruit and suet into a meat grinder with a large die and grind. Transfer to a bowl and stir in the remaining ingredients. You may also finely chop the apples, dried fruit and suet by hand.
  • Place the flour, cornmeal, 1 1/2 ounces sugar and salt into a large mixing bowl and whisk to combine. Grate the cold butter on the large side of a box grater directly into the dry ingredients. Work together with your hands until the mixture is crumbly. Add the cider and water and stir with a spatula to combine. Knead the dough 5 to 6 times and spritz with additional water if the dough is dry. Shape into a disk, wrap in plastic wrap and place in the refrigerator for 20 minutes.
  • Preheat oven to 400 degrees F.
  • Unwrap the dough and divide into 4 equal pieces. Place 2 pieces of the dough onto a piece of parchment paper and roll each out into a 1/8-inch thick round that is 6 to 8 inches in diameter. Spoon about 1/2 cup of the mincemeat into the center of each round, fold up the edges of the dough in order to form a crust all the way around. Brush the edges of the crust with egg wash and sprinkle lightly with sugar. Transfer the dough on the parchment to a half sheet pan. Place on the middle rack of the oven and bake for 30 minutes or until the crust is golden brown. Repeat with the remaining dough.
  • If you prefer 1 large pie, roll out the dough on a piece of parchment into a 15 to 16-inch round, about 1/4 to 1/8-inch thick. Trim the edges with a pizza cutter. Carefully slide the rolled out dough, still on the parchment paper, onto an upside down half sheet pan. Spoon about 1 1/2 pounds of the mincemeat onto the center of the dough, leaving a 2 to 3-inch margin around the edge of the crust. Place in the oven and bake for 35 minutes or until the crust is golden. Remove from the oven and allow to cool for 30 to 45 minutes before serving.

MEATLESS MINCE MEAT PIE



Meatless Mince Meat Pie image

Provided by Food Network

Time 25m

Yield 16 tartlets

Number Of Ingredients 17

2 pounds puff pastry
1 pound cooked sweet potato, skins removed, cooled
1 pound McIntosh apples, peeled and cored
1/2 cup dark brown sugar
1/4 cup molasses
1/2 cup apple cider
1 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 cup Frangelico or Amaretto
1/2 cup dried currants
1/2 cup raisins
1/2 cup citron
1/2 cup walnuts
3 navel oranges, cut in paper thin rounds

Steps:

  • Preheat oven to 425 degrees F.
  • Cut puff pastry into 4-inch squares and fit into fluted individual tartlet pans or brioche tartlet tins. Cover with parchment and fill with pie weights, or beans. Bake 12 to 14 minutes or until golden brown. Remove from oven. Lift out parchment and weights and cool tartlets on a rack.
  • Place the sweet potato pulp in a food processor. Add the apples and pulse until coarse. Add the sugar, molasses, cider, cinnamon, mace, ginger, cloves, nutmeg, and Frangelico or Amaretto and pulse to combine. Fold in the currants, raisins, citron, and walnuts. Pour equal amounts of the filling into baked tartlet shells and refrigerate.
  • On a non-stick cookie sheet, lay out orange slices and sprinkle with sugar. Dry in 425 degree F oven for about 7 minutes or until caramelized.
  • Garnish tartlets with whipped cream and orange slices.

CLASSIC MINCEMEAT PIE



Classic Mincemeat Pie image

Talk about quick and easy! In under an hour you can prep, bake and serve this classic mincemeat pie.

Provided by Crosse & Blackwell

Categories     Trusted Brands: Recipes and Tips     Crosse & Blackwell®

Time 40m

Yield 8

Number Of Ingredients 3

1 (15 ounce) package refrigerated pie crusts, both crusts softened as directed on package
1 (29 ounce) jar Crosse & Blackwell® Mincemeat Filling & Topping or Crosse & Blackwell® Rum & Brandy Mincemeat Filling & Topping
1 tablespoon Vanilla ice cream

Steps:

  • Heat oven to 425 degrees F. Unroll pie crusts. Line ungreased 9-inch pie plate with one crust. Fill with mincemeat. Cover with second crust and seal edges. Cut slits in top crust to vent steam. Bake 25 to 30 minutes. Serve warm with vanilla ice cream if desired.

Nutrition Facts : Calories 491.6 calories, Carbohydrate 80.6 g, Cholesterol 0.4 mg, Fat 16.3 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 551.3 mg, Sugar 0.3 g

MOCK MINCEMEAT PIE



Mock Mincemeat Pie image

My mother made this pie at Thanksgiving, and it's a great variation on apples and raisins with a hint of orange and cinnamon and cloves. She called it 'mock' because there is no meat involved. The filling mixture will keep for several days. Before using the filling, it's optional to stir in 1 to 2 tablespoons of brandy.

Provided by Jane Buck

Categories     Desserts     Pies     Fruit Pie Recipes     Mincemeat Pie Recipes

Time 50m

Yield 8

Number Of Ingredients 10

1 ½ cups seedless raisins
4 Granny Smith apples - peeled, cored and sliced
1 tablespoon orange zest
⅓ cup orange juice
½ cup apple cider
¾ cup white sugar
½ teaspoon ground cinnamon
½ teaspoon ground cloves
2 soda crackers, finely crushed
1 pastry for a 9 inch double crust pie

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Stir the raisins, apples, orange zest, orange juice, and apple cider together in a pan. Simmer over medium heat, stirring occasionally, until apples are very soft, about 20 minutes. Stir in the sugar, cinnamon, cloves, and soda crackers until well blended. Refrigerate until ready to use, or pour apple mixture into the prepared pie crust. Top with the second crust. Pinch and crimp edges to seal the crusts. Pierce the top crust in several places with a fork.
  • Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until top is golden brown, about 30 minutes more. Cool before serving.

Nutrition Facts : Calories 429.3 calories, Carbohydrate 73.4 g, Fat 15.2 g, Fiber 4.2 g, Protein 4 g, SaturatedFat 3.8 g, Sodium 247.7 mg, Sugar 44.7 g

MODERN MINCEMEAT FOR PIE



Modern Mincemeat for Pie image

This is a meatless mincemeat that is a little sweeter than the old fashioned variety with meat. This recipe makes 1 pie and the "curing" for the mincemeat is not included in the prep time. I made this mincemeat for a pie and it has a wonderful mincemeat flavor although I found it to be a little dry. Next time I will add the the juice from one orange to this or some apple juice.

Provided by Chris Reynolds

Categories     Pie

Time 1h30m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 19

1/3 cup raisins
2/3 cup golden raisin
2/3 cup currants
2/3 cup dark brown sugar, packed
1/2 cup blanched almond, finely chopped
1/2 cup candied citrus peel, finely chopped
1/4 cup finely chopped beef suet
3 tablespoons cognac
1 1/2 tablespoons dark rum
1 teaspoon grated orange zest
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 pinch ground mace
1 pinch ginger
1 granny smith apple (cored and finely chopped)
1 lemon, zest of, grated
1 lemon, juice of
1 double crust pie crust

Steps:

  • Grate the zest of the lemon and mix it and the lemon juice to the rest of the ingredients.
  • Transfer the mixture to a 1-quart jar. Cover and refrigerate for at least two days and preferably two weeks.
  • Make dough, prepare crust, and add the filling.
  • Heat oven to 350 degrees. Bake until golden, about 1 hour.

MINCEMEAT HAND PIES



Mincemeat Hand Pies image

Inspired by traditional mincemeat pies, we filled turnovers with dried fruit seasoned with cinnamon, ginger, and cardamom. Lard in the crust, in lieu of the usual suet, makes it sublimely flaky. Per English custom, brandy butter is served alongside.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes about 24

Number Of Ingredients 20

1 medium baking apple (1/2 pound; such as Rome or Cortland), peeled and cut into 1/2-inch pieces
2 ounces dried California apricots, cut into 1/4-inch dice
2 ounces dried red plums, cut into 1/4-inch dice
2 ounces golden raisins
5 ounces Medjool dates, pitted and cut into 1/4-inch pieces
1 ounce candied lemon peel, cut into 1/4-inch dice
1 ounce candied orange peel, cut into 1/4-inch dice
1/2 teaspoon finely chopped lemon zest, plus 2 tablespoons fresh lemon juice
3/4 teaspoon finely chopped orange zest, plus 2 tablespoons fresh orange juice
1/4 cup packed light-brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of ground cardamom
3 tablespoons Cognac
All-purpose flour, for work surface
Lucinda Scala Quinn's Pate Brisee made with lard (kept as one whole disk)
1 large egg, lightly beaten
Fine sanding sugar, for sprinkling
Brandy Butter

Steps:

  • Make the mincemeat: Stir fruits, candied peels, zests and juices, sugar, salt, spices, and 2 tablespoons water in a medium stockpot. Bring to a simmer over medium heat, stirring frequently. Reduce heat to medium-low. Cover, and cook, stirring occasionally, 10 minutes. Stir in Cognac; cook 2 minutes. Remove from heat; let mixture stand until cool. Mincemeat can be refrigerated in an airtight container up to 3 days.
  • Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to slightly less than 1/8 inch thick. Cut into twenty-four 4-inch squares, gathering together scraps and rerolling if needed. Place 1 tablespoon mincemeat in 1 corner of each square. Brush edges with beaten egg. Fold each in half to form a triangle. Press edges to seal. Transfer to a baking sheet lined with parchment paper. Pierce tops with tines of a fork. Refrigerate 15 minutes.
  • Brush tops with beaten egg; sprinkle with sanding sugar. Bake until crust is golden brown and filling is bubbling, about 25 minutes. Transfer pies and parchment to a wire rack; let cool 15 minutes before serving. Serve warm or at room temperature, with brandy butter.

OLD TIME MINCEMEAT PIE



Old Time Mincemeat Pie image

An old-fashioned mincemeat pie filling made with meat and sour cherries.

Provided by ONEMINA

Categories     Desserts     Pies     Fruit Pie Recipes     Mincemeat Pie Recipes

Time P7DT1h25m

Yield 8

Number Of Ingredients 17

1 ¼ pounds round steak, cut into small pieces
1 cup apple cider
4 Granny Smith apples - peeled, cored and finely diced
1 ⅓ cups white sugar
2 ½ cups dried currants
2 ½ cups raisins
½ pound chopped candied mixed fruit peel
½ cup butter
1 (16 ounce) jar sour cherry preserves
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon salt
1 (16 ounce) can pitted sour cherries, drained with liquid reserved
1 recipe pastry for a 9 inch double crust pie
2 tablespoons heavy cream

Steps:

  • In a Dutch oven, combine beef and apple cider. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until meat is tender. Remove meat and coarsely chop, then return it to the pot.
  • Stir in chopped apples, sugar, currants, raisins, citrus peel, butter and cherry preserves. Add ginger, cloves, nutmeg, cinnamon and salt. Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. Stir in cherries and remove from heat.
  • Refrigerate tightly covered for at least a week before using.
  • Preheat oven to 350 degrees F (175 degrees C). Put filling in unbaked pie shell and place pastry on top. Crimp edges and poke several holes in top pastry. Brush top with cream and sprinkle with sugar.
  • Bake in preheated oven for 40 minutes, or until golden brown.

Nutrition Facts : Calories 1105.7 calories, Carbohydrate 181.2 g, Cholesterol 80.2 mg, Fat 37.5 g, Fiber 9 g, Protein 20.7 g, SaturatedFat 15.5 g, Sodium 521.1 mg, Sugar 82.2 g

MINCEMEAT PIE



Mincemeat Pie image

Today's prepared mincemeat fillings rarely include suet or meat, as they did in the seventeenth century, and can be found in grocery stores around the holidays. Before baking the pie, pierce the upper crust in a decorative pattern with a paring knife to allow steam to escape.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 nine-inch pie

Number Of Ingredients 6

All-purpose flour, for dusting
Pate Brisee for Plum Crumb Pie
2 prepared twenty-seven-ounce jars mincemeat
1 McIntosh apple, peeled, cored, seeded, and grated
1 tablespoon brandy
Grated zest of 1 lemon

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside. On a lightly floured surface, roll half the pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge. Refrigerate 15 minutes. Meanwhile, in a large bowl, combine mincemeat filling, grated apple, brandy, and lemon zest. Spoon filling into the chilled piecrust.
  • On a lightly floured surface, roll out remaining pate brisee to a 12-inch circle. Cover filling, trim evenly along edge, and press to seal edges. Cut small slits in pastry with the tip of a paring knife, about 3/4-inch apart. Place on prepared baking sheet.
  • Bake for 15 minutes. Lower the temperature to 350 degrees. and bake until the crust is golden brown and the center bubbles, 45 to 50 minutes. Cool on a wire rack.

MINI MINCEMEAT PIES



Mini Mincemeat Pies image

Categories     Food Processor     Ginger     Dessert     Bake     Christmas     Orange     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 18

Number Of Ingredients 11

1 3/4 cups all purpose flour
10 tablespoons powdered sugar
3 1/4 teaspoons grated orange peel
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
2 tablespoons (or more) orange juice
3/4 cup purchased mincemeat from jar
3 tablespoons minced crystallized ginger
1/4 teaspoon ground cinnamon
1 egg, beaten to blend (for glaze)

Steps:

  • Mix flour, 6 tablespoons powdered sugar, 2 1/2 teaspoons orange peel and salt in processor. Add butter; process until mixture resembles coarse meal. Whisk egg yolk and 2 tablespoons orange juice in small bowl. Add to processor; blend until moist clumps form, adding more juice by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Chill 30 minutes.
  • Butter eighteen 1 3/4-inch-diameter mini muffin cups. Mix mincemeat, crystallized ginger, cinnamon, remaining 4 tablespoons powdered sugar and 3/4 teaspoon peel in small bowl. Roll out dough on floured surface to 17-inch round. Using 2 1/2-inch-diameter cookie cutter, cut out 18 dough rounds. Press 1 round into bottom and up sides of each muffin cup. Using 1 3/4- to 2-inch-diameter cookie cutter, cut out 18 more dough rounds (reroll dough if necessary). Fill crust in each muffin cup with 1 heaping teaspoon filling. Brush edges of smaller dough rounds with some of egg glaze. Place 1 round atop filling in each muffin cup, glazed side down, pressing dough edges to seal. Cut small X in center of each pie. (Can be made 4 hours ahead. Cover pies and remaining glaze separately and chill.)
  • Preheat oven to 375°F. Brush pies with remaining egg glaze. Bake until crusts are golden, about 20 minutes. Using small knife, cut around pies to loosen; turn out onto rack. Serve warm or at room temperature.

Tips:

  • Prep the Ingredients: Before you start cooking, measure and prepare all the ingredients to ensure a smooth cooking process.
  • Use Good Quality Mince: Opt for high-quality vegetarian or vegan mince to create a flavorful pie. Look for products made from natural ingredients and with a good texture.
  • Season Wisely: Don't be afraid to experiment with seasonings to enhance the flavor of the mince. Consider using a combination of herbs, spices, and sauces to create a unique taste.
  • Cook the Mince Thoroughly: Make sure the mince is cooked through to avoid any potential health risks. Use a thermometer to ensure it has reached a safe internal temperature.
  • Don't Overcrowd the Pan: When cooking the mince, avoid overcrowding the pan as this can prevent it from browning properly. Cook the mince in batches if necessary.
  • Let the Pie Cool: After baking the pie, allow it to cool slightly before slicing and serving. This will help the filling set properly and prevent the pie from falling apart.

Conclusion:

With careful preparation and attention to detail, you can create a delicious and satisfying meatless mince meat pie that is perfect for any occasion. Experiment with different ingredients and flavors to find your perfect combination. Whether you prefer a classic recipe or something more adventurous, there is a meatless mince meat pie out there for everyone. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones wanting more.

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