Vegetarian Mincemeat Recipe (2024)

FAQs

What can you substitute for suet in mincemeat? ›

If you can't find suet then we have found that grated vegetable shortening (such as Trex, Crisco or Copha) is a good substitute.

Mincemeat is a combination of chopped dried fruits, spices, sugar, nuts, distilled spirits, a fat of some type and sometimes meat. The name is a carryover from 15th century England when mincemeat did indeed have meat in the mix; in fact, the whole point of mincemeat was to preserve meat with sugar and alcohol.

I like to pimp up my mincemeat with a couple of extras though – a little apple adds some extra juiciness, and some dried cranberries for a modern (& tasty!) touch.

Mincemeat

Mince pie / Main ingredient

If you can't find suet or you just don't want to use it, try shortening instead. One of the advantages of using vegetable shortening is that it is suitable for vegetarian dishes. Before using it, freeze the shortening until it is very firm.

Atora Vegetable suet can be used in the same way as standard suet and tastes every bit as good. Made from vegetable fats, Atora Vegetable contains no animal products and is thus suitable for vegetarians.

Mincemeat isn't difficult to make, but it has a lot of ingredients, which can make it expensive to produce in small batches, and it requires at least a day's advance planning to let the ingredients sit.

By the 18th century it was more likely to be tongue or even tripe, and in the 19th century it was minced beef. It was not until the late Victorian period and early 20th Century that mince pies dropped the meat and had all fruit fillings (albeit with suet). Even today there are traditions associated with mince pies.

The word mincemeat is an adaptation of an earlier term minced meat, meaning finely chopped meat. Meat was also a term for food in general, not only animal flesh.

Simply take your mincemeat and place it in a clean, sterilised jar. Pour in some rum, and let it sit for a week. During this time, the flavours will meld and create a delightful concoction that's perfect for the season.

Why does my mincemeat taste bitter? ›

Mincemeat over time does deepen in colour but the bitter taste may be that you pressed too hard when the citrus zests were grated!

For every two cups of "store-bought" mincemeat, as my mom calls it, add the following: 1/2 c. shredded, peeled apple; 1 tsp. or more mixed spices (especially cinnamon, nutmeg and coriander); 2 tbsp. each diced citron, diced candied orange peel and diced candied lemon peel (or you can cheat and use 6 tbsp.

Yes you can use grated butter if you prefer. In the same way as Delia prepares quick flaky pastry, its easier to grate it if its been frozen for 45 minutes first and use a little of the flour to keep the gratings separate.

The purpose of the suet is not only to preserve the mincemeat for long-term storage. Not all of the suet rises to the top, much of it remains mixed in with the mincemeat and adds flavor, acts as a binder, and contributes an important texture element to the pies you'll be making with the mincemeat.

Sugar, Apples (26%), Vine Fruit (26%) (Sultanas, Raisins, Currants with Glazing Agent (Palm Oil, Sunflower Oil)), Candied Mixed Peel (4%) (Glucose-Fructose Syrup, Orange Peel, Sugar, Lemon Peel, Citric Acid), Vegetable Suet (Palm Oil, Sunflower Oil, Rice Flour), Treacle, Acetic Acid, Mixed Spices (0.3%) (Cinnamon, ...

Most people use lard because the birds who love suet also eat bugs and worms and stuff like that, so it's good for them to eat a beef or pork based suet cake. BUT Crisco does work and birds still eat it, so I don't think they really have any idea when eating it that it's not really meat based.