Veganise some staple festive treats with these recipes for mince pies and mulled wine from chef Gaz Oakley from Avante Garde Vegan.


vegan mince pies



Mince Pie Filling

  • 325g (11 ½oz) dried fruit mix
  • 75g (2 ½oz) apples (any eating variety), grated
  • Grated rind and juice of ½ an orange
  • Grated rind and juice of ½ a lemon
  • 2cm piece of ginger, peeled and grated
  • 35g (1 ¼oz) agave nectar
  • 1 tbsp mixed spice powder
  • 70ml (2 ½floz) vegan brandy, whisky or rum
  • 250g (8 ¾oz) plain (all–purpose) flour
  • 125g (4 ½oz) icing sugar
  • 125g (4 ½oz) vegan margarine
  • 2–3 tbsp cold water



  • 250g (8 3/4 oz) plain (all-purpose) flour
  • 125g (4 1/2 oz) icing sugar
  • 125g (4 1/2 oz) vegan margarine
  • 2-3 tbsp cold water


Mulled Wine Accompaniment

  • 1 bottle of vegan red wine
  • 3 tbsp sugar
  • 1 cinnamon stick
  • Grated nutmeg
  • 1 orange, halved
  • 1 bay leaf



  1. Prepare the filling: combine all filling ingredients in a mixing bowl and stir thoroughly. Cover and leave to stand for 24 hours. Ask the family to stop and give it a stir each time they pass by.
  2. Pack the mixture into sterilised or dishwasher–clean jars (Kilner jars are ideal) and top with greaseproof paper jam covers. Seal the jars tightly and store in a cool place.
  3. Prepare the pastry: preheat your oven to 180°C (350°F, gas mark 4). Grease a 12 hole muffin tray with vegan margarine.
  4. Add all pastry ingredients to a food processor and pulse until the mixture forms a dough. Split the dough into two pieces, wrap in cling film and chill for 30 minutes before rolling.
  5. Sprinkle some flour onto a clean worktop and a rolling pin. Roll the pastry out until it is approximately 2mm thick.
  6. Using a suitable cutter, cut 12 circles from the pastry and place each one into the greased tray. Cut a matching number of stars from the remaining pastry.
  7. Add a tablespoon of your mincemeat filling to each pastry case and top with a star.
  8. Bake for 10–12 minutes, or until golden.
  9. To make your mulled wine, place all ingredients into a saucepan and gently heat until the sugar has dissolved and the flavours have infused. Pour into heat–proof glasses and enjoy.


Recipe and image from Vegan Chef Gaz Oakley.
@avantgardevegan on Instagram, Facebook and Twitter.

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