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Vegan Mincemeat Pockets

December 26, 2016 by Epicurean Vegan

Vegan Mincemeat Pockets -- Epicurean Vegan

For many of us, there are certain foods we associate with holidays and family. Like the Party Cheese Ball, mincemeat pockets are another food that my mom used to make every Christmas when I was a kid. She hasn’t made them in years and I’ve been itching to make them for some time—and to veganize them. I think I did a pretty damn good job, too! These are like little tiny apple pies and are perfect for the holiday season. I realize Christmas was yesterday, but why not ring in the New Year with these? This recipe makes about 56 pockets with about 1-1/2 C of mincemeat left over, it’s perfect to stuff some roasted butternut or acorn squash!

INGREDIENTS:
2 apples (any variety; I like Honeycrisp), finely chopped
1/2 C golden raisins
1/2 C dried currants
1/2 C coconut flakes, chopped fine
1/2 C almonds, chopped
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 C brown sugar
1/2 tsp ginger
3/4 tsp ground cloves
zest from one lemon
zest from one orange
3/4 C liquid coconut oil
1/4 C white wine (Optional. You can also use a port, gin, or brandy)
Pocket dough
3 C flour
3/4 C granulated sugar
1/4 C brown sugar
3/4 C vegan margarine
3 tsp egg-replacer powder
4 Tbs water
1 tsp baking soda
1/4 C milk
1 tsp vanilla
1/4 tsp salt

DIRECTIONS:
The night before: In a large bowl, combine all of the mincemeat ingredients except the white wine. Cover and refrigerate.

Vegan Mincemeat Pockets -- Epicurean Vegan

To make the dough, whisk the egg-replacer with the water and set aside. Using a mixer, blend together the margarine and sugars, then add the egg-replacer, vanilla, and milk. In a medium bowl, combine the flour, baking soda, and salt. Slowly add the dry mixture to the wet ingredients. If it’s too dry, add a little more milk. Shape the dough into a ball, cover, and chill overnight.

The next day, place the mincemeat in a large skillet and add the white wine (if using). Cook over medium-low heat for about 20 minutes. Any liquid will cook off and the sugars will caramelize. Set aside.
Vegan Mincemeat Pockets -- Epicurean VeganTo make the pockets, preheat the oven to 375. Line a baking sheet with parchment paper. Work with a quarter of the dough at a time; refrigerate the remaining. It’s best to work in small batches so that the dough doesn’t get too dried out. Roll the quarter of dough into a ball, and on a lightly floured surface, roll the dough out. The trick is to roll the dough as thin as possible. A thick dough will be difficult to fold over and plus, you don’t want more dough than mincemeat. Use a 2-3/4″ to 3″ cookie cutter (I used a cleaned soup can) to cut out circles. Place the cutouts onto the baking sheet. Place about a 3/4 to 1 teaspoon of the mincemeat down the center of the pocket. Gently fold over and crimp the edges with a fork. (This was the first batch and I found the dough was too thick; be sure to roll it out thinner than these below) :
Vegan Mincemeat Pockets -- Epicurean VeganBake for 12 minutes, or until golden brown. Transfer to a cooling rack.

Vegan Mincemeat Pockets -- Epicurean Vegan

Repeat with remaining dough. Enjoy!

Vegan Mincemeat Pockets
 
Print
For many of us, there are certain foods we associate with holidays and family. Like the Party Cheese Ball, mincemeat pockets are another food that my mom used to make every Christmas when I was a kid. She hasn't made them in years and I've been itching to make them for some time---and to veganize them. I think I did a pretty damn good job, too! These are like little tiny apple pies and are perfect for the holiday season. I realize Christmas was yesterday, but why not ring in the New Year with these? This recipe makes about 56 pockets with about 1-1/2 C of mincemeat left over, it's perfect to stuff some roasted butternut or acorn squash!
Author: Epicurean Vegan
Ingredients
  • 2 apples (any variety; I like Honeycrisp), finely chopped
  • ½ C golden raisins
  • ½ C dried currants
  • ½ C coconut flakes, chopped fine
  • ½ C almonds, chopped
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ C brown sugar
  • ½ tsp ginger
  • ¾ tsp ground cloves
  • zest from one lemon
  • zest from one orange
  • ¾ C liquid coconut oil
  • ¼ C white wine (Optional. You can also use a port, gin, or brandy)
  • Pocket dough
  • 3 C flour
  • ¾ C granulated sugar
  • ¼ C brown sugar
  • ¾ C vegan margarine
  • 3 tsp egg-replacer powder
  • 4 Tbs water
  • 1 tsp baking soda
  • ¼ C milk
  • 1 tsp vanilla
  • ¼ tsp salt
Directions
  1. The night before: In a large bowl, combine all of the mincemeat ingredients except the white wine. Cover and refrigerate.
  2. To make the dough, whisk the egg-replacer with the water and set aside. Using a mixer, blend together the margarine and sugars, then add the egg-replacer, vanilla, and milk. In a medium bowl, combine the flour, baking soda, and salt. Slowly add the dry mixture to the wet ingredients. If it's too dry, add a little more milk. Shape the dough into a ball, cover, and chill overnight.
  3. The next day, place the mincemeat in a large skillet and add the white wine (if using). Cook over medium-low heat for about 20 minutes. Any liquid will cook off and the sugars will caramelize. Set aside.
  4. To make the pockets, preheat the oven to 375. Line a baking sheet with parchment paper. Work with a quarter of the dough at a time; refrigerate the remaining. It's best to work in small batches so that the dough doesn't get too dried out. Roll the quarter of dough into a ball, and on a lightly floured surface, roll the dough out. The trick is to roll the dough as thin as possible. A thick dough will be difficult to fold over and plus, you don't want more dough than mincemeat. Use a 2-3/4" to 3" cookie cutter (I used a cleaned soup can) to cut out circles. Place the cutouts onto the baking sheet. Place about a ¾ to 1 teaspoon of the mincemeat down the center of the pocket. Gently fold over and crimp the edges with a fork.
  5. Bake for 12 minutes, or until golden brown. Transfer to a cooling rack.
  6. Repeat with remaining dough. Enjoy!
3.5.3226

 

Filed Under: Desserts Tagged With: apples, coconut, currants, mincemeat, raisins

Chocolate-Apple Tart

May 31, 2016 by Epicurean Vegan

Chocolate-Apple Tart -- Epicurean Vegan

Sometimes you’re just in the mood to make something sweet for breakfast…but this also makes a great after dinner treat. With some puff pastry in the freezer, the possibilities are about endless!

INGREDIENTS:
1 puff pastry sheet, thawed
1 tsp vegan margarine
Flour
1 apple (I used a Honeycrisp), sliced very thin
1 Tbs sugar
1/2 tsp ground cinnamon
1/4 C semi-sweet vegan chocolate chips
1-2 Tbs almond milk
1/2 C powdered sugar
Almond milk

DIRECTIONS:
Preheat oven to 375. Grease an 11×17 baking sheet with the vegan margarine; set aside. On a lightly floured surface, roll the puff pastry sheet out into a large rectangle, to fit the baking sheet. Use a fork to poke holes in the dough—about 8 different places. Bake for 5-8 minutes, or until the pastry is just barely browned.
Chocolate-Apple Tart -- Epicurean Vegan

Layer on the apples.
Chocolate-Apple Tart -- Epicurean VeganCombine the 1 Tbs of sugar and cinnamon in a small dish and then sprinkle over the apples and bake for 12-15 minutes.
Chocolate-Apple Tart -- Epicurean VeganWhile the tart is baking, however, melt the chocolate chips in a small saucepan or microwave. Add the 1-2 tablespoons of almond milk to thin it out a little. In a small bowl, whisk the powdered sugar with some almond milk—a teaspoon at a time—to create icing. Drizzle both the chocolate and icing over the baked tart. Cut and serve immediately. Enjoy!
Chocolate- Apple Tart -- Epicurean Vegan

Chocolate Apple Tart
 
Print
Sometimes you're just in the mood to make something sweet for breakfast...but this also makes a great after dinner treat. With some puff pastry in the freezer, the possibilities are about endless!
Author: Epicurean Vegan
Ingredients
  • 1 puff pastry sheet, thawed
  • 1 tsp vegan margarine
  • Flour
  • 1 apple (I used a Honeycrisp), sliced very thin
  • 1 Tbs sugar
  • ½ tsp ground cinnamon
  • ¼ C semi-sweet vegan chocolate chips
  • 1-2 Tbs almond milk
  • ½ C powdered sugar
  • Almond milk
Directions
  1. Preheat oven to 375. Grease an 11x17 baking sheet with the vegan margarine; set aside. On a lightly floured surface, roll the puff pastry sheet out into a large rectangle, to fit the baking sheet. Use a fork to poke holes in the dough---about 8 different places. Bake for 5-8 minutes, or until the pastry is just barely browned.
  2. Layer on the apples.
  3. Combine the 1 Tbs of sugar and cinnamon in a small dish and then sprinkle over the apples and bake for 12-15 minutes.
  4. While the tart is baking, however, melt the chocolate chips in a small saucepan or microwave. Add the 1-2 tablespoons of almond milk to thin it out a little. In a small bowl, whisk the powdered sugar with some almond milk---a teaspoon at a time---to create icing. Drizzle both the chocolate and icing over the baked tart. Cut and serve immediately. Enjoy!
3.5.3208


Filed Under: Breakfasts, Desserts Tagged With: apples, chocolate, fast and easy, puff pastry, tart, vegan breakfast tart

Acorn Squash Stuffed with Apples, Mushrooms and Sage

July 19, 2011 by epicureanvegan

Acorn Squash Stuffed with Apples, Mushrooms and Sage -- Epicurean VeganI found this recipe from the Reboot Your Life website, but I made some changes. First, I reduced the oil from a whopping 6 tablespoons to a 1/4 teaspoon!! I also added the apples, which gave these a sweet and savory flavor. The recipe also calls for salt, pepper, and red pepper flakes, but I wanted to let the flavors of the ingredients to speak for themselves—no need for the sodium!

INGREDIENTS:
2 acorn squash, cut in half and cleaned of innards
1 tsp garlic, minced
1/2 C red onion, diced
1 grannie smith apple, diced
10 mushrooms, diced
2 (heaping) Tbs fresh sage
1/4 tsp olive oil

DIRECTIONS:
Preheat oven to 450. Brush the cut side of the squashes with the olive oil. Place cut-side down on a baking sheet lined with foil or parchment paper. Bake for 25 minutes.

Meanwhile, in a large skillet, heat the garlic with 2 Tbs of water. Add the onion, apples and mushrooms. Saute for 7-10 minutes, or until the veggies soften. Stir in the sage.

Acorn Squash Stuffed with Apples, Mushrooms and Sage -- Epicurean Vegan

I transferred the squashes to a baking dish which made it easier to stuff them without them falling over. Stuff with the apple-mushroom mixture.

Acorn Squash Stuffed with Apples, Mushrooms and Sage -- Epicurean Vegan

Bake for another 10 minutes and enjoy!

Acorn Squash Stuffed with Apples, Mushrooms and Sage
 
Print
I found this recipe from the Reboot Your Life website, but I made some changes. First, I reduced the oil from a whopping 6 tablespoons to a ¼ teaspoon!! I also added the apples, which gave these a sweet and savory flavor. The recipe also calls for salt, pepper, and red pepper flakes, but I wanted to let the flavors of the ingredients to speak for themselves---no need for the sodium!
Author: Epicurean Vegan
Ingredients
  • 2 acorn squash, cut in half and cleaned of innards
  • 1 tsp garlic, minced
  • ½ C red onion, diced
  • 1 grannie smith apple, diced
  • 10 mushrooms, diced
  • 2 (heaping) Tbs fresh sage
  • ¼ tsp olive oil
Directions
  1. Preheat oven to 450. Brush the cut side of the squashes with the olive oil. Place cut-side down on a baking sheet lined with foil or parchment paper. Bake for 25 minutes.
  2. Meanwhile, in a large skillet, heat the garlic with 2 Tbs of water. Add the onion, apples and mushrooms. Saute for 7-10 minutes, or until the veggies soften. Stir in the sage.
  3. I transferred the squashes to a baking dish which made it easier to stuff them without them falling over. Stuff with the apple-mushroom mixture.
  4. Bake for another 10 minutes and enjoy!
3.5.3208

Filed Under: Dinners Tagged With: acorn squash, apples, easy, mushrooms, Reboot Your Life, sage

Apple Pastries

February 2, 2011 by epicureanvegan

Apple Pastries -- Epicurean Vegan

Happy Groundhog Day!

It also happens to be another day off from school due to sub-zero temperatures. We’re looking at a high of -1! I’m beginning to get cabin fever. So it was a good thing our delivery from Green Buffalo Food came on Monday since I haven’t ventured to the store. Thanks to them, I was able to throw together a wonderful stir-fry for dinner last night using the green pepper, shallots, and zucchini they provided. And this morning, I used a couple of apples they sent, too. The Sixth Grader and I are enjoying pastries and watching Groundhog Day, of course.

INGREDIENTS:
For 8 pastries:
10 sheets of phyllo dough
2 apples, peeled and diced
1/4 C walnuts, chopped
1 tsp sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
4 Tbs vegan margarine, melted
4-oz Tofutti cream cheese
1/2 tsp lemon juice

DIRECTIONS:
Preheat oven to 375. Combine apples, walnuts, sugar, cinnamon, and nutmeg in a small bowl. Whip the cream cheese and lemon juice in a food processor; transfer to a small bowl.

Apple Pastries -- Epicurean Vegan

Take 5 sheets of the phyllo and cut into fourths. (You’ll do the same with the other 5 sheets.)

Apple Pastries -- Epicurean Vegan

To make the pastries, brush the top layer with the melted margarine, a large spoonful of cream cheese, then some apple mixture.

Apple Pastries -- Epicurean Vegan

Roll into a log and transfer to a baking sheet lined with lightly greased foil; brush with margarine.

Apple Pastries -- Epicurean Vegan

Bake for 30-35 minutes, or until the pastries are golden brown. Enjoy!

Apple Pastries -- Epicurean Vegan

Apple Pastries
 
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Author: Epicurean Vegan
Ingredients
  • For 8 pastries:
  • 10 sheets of phyllo dough
  • 2 apples, peeled and diced
  • ¼ C walnuts, chopped
  • 1 tsp sugar
  • ½ tsp cinnamon
  • ⅛ tsp nutmeg
  • 4 Tbs vegan margarine, melted
  • 4-oz Tofutti cream cheese
  • ½ tsp lemon juice
Directions
  1. Preheat oven to 375. Combine apples, walnuts, sugar, cinnamon, and nutmeg in a small bowl. Whip the cream cheese and lemon juice in a food processor; transfer to a small bowl.
  2. Take 5 sheets of the phyllo and cut into fourths. (You'll do the same with the other 5 sheets.)
  3. To make the pastries, brush the top layer with the melted margarine, a large spoonful of cream cheese, then some apple mixture.
  4. Roll into a log and transfer to a baking sheet lined with lightly greased foil; brush with margarine.
  5. Bake for 30-35 minutes, or until the pastries are golden brown. Enjoy!
3.5.3208

Filed Under: Breakfasts, Desserts Tagged With: apples, brunch, easy, flaky, fruit, Green Buffalo Foods, pastry, phyllo

Savory Tofu and Sauteed Apples

September 23, 2010 by epicureanvegan

Savory Tofu and Sauteed Apples -- Epicurean VeganThis was a very sweet and savory meal—the flavors meshed so beautifully together. I made enough for leftovers, but the recipe can easily be split in half. The original recipe is from Whole Foods, but I deviated off their version a little.

INGREDIENTS:
Marinade:
4 Tbs balsamic vinegar
2 Tbs olive oil
2 Tbs agave
2 cloves garlic, minced
1 tsp oregano
1 tsp thyme
Salt and pepper, to taste
The rest:
2-14 ounce pkgs extra firm tofu, drained and pressed
1 med onion, sliced thin
5 large mushrooms, cut quartered
1 large carrot, sliced thin
2 Tbs Earth Balance margarine
5 Grannie-Smith apples, peeled, cored and sliced
Parsley, garnish

DIRECTIONS:
Preheat oven to 400. Combine the balsamic vinegar, olive oil, agave nectar, garlic, oregano, thyme, sea salt and pepper in a mixing bowl.

Cut tofu into 16 equal slices.

Savory Tofu and Sauteed Apples -- Epicurean Vegan

Pierce the tofu in several places with a fork to allow the flavor of the marinade to penetrate. Pour balsamic mixture over tofu and marinate for 15 to 20 minutes.
Savory Tofu and Sauteed Apples -- Epicurean Vegan
Transfer tofu to a shallow 15-inch baking pan. Add onion, mushrooms and carrots. Pour balsamic marinade over tofu and vegetables, brushing to coat everything.

Savory Tofu and Sauteed Apples -- Epicurean VeganCover tightly with foil and bake for 20 minutes. Uncover and bake for 10 minutes. Turn the tofu and continue to bake an additional 10 minutes.

Meanwhile, prepare apples. In a skillet over medium heat, heat the margarine. Add the apple slices and sauté until tender and lightly browned but not mushy, about 10 to 15 minutes.

The original recipe says to serve apples alongside the tofu as a side, but I highly recommend eating them together–very, very good! I also served Near East brand pilaf, Mushroom and Herb flavor:

Enjoy!

Filed Under: Dinners Tagged With: apples, carrots, pilaf, savory, tofu

Creamy-Apple Horseradish Dip

April 30, 2010 by epicureanvegan

Creamy-Apple Horseradish Dip -- Epicurean VeganThis is the other great recipe from my fabulous neighbor, also from the VeganChef. The apples and horseradish make a great combination and you can add more horseradish if you want more of a kick. This is great on crackers and veggies. Thanks, neighbor!

INGREDIENTS:
1/3 cup walnuts
4 apples, peeled and cored
2 T. lemon juice
2/3 cup plain soy yogurt
2-3 T. prepared horseradish, to taste
salt and pepper, to taste

DIRECTIONS:
In a non-stick skillet, place the walnuts, and cook over medium heat for 3-4 minutes or until lightly toasted and fragrant. Remove from pan and set aside to cool. Meanwhile, grate the apples into a bowl, drizzle them with the lemon juice, and toss well to prevent the apples from turning brown. When the walnuts are cool, place them in a blender or food processor, and finely grind them. Add the walnuts and remaining ingredients to the grated apple and stir well to combine. Taste, season with a little salt and pepper, and add more horseradish if desired. Transfer the dip to a glass bowl. Serve with crackers, chips, sliced bread, or an assortment of raw vegetables.

Yield: 2 Cups

Filed Under: Appetizers Tagged With: apples, dairy-free, dip, Horseradish, Vegan

Quick Apple Crisp

March 31, 2010 by epicureanvegan

Quick Apple Crisp -- Epicurean VeganJust like grandma’s…okay, maybe not, but damn close! Great with a scoop of soy ice cream. Prep time was only about 15-20 mins–even with peeling the apples.

INGREDIENTS:
5 Grannie Smith apples, peeled, cored, and cut into 1/4″ slices
1/2 C maple syrup
1 Tbs lemon juice
1 tsp ground cinnamon, divided
1/2 C all-purpose flour
1/2 C old-fashioned oats
1/2 C finely chopped walnuts
2/3 C light brown sugar
1/2 C vegan margarine, softened

DIRECTIONS:
Preheat oven to 350. Lightly oil a 9″ square baking pan. Place the apples in the prepared pan. Drizzle with maple syrup and lemon juice over the apples and sprinkle with 1/2 tsp of cinnamon. Set aside.

Quick Apple Crisp -- Epicurean VeganIn a medium bowl, mix the flour, oats, walnuts, sugar and the remaining 1/2 tsp cinnamon. Use a pastry blender to  cut in the margarine until the mixture resembles course chunks.

Quick Apple Crisp -- Epicurean VeganSpread the topping over the apples and bake until bubbly and lightly browned on top, about 45 mins (55 mins was perfect). Serve warm and enjoy!

Quick Apple Crisp -- Epicurean VeganRecipe source: 1000 Vegan Recipes

Filed Under: Desserts Tagged With: apples, cobbler, crisp, dairy-free, Vegan

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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