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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

Lentil Burritos with Coconut-Garlic Cashew Sauce

January 6, 2015 by Epicurean Vegan

Lentil Burritos with Coconut-Garlic Cashew Sauce -- Epicurean VeganI’ve made similar burritos, but changed these up a little. You might be amazed at how easy these are to make, and in just over 30 minutes. I love the curry-garlic-coconutty-cashew flavor of the sauce which is perfectly matched with the lentils and veggies tucked inside a warm tortilla. They’re a great meal when you want something fast, healthy, and satisfying.

INGREDIENTS:
1 C red lentils
2-3/4 C vegetable broth
1 Tbs olive oil
2 medium red potatoes, peeled and diced small
1 C onion, chopped
1 medium zucchini, sliced, then cut in half
Salt and pepper, to taste
Coconut-Garlic Cashew Sauce
3/4 C cashews
3 garlic cloves
3/4 C canned coconut milk
1/2 tsp cumin
1-1/2 tsp yellow curry powder
3/4 tsp salt
1 Tbs nutritional yeast
The rest
1 C cilantro, chopped
1 tomato, chopped
6 flour tortillas, warmed

DIRECTIONS:
Place the cashews in a small bowl and pour in enough hot water to cover them; set aside. In a medium sauce pan, combine the vegetable broth and lentils. Bring to a boil, stir, and reduce heat to low. Cover and simmer 20-25 minutes, or until water is absorbed. If the lentils are soft, but there is still liquid left, drain them in a fine mesh strainer. Meanwhile, in a large skillet, heat the olive oil and add the potatoes. Saute over medium heat until soft, but still a little firm, about 15-20 minutes.

http://epicureanvegan.com/2014/09/08/potato-bean-lentil-burritos-cashew-curry-sauce/
Add the onion and cook another 5 minutes, then add the zucchini and cook 5-7 minutes.
Lentil Burritos with Coconut-Garlic Cashew Sauce -- Epicurean VeganOnce the lentil are done, add them to the skillet and combine thoroughly.
Lentil Burritos with Coconut-Garlic Cashew Sauce -- Epicurean VeganTo make the sauce, drain the cashews and add them to the food processor along with the garlic. Puree 30 seconds, then slowly add the coconut milk while the machine is running. Stop and scrape the sides of the food processor bowl and add the rest of the sauce ingredients. Puree 2-3 minutes until completely smooth.

To assemble, scoop some lentil filling into a warm tortilla, roll and top with cilantro, tomatoes, and drizzle with sauce. Enjoy!

Lentil Burritos with Coconut-Garlic Cashew Sauce
 
Print
Cook time
40 mins
Total time
40 mins
 
Author: Epicurean Vegan
Serves: 6
Ingredients
  • 1 C red lentils
  • 2-3/4 C vegetable broth
  • 1 Tbs olive oil
  • 2 medium red potatoes, peeled and diced small
  • 1 C onion, chopped
  • 1 medium zucchini, sliced, then cut in half
  • Salt and pepper, to taste
  • .
  • Coconut-Garlic Cashew Sauce
  • .
  • ¾ C cashews
  • 3 garlic cloves
  • ¾ C canned coconut milk
  • ½ tsp cumin
  • 1-1/2 tsp yellow curry powder
  • ¾ tsp salt
  • 1 Tbs nutritional yeast
  • .
  • The rest
  • .
  • 1 C cilantro, chopped
  • 1 tomato, chopped
  • 6 flour tortillas, warmed
Directions
  1. Place the cashews in a small bowl and pour in enough hot water to cover them; set aside. In a medium sauce pan, combine the vegetable broth and lentils. Bring to a boil, stir, and reduce heat to low. Cover and simmer 20-25 minutes, or until water is absorbed. If the lentils are soft, but there is still liquid left, drain them over a fine mesh strainer.
  2. Meanwhile, in a large skillet, heat the olive oil and add the potatoes. Saute over medium heat until soft, but still a little firm, about 15-20 minutes.
  3. Add the onion and cook another 5 minutes, then add the zucchini and cook 5-7 minutes.
  4. Once the lentil are done, add them to the skillet and combine thoroughly.
  5. To make the sauce, drain the cashews and add them to the food processor along with the garlic. Puree 30 seconds, then slowly add the coconut milk while the machine is running. Stop and scrape the sides of the food processor bowl and add the rest of the sauce ingredients. Puree 2-3 minutes until completely smooth.
  6. To assemble, scoop some lentil filling into a warm tortilla, roll and top with cilantro, tomatoes, and drizzle with sauce. Enjoy!
3.2.2885

 

 

Filed Under: Dinners, Dressings/Condiments Tagged With: cashew sauce, coconut, curry, fast and easy, healthy, lentil burritos, lentils, vegan burritos

Coconut-Lemon Bundt Cake

May 18, 2010 by epicureanvegan

Coconut-Lemon Bundt Cake -- Epicurean VeganThis cake from Veganomicon, is incredibly easy to make, but most importantly, it’s moist and delicious! It’s a great dessert to throw together when you don’t have a lot of time on your hands, but need a dessert quick.

INGREDIENTS:
1-1/2 C granulated sugar (I reduced it to 1 cup)
2/3 C canola oil
1 (14-oz) can coconut milk
1/4 C soy milk (I typically use almond milk)
1/4 C lemon juice
3 Tbs lemon zest
2 tsp vanilla extract
3 C flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1-1/2 C shredded unsweetened coconut
A few tablespoons confectioners’ sugar

DIRECTIONS:
Preheat oven to 350. Lightly grease an 8 or 10″ Bundt pan. (A 10″ pan works best. Some readers have noted that the cake overflows in an 8″ pan.) In a large mixing bowl, combine the granulated sugar, oil, coconut milk, soy milk, lemon juice, lemon zest, and vanilla. Stir to combine. Sift the flour, baking powder, baking soda, and salt into the wet ingredients in batches, mixing well after each addition. Stir to combine, then stir in the coconut. Pour batter into the Bundt pan, Bake 1 hour or until a knife inserted  through the cake comes out clean.

Coconut-Lemon Bundt Cake -- Epicurean VeganRemove from the oven and let cool for about 10 minutes, then place a cutting board over the cake pan, gently flip over and release the cake from the pan. Let cool completely. Once cooled, sift a sprinkling of the confectioners’ sugar over the tip. Slice, serve and enjoy!

Coconut-Lemon Bundt Cake -- Epicurean VeganRecipe source: Veganomicon

Filed Under: Desserts Tagged With: bundt, coconut, dairy-free, fast and easy, lemon

Chocolate Truffles

February 14, 2010 by epicureanvegan

Chocolate Truffles -- Epicurean VeganOh my…these will be the perfect ending to your Valentine’s Day dinner! (or any dinner for that matter.) You won’t believe these tasty, decadent treats are vegan.

INGREDIENTS:
1-1/2 C Vegan chocolate chips, such as SunSpire brand (Ghiradelli makes a great vegan chocolate chip)
8 oz Tofutti cream cheese
3 C Confectioners’ sugar
1-1/2 tsp Vanilla
Stuff to roll them in: sweetened cocoa, sprinkles, confectioners’ sugar, toasted coconut, finely chopped nuts, or cinnamon and sugar.

DIRECTIONS:
In a small saucepan over low heat, melt the chocolate chips. In a food processor, cream the cream cheese, about 1 min. Add the confectioners’ sugar, about a cup at a time. Combine until smooth.

Chocolate Truffles -- Epicurean VeganAdd the melted chocolate and vanilla to the food processor and blend until well combined.

Chocolate Truffles -- Epicurean VeganTransfer to a bowl and chill for 1 hour.

Chocolate Truffles -- Epicurean VeganWhen ready to make, shape into 1″ balls and roll in your favorite yummies, such as sprinkles or nuts. Chill for another hour before devouring!

Another suggestion would be using just a cup of chocolate chips and adding 1/2 C of peanut butter and melt together. Enjoy!

Chocolate Truffles -- Epicurean Vegan

Recipe source: veganchef.com

Filed Under: Desserts Tagged With: almonds, chocolate, coconut, sprinkles, truffles, 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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