I really love mince pies and finding new ways to eat mincemeat is definitely high on my list of priorities in December! This Vegan Mincemeat Plait certainly fits the bill. My favourite kind of mincemeat is the luxury versions that are laced with brandy and/or port, as they give it that intense richness. I’ve never made my own mincemeat as I really think you can buy such good quality tasting versions in the shops. If you love mincemeat as much as I do, you’ll also love my Mince Pie Cupcakes With Brandy Buttercream and my Mince Pie Bakewell Squares.
I’ve been kindly given a subscription to Vegetarian Living Magazine by PocketMags and I found this recipe for a Vegan Mincemeat Plait inside. I was immediately drawn to it, plus I had some fast action yeast to use up. Bread isn’t something I make often as it can be time consuming, but this recipe is quick enough to make in an evening.
I started by putting strong white bread flour, salt and fast action yeast into a bowl, making sure to keep the salt and yeast separate, then mixed everything together.
Then I warmed up almond milk in a pan with light brown sugar and vanilla extract. I only let it get hot enough so I could still hold my finger in it, then I whisked in olive oil.
I mixed the flour and milk mixture together to make a dough, then kneaded it for 6 minutes in a food mixer fitted with a dough hook. Then I put the dough into an oiled bowl, covered it and left it to rise for 30 minutes.
I floured my Joseph Joseph Roll Up Non-Slip Silicone Pastry Mat and rolled the dough out in a rectangular shape.
I melted dairy free margarine and brushed most of it all over the dough, then I sprinkled a mixture of cinnamon and dark brown sugar all over it.
Then I used a luxury jar of mincemeat (make sure it’s vegetarian as mincemeat can contain suet) and spread it over the dough.
I rolled the dough into a sausage shape, cut it in half, attached it at the top then twisted the two halves together. I placed it on a lined baking tray and baked it on 220C/200C Fan/425F/Gas Mark 7 for 15 minutes.
Then I made a glaze from icing sugar, vanilla extract and almond milk. It smelt so good!
As soon as the Vegan Mincemeat Plait came out of the oven, I covered it in the glaze then left it to cool.
This Vegan Mincemeat Plait was so yummy, the glaze on top sounds so simple but it’s incredibly delicious! I’m not a vegan, but it’s great to learn an easy vegan friendly recipe for the festive season that tastes amazing and will cater for friends who follow a vegan diet. Also it feels like a much healthier recipe as it doesn’t use any butter or other high fat dairy products.
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Mincemeat Plait (Vegan)
- 200 g Strong White Bread Flour
- A Pinch of Salt
- 7 g sachet Fast action dried yeast
- 200 ml + 1/2 tbsp Almond milk
- 1/2 tbsp Light brown sugar
- 1 1/2 tsp Vanilla extract
- 2 tbsp Olive oil
- 2 tbsp Dairy free margarine
- 2 tbsp Dark brown sugar
- 1 tbsp Ground cinnamon
- 50 g Icing sugar
- 200 g Mincemeat
Put the strong white bread flour, salt and fast action yeast into a bowl, making sure to keep the salt and yeast on separate sides of the bowl, then mix it all together
Warm the 200ml of almond milk in a pan with the light brown sugar and 1/2 tsp of the vanilla extract. Only let it get hot enough so you can still hold your finger in it. Then whisk in the olive oil
In a food mixer fitted with a dough hook mix the flour and milk mixtures together for 6 minutes. Then put the dough into an oiled bowl, cover it and leave it to rise in a warm place for 30 minutes
Flour your work surface and roll the dough out in a rectangular shape. In a bowl mix together the ground cinnamon and dark brown sugar
Melt the margarine and brush most of it (reserve a little) all over the dough, then sprinkle the cinnamon mixture all over it
Spread the mincemeat over the doughRoll the dough into a sausage shape, cut it in half, attach it at the top then twist the two halves together. Place it on a lined baking tray and bake it on 220C/200C Fan/425F/Gas Mark 7 for 15 minutes
While it's baking make a glaze from the icing sugar, 1 tsp of the vanilla extract and 1/2 tbsp of the almond milk
As soon as the plait comes out of the oven, cover it in the glaze then leave it to cool. Slice to serve
NB. I have received the subscription to Vegetarian Living Magazine and the Joseph Joseph product free of charge, all opinions are my own.