Thanksgiving Traditions: How to Make Vegetarian Mincemeat

Last year over at Ravelry, member NicolaKnits posted a recipe for vegetarian mincemeat. She kindly consented to my posting it here. So this is her recipe, word for word.

Mincemeat (vegan and fat free)

3 cups dried currants
1.5 cups golden raisins
1.5 cups raisins
.75 cup candied peel
1 pound apples, peeled and finely chopped
2.5 cups sugar
1 tsp allspice
1 tsp nutmeg
1 tsp cinnamon
zest and juice of 2 lemons
.75 cup brandy or fruit juice

(Notes: I don’t use the candied peel as I can’t find any that is additive-free. I just leave it out. I reduced the sugar to 2 cups when I made it today. Only use the zest of lemons that are organic and unwaxed. I use apple or grape juice, not brandy.)

Mix all the ingredients together in a large bowl, cover and leave overnight. Put into sterilised jars and leave in the refrigerator for 4 – 6 weeks. (This recipe will fill almost five 500ml/2 cup jars.) Edited to add: I made double this weekend and actually filled 8 jars.

And here is the link to Nicola’s own blog. You’ll enjoy your visit:


Happy, Delicious, Vegetarian Thanksgiving

What are you thankful for this year? I’m thankful for my family, my little granddaughter and grandchild-in-waiting, and that Obama is going to be our next Pres. There are many other things I’m grateful about but you probably don’t want to read any more about that.

So without further ado, I’m posting a link to a very inventive, vegetarian menu for a scrumtious Thanksgiving dinner, with nary a cube of tofu or meat substitute to be seen.  Thanks to Om Paramapoona for the article and for her culinary excellence.