Although true mincemeat, as the name suggests, usually contains chopped beef, beef suet (fat), and at times, venison, here is a tasty meatless version that’s great as a pie filling. Red wine can be substituted for the rum, if desired, but the favor will change accordingly.

Pyes of Mutton or biefe, must be fine minced and seasoned with Pepper and salte, and a lyttle Saffron to colour it, suet or marrow a good quantytye a
lyttle vyneger, prunes, great raisings, and dates, take the fatteste of the broth of poudred biefe, and if you will have paste royall, take butter and yolkes of egges, & so temper the flower to make the Paste.

From "A Proper New Booke of Cookery," transcription of the edition in the British Library, published in 1575 by William How. Medievalcookery.com

Meatless Mincement Ingredients:

• 1 large firm, tart apple, finely chopped
• 3/4 cup raisins
• 1/2 cup pecans, chopped
• 1/2 cup fruit peel, chopped
• 1/2 cup sugar, golden, packed
• 1/4 cup butter, unsalted
• 1/4 cup rum, dark
• 1 tsp. cinnamon, ground
• 3/4 t allspice, ground
• 1/2 t nutmeg
• 1/4 t ginger

Mix all ingredients together. Cover with a plate and let stand at room temperature up to 6 hours to meld flavors before using. Servings: Filling for 1 pie.

Vegan tweak:

Substitute coconut oil for the butter and orange juice or kombucha tea for the rum.