Pastry, Brandy and a Blindfold: The 2026 Vegan Mince Pie Taste Test

At VegFolk, we take festive snacking seriously. So when the mince pies started appearing in early November, we did what any sensible plant-based food team would do: bought a trolleyload, covered the boxes in foil, and argued politely about pastry.

This is our 2026 vegan mince pie blind taste test. We focused on supermarket own-label pies that were labelled vegan, free-from or clearly suitable for plant-based diets by their ingredients. We warmed them according to the pack, tasted them plain and with oat milk, and scored them out of 100: pastry 25, filling 25, booze 15, sweetness 15 and value 20. Prices move around, so treat the value score as a guide rather than a promise.

The 2026 scoreboard

The top of the tree

M&S Plant Kitchen and Waitrose Plant-Based finished level on points, which caused a small amount of festive tension. The M&S pie took the pastry round: proper short, crumbly edges, a base that held together and none of that sad soggy bottom. Waitrose brought the booze, with a brandy note that actually tasted like brandy rather than vaguely festive syrup.

Aldi was the value hero. It did not win on finesse, but it was generous, warmly spiced and the kind of pie you can put on a plate for a crowd without wincing at the receipt. If you are feeding a mixed table and need volume, it is a smart second box.

Tesco and Sainsbury's were solid mid-table performers: reliable pastry, decent fruit, not too cloying. Asda and Lidl leaned sweeter, which some tasters loved and others found a bit sticky. Morrisons, Co-op and Iceland were perfectly pleasant but lacked the spiced depth and pastry lift of the leaders.

What we learned about vegan mince pies

First, vegan pastry is not automatically the problem. The best pies had a clean, buttery-style crumb from plant margarine or vegetable fat, and the worst had bases that felt thin and fragile. Warm them through properly and let them sit for a minute before eating; straight-from-the-oven filling is basically lava.

Second, booze is a divisive business. Some tasters wanted a proper brandy wallop, others preferred a gentler orange-and-spice approach. If you are serving children or anyone avoiding alcohol, check the label carefully. Mincemeat is not always booze-free, and 'festive flavour' tells you very little.

Third, sweetness needs restraint. The best fillings had vine fruit, citrus peel and spice in balance. The weaker ones tasted like sugar with a raisin garnish. A small pot of vegan brandy butter helps: beat plant butter with icing sugar, a splash of brandy and a pinch of orange zest. Oat cream works too, especially if you are keeping things simple.

Availability, allergies and freezing

Most supermarket mince pies land in early November and stay on shelves until Christmas Eve, but free-from ranges are often smaller and sell out faster. If you see a box you like in mid-November, buy it. Do not assume it will be there on 23 December.

Allergy labels matter more than the word vegan. A pie can be plant-based and still carry a 'may contain milk' warning because of shared equipment. If you are cooking for someone with a serious allergy, check the specific pack and contact the retailer if you are unsure.

Freezing is your friend. Most mince pies freeze well for up to three months in the original box or a sealed tub. Bake from frozen, adding four to six minutes to the pack instructions, and do not refreeze once thawed. If you are warming a batch for guests, do it on a tray at 160C fan for eight to ten minutes, then leave them for two minutes before serving.

VegFolk verdict

Buy M&S or Waitrose for the good plates and a proper festive moment. Buy Aldi for the second box, the doorstep visitors and the just-in-case tin. Buy a couple of extra boxes now, freeze them, and thank yourself later. That is the real 2026 mince pie strategy.