Halloween parties everywhere have decorated countertops full of amazing treats. But with those that have dietary restrictions, it can be hard to find a great treat for yourself as you celebrate the holiday.
Thankfully, there are some amazing vegan Halloween recipes that you can make that is perfect for any event. Whether you’re interested in spooky nachos, ghost cupcakes, pumpkin hummus, these are some of the best recipes for you to try.
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12. Spooky Fruit Tray
You might be scrolling through this list and cringing at the effort it takes to do all of these things. So why not have a great variety option for those that want to make a simple, healthy, vegan Halloween recipe that takes less than a few minutes with each creation.
- Chocolate chips (big and small)
- Cutie Oranges
- Sunflower Butter
- Sunflower Seeds
- For the Monster Bites, you’ll want to cut your apples into quarters, and then cut open the middle to create a mouth.
- Coat the inside of the ‘mouth’ with sunflower butter.
- Place 4 sunflower seets at the top for teeth, and then a slice of strawberry like the tongue.
- Place a dab of sunflower butter on the top part of the apple, and then ‘glue’ a chocolate morsel as an eye.
- For your bananas, you can just cut them in thirds, and paste two small morsels with sunflower butter towards the top for eyes, and a bigger one right below them as the mouth. If you want, you can drizzle more chocolate at their bottom for extra sweetness
- And lastly, for the tiny pumpkins, you can peel the cutie oranges, so you’re left with just the intact fruit, and then stick a piece of thinly sliced celery on top as if it were a pumpkin stem.
11. Eyeball Stuffed Mushrooms
What’s spookier than body parts laying around your countertop? While some might find it gross and unappealing, others might get a kick out of creating lookalikes to organs. A savory way vegan Halloween recipe that will surely spook guests and make them take a second look are the eyeball stuffed mushrooms.
- Cremini mushrooms (or whatever you want)
- 14 ounces of extra-firm tofu, drained
- 2 tsp lemon juice
- 1 tsp salt
- 1 tsp italian seasoning
- 1 tsp onion powder
- 1/4 tsp black pepper
- 2 1/2 Tbl balsamic vinegar
- 2 Tbl sun dried tomatoes
- 2.5 ounce black olives, sliced
- Preheat the oven to 350F.
- Rinse or brush off the mushroom caps and pull out the stems. Set aside on a baking sheet.
- Puree the tofu, garlic, lemon, italian, onion, and black pepper together until smooth. Scoop the mixture inot a pipping bag.
- Carefully pour some vinegar into each mushroom.
- Pipe the mixture into each mushroom.
- Chiffonade the sun-dried tomatoes and place them on top to create the veins. Then press an olive on top and press down gently so it stays in place.
- Bake for 10 to 15 minutes.
10. Pumpkin Hummus
Pumpkin is one of the main ingredients when it comes to fall snacks and treats. For those that want a healthy and amazing snack while visiting with friends or family, try this pumpkin hummus that has a bit of a kick, coming from Food Network.
- 1 1/2 cups of canned pumpkin puree
- 1 1/2 cups canned chickpeas, drained and rinsed
- 3 Tbl tahini
- 3 Tbl lemon juice
- 2 Tbl olive oil
- 1 tsp cayenne pepper
- 1 tsp ground cumin
- 1 glove garlic
- Salt and pepper
- Pita to serve
- Process the pumpkin puree and chickpeas in a food processor until smooth (If you don’t have a food processor, a blender would work just fine).
- Add tahini, lemon juice, oil, cayenne, cumin, and garlic into the processor and blend some more until smooth.
- Season with salt and pepper to taste. Serve with pita bread or chips.
9. Voodoo Doll Puff Pastry
But what about a full on baked good that will have your guests talking for the whole season? While some might opt for easier choices and quick put-together-snacks, some might want to try their hands at a full on pastry. Thankfully, there are some spooky looking creations for you, like these Voodoo Doll Pastries.
- 1 Cup raw beetroot, grated
- 1/3 cup sugar
- 4 Tbl coconut milk
- 1 package of puff pastry (2 sheets)
- 1 Tbl coconut milk for a wash
- Start by thawing the puff pastry according to the instructions. Also preheat oven to 400F.
- Make the filling by heating a small pan on medium heat and adding the beets and coconut milk. Cover.
- When the mixture gets soft, uncover and add the sugar, keep stirring until its a ‘dry’ mixture, then let cool completely and divide into 6 parts
- You can use a gingerbread cookie cutter on the pastry to cut out the dolls. Cut out 12 individual dolls.
- Roll each doll out with a rolling pin. Then transfer 6 of the dolls into a baking sheet.
- Spread out the beet filling and then place another doll on top. Cut out the eyes and other details you want with a small knife, and pinche the edges close so they dont spill out.
- Brush the tops with milk.
- Bake for 15-20 minutes, or until golden brown shake. Let cool before enjoying.
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8. Vegan Pudding Cups
Pudding cups are a great way to make a simple vegan Halloween recipe while getting really creative. There’s nothing too hard about this creation which saves you time to make sure your costume is ready to go without any added-on stress.
- 3 Tbl Cornstarch
- 1/4 Cup Cocoa Powder
- 1/4 Cup Sugar
- 1 3/4 Cup Soy Milk
- Halloween Oreos
- Graham Crackers
- In a saucepan, combine cornstarch, cocoa powder and sugar. Stir. Pour 1/2 of the soy milk and stir to combine. It should be thic, but keep sturring until all the powder is combined.
- Add remaining soy milk and then place over a burner on medium heat. Bring to a simmer or low boil while stirring continuously.
- Cook for a couple of minutes until thickened.
- Remove from the heat and pour equal amounts into 4 small cups. Place in the fridge so it can thicken.
- For the topping, you’ll want to grab the Halloween Oreos and twist off the chocolate cookies, scrapping off the orange filling. Crush up the Oreo wafers to create a dusting that will go on top of the pudding.
- Now grab the graham crackers. Break off a rectangle and scrape the top sides to make a rounded shape, like a tombstone.
- Grab the smaller cups again and dust the oreos over the top, like soil, and then place the tombstone on top as well.
- Place the cups back in the fridge to continue to set.
7. Mummy Crescent Dogs
A hearty meal that is perfect to get something in your belly before a busy evening on Halloween are Pigs in a Blanket, or Crescent dogs. And it’s incredibly easy for a vegan Halloween recipe.
- 8 vegan sausages
- 2 cans vegan puff pastry
- Aquafaba (For glazing)
- heat the oven to 375F and line a baking sheet with parchment paper.
- Cut the puff pastry into rectangles, long enough to fit a whole sausage.
- Place a sausage in the middle of the rectangle, so there is leftover pastry on both sides.
- From here, the pastry on the sides into strips starting from the sausage outwards until there are thin strips.
- Wrap the strips around the sausage to make mummy wraps.
- Brush eat roll with aquafaba.
- Bake for about 12 to 15 minutes or until golden brown.
6. Mini Halloween Pizzas
Sometimes ghoulish mini pizzas are the great way to kick off the night, whether that’s before going trick-or-treating with the kiddos, or before having a few cocktails at a party. Either way, these are one of the most delicious vegan Halloween recipes that you can make this year.
- 1/2 Cup Raw Cashews
- 1 Cup Hot Water
- 1 Tbl Apple Cider Vinegar
- 1 Tbl Nutritional Yeast
- 1/4 tsp Garlic Powder
- 1 1/2 Tbl Cornstarch
- 1/2 tsp Salt
- Black Olives
- 1/2 Cup Pizza Sauce
- Sandwich Thins
- Combine the cashews, water, vinegar, yeast, cornstarch, garlic, and salt into a blender until smooth. The mixture should be watery.
- Transfer mixture to a saucepan over medium heat and whisk until creamy, about one minute.
- Allow the cashew mozzarella to cook for about 5-10 minutes.
- Preheat the oven for 400F and line a baking sheet.
- Place sandwich thins on the sheet, spreading an even amount of pizza sauce on each pizze, and two olive slices for the eyes.
- Drizzle your cashew mozzarella over it as if it with a spoon.
- Bake for about 10 minutes, or until the bottom of the pizzas are a bit golden.
5. Spider Peanut Butter Cookies
Cookies are some of the best desserts that you can have for any holiday, especially Halloween. What makes them even more delicious is when you decorate them a bit to make them look like spooky creatures. One such example is these peanut butter with a reeces cup spider on top!
- 1 cup peanut butter
- 1 cup sugar
- 3 Tbl aquafaba
- A package of small vegan peanut butter cups
- 1/3 cup dark chocolate
- Almonds or oatmeal
- Heat your oven to 350F and line two baking trays with parchment
- Whisk the aquafaba (water from tinned chickpeas) until it’s foaming, just about two minutes.
- In a medium bowl, mix together the sugar, salt and peanut butter (either creamy or crunchy).
- beat in the aquafaba until smooth.
- Scoop out your cookies and roll them into balls. Flatten them with your palms.
- Bake for about ten minutes.
- Remove from the oven and allow to cool for about 30 minutes.
- While your cookies are cooking, melt the dark chocolate and pour into a piping bag.
- Place a dot on top of your cookie. This is where you can essentially glut down your peanut butter cup.
- Now you can pipe out the legs, four on each side, and tiny dots on the peanut butter cup for the eyes. You can use whatever you want for the eyes, but chopping up almonds or some oatmeal works great.
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4. Haunted Nachos
There might be nothing spooky about the above picture, but those tortillas can come in any shape you like. All you need is a cookie-cutter of a ghost, and this tasty snack becomes spooky. Best of all, this recipe is super quick and easy to make.
- 4 wholewheat tortillas
- 1 1/2 teaspoons of oil
- 1/2 can of sweetcorn
- 200g of cherry tomatoes cut into quarters
- 1 red pepper that has been finely chopped
- 2 spring onions that have been thinly sliced
- 3 sun-dried tomatoes that have been finely chopped
- 1 can of black beans
- 1/2 teaspoon of cumin
- 1/2 teaspoon of coriander
- 1/2 teaspoon of smoked paprika
- 2 limes, fully juiced
- 2 small avocados peeled and thinly chopped
- 1 bunch of coriander, finely chopped
- First up, let’s make ghostly-shaped tortillas (or whatever cookie-cutter shapes you have available). To make this process easy, place 1 whole wheat tortilla on a chopping, brush with oil, and cut out the shape. If you don’t have cookie cutters, use a knife to roughly create shapes or scissors.
- Heat the oven to 200C / Gas Mark 6. Place the tortilla shapes onto a baking tray and cook until golden brown and crisp. This will take 5-10 minutes depending on the size of each shape. Once crisp, remove them from the oven and leave them on a plate for later.
- Now we have the spooky tortillas we need some dips. First up is salsa. Take the sweetcorn, quartered cherry tomatoes, chopped red pepper, sliced spring onions, chopped sun-dried tomatoes, black beans, and mix in a bowl. Add the cumin, coriander, and smoked paprika to taste. Add salt and pepper to finish.
- Last, but definitely not least is guacamole. In a bowl add lime juice and avocado, then mash until it’s as chunky or as smooth as you like it. Add coriander to taste and season with black pepper and salt.
- Once ready, serve in bowls or as we prefer, create a mountain of guacamole-topped tortillas, with sludges of salsa scattered across the top. It’s a perfect messy vegan platter.
3. Ghostly Chocolate Cupcakes
Ingredients For Cupcakes:
- 1 tbsp vanilla
- 1 tsp baking soda
- 1 and 1/2 cups of brown rice flour
- 1 cup of coconut sugar
- 1/3 cup of melted coconut oil
- 1/3 cup of cocoa powder
- 1 cup of non-dairy milk, like almond milk
- 1 pinch of salt
Ingredients For Frosting:
- 1 tsp of vanilla
- 2 tbsp of maple syrup or agave
- 1 can of unsweetened coconut milk
- Vegan chocolate chips
- Put the can of unsweetened coconut milk in a refrigerator the day before cooking.
- When ready to cook, preheat your oven to 350C.
- Line your cupcake pan.
- In a large bowl, combine your non-dairy milk, melted coconut oil, vanilla, and coconut sugar with a handheld mixer.
- Slowly add your baking soda, rice flour, and coconut powder to the large bowl. Mixing until well combined. Add a pinch of salt for taste.
- Spoon this batter mixture into your lined cupcake pan. Filling each section about 2/3 of the way up.
- Place in the oven for 20-25 minutes. Test each cupcake with a toothpick to make sure the toothpick comes out clean.
- Once cooked throughout remove from the cupcake pan and let cool.
- Put a bowl in the freezer for 10 minutes, or in a refrigerator 2 hours before frosting.
- Take the can of unsweetened coconut milk, turn it upside down and open it. Pour the liquid away as it isn’t needed in this recipe.
- In the chilled bowl (step nine) combine the coconut milk from the unsweetened can with the syrup or agave, and add vanilla.
- Using a mixer at a high speed, whip up the mixture for 3-5 minutes.
- Once mixed, add to a piping bag and swirl onto your chocolate cupcakes to add a ghostly point. Decorate with chocolate chips to create a face and serve.
2. Monster Brown Rice Krispies Treats
The above video shows the non-vegan recipe. The below ingredients and instructions give the vegan option:
Ingredients For The Cake:
- 2 tablespoons of vegan butter
- 4 cups of vegan marshmallows
- 8 cups of organic brown rice cereal
- Vegan white chocolate melts
- Oil-based food colorings
- 1 cup of powdered sugar
- 1 teaspoon of cornstarch
- 1 tablespoon of corn syrup
- 2 teaspoons of non-dairy milk
- 1/4 teaspoon of almond extract (or vanilla extract)
- Mini non-dairy chocolate chips
- Take a pan and cover it with wax paper.
- In a saucepan, take vegan butter and vegan marshmallows. Melt them on medium heat and keep stirring in between.
- Once it is mixed, add some brown rice cereal and put the entire mixture into the pan with wax paper. Spreading the mixture out to fill the pan.
- Let it cool down for 10 minutes and then cut it into 6 pieces.
- In a separate bowl whisk the powdered sugar and cornstarch together, Add the corn syrup, milk, and almond extract to the mixture. Once it is a thick paste, add to a piping back and pipe dots onto a tray lined with wax paper. Add one non-dairy chocolate chip to each circle (in the middle) and leave to chill.
- For each coloring, you have, pick out a microwaveable container and add white chocolate melts. Once melted add the oil-based food colorings and mix thoroughly.
- Dip each of the 6 Rice Krispies cakes into the different colored chocolate and add the chilled eyes (step six) to taste.
- Leave your monsters to chill and serve when the chocolate has dried.
1. Jackfruit and Vegan Sausage Gumbo (a.k.a Swamp Juice)
- 4 cups of water
- 4 cups of frozen and sliced okra
- 3 cups of diced tomatoes
- 1 cup of bell pepper, minced
- 3 minced cloves of garlic
- 1 can of green jackfruit. Make sure you rinse it and remove the seeds
- Cut 2 large vegan sausages into quarters, lengthwise, and sliced
- 3 bay leaves
- Blend 2 tablespoons of Cajun seasoning
- 2 bouillon cubes of vegetable chicken flour
- 1 cup of mild green and chopped spinach
- Water, which will be added to the puree
- Salt and pepper as per taste
- Steamed rice either brown or white
- Hot sauce for serving
- The first thing you need to do is take all the gumbo ingredients and cook them in a slow cooker. Cook on low heat for 8 hours.
- Put the 1 cup of spinach into a blender, adding salt and pepper to taste. Blend, adding water until it is pureed.
- Cook the rice in water.
- After the gumbo has cooked, remove the bay leaves and serve over the cooked rice. Add your puree and hot sauce to taste.