As the witching hour approaches, it’s time to conjure up some spellbinding eats for your spooky soiree. This year, we’re trading in traditional trick-or-treat treats for a cauldron full of creative and deliciously vegan Halloween recipes.
From Jack-O’-Lantern Stuffed Peppers that will light up the night to Ghostly Cashew Cheese Stuffed Mushrooms that will make you scream with delight, these 20 spooky vegan recipes are sure to cast a spell on your taste buds. And don’t even get us started on the Mummy Veggie Dogs with Mustard Eyes – it’s a wrap!
In this bewitching collection of recipes, we’ll explore everything from sweet treats like Pumpkin Spice Vegan Donuts and Haunted House Gingerbread Cookies to savory delights like Spooky Vegan Meatball Eyeballs and Witch Finger Carrot Sticks with Almond Nails. Whether you’re hosting a monster mash or just looking for some new ideas to add to your Halloween party menu, we’ve got you covered.
Stay tuned for the full list of recipes that will make your Halloween feast truly unforgettable!
Jack-O’-Lantern Stuffed Peppers
A creative twist on traditional stuffed peppers, these Jack-O’-Lantern Stuffed Peppers are a fun and delicious Halloween treat. The combination of sweet bell peppers, savory rice, and spiced meat is sure to delight.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground beef or turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place in a baking dish.
3. In a large skillet, cook the ground meat over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add chopped onion, garlic, cumin, paprika, salt, and pepper to the skillet. Cook until the onion is translucent.
5. Stuff each pepper with the meat mixture, followed by a spoonful of cooked rice.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and top each pepper with shredded cheese (if using). Return to oven and bake an additional 10-15 minutes, until the cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Witch’s Brew Green Smoothie
A refreshing and revitalizing blend of greens, fruits, and herbs that will cast a spell on your taste buds!
Ingredients:
– 2 cups spinach leaves
– 1 cup frozen pineapple
– 1/2 cup frozen mango
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon honey
– 1/2 teaspoon dried mint leaves
– Ice cubes (as needed)
Instructions:
1. Add all the ingredients to a high-powered blender.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed.
3. Taste and adjust sweetness or lime juice if desired.
4. Pour into glasses and serve immediately.
Cooking Time: 5-7 minutes (depending on your blender’s speed)
Mummy Veggie Dogs with Mustard Eyes
Transform plain veggie dogs into mummy-like snacks with a creative twist! Wrap them in strips of puff pastry and add mustard “eyes” for an adorable and tasty treat.
Ingredients:
– 4-6 veggie dogs (made from carrots, zucchini, or bell peppers)
– 1 sheet of puff pastry, thawed
– 1 tablespoon yellow mustard
– Optional: sesame seeds or poppy seeds for added texture
Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut the puff pastry into long strips, about 1/4 inch wide.
3. Wrap each veggie dog in two to three pastry strips, leaving a small gap for the “eyes”.
4. Use yellow mustard to draw on the “eyes” and add any additional details (like eyebrows or a mouth).
5. Place the mummy dogs on the prepared baking sheet and bake for 10-12 minutes, or until the pastry is golden brown.
6. Serve warm and enjoy!
Cooking Time: 10-12 minutes
Vegan Spiderweb Guacamole
Elevate your snack game with this creative and delicious vegan guacamole recipe that’s as eerie as it is tasty!
Ingredients:
– 3 ripe avocados
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup fresh cilantro leaves
– 1 tablespoon lime juice
– Salt to taste
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, use a fork to mash the avocados until mostly smooth.
2. Add the chopped red onion, jalapeño, and cilantro to the mashed avocado.
3. Squeeze the lime juice over the mixture and season with salt and black pepper to taste.
4. Use a spatula or spoon to create a “spiderweb” design on top of the guacamole by dragging the edge of the spatula through the mixture in a zigzag pattern.
Cooking Time: 5 minutes
Ghostly Cashew Cheese Stuffed Mushrooms
Elevate your appetizer game with this creamy and dreamy treat. These stuffed mushrooms are a perfect blend of earthy mushroom flavor and bright, airy cashew cheese.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup cashews
– 1/4 cup nutritional yeast
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, combine cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy.
3. Wipe the mushroom caps clean with a damp cloth. Stuff each cap with about 1 tablespoon of the cashew cheese mixture.
4. Drizzle the tops with olive oil and place on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes, or until the mushrooms are tender and the filling is lightly browned.
6. Serve warm and enjoy!
Cooking Time: 15-20 minutes
Bloody Beetroot Hummus with Pita Chips
Experience the earthy sweetness of beetroot in a twist on classic hummus, perfect for snacking and entertaining. This vibrant dip is served with crispy pita chips for a delightful combination.
Ingredients:
– 2 large beetroot, peeled and cooked
– 1/4 cup chickpeas
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/4 cup pita chips
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the beetroot for 45-50 minutes or until tender.
3. Let the beetroot cool, then peel and dice into small pieces.
4. In a blender or food processor, combine chickpeas, tahini, garlic, lemon juice, salt, and pepper. Blend until smooth.
5. Add the roasted beetroot to the mixture and blend until well combined.
6. Serve with pita chips and enjoy!
Cooking Time: 50 minutes
Monster Mouth Apple Slice Snacks
Get ready to sink your teeth into a deliciously healthy snack that’s perfect for little monsters on-the-go! These bite-sized treats are easy to make and require just a few simple ingredients.
Ingredients:
– 4-6 apples, sliced
– 1/2 cup peanut butter
– 1/4 cup honey
– 1/4 cup rolled oats
– 1/4 cup chopped walnuts (optional)
Instructions:
1. In a small bowl, mix together peanut butter and honey until smooth.
2. Arrange apple slices on a flat surface.
3. Spread a small amount of the peanut butter mixture onto each apple slice.
4. Roll each apple slice in rolled oats to coat, pressing gently to adhere.
5. If using walnuts, sprinkle a few pieces on top of each oat-coated apple slice.
6. Serve immediately or store in an airtight container for up to 2 days.
Cooking Time: None! These snacks are ready in no time.
Pumpkin Spice Vegan Donuts
Elevate your donut game with these moist and flavorful pumpkin spice treats, perfect for a cozy fall afternoon. These vegan donuts are easy to make and packed with the warm spices of autumn.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat pastry flour
– 1/4 cup rolled oats
– 1/2 cup canned pumpkin puree
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup vegan butter, melted
– 1 tablespoon apple cider vinegar
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Pinch of salt
Instructions:
1. Preheat oil in a deep frying pan to 375°F (190°C).
2. In a large bowl, whisk together flours, oats, and spices.
3. In a separate bowl, combine pumpkin puree, non-dairy milk, melted vegan butter, apple cider vinegar, and vanilla extract.
4. Pour wet ingredients into dry ingredients and stir until smooth.
5. Pipe or spoon batter into donut shapes, about 1/2 inch thick.
6. Fry for 2-3 minutes on each side, or until golden brown.
7. Drain excess oil and let cool.
Cooking Time: 15-20 minutes
Black Magic Chocolate Avocado Mousse
Discover the enchanting combination of rich chocolate and creamy avocado in this decadent mousse, perfect for impressing your loved ones or satisfying your sweet tooth.
Ingredients:
– 3 ripe avocados
– 1 cup dark chocolate chips (at least 70% cocoa)
– 1/2 cup heavy cream
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
Instructions:
1. Peel and pit the avocados, then blend in a food processor until smooth.
2. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Fold the melted chocolate into the avocado puree until well combined.
5. Add the sugar and vanilla extract, folding gently to combine.
6. Fold in the whipped cream until no white streaks remain.
7. Spoon the mousse into individual serving cups or a large serving dish.
Cooking Time: None! Chill in the refrigerator for at least 2 hours before serving.
Graveyard Dirt Pudding Cups
Get ready to dig into a spooky sweet treat that’s sure to be a hit at any Halloween party! These Graveyard Dirt Pudding Cups are an easy and impressive dessert that combines creamy pudding, crushed Oreos, and gummy worms for a graveyard effect.
Ingredients:
– 1 package of chocolate sandwich cookies (Oreos)
– 1 cup of milk
– 2 tablespoons of unsweetened cocoa powder
– 1/4 cup of sugar
– 1/2 teaspoon of vanilla extract
– 1 cup of heavy whipping cream
– Gummy worms (assorted colors)
Instructions:
1. In a medium bowl, whisk together milk, cocoa powder, and sugar until dissolved.
2. Add in vanilla extract and whisk to combine.
3. Pour mixture into individual cups or ramekins.
4. Refrigerate for at least 2 hours or overnight to allow pudding to set.
5. Top each cup with whipped cream and crushed Oreos.
6. Arrange gummy worms on top of pudding to resemble “dirt” and “worms”.
7. Serve chilled.
Cooking Time: 2 hours (or overnight refrigeration)
Vegan Candy Corn Parfait
Celebrate Halloween with a colorful and delicious vegan dessert that captures the essence of candy corn. This parfait is an easy and impressive treat to serve at your next party or gathering.
Ingredients:
– 1 cup vanilla vegan yogurt
– 1/2 cup granola
– 1/4 cup maple syrup
– 1/4 cup coconut cream
– 1/4 cup crushed vegan candy corn (such as Enjoy Life)
– Fresh fruit of your choice (e.g., sliced strawberries, blueberries, or raspberries)
Instructions:
1. In a small bowl, mix together the vanilla yogurt and maple syrup until well combined.
2. Layer the granola, coconut cream, and crushed candy corn in a parfait glass or tall cup.
3. Spoon the yogurt mixture over the candy corn layer.
4. Top with fresh fruit of your choice.
5. Repeat layers one more time, finishing with a dollop of yogurt on top.
6. Refrigerate for at least 30 minutes to allow flavors to meld together.
Cooking Time: 10-15 minutes (mostly just assembling and chilling)
Spooky Vegan Meatball Eyeballs
Get ready to cast a spell with these eerie yet delicious vegan meatballs! Perfect for Halloween parties or spooky gatherings, these bite-sized treats are sure to impress.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup oats
– 1/4 cup breadcrumbs
– 1/4 cup nutritional yeast
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 1/4 cup olive oil
– Fresh parsley, chopped (for eyeball details)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine lentils, oats, breadcrumbs, nutritional yeast, tomato paste, smoked paprika, garlic powder, salt, and pepper. Mix until well combined.
3. Use your hands or a spoon to shape the mixture into small balls, about 1-inch (2.5 cm) in diameter.
4. Place the meatballs on a baking sheet lined with parchment paper. Drizzle with olive oil.
5. Bake for 15-20 minutes, or until lightly browned.
6. To create eyeball details, use chopped parsley to draw pupils and add some spooky charm.
Cooking Time: 15-20 minutes
Bone Breadsticks with Marinara Dip
Satisfy your cravings with these crispy, cheesy breadsticks served alongside a tangy marinara dip. Perfect for game days or cozy nights in!
Ingredients:
– 1 package of pizza dough (homemade or store-bought)
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Marinara dip ingredients:
+ 1 can of crushed tomatoes
+ 2 cloves of garlic, minced
+ 1 teaspoon dried oregano
+ 1/4 teaspoon red pepper flakes (optional)
+ Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Roll out the pizza dough to desired thickness. Cut into strips, about 10-12 inches long.
3. Sprinkle Parmesan cheese evenly along each strip. Drizzle with olive oil and season with salt and pepper.
4. Bake for 10-12 minutes or until golden brown.
5. Meanwhile, combine marinara dip ingredients in a bowl. Serve warm.
Cooking Time: 10-12 minutes (breadsticks), 5-7 minutes (marinara dip)
Witch Finger Carrot Sticks with Almond Nails
Transform your snack game with this bewitching recipe! Crunchy carrot sticks meet nutty almond nails for a spellbinding treat.
Ingredients:
– 4 large carrots, peeled and cut into finger-shaped sticks
– 1/2 cup almonds, sliced or slivered
– 2 tablespoons olive oil
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. Toss carrot sticks with olive oil and season with salt.
4. Arrange carrots on the prepared baking sheet in a single layer.
5. Sprinkle almond nails evenly over the carrot sticks.
6. Bake for 20-25 minutes or until carrots are tender and almonds are toasted.
Cooking Time: 20-25 minutes
Vegan Zombie Brain Jello
Get ready to dig into a creepy-crawly treat that’s sure to satisfy your sweet tooth! This Vegan Zombie Brain Jello is a fun and eerie dessert perfect for Halloween parties or spooky gatherings.
Ingredients:
– 1 cup vegan jelly mix (green or yellow)
– 2 cups water
– 1 envelope unflavored gelatin
– 1/4 cup unsweetened almond milk
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– Food coloring (green and yellow)
Instructions:
1. In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
2. In a medium saucepan, combine the jelly mix, almond milk, lemon juice, and salt. Heat over low heat, stirring until the mixture is fully dissolved.
3. Add the softened gelatin to the saucepan and stir until fully incorporated.
4. Remove from heat and let it cool slightly.
5. Stir in green and yellow food coloring to achieve a brain-like effect.
6. Pour into individual serving cups or a large mold.
7. Refrigerate for at least 3 hours or overnight until set.
Cooking Time: None, as this is a no-bake recipe!
Enjoy your eerie Vegan Zombie Brain Jello!
Pumpkin Patch Cupcakes with Coconut Cream Frosting
Celebrate the fall season with these moist and flavorful pumpkin cupcakes topped with a rich coconut cream frosting.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
For the frosting:
– 1 cup heavy cream
– 2 tablespoons unsweetened shredded coconut
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, milk, eggs, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. For the frosting, whip heavy cream and sugar until stiff peaks form. Fold in coconut and vanilla extract.
Cooking Time: 18-20 minutes
Vegan Bat Wing Chips with Salsa
Vegan Bat Wing Chips with Salsa: A Crispy and Flavorful Snack
Get ready to sink your teeth into a game-changing snack that’s perfect for movie nights, parties, or just because. These vegan bat wing chips are crispy on the outside and fluffy on the inside, paired with a tangy and spicy salsa that will have you craving more.
Ingredients:
– 1 large sweet potato
– 1/2 cup cornstarch
– 1/4 cup olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– Salsa ingredients (see below)
Salsa:
– 1 cup diced tomatoes
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the sweet potato into bat wing shapes.
3. In a bowl, mix together cornstarch, olive oil, apple cider vinegar, salt, and black pepper.
4. Add the sweet potatoes to the mixture and toss until coated.
5. Line a baking sheet with parchment paper and arrange the chips in a single layer.
6. Bake for 20-25 minutes or until crispy.
7. Meanwhile, mix together salsa ingredients in a bowl.
8. Serve the bat wing chips warm with the homemade salsa.
Cooking Time: 20-25 minutes
Haunted House Gingerbread Cookies
Haunted House Gingerbread Cookies
Get ready to conjure up a spooky sweet treat that’s perfect for Halloween parties or trick-or-treaters. These Haunted House Gingerbread Cookies are soft, chewy, and infused with the warmth of ginger and spices.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
– 1 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1/4 cup light brown sugar
– 2 large eggs
– Colored sugar or candy eyes for decoration (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs.
4. Gradually mix in the dry ingredients until a dough forms.
5. Roll out the dough on a floured surface to about 1/8 inch thickness.
6. Cut into desired shapes using a cookie cutter or a knife.
7. Place cookies on the prepared baking sheet, leaving about 2 inches of space between each cookie.
8. Bake for 10-12 minutes or until firm to the touch.
Yield: About 24 cookies
Cooking Time: 10-12 minutes
Vegan Werewolf Pizza with Olive Eyes
Transform your pizza night into a howling success with this vegan werewolf-inspired masterpiece, featuring olive “eyes” that’ll make you howl at the moon.
Ingredients:
– 1 pre-baked whole wheat pita or pizza crust
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup roasted vegetables (such as bell peppers, zucchini, and mushrooms)
– 1/2 cup vegan mozzarella shreds
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Olive slices for “eyes” (see below)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Spread the olive oil on the pita or pizza crust, leaving a small border around the edges.
3. Top with roasted vegetables, vegan mozzarella shreds, and parsley.
4. Season with salt and pepper to taste.
5. To create the “olive eyes,” simply place two green olive slices on either side of the pizza, slightly angled to resemble werewolf peepers.
Cooking Time: 15-20 minutes or until cheese is melted and bubbly.
Poison Apple Cider
A twist on traditional apple cider, this recipe adds a hint of spice and mystery to the classic fall favorite.
Ingredients:
– 2 gallons apple cider
– 1/4 cup poison (a.k.a. ginger liqueur)
– 1/4 cup dark rum
– 1 cinnamon stick
– 6 whole cloves
– 1/4 teaspoon ground nutmeg
Instructions:
1. In a large pot, combine the apple cider, poison, and dark rum.
2. Add the cinnamon stick, whole cloves, and ground nutmeg to the pot.
3. Bring the mixture to a simmer over medium heat.
4. Reduce the heat to low and let the flavors meld for 20-25 minutes.
5. Strain the cider into a large pitcher or jug to remove the spices.
Cooking Time: 25 minutes
Servings: 8-10 cups of Poison Apple Cider
Summary
Get ready for a frightfully delicious Halloween feast with these 20 spooky vegan recipes! From Jack-O’-Lantern Stuffed Peppers to Witch’s Brew Green Smoothie, and from Mummy Veggie Dogs with Mustard Eyes to Vegan Bat Wing Chips with Salsa, there’s something for everyone. Other treats include Ghostly Cashew Cheese Stuffed Mushrooms, Bloody Beetroot Hummus with Pita Chips, and Pumpkin Patch Cupcakes with Coconut Cream Frosting. These creative and tasty vegan recipes are sure to cast a spell on your taste buds.
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