These vegan Halloween recipes are perfect for your October scare-fest. From ghostly cupcakes to haunted nachos. It’s time to sink your fangs into something delicious.
New recipes will be added leading up to October 31, so bookmark and check back regularly. Swipe down to see our latest vegan Halloween recipes.
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 teaspoon 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
Step-One: First up, let’s make ghostly shaped tortillas (or whatever cookie cutter shapes you have available). To make this process easy, place 1 wholewheat 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.
Step-Two: 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 from the oven and leave them on a plate for later.
Step-Three: 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.
Step-Four: 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 splodges of salsa scattered across the top. It’s a perfect messy vegan platter.
Ghostly Chocolate Cupcakes
Ingredients For Cupcakes
- 1 tbsp vanilla
- 1 tsp baking soda
- 1 and 1/2 cup 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
Step One: Put the can of unsweetened coconut milk in a refrigerator the day before cooking.
Step Two: When ready to cook, preheat your oven to 350C.
Step Three: Line your cupcake pan.
Step Four: In a large bowl, combine your non-dairy milk, melted coconut oil, vanilla, and coconut sugar with a handheld mixer.
Step Five: 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.
Step Six: Spoon this batter mixture into your lined cupcake pan. Filling each section about 2/3 of the way up.
Step Seven: Place in the oven for 20-25 minutes. Test each cupcake with a toothpick to make sure the toothpick comes out clean.
Step Eight: Once cooked throughout remove from the cupcake pan and let cool.
Step Nine: Put a bowl in the freezer for 10 minutes, or in a refrigerator 2 hours before frosting.
Step Ten: 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.
Step Eleven: In the chilled bowl (step nine) combine the coconut milk from the unsweetened can with the syrup or agave, and add vanilla.
Step Twelve: Using a mixer at a high speed, whip up the mixture for 3-5 minutes.
Step Thirteen: 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.
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
Step One: Take a pan and cover it with wax paper.
Step Two: In a saucepan, take vegan butter and vegan marshmallows. Melt them on medium heat and keep stirring in between.
Step Three: 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.
Step Four: Let it cool down for 10 minutes and then cut it into 6 pieces.
Step Six: 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.
Step Seven: 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.
Step Eight: Dip each of the 6 Rice Krispies cakes into the different colored chocolate and add the chilled eyes (step six) to taste.
Step Nine: Leave your monsters to chill and serve when the chocolate has dried.
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Spooky Vegan Ghost Cupcakes
- 1.25 cups of gluten-free flour
- Half cup cocoa powder
- Half teaspoon of baking soda
- 1 teaspoon baking powder
- Salt, ½ teaspoon
- ½ cup of water
- ½ cup of sweetened coconut milk
- Half cup of water
- 1 tablespoon of white vinegar
- Sunflower seed oil
- 1 teaspoon of pure vanilla extract
- Half cup of non-hydrated shortening
- 2 tablespoons of softened earth balance vegan butter
- 3 cups of sifted organic powdered sugar
- 2-3 tablespoons of coconut milk coffee creamer. Choose either regular or French vanilla
- 1 teaspoon of pure vanilla extract
- Vegan chocolate chips
Step One: Preheat the oven to 350 degrees and place the cupcake pans in it.
Step Two: Take a bowl and mix the flour, cocoa powder, baking powder, baking soda, and salt to taste.
Step Three: In another bowl, make a mixture of coconut milk, water, and vinegar. After stirring, whisk in sugar, oil, and vanilla extract until it is properly combined.
Step Four: Pour the batter made in step three into the cupcake pans we prepared initially and bake for 20 minutes. You can check if the cakes are ready by inserting a toothpick. If it comes out clean, you are good to go.
Step Five: For the decoration, we need to make the frosting. In a large mixer, start beating the shortening and vegan butter. After doing this for a minute, add powdered sugar, coffee creamer, and vanilla until light and fluffy paste is formed.
Step Six: Put this in a bag with a large tip at the end and use it for building the ghost’s body and head.
Step Seven: On a chilled tray and using a thinner piping bag tip draw arms, these can be straight or hooks, but make sure you have enough of an edge to push into the ghost frosting. Put these into the fridge until stiff and add to your ghosts later.
Step Seven: Combine arms, add vegan chocolate chip eyes, and serve.
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 the 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
Step One: The first thing you need to do is take all the gumbo ingredients and cook them in a slow cooker. Cook on a low heat for 8 hours.
Step Two: Put the 1 cup of spinach in to a blender, adding salt and pepper to taste. Blend, adding water until it is puree.
Step Three: Cook the rice in water.
Step Four: After the gumbo has cooked, remove the bay leaves and serve over the cooked rice. Add your puree and hot sauce to taste.