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.
From Haunted Nachoes to Swamp Juice, these are the best vegan Halloween recipes you can try today:
1. 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 splodges of salsa scattered across the top. It’s a perfect messy vegan platter.
Also Read: Tasty Winter Crockpot Recipes Perfect For A Cold Night
2. 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.
Also Read: 7 PG-13 Horror Movies Perfect For A Teen Family Movie Night
3. 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.
Also Read: Best Marvel Costumes for Halloween
4. Spooky Vegan Ghost Cupcakes
- 1.25 cups of gluten-free flour
- Half a cup of cocoa powder
- Half a teaspoon of baking soda
- 1 teaspoon baking powder
- Salt, ½ teaspoon
- ½ cup of water
- ½ cup of sweetened coconut milk
- Half a 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
- Preheat the oven to 350 degrees and place the cupcake pans in it.
- Take a bowl and mix the flour, cocoa powder, baking powder, baking soda, and salt to taste.
- 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.
- 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.
- 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 a light and fluffy paste is formed.
- Put this in a bag with a large tip at the end and use it for building the ghost’s body and head.
- 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.
- Combine arms, add vegan chocolate chip eyes, and serve.
Also Read: Three Massive Reasons Game Night Is Vital For Your Family
5. 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.
Categorized: Food & Drink Recipes