51 Spooky Vegan Halloween Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Pumpkin Protein Balls

Pumpkin Protein Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT55M · Yield: [’32’, ’32 energy balls’]

A yummy, sweet, spiced, high-protein snack the kids will love. Pumpkin protein balls are no-bake, gluten-free, and can be turned vegan

Ingredients

• 2 cups rolled oats
• 4 tbsp Vanilla Protein Powder
• 3/4 cup smooth peanut butter
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 1/8 tsp cinnamon
• a pinch of nutmeg
• 2 tbsp dark chocolate chips

Instructions

1. In a bowl, add in all the ingredients except for the chocolate chips.
2. Combine until one smooth texture. You will need to fold the dough towards the end.
3. Add in chocolate chips and fold the dough to mix them in.
4. Roll the little protein ball in your hands or scoop with a cookie scoop.
5. Place them on a plate with parchment paper and keep refrigerated for at least 30 minutes before serving.

2. Apple Snacks

Healthy Apple Snacks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’24’, ’24 apple snacks’]

Make these low-calorie sweet apple snacks! Almond butter makes these bites extra nutritious, rich in flavors, and delicious. They’re vegan0friendly, low-calorie and gluten-free.

Ingredients

• 2 apples
• 3 tbsp almond butter
• 3 tbsp unsweetened granola
• 1/8 tsp cinnamon
• 1/4 cup dark chocolate chips

Instructions

1. Deseed the apples and cut them into flat wedges. Keep them as flat as possible.
2. Spread the almond butter on one side of the apple, sprinkle some granola and cinnamon.
3. Melt chocolate chips in the microwave. Stir every 30 seconds until it’s fully melted.
4. Finally, drizzle chocolate over the apple wedges.

3. Pumpkin Pie Fudge

Vegan Pumpkin Fudge is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’24’]

This creamy pumpkin fudge recipe has all the flavors of pumpkin pie and makes the perfect treat for the holiday season.

Ingredients

• 30 soft pitted medjool dates (392 g with pits)
• 1/2 cup 120 g natural smooth peanut butter (or almond butter)
• 1/2 cup 120 g pure pumpkin puree
• 1/3 cup 80 g coconut oil, melted
• 2 tsp pumpkin pie spice

Instructions

1. Place all ingredients in a food processor or high-powered blender and process until smooth.
2. Spread the mixture into a wax or parchment paper-lined loaf pan.
3. Place the pan in the freezer to set for at least 3-4 hours.
4. Remove, lift out of pan, cut into 24 pieces and enjoy!
5. Store in the freezer in a container.

4. Spooky Skull Vegan Pot Pie

Spooky Skull Vegan Pot Pies for a Haunted Halloween Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT1H · Yield: 6

Halloween dinner will be the spookiest ever with these little skull vegan pot pies. If you can’t find the molds, don’t worry. Just make it as a double crust pie. I made the top crust with a skull cookie cutter and carved in the features. Make it anytime – it’s not just for Halloween!

Ingredients

• 2 cups unbleached white flour, or use white whole wheat
• 1/2 teaspoon salt
• 3/4 cup solid coconut oil
• 1/4 cup water, plus more if needed
• 2 tablespoons vodka
• 2 tablespoons olive oil
• 1/2 cup minced onion
• 1 teaspoon salt
• 1/2 teaspoon minced fresh rosemary, or 1/4 teaspoon powdered dry rosemary
• 1/2 teaspoon minced garlic
• 3 tablespoons flour
• 1/4 cup nutritional yeast
• 2 cups water
• 2 cups package frozen mixed vegetable blend (corn, carrots, peas and green beans)
• 1/2 teaspoon marjoram
• 1/2 teaspoon thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground black pepper
• 2 cups diced fingerling Idaho® Potatoes, cooked until tender (use any color or a combination)
• 1 15 ounce/ 425 g can chickpeas, drained (or 1 1/2 cups homemade)

Instructions

1. Make the Dough:Mix the flour and salt in a mixing bowl. Add the coconut oil and cut the oil into the flour using a pastry cutter, 2 knives, or a fork. It will be ready when it looks like sand.
2. Add the vodka and water. Mix the dough with your hands. If it’s too dry to stick together add more water a tablespoon at a time until the dough stays together, but isn’t too wet to handle. Make a ball with the dough and let it chill in your fridge for about 1 hour.
3. Make the Stew:Heat the oil in a large saute pan over medium heat. (You can water saute to make the stew oil-free). Once hot, add the onions, salt, and rosemary then saute until translucent. Add the garlic and saute another 3 minutes.
4. Sprinkle the flour and nutritional yeast over the cooked veggies and saute for a minute. This will allow the stew to thicken later.
5. Add the frozen veggies, water, marjoram, thyme, smoked paprika, and black pepper and turn the heat to high. Cook, stirring often until the veggies are hot and the stew begins to thicken.
6. Add the cooked potatoes and chickpeas and heat for a few minutes more until they are piping hot. Take off the heat and set aside.
7. Make the Pies:Preheat your oven to 350 degrees. Spray the skull pan or pie plate with oil.
8. Mini Skull Version:If you are using the mini skull mold, divide the dough into 6 equal pieces. Then reserve about ⅓ of each dough ball.
9. Roll out the ⅔ part into an oval that fits into your skull pan and has a little overlap over the edges. Fill with stew almost to the top, but do not overfill. (You may have some stew leftover.)
10. Roll out the remaining ⅓ dough to make a top for the filled skull mold. Pinch the edges together so that the stew doesn’t leak out. Poke a few holes with a fork to let the steam escape.
11. Bake for 30 minutes, then check on them to get an idea of doneness. You are looking to see if it looks slightly brown and the dough does not seem oily. Then bake for 10 to 15 minutes more.
12. Let cool before you try to remove the pies from the mold. The easiest way to unmold is to place a clean cutting board on top of the mold and then flip them both over so the pan is now resting on top of the cutting board.
13. Gently pull up on the mold and most of the pies should come right out. If any skull does stick, use a knife around the edges and try to unmold again.
14. Full Pie Version:If you are making one large pie divide the dough in half.
15. Roll out the first half of the dough and carefully transfer it to your pie plate. Make sure that the dough hangs over the edge a bit.
16. Fill with stew almost to the top, but do not overfill. (You may have some stew leftover.)
17. Roll out the other half of the dough to use as your top crust.
18. You have 2 options for the top crust. Either put the whole top crust on top and pinch the edges together so that the stew doesn’t leak out or cut out skulls or ghosts with cookie cutters and place around on the top of the pie. Poke a few holes with a fork to let the steam escape if you are using a whole top crust. There will be spaces for the steam to escape if you use cookie cutter, so you don’t have to poke holes.
19. Bake for 60 minutes, then check on them to get an idea of doneness. You are looking to see if it looks slightly brown and the dough does not seem oily. Then bake for 10 to 15 minutes more.

5. Pumpkin Spice Bread

Vegan Pumpkin Spice Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT1H15M · Total: PT1H30M · Yield: 8

This easy vegan pumpkin bread recipe is perfectly spiced and moist! The best Starbucks copycat that is completely egg and dairy free.

Ingredients

• 2 Cups All-Purpose Flour
• 1 Can Pumpkin Puree (15 oz.)
• 1 Cup Brown Sugar
• 1/3 Cup Neutral Oil
• 1/3 Cup Plant Milk
• 1 Tsp Vanilla
• 3 Tsp Pumpkin Spice*
• 1 Tsp Apple Cider Vinegar
• 2 Tsp Baking Powder
• 1 Tsp Baking Soda
• 1/2 Tsp Salt

Instructions

1. Preheat oven to 350 degrees F.
2. In a small bowl, mix together the flour, pumpkin spice, baking powder, baking soda and salt.
3. In a large bowl, whisk together the pumpkin puree, brown sugar, oil, plant milk, vanilla and apple cider vinegar until smooth.
4. Add dry ingredients to wet and mix until there are no flour clumps left.
5. Add to a lightly oiled loaf pan and spread out evenly.
6. Bake for 70-80 minutes, or until a toothpick inserted into the bread comes out clean.
7. Allow to cool for 10 minutes in the pan, and then transfer to a cooling rack. Enjoy!

6. Jack O Lantern Stuffed Peppers

Jack O’ Lantern Stuffed Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT30M · Total: PT55M · Yield: [‘4’, ‘4 Servings’]

These Jack O’ Lantern Stuffed Peppers are the perfect spooky and delicious dinner to whip up at Halloween time.. Savings tons of time for trick or treatin’

Ingredients

• 1 Tbsp Olive Oil
• 1 Cup Quinoa
• 2 Cups Vegetable Broth
• 4 Orange Bell Peppers
• 1 Cup Black Beans (Drained and Rinsed)
• 1 Cup Corn Kernels (Drained)
• 1 Cup Daiya Shredded Cheese (Divided)
• 1/2 Cup Tomato Sauce
• 2 Tsp Taco Seasoning
• 1 Tsp Chili Powder

Instructions Prepare Rice

1. Heat olive oil in saucepan over medium heat. Add quinoa and stir constantly until quinoa begins to toast (for approximately minutes). Add vegetable broth and bring to a boil. Cover, reduce heat to a low simmer and cook for 15 minutes.
2. Stir the quinoa with a fork until fluffy. Allow to cool.

Make Stuffed Peppers

1. Prepare the peppers. Slice the tops off and hollow out the insides including removing the seeds. Cut out jack o’ lantern in pepper.
2. Mix the quinoa, black beans, corn, 1/2 cup cheese, tomato sauce, taco seasoning, and chili powder together in a large bowl. Fill each pepper with quinoa mixture and top with extra cheese, if desired. Replace pepper top back on top.
3. Place peppers in baking pan. If peppers are wobbling, I used tinfoil to help create a stable base. Put enough water to cover bottom of baking pan.
4. Bake at 350 for 30 minutes until cheese is melted

7. Witches Broomstick Snack

Witch’s Broomstick Snacks | Easy Halloween Party Snacks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Total: PT12M · Yield: [’12’]

Witch’s Broomstick Snacks are an easy Halloween treat that both kids and adults are sure to gobble up.

Ingredients

• 8 String Cheese Sticks
• 24 Pretzel Sticks
• Fresh Chives

Instructions

1. Cut each string cheese stick in thirds (about 1 1/2″ each).
2. Make lengthwise cuts around the cheese stick to about half way up.
3. In the uncut end of the cheese, insert a pretzel stick.
4. Bind with a piece of chive. Cut off extra chive.

8. Spooky Spider Dip

Spooky Spider Halloween Appetizer Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: 1

This Halloween appetizer dip recipe idea is so cute, so easy – and works with any veggie dip you like (although we love it with scary-good GREEN dips). It’s fun to make, and really great for Halloween parties and appetizer buffets! • Ready in 30 Minutes or Less • Make Ahead • Vegan (and Vegetarian) • Gluten Free • Paleo •

Ingredients

• 1 orange bell pepper (a purple-black pepper would be great, too)
• 1 sliced black olive

Instructions

1. Cut the bottom off the pepper, to form the shape of the spider’s body. (See note.)
2. From the remaining sides of the pepper, cut 8 long, slender slices for the spider’s legs.
3. Cut two tiny triangles from the olive slice to form the eyes.
4. Arrange the spider’s body and legs on top of your appetizer dip (see note for dip suggestions). Then, lay the two triangle eyes into place. (As mentioned in the post, if your spider’s head is slanted such that the eyes keep sliding off, you can try using a very tiny dab of dip to help hold the eyes in place.)
5. Serve alongside vegetables or whole-grain crackers, as desired.

9. Roasted Cauliflower Brain

Halloween Roasted Cauliflower Brain Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: 4

Make this spooky and grotesque Roasted Cauliflower Brain for your next Halloween party or dinner table. This is actually a really healthy and delicious plant-based dish that is gluten-free too.

Ingredients

• 1 whole head of cauliflower, green leaves removed
• 2 tablespoons Buffalo wing sauce
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 2 tablespoons tomato paste

Instructions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper or foil for easy cleanup.
2. Place the head of cauliflower on the baking sheet. Use a pastry brush to brush the Buffalo wing sauce all over the top of the head of cauliflower.
3. Sprinkle on the paprika, garlic powder, and onion powder.
4. Then, place the tomato paste in a plastic sandwich bag (or a piping bag). Pipe the tomato paste into the creases of the cauliflower to help make it look like a human brain.
5. Bake the cauliflower for 30-35 minutes, or until it starts to turn a very light brown or tan color (don’t let it burn).
6. Let the cauliflower cool for a few minutes before slicing and serving warm.

10. Maple Roasted Pumpkin Seeds

Sweet and Salty Pumpkin Seeds Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

This sweet and salty pumpkin seeds recipe is the BEST way to roast pumpkin seeds in the oven. Flavored with real maple syrup, these pumpkin seeds are made without boiling and an irresistible snack for the fall season.

Ingredients

• 1 cup fresh pumpkin seeds
• 2 teaspoons coconut oil
• 1 Tablespoon pure maple syrup
• 1 teaspoon kosher salt

Instructions

1. Preheat the oven to 400˚ degrees and line a sheet pan with parchment paper or foil.
2. Rinse the pumpkin seeds off in hot water to remove any leftover pumpkin.
3. Place the seeds in an even layer on a towel and pat completely dry.
4. In a medium bowl, combine pumpkin seeds, coconut oil, maple syrup and kosher salt and stir to combine and evenly coat the seeds in the seasonings.
5. Spread the seasoned pumpkin seeds out onto the prepared sheet pan in an even layer.
6. Roast the pumpkin seeds in oven on the top rack for 10-15 minutes, stirring half way through, until golden brown.
7. Remove the seeds from the oven and allow them cool for at least 5 minutes before serving.

11. Halloween Pudding Cups

Vegan Halloween Pudding Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

Make these Vegan Halloween Pudding Cups for your halloween goblins! This recipe is made in a matter of minutes and is a dairy-free way to enjoy the holiday!

Ingredients

• 3 tablespoons cornstarch
• ¼ cup cocoa powder
• ¼ cup granulated sugar
• 1¾ cups soy milk (cold)
• 4 Halloween Chocolate Sandwich Cookies * (with orange filling)
• 2 Graham Crackers*

Instructions

1. In a saucepan combine the cornstarch, cocoa powder, and sugar. Stir to combine. Pour ½ cup of the Silk into the mixture and stir to combine. It will be thick, but continue stirring until all the powdery mixture is combined.
2. Add the remaining Silk and then place over a burner on medium heat. Bring to a simmer/low boil, continually stirring.
3. Cook for a minute or two, until thickened.
4. Remove from heat and pour equal amounts into 2 regular-size cups, 4 smaller cups. Place in the refrigerator where the mixture will continue to thicken.
5. Twist the tops off of the four Halloween chocolate sandwich cookies and scrape off the orange filling.** Roll each of the four orange filling pieces into a ball and insert a broken pretzel piece into the top. Set aside.
6. Use a food processor or rolling pin to crush the chocolate cookies.
7. Use a butter knife to gently scrape off the edges of the graham crackers, so that they’re rounded, like a tombstone.
8. After about 30 minutes, top each pudding cup with chocolate cookie crumbles
9. Use decorator icing to write RIP on each of the graham cracker piecess. Place one in the pudding for each cup. Add two candy pumpkins to the top.
10. Return to the fridge to stay chilled until serving.

12. Chocolate Covered Apples

Chocolate Covered Apples is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘4’]

These Chocolate Covered Apples make for a healthy chocolate dessert everyone will love making and eating!

Ingredients

• 4 Granny Smith Apples
• 10 oz Enjoy Life Chocolate
• 1 tablespoon Refined Coconut Oil
• Preferred Toppings (optional)

Instructions

1. Wash the apples, remove the stems and then insert the skewers where the stems were. Pat them dry with a clean towel to prevent water from getting into the melted chocolate.
2. Fill a small sauce pan with water, about a cup. Place the saucepan onto the burner and bring it up to a simmer.
3. Place a glass bowl onto the saucepan and then pour in the chocolate chunks and coconut oil. Mix the chocolate chunks often to help them melt.
4. Once the chocolate is fully melted dunk the apples in the melted chocolate by swirling them around and using a spoon to cover them with the chocolate.
5. After you’ve coated the apples give them a little swirl around to remove the excess chocolate. Add your favorite toppings and then place onto a parchment or Silpat lined baking sheet.
6. Refrigerate the apples for 20-30 minutes to allow the chocolate to set.
7. Enjoy now or serve within 3-4 days.

13. Baked Apple Chips

Baked Apple Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT120M · Total: PT125M · Yield: [’30’, ’30 apple chips’]

These low-calorie apple chips are a perfect snack you can meal prep and have during the day. They’re low in sugar, calorie, rich in fiber, and vegan-friendly!

Ingredients

• 2 apples (thinly sliced)
• 1/2 tbsp freshly squeezed lemon juice
• 1/2 tsp cinnamon

Instructions

1. Preheat the oven to 225F (110C). Now, lane a baking sheet with parchment paper.
2. Slice the apples crosswise with the skin on. Keep the slices as thin as possible. You don’t have to worry about deseeding the apples as they will just fall out once baked.
3. Squeeze in in lemon juice into a bowl and toss in the apples.
4. Place them on a baking tray and sprinkle with cinnamon. Make sure the apple slices aren’t on top of each other.
5. Bake for 2 hours, flipping the apples halfway through.
6. To check whether they’re done, we’ll remove one apple chip and let it cool down for 5 minutes. If it’s crisp, the chips are done.
7. Finally, let the chips cool down before serving.

14. Chocolate Fudge

Best Chocolate Fudge Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT50M · Yield: [’10’, ’10 servings’]

This sweet and gooey chocolate fudge recipe is made without condensed milk or sugar and is 100% guilt-free, vegan, easy to make and packed with nutrients!

Ingredients

• 14 oz or 400 g 70% dairy-free chocolate chips (or chocolate, chopped into small pieces)
• 8 medjool dates (pitted and chopped)
• 3 tablespoons tahini paste
• 3 tablespoons coconut oil
• ½ cup coconut milk (the solid part)
• 1 tablespoon vanilla extract
• Sea salt to garnish

Instructions

1. In a medium pot, add chopped chocolate or chocolate chips, pitted dates, tahini paste, coconut oil, coconut milk and vanilla extract. All the ingredients should be at a room temperature. Cook over low heat until all the chocolate is melted. Don’t overcook the mixture, otherwise it will curdle.
2. Line a 12×7 baking dish or equivalent with parchment paper and evenly distribute the chocolate mixture. Sprinkle with sea salt. Freeze for 30 minutes or refrigerate for 2 hours. Take out of the fridge 15 minutes before serving. Enjoy!

15. Mummy Meatballs

Mummy meatballs: a vegetarian Halloween recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT15M · Total: PT40M · Yield: [’12’, ’12 meatballs’]

Cute and spooky mummy meatballs recipe! These vegetarian Halloween meatballs are easy to make and so fun for a Halloween appetizer.

Ingredients

• 12 whole frozen vegetarian meatballs
• 1 8 ounce package crescent roll dough
• 1/4 cup marinara sauce or spaghetti sauce
• marinara sauce or spaghetti sauce for serving

Instructions

1. Preheat the oven to 375° F.
2. Spread out your frozen meatballs on a sheet pan and let them defrost a bit while you prepare the dough.
3. Open your package of dough and gently roll it out onto a large cutting board or work surface. Using the tips of your fingers, gently pinch together the dotted lines and flatten them out so that you don’t have any holes in the dough.
4. Cut 1/4″ strips in the dough width-wise using a large knife or a pizza cutter. You will need 24 strips. You may not need all of the dough.
5. Gently wrap 2 strips around each meatball, creating a mummy like look and leaving a small area for the eyes. (see photos above)
6. Place them back on the sheet pan and bake in the oven for 13-15 minutes or until the dough is golden brown.
7. Remove from the oven and let cool slightly. Until they are still warm but cool enough to handle.
8. To make the eyes: dip the end of a toothpick into marinara sauce and dab a small drop of the sauce onto the exposed part of the meatball. Do this twice to make 2 eyes. (see photos above)
9. Serve immediately with marinara sauce for dipping. Enjoy!

16. Mini Carrot Mummies

Mini Carrot Mummies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT1H35M · Yield: 40

these Mini Carrot Mummies are a fun treat that the kids can help you make! perfect for all Halloween parties and Halloween night snacking.

Ingredients

• 1 (one pound) package peeled baby carrots
• 1/2 cup water
• 1 cube / teaspoon vegan boullion
• 1 tablespoon mustard
• 1 teaspoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 recipe Easy Gluten Free and Vegan Pie Crust*
• dried red pepper flakes, for eyes

Instructions

1. Add carrots to steam basket in saucepan. Add just enough water for steaming. Steam carrots for 5 minutes. Remove from heat, cool slightly.
2. While carrots are steaming, combine marinade in large lidded container or large plastic bag.
3. Place steamed / cooled carrots in marinade. Transfer to refrigerator and marinate one hour to overnight.
4. When carrots are marinated and you are ready to make:
5. Preheat oven to 350 °F. Line a baking sheet with parchment. Set aside.
6. Roll out pie crust. *Or make a whole pie crust recipe and use the rest to make pie.
7. Cut pie crust into small pieces, roll into thin lines, cut in one inch slices to drape over carrots.
8. Place carrots in rows on prepared (parchment) baking sheet, and inch or so apart. Drape thin rolled pie crust pieces over carrots, overlapping to look like mummy wrapping. (Or wrap a single long thin piece around and around, from bottom of carrot to the top.)
9. Add dried red pepper flakes for eyes.
10. Bake at 350 °F for 20 – 25 or until mummy wrap is golden brown.
11. Serve with dipping sauces like grain mustard, sriracha mayo, ketchup.

17. Deviled Potatoes

Vegan Deviled Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: 30

This recipe uses those cute tiny red potatoes. They are a perfect Halloween appetizer, though they are delicious anytime of the year.

Ingredients

• 1 24 ounce/680g bag of Ruby Sensation Potatoes from Tasteful Selections (small red potatoes)
• 1 Package firm or extra firm tofu, about 1 pound – some containers are a little less
• 1/3 cup vegan mayo
• 1 tablespoon Dijon mustard
• 1/2 teaspoon black salt or kala namak, or regular kosher salt, to taste
• 1/2 teaspoon turmeric
• 1/4 cup sliced olives stuffed with pimentos

Instructions

1. Add the potatoes to a stock pot and cover with water. (The Tasteful Selections are pre-washed.)
2. Bring to a boil, then turn to low and simmer for until tender. This will take about 10 minutes and you will be able to pierce the potato easily with a fork.
3. Drain, rinse with cool water and set aside until cool.
4. Make the tofu salad. Kala namak is a special salt that is often used in Indian food and tastes remarkably like eggs. You can find this in Indian markets, spice stores and online.
5. Combining the drained tofu, mayo, mustard and salt in a bowl. Mash the tofu and mix well.
6. Take the cooled potatoes and cut in half lengthwise. Scoop out a circular hole using a melon baller or small spoon.
7. Spoon some tofu salad into the hole and top with a pimento stuffed olive slice.

18. Pumpkin Cookies

Vegan Pumpkin Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: 24

Easy, soft and chewy vegan pumpkin cookies with plenty of spices and real pumpkin puree. Topped with dairy free cream cheese frosting!

Ingredients

• 2 1/4 Cups All-Purpose Flour
• 1 Cup Pumpkin Puree*
• 3/4 Cup Vegan Butter, room temperature**
• 1/2 Cup White Sugar
• 1/2 Cup Brown Sugar
• 1 Tsp Vanilla
• 1 Tbsp Pumpkin Pie Spice*
• 1 Tsp Baking Powder
• 3/4 Tsp Baking Soda
• 1/2 Tsp Salt
• Cinnamon to Top
• 1 Recipe Vegan Cream Cheese Frosting

Instructions

1. Preheat oven to 350 degrees F.
2. To start making the cookies, mix together the butter and white and brown sugars until smooth and creamy. Then add the pumpkin puree and vanilla and mix well.
3. All the flour, pumpkin pie spice, baking powder, baking soda and salt and mix to combine.
4. Take 2 tbsp. balls of dough and place on a baking sheet lined with parchment paper 2 inches apart.
5. Wet your fingers a bit and gently press down the cookies a little.
6. Bake for 12-14 minutes, or until the tops of the cookies are no longer shiny and the cookies are puffy.
7. Let cool for 5 minutes in the pan and then transfer to a cooling rack.
8. Once fully cooled, mix together your frosting and generously top cookies. Add a sprinkle of cinnamon and enjoy!

19. Zombie Pops

Tovolo Popsicle Molds Recipes (Zombie Popsicle and more!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT370M · Yield: [‘6’]

Here are the best Tovolo popsicle molds recipes! Tovolo has some of the best silicone popsicle molds so you can make fun popsicles with healthy, delicious ingredients.

Ingredients

• 3 cups fresh chopped pineapple
• 4-6 drops neon green food coloring ((use matcha powder or blended kiwi fruit for a natural green alternative))

Instructions

1. Peel, core, and chop the fresh pineapple into ½-1 inch pieces (1.27-2.54 cm). Blend fruit and food coloring in a food processor until smooth. If ingredients are sticking to the sides of the food processor, stop it, scrape down the sides of the processor with a spatula, then continue blending.
2. Spoon the mixture into popsicle molds, add the popsicle stick handles, and freeze until solid (6-12 hours).
3. Unmold the pops (silicone popsicle molds peel back easily) and enjoy!

20. Pumpkin Pasta

Pumpkin Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: 4

Creamy and flavorful vegan pumpkin pasta with hints of sage and thyme. So easy to make and the best comfort food ever!

Ingredients

• 8 oz. Penne Pasta
• 1 15 oz. Can Pumpkin Puree
• 1 Can Full-Fat Coconut Milk
• 3 Tbsp All-Purpose Flour
• 1 Tsp Rubbed Sage
• 1 Tsp Dried Thyme
• 1 Onion
• 2 Cloves Garlic
• 2 Tbsp Olive Oil
• 1/4 Tsp Ground Nutmeg
• 1 Tsp Salt
• 1/2 Tsp Ground Pepper

Instructions

1. Cook pasta according to package.
2. In a large pan over medium heat, add olive oil, chopped onion and minced garlic. Cook for 3-5 minutes or until translucent.
3. Add sage, thyme and flour and continue cooking for 2 minutes, stirring constantly.
4. Add coconut milk slowly, constantly stirring to avoid any clumping. Cook for another 2 minutes until coconut milk thickens, stirring constantly.
5. Add pumpkin puree, nutmeg, salt and pepper and cook for 10-15 minutes, stirring occasionally.
6. Using an immersion blender*, blend pasta until smooth.
7. Pour over cooked pasta and serve, enjoy!

21. Almond Joy

Homemade Almond Joy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT85M · Yield: [’20’]

Coconut-y, chocolate-y, and melt in your mouth delicious! These Homemade Almond Joys are perfect for any occasion and are so easy to make.

Ingredients

• 1/2 cup sweetened condensed milk or cream of coconut
• 2/3 teaspoon vanilla
• Pinch of salt
• 1 1/2 cups powdered sugar
• 3 cups sweetened coconut flakes
• Whole almonds, (as needed)
• 2 cups bittersweet chocolate pieces
• 2 Tablespoons vegetable oil

Instructions Candy Bar

1. Line a sheet pan with parchment paper. Set aside.
2. In a large bowl, mix condensed milk, vanilla, and salt.
3. Stir in powdered sugar.
4. Add coconut and mix in thoroughly.
5. Scoop out small portions of coconut mixture into the palm of your hand.
6. Roll into a log and place on prepared baking sheet.
7. Press down with fingertips to flatten slightly.
8. Place a whole almond on top.
9. Refrigerate until firm, about 1 hour.

Coating

1. In a medium, microwave-proof bowl, combine chocolate pieces and vegetable oil.
2. Microwave in 30 second intervals, stirring between each, until chocolate is melted and smooth.

Putting It Together

1. Using a fork, dip coconut pieces one at a time into chocolate coating.
2. Tap lightly on the side of the bowl to remove excess chocolate.
3. Place back on parchment-lined pan.
4. Allow to set.

22. Candy Corn Fruit Parfait

Candy Corn Fruit Parfait is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 small cups’]

This super simple Candy Corn Fruit Parfait made with mandarin oranges, pineapple chunks, and coconut whipped cream is a healthy and festive candy free Halloween dessert!

Ingredients

• 30 oz no sugar added mandarin oranges (2 15 oz cans)
• 20 oz no sugar added pineapple chunks
• 14 oz full fat coconut milk (or coconut cream )
• 1/4 cup powdered sugar
• 1 tsp vanilla

Instructions

1. Place can of coconut milk in refrigerator overnight. When ready to whip cream, place mixing bowl in the freezer for at least 10 minutes. Remove can from refrigerator. Remove hardened cream that has risen to the top of the can, careful not to add any of the liquid at the bottom.
2. Whip cream for about 30 seconds. Add powdered sugar and vanilla extract, whip an additional minute, until cream thickens and peaks form. Store whipped cream in the refrigerator until you’re ready to prepare the parfaits.
3. Rinse and drain mandarin oranges and pineapple chunks. Fill cups with mandarin oranges, pineapple, and top with whipped cream. Store in the refrigerator until ready to serve.

23. Monsters Bites

Scary Monster Energy Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Yield: [’16’, ’16 scary monsters’]

These spooky little monster energy balls are more cute than scary! They are super easy to make, healthy and delicious and are perfect as vegan Halloween treats!

Ingredients

• 3/4 cup peanuts
• 1 cup Medjool dates, pitted
• 2 tablespoons cocoa powder
• 4 tablespoons peanut butter
• 1/3 cup gluten-free rolled oats
• 4 licorice bars
• 32 candy eyeballs

Instructions

1. Pulse the pitted dates in a food processor for a couple of minutes until they form a smooth paste.
2. Add oats, cocoa powder, peanut butter, peanuts, and blend. If the mix is a bit dry, add a couple of tablespoons of water to make it a bit stickier (for tips and tricks, check my peanut butter balls recipe here).
3. Use your hands to roll into 1-inch balls (you should be able to make around 16 balls).
4. While the balls are still soft and sticky, press two candy eyeballs into each ball.
5. Cut the licorice bars into thin strips. Cut the bats wings using round cutters, and the spider legs (6 per spider) using a knife.
6. Press into the cookie ball. If the licorice is too soft, you can use a toothpick to make a small hole in the balls before pressing the wings or legs.
7. Place the scary monsters balls into the fridge to firm up for about 15-30 minutes.

24. Orange Jack o’ Lantern

Orange Fruit Jack-O-Lantern is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [‘3’]

Make an Orange Fruit Jack-O-Lantern for a Fun, Healthy Halloween! Just follow our easy orange “carving” directions and fill with your favorite fruits.

Ingredients

• 3 Large Oranges
• ½ cup Blackberries
• ½ cup Blueberries
• ½ cup Strawberries (sliced)

Instructions

1. Rinse all fruit. Dry.
2. Using a straight edged knife on your grapefruit orange, turn knife inward at an angle while making a complete circle. This will release the top of your grapefruit orange. Remove and set top aside.
3. Begin to remove the inside of the grapefruit orange by using a small spoon. Place the grapefruit orange juice and pulp into a small bowl.
4. Once the grapefruit orange is empty, use a small knife to cut out your jack-o-lantern face! Be creative. You can carve square eyes, triangle eyes, a smile, or big teeth! Have fun!
5. Slice the very top from 3 strawberries. Use this as a garnish on top of your orange jack-o-lantern! You can secure it with a toothpick, or a dab of honey.
6. Slice the strawberries into quarters and then in half again.
7. Evenly distribute the blackberries, blueberries, and strawberries into each jack-o-lantern. Use a toothpick or tiny spoon to serve.

25. Pumpkin Juice

Homemade Pumpkin Juice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Yield: [‘6’, ‘6 servings’]

Ingredients

• 10 dried apricots
• 1 1/2 cups water
• 2 cups apple juice
• 1 cinnamon stick
• 7 allspice berries
• 2 2 -inch pieces ginger (, thinly sliced )
• 1/2 vanilla bean (split (or 1/2 teaspoon vanilla extract))
• 1/2 cup pumpkin puree
• 1/8 teaspoon ground nutmeg

Instructions

1. Soak the apricots in the water for at least 4 hours or overnight in the fridge.
2. Add the apple juice, cinnamon stick, allspice, ginger and vanilla bean to a saucepan. Bring almost to boil, then turn heat to low and simmer for 10 minutes. Take off heat and let it cool a bit.
3. Add the apricots and the soaking water to a blender and blend until smooth.
4. Add the pumpkin puree and nutmeg and blend again.
5. Strain the apple juice mixture into the blender to make sure only the liquid comes through. Blend until smooth.
6. Put a fine mesh strainer over a pitcher and strain the pulp so that only the thick juice is in the pitcher.

26. Spooky Gnocchi

Spooky Gnocchi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT65M · Cook: PT2M · Yield: [‘3’, ‘3 servings’]

This spooky gnocchi is a purple skull shaped gnocchi! This vegan gnocchi is extra soft while being fun and festive. Simply bake some potatoes, peel and mash, form your skulls, and boil; this simple gnocchi recipe is a fun family project!

Ingredients

• 1 1/2 lbs Purple Potato*
• 2 tsp Flax Seed Powder*
• 1 tbs Olive Oil
• 3/4- 1 1/2 Cups Flour*

Instructions

1. Roast your potatoes in oven on a baking sheet at 400 F for 50-60 minutes or until potatoes are soft through the middle when you poke with a fork after they’re out of the oven. After they’ve cooled enough to handle, peel the potatoes. Then either rice your potatoes or mash them. Ricing your potatoes will give you the best result.
2. Add your flax seed powder and olive oil together for 2-3 minutes to thicken up- then mix it into your potatoes
3. Boil a large pot of salted water
4. Add to your potatoes and start to add flour, doing 1/4 cup at time. You want to use as little flour as possible while having a workable dough. The amount of flour you will use depends on the moisture level of your chosen potatoes. Gently work the flour into the dough with your hands, being careful not to overwork the dough as that can result in a tougher chewier result
5. Drop one gnocchi into the boiling water to test the flour consistency. Cook it until it floats after 1-2 minutes, then scoop it out. If it is too soft and falls apart, add more flour to your dough
6. Reduce water to low heat while you assemble the gnocchi
7. Roll your dough into a thin log, about 1 inch in thickness, then cut the dough into roughly 1 inch pieces Press the dough into your floured skull mold, then carefully remove them. You may need to use extra dough to press into the mold for it to come out properly, then cut off the excess at the back of the skull Repeat this until you’ve used up all your dough; don’t let the skulls touch until you boil them or they may not turn out as well
8. Now that you have your gnocchi formed, turn your pot of water back on high to bring to a boil
9. Boil your gnocchi until it floats and scoop them out using a slotted spoon or sieve

27. Roasted Sugar Pumpkin Hummus

Roasted Sugar Pumpkin Hummus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup cooked chickpeas
• 3/4 cup roasted sugar pumpkin puree
• 2 tablespoons tahini
• 1–2 tablespoons lemon juice
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 1/4 teaspoon ground cumin (optional)
• Salt to taste
• Water or chickpea liquid to adjust consistency

Instructions

1. 1. In a blender or processor, combine chickpeas, pumpkin, tahini, lemon juice, garlic, and cumin.
2. 2. Blend until smooth, adding a little water as needed to reach desired consistency.
3. 3. With the processor running, drizzle in olive oil until creamy.
4. 4. Season with salt and blend briefly to mix.
5. 5. Transfer to a container and chill 15–20 minutes to mellow flavors.
6. 6. Serve with pita or veggie sticks.

28. Halloween Pumpkin Empanadas

Instant Pot Halloween Pumpkin Empanadas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘8’]

Need a Halloween treat that’s both fun and easy? These Instant Pot Pumpkin Empanadas are the perfect balance of sweet pumpkin flavor and spooky fun for any holiday celebration.

Ingredients

• 15 oz pumpkin (cut into cubes)
• 1 tbsp water
• 1/4 cup butter
• 1/3 cup sugar
• 1/2 tsp cinnamon
• 2 star anise
• 3 cloves
• puff pastry
• 1 egg

Instructions

1. Place pumpkin and water inside the Instant Pot.
2. Close the lid and cook on high pressure for 15 minutes.
3. When cooking time is complete, do a quick release and take out the pumpkin.
4. Blend the pumpkin using a blender.
5. Clean the bottom of the Instant Pot.
6. Press “saute” and add butter to the Instant Pot.
7. Add the blended pumpkin, sugar, cinnamon, star anise, cloves, and mix well.
8. Saute for 5 minutes and turn off the Instant Pot.
9. Separate egg yolk from white. Take the egg yolk and whisk it well.
10. Take puff pastry and make shapes of your choice.
11. Fill the shapes of puff pastry with pumpkin.
12. Brush edges of the empanadas with the egg yolk.
13. Cover with another puff pastry on top and combine together.
14. Brush edges and top with the egg yolk as well.
15. Repeat for as much empanadas as you want.
16. Place the air fryer basket inside the Instant Pot and spread butter on the bottom.
17. Place the empanadas in the air fryer basket in one layer.
18. Cover the pot with the air fryer lid and air fry at 400 °F for 5 minutes.
19. Open the lid and enjoy 🙂

29. Rice Crispy Treats

Vegan Rice Crispy Treats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT15M · Yield: 24

turn the classic rice crispy treat into a festive Halloween pumpkin patch! a fun kid friendly activity AND tasty treat!

Ingredients

• 2 tablespoons dairy free butter
• 10 oz package vegan marshmallows
• 5 cups puffed rice cereal

Instructions

1. Melt butter in saucepan.
2. Add marshmallows. Stir over medium heat until melted.
3. Remove from heat. If making pumpkins: add orange food color, stir to combine.
4. Add rice cereal, stir until combined.
5. Press into prepared pan (9×9 square makes tall rice crispies!). Cover and set aside to dry.
6. Once set, slice into squares and enjoy.
7. To make Pumpkin Patch: wet hands. Roll a handful of rice crispy dough into a ball, add a green candy for a stem. Set aside to dry, continue with remaining rice crispy dough.

30. Healthy Halloween Snack

8+ Healthy Halloween Snacks & Recipes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium apples, cut into wedges
• 1 cup plain vanilla yogurt (or dairy-free yogurt)
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon ground cinnamon
• 8–12 grapes
• 8 strawberries, hulled and halved (optional)

Instructions

1. 1. In a small bowl, whisk yogurt, honey, and cinnamon to make a dip.
2. 2. Thread fruit onto 4 skewers: alternate apple wedges, grapes, and strawberry halves if using.
3. 3. Serve skewers with the yogurt dip on the side.

31. Oreo Bats

Oreo Bats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’12’]

These super easy Oreo Bats are an easy vegan Halloween cookie that takes no time at all, and no fancy ingredients! This is a fun, festive, and cute cookie you can make with the kids!

Ingredients

• 12 Oreo Cookies
• 24 mini chocolate chips
• black or white decorating gel

Instructions

1. Twist the cookie so that the two chocolate cookies are separated. The cream will usually stick mostly to one side.
2. With a butter knife, scrape half of the cream off of the cookie. Divide that cream into two, and roll into two small balls. Gently flatten with your finger. These two rounds will become the white of the google eyes.
3. Place a mini chocolate chip in the center of the two white rounds. Now you have two google eyes!
4. With the chocolate cookie that doesn’t have any cream, carefully break in half. This can be a bit tricky to get the perfect break. If it’s not quite the perfect break halfway down use the butter knife to scrape a little cookie off the center to try to even them out.
5. With the decorating gel draw a smile and two dots where you will place the eyes.
6. Press the google eyes on the center of the unbroken cookie. Using the cream on the other side of the cookie as glue press the broken cookie on either side to create the wings, rounded end up.

32. Ghost Cake

Gluten-Free Vegan Halloween Ghost Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [‘8’]

Gluten-Free Vegan Halloween Ghost Cake – think chocolate sponge, luxurious chocolate buttercream and adorable poached pear ghost decorations!

Ingredients

• 60 g (1/4 cup) coconut oil ((or sub olive or vegetable oil))
• 230 ml (1 cup) unsweetened almond milk ((or any other plant-based milk))
• 1 tablespoon apple cider vinegar ((ensure gluten-free if necessary))
• 8 tablespoons maple syrup ((or sub any other sweetener))
• 1 teaspoon vanilla extract
• Pinch of salt
• 150 g (1 1/4 cup) ground almonds* (almond meal)
• 150 g (1 1/4 cup) gluten-free flour blend ((or sub plain flour if not gluten-free))
• 2 heaped teaspoons baking power ((ensure gluten-free if necessary))
• 1/4 teaspoon bicarbonate of soda (baking soda)
• 3 tablespoons cocoa powder
• 100 g (2/3 cup) raw cashew nuts (soaked in cold water overnight or in hot water for 15 minutes)
• 30 g (1oz) cocoa butter
• 2 tablespoons maple syrup
• 8 tablespoons unsweetened almond milk ((or sub any other plant-based milk or water))
• 1 tablespoon cocoa powder
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons coconut oil
• 2 tablespoons maple syrup ((or sub any other sweetener))
• 1 tablespoon cocoa powder
• 3 pears
• 2 tablespoons maple syrup
• 2 tablespoons lemon juice

Instructions For the cake:

1. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
3. Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds
4. Sift in the flour, baking powder, bicarbonate of soda and cocoa powder
5. Mix well, adding a tiny splash more milk if it’s looking too dry
6. Divide mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm baking tins)
7. Bake in oven for around 15 minutes until risen and an inserted skewer comes out clean
8. Once out the oven, transfer cakes from baking tins onto a wired rack to leave them to cool completely before applying the frosting

For the buttercream:

1. Drain soaked cashews and add to a food processor or blender along with all the other ingredients*
2. Whizz until completely smooth
3. Taste and adjust flavour accordingly – add more maple syrup for sweetness, more cocoa powder for chocolatey flavour etc
4. Put the mixture (keeping it in the food processor but you can transfer to a bowl if you wish) into the fridge and leave to harden slightly before using to frost the cake

For the poached pears:

1. Carefully peel the pears and cut off the bottoms so that they can stand up straight
2. Place the pears in a pan with the maple syrup and enough water to roughly cover
3. Bring to the boil and simmer for around 10 minutes, until soft enough to gently pierce with a fork
4. Once the pears are cooked, remove them from the pan and immediately coat them in the lemon juice to make sure they don’t turn brown
5. Leave pears to cool before using to decorate the cake

For the chocolate sauce:

1. Place all ingredients in a bowl and melt either over a bain-marie or in the microwave, until mixed together well
2. Make this sauce just before decorating the cake
3. Use a skewer or chopstick to use create eyes for the pears with the melted chocolate

To frost and decorate the cake:

1. Place one half of the cake onto a plate or cake stand, and spread just less than half of the frosting onto it
2. Place the other half of the cake on top of that and use rest of the frosting to spread on top and around the sides of the cake
3. Use a fork or spoon to drizzle the chocolate sauce all over the cake
4. Place the poached pears on top of the cake
5. Tastes best when fresh but keeps covered in the fridge for up to a few days

33. Coconut Candy Bars

Coconut Candy Bars Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Total: PT45M · Yield: [‘8’]

These chocolate coconut candy bars are gluten free, vegan, and easy to make. They make great homemade treats for Halloween or whenever you’re in the mood for a nutritious treat.

Ingredients

• 1 1/4 cups unsweetened shredded coconut
• 3.5 ounces dark chocolate
• 1/4 cup maple syrup
• 1 teaspoon pure vanilla extract
• Pinch of salt

Instructions

1. Break the dark chocolate into pieces (or roughly chop it) then add it to a microwave safe bowl.
2. Melt the chocolate by microwaving it on high power at 20 second increments, stirring it every 20 seconds until it is melted, then set it aside to cool.
3. Add the unsweetened shredded coconut, maple syrup, vanilla extract, and salt to a food processor or high powered blender.
4. Process until a sticky, dough-like texture is a achieved (this should take a minute or two).
5. Remove the coconut “dough” from the food processor and divide it into roughly 8 portions.
6. Use your hands to form that mixture into bar shapes.
7. Dip a bar in the melted chocolate, ensuring all sides are well coated in chocolate, then place it on a piece of parchment paper on a plate (I like to use two forks to dip the bars in the melted chocolate and allow any extra chocolate to drip back into the bowl). Repeat with the rest of the bars.
8. Refrigerate for at least 30 minutes to allow the chocolate coating to harden before serving.

34. Pumpkin Caramel Chocolates

Pumpkin Caramel Chocolates is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT55M · Yield: 13

perfect for fall, a warmly spiced pumpkin caramel fills all sorts of chocolate molds – Halloween ready!

Ingredients

• 8 ounces semi sweet / dark chocolate, chopped
• 1/3 to 1/2 cup Pumpkin Coconut Caramel Sauce

Instructions

1. Make Pumpkin Coconut Caramel Sauce. (This takes several hours – I make mine the day before.)
2. In small saucepan over low heat, melt chopped chocolate until smooth. Remove from heat.
3. Spoon a small amount of melted chocolate into each mold. Using a small paintbrush or spoon, completely coat the inner walls of the mold with chocolate. Place in refrigerator for 5 minutes or until chocolate has set.
4. Fill each mold with Pumpkin Caramel filling, leaving room at the top to seal with more chocolate. If making the Pumpkin Caramel the same day as the chocolates, make sure the Pumpkin Caramel is cooled before adding to / filling the chocolate molds.
5. Reheat remaining chocolate and fill each mold, covering the filling completely.
6. Carefully tap molds on counter to remove any bubbles, return to refrigerator to set.
7. Store in refrigerator. Enjoy within 10 days.

35. Sin Cinnati Chilli

Vegan Sin-cinnati Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT0S · Cook: PT0S · Total: PT0S · Yield: 2

**This recipe uses a smaller slow cooker 1½ to 2 quarts – you can double the recipe and use a 3½ to 4 quart slow cooker

Ingredients

• 3/4 cup dry black beluga lentils, you can sub other lentils, the chili just won’t be as dark
• 1 1/2 cup water
• 1 1/2 cup diced tomatoes
• 2 cloves garlic, minced
• 1/2 cup Ground Beefless, use Trader Joe’s, frozen crumbles, or cook 1/2 cup Gimme Lean
• 1 bay leaf
• 1/2 teaspoon cumin
• 1/4 teaspoon ground hot pepper, like chipotle
• 1/8 teaspoon cinnamon
• 1 teaspoon chili powder
• 1 teaspoon cocoa
• pinch allspice
• pinch ground hot pepper of choice, optional and to taste
• dash of freshly ground nutmeg
• salt, to taste
• shredded vegan cheese, for topping
• chopped onions, for topping
• cooked spinach pasta, for topping

Instructions

1. Add everything except nutmeg, salt and toppings to the slow cooker .
2. Cook 7 – 9 hours on low.
3. Add nutmeg, taste, and add salt or adjust other seasonings as needed.
4. Serve over cooked pasta and top with your choice of onions and/or cheese.

36. Spooky Spaghetti

Spooky spaghetti: a Halloween pasta recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 small servings’]

Fun and spooky spaghetti recipe! This spaghetti and eyeballs is an easy Halloween pasta recipe to make with the family. A vegetarian Halloween dinner!

Ingredients

• 4 quarts water
• 8 ounces dry spaghetti
• 1/2 cup pesto
• 16 whole firm pitted black olives
• 12 small mozzarella cheese balls (bocconcini)
• 12 baby basil leaves

Instructions Cook the spaghetti

1. Bring the water to a rapid boil in a large pot and cook the spaghetti according to package directions. Salt the water before cooking if desired (optional). When cooked to your liking, strain the noodles and rinse with water.
2. While the pasta is cooking, make your eyeballs and spiders.

Make the eyeballs

1. To make the eyeballs, slice 4 firm black olives into 4 slices width wise. Choose 12 slices with the largest holes and use those to make the eyeballs. Gently but firmly press one of the slices into one of the mozzarella balls. Repeat with remaining mozzarella balls. You should have 12 eyeballs total.

Make the spiders

1. To make the spiders, start by cutting 12 firm black olives in half length wise so that you have 24 halves. Set aside 8 halves to be the body of the spiders.
2. Slice the remaining 16 olive halves into 4 slices width wise to make 64 “legs.”
3. To build an olive spider (we recommend doing this on top of the pasta before serving, see below), place one of the olive halves pitted side down on the pasta. This will be the body of the spider. Carefully place 4 olive slices along one side of the spider body, curve upwards, to make the spider legs and repeat with 4 more slices on the other side of the spider body. Repeat until you have 8 spiders, 2 for each serving. (See photos above in this post for reference)

Make the spooky spaghetti

1. To put the spooky spaghetti together, start by tossing the cooked spaghetti with the pesto until well combined. Divide the spaghetti among 4 plates to serve.
2. Top each spaghetti plate with 3 mozzarella eyeballs and 2 olive spiders, placed anywhere you would like.
3. Garnish each plate with 3 baby basil leaves. Serve and enjoy!

37. Raspberry Mummy Pies

Easy Raspberry Halloween Mummy Pies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’12’]

These 3-ingredient easy raspberry Halloween Mummy Pies are shaped like mummies. They’re quick and easy to make and taste delicious.

Ingredients

• 30 oz puff pastry ((2 x 375g/15oz package), ready rolled)
• 6 tablespoons raspberry jam (or strawberry)
• 3 tablespoons milk (or vegan milk) (for brushing)

Instructions

1. Preheat oven to 375°F/190°C. Line a baking sheet with baking parchment paper (or use the parchment from the pastry packet)
2. Unroll the pastry (or roll it out) and cut one sheet into 6 equal-sized squares, then cut each square in half to make 12 rectangles.
3. Cut the other sheet of pastry into thin strips.
4. Spoon the raspberry jam or sauce onto the rectangles, avoiding the outer edge.
5. Add dough strips decoratively to look like mummies, and gently press the edges to seal. 
6. Brush with the milk and bake for 20 minutes, or until golden. Serve warm or cold and decorate with edible eyes. 

38. Monster Slow Cooker Jackfruit Gumbo

Swamp Monster Slow Cooker Jackfruit Gumbo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT480M · Yield: [‘4’, ‘4 to 6 servings’]

This chunky stew is full of okra, tomatoes, vegan sausage and stringy jackfruit. One of my testers, Robin Fetter of The Real Vegan Housewife, says the soup had “an awesome foamy green effect on top” when she served it immediately, but that the green became less bright after twenty minutes. She highly recommends puréeing the greens into the soup.

Ingredients

• 4 cups water
• 4 cups sliced okra (fresh or frozen)
• 3 cups diced tomatoes or 2 (14.5 ounce cans)
• 1 cup minced bell pepper (any color)
• 3 cloves garlic (minced)
• 1 can (20 ounce young green jackfruit in brine, rinsed with seeds removed *)
• 2 large vegan sausages (Italian, Chik’n Apple, or Andouille, cut into quarters lengthwise and sliced)
• 2 bouillon cubes (vegetable or vegan chicken flavor)
• 2 tablespoons Cajun seasoning blend (see recipe at bottom)
• 3 bay leaves
• 1 cup chopped spinach (kale or other mild green)
• just enough water to puree (about 1/4 cup)
• salt and pepper (to taste)
• more Cajun seasoning blend (to taste – optional)
• steamed rice (white, brown or forbidden)
• hot sauce

Instructions

1. In the morning: Add all the main gumbo ingredients to your 4 quart slow cooker. Cook on low 7 to 9 hours.
2. minutes before serving: Add the greens to a blender with a little water and purée until smooth. Then add salt, pepper and more Cajun seasoning if needed.
3. Remove bay leaves and serve gumbo topped with the green “swamp” purée and a scoop of rice.

39. Mazapan

Best Mazapan Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’20’, ’20 servings’]

This 2-Ingredient mazapan candy is sweet, creamy, and so easy to make. Wait as each bite melts in your mouth!

Ingredients

• 2 cups unsalted toasted peanuts ($1.21)
• 1 ¾ cup powdered sugar ($0.51)

Instructions

1. First, add the peanuts to a blender or food processor. Pulse a few times until you achieve a coarse meal. Stop frequently to scrape down the sides and bottom for an even consistency.
2. Add in the powdered sugar and continue pulsing or blending until the mixture sticks together when you press it between your fingers. This process can take anywhere from 2-10 minutes depending on your blender.
3. Place the cookie cutter on a plate, board, or piece of parchment paper. Using your fingers or the back of a small spoon, press a few tablespoons of the mazapan mixture very firmly into the cookie cutter.
4. While pressing down on the mazapan close to the edges, carefully slide the cookie cutter up. Continue this process with the rest of the mixture.
5. Once all the candies are shaped, wrap them in paper or cling wrap and store them in an airtight container for later. Happy eating!

40. Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT13M · Total: PT28M · Yield: 18

Soft and chewy vegan pumpkin oatmeal cookies with chocolate chips! These easy cookies are so delicious and perfectly spiced.

Ingredients

• 1 1/4 Cup All-Purpose Flour
• 1 1/4 Cup Whole Oats
• 2/3 Cup Brown Sugar
• 1/2 Cup Pumpkin Puree (not pumpkin pie filling)
• 1/2 Cup Vegan Butter, room temp
• 1 Tsp Vanilla
• 1 Tsp Cinnamon
• 1 1/2 Tsp Pumpkin Pie Spice*
• 1/2 Tsp Baking Soda
• 1 Tsp Baking Powder
• 1/4 Tsp Salt
• 3/4 Cup Vegan Chocolate Chips

Instructions

1. In a bowl, mix together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder and salt.
2. In another bowl, mix together the brown sugar, pumpkin puree, vegan butter and vanilla until smooth.
3. Add the dry ingredients into the wet ingredients and mix until smooth. Then stir in the oats and chocolate chips until evenly distributed.
4. Let the cookie dough chill in the fridge for 15-20 minutes (this will make it easier to work with), and preheat your oven to 350 degrees F.
5. Using a cookie scoop (or tablespoon if you don’t have one), measure out two tablespoon amounts of dough and roll them into circles with the palms of your hands.
6. Place them two inches apart on a cooking tray covered in parchment paper, and gently press them down just a bit. Repeat until all the dough is used up. You can also add some more chocolate chips to the top before baking for a pretty look!
7. Bake for 12-13 minutes, or until the edges and bottoms have browned.
8. Let cool for 5 minutes and then transfer to a cooling rack and enjoy!

41. Spider Bagel Bites

Mini Spider Pizza Bagel Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [‘8’, ‘8 mini pizzas’]

A childhood favorite gets a spooky twist in these vegan mini spider pizza bagel bites. Make this Halloween party snack with just 4 base ingredients and 20 minutes!

Ingredients

• 4 mini bagels
• 1 cup pizza sauce (or thick marinara sauce)
• 1 cup vegan cheese ((optional))
• 8 whole black olives
• A handful of sliced black olives (cut in half)
• 2 tablespoons minced basil ((optional))
• 2 tablespoons minced veggies ((like mushrooms or bell peppers, optional))

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Split the mini bagels in half and place them face up on a baking sheet.
3. Spoon a layer of pizza sauce or marinara onto each bagel half.
4. Sprinkle with vegan cheese, and add basil and minced veggies if using.
5. Place one whole black olive in the center hole of each bagel half. Arrange 3 to 4 halved olive slices on each side of the whole olive to create “spider legs.”
6. Bake for 10 to 12 minutes, or until the bagels are crispy and the vegan cheese is melted and veggies are tender.
7. Remove from the oven, cool slightly, and serve!

42. Colcannon

Vegan Colcannon Mash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: 4

A traditional Irish dish made with mashed potato and greens.

Ingredients

• 500 g / 1lb white potatoes, peeled and quartered
• 250 g / 1lb washed kale, or 1 small cabbage shredded
• 6 spring onions, sliced
• 3 tbsp dairy-free butter
• 120 ml / 1/2 cup dairy-free milk, soy milk works best here
• salt and pepper, to taste

Instructions

1. Add the potatoes, kale and spring onions to a large pot. Cover with water and put on a medium heat to boil for approximately 15 minutes, or until the potatoes are soft.
2. Drain and return to the pot.
3. Add the dairy-free butter and milk (add in a small bit at a time, to see how thick or creamy you prefer it.) Add salt and pepper, to taste.
4. Mash together until creamy and serve.

43. Veggie Tray

Easy Monster Halloween Veggie Tray is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: varies

This super easy Monster Halloween Veggie Tray transforms basic veggies and dip into a spooky and fun Halloween appetizer, healthy kid-friendly snack or cute side dish. Perfect for Halloween parties!

Ingredients

• Variety of raw vegetables (e.g. carrots, celery sticks, cucumber, bell peppers, broccoli, cauliflower, cherry tomatoes, sugar snap peas, etc.)
• Dip (one or more of your favorite homemade or store bought dips)
• Special equipment: variety of glassware and craft googly eyes

Instructions

1. Grab a variety of glassware in different shapes and sizes (e.g. different types of drinking glasses, small wide mouth mason jars, small clean vases, etc.).
2. Turn the glassware into “monsters” by attaching some craft googly eyes.  Use a variety of different sizes and have fun with it!  (I like to apply them with small pieces of double sided tape to make it easy to remove them later).
3. Fill up each piece of glassware with a different type of veggie or dip.  Keep it small and simple or make it large and elaborate based on your needs.  Arrange all the glassware on a board, tray or even just directly on the table or counter where you will be serving it.

44. Pumpkin Donuts

Vegan Pumpkin Donuts (maple glazed) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: 12

This easy baked vegan pumpkin donuts recipe is filled with warm spices and maple and vanilla flavor. Topped with a maple cinnamon glaze!

Ingredients

• 2 Cups All-Purpose Flour
• 2 Tsp Pumpkin Spice*
• 1 1/2 Tsp Vanilla
• 1/2 Cup Plant Milk
• 2/3 Cup White Sugar
• 3/4 Cup Canned Pumpkin**
• 1/2 Cup Melted Vegan Butter
• 2 Tbsp Maple Syrup
• 2 Tsp Baking Powder
• 1/2 Tsp Baking Soda
• 1 Tsp Apple Cider Vinegar
• 1/2 Tsp Salt
• 2 Cups Vegan Powdered Sugar
• 2-3 Tbsp Plant Milk
• 2 Tbsp Maple Syrup
• 1/2 Tsp Vanilla
• 1/4 Tsp Pumpkin Spice

Instructions

1. Preheat oven to 350 degrees F and oil a donut pan.
2. In a bowl, whisk together the sugar, plant milk, vanilla, butter, pumpkin, syrup and vinegar until smooth.
3. Add the flour, pumpkin spice, baking powder, baking soda and salt and mix just until combined.
4. Scoop batter into a piping bag or a ziploc bag, twist the top to close and snip about 3/4 inch or so off the bottom.
5. Pipe batter into the donut pan about 3/4 full – you will need two pans or simply do this in two batches!
6. Bake for 10-12 minutes or until a toothpick inserted into the donut comes out clean.
7. While the donuts bake, whisk together all glaze ingredients and set aside.
8. Once baked, let donuts cool for 5 minutes in the pan and then transfer to a cooling rack to cool completely.
9. Finally, dip the donuts halfway in the glaze and let excess drip off for a bit, then place back on the rack to set and enjoy!

45. Chocolate Bark

Halloween Chocolate Bark (Dairy Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT50M · Yield: [’10’, ’10 servings’]

Create your own fun Halloween Chocolate Bark for an allergy friendly treat! Our easy to make candy bark is top 8 allergen free and school safe.Gluten free, dairy free top 8 allergen free (depending on which sprinkles and candy you choose); Free of: peanuts, tree nuts, eggs, dairy,

Ingredients

• 1/2 cup allergy friendly chocolate chips
• 1/4 cup allergy friendly white chocolate chips
• Natural powder food coloring ((I use McCormick natural food coloring powder))
• Allergy friendly candy, candy eyes, Halloween sprinkles, etc. to decorate the chocolate bark

Instructions

1. Melt the dairy free chocolate chips in the microwave 30 seconds at a time, or in a double boiler (whichever method you prefer). Once melted, spread the chocolate out a bit onto a parchment paper lined pan (don’t spread it too thick or too thin, about 1/8-1/4 inch works good). Set aside.
2. Melt your dairy free white chocolate in a double boiler. Once it’s melted, add natural food color powders to make different colors (optional), and drizzle it over the regular chocolate. Use a toothpick to swirl the chocolate layers together. We made some of our white chocolate purple with pink and blue colors to match some of the monster sprinkles we got.
3. Before your chocolate sets, sprinkle the chocolate with Halloween sprinkles, candy eyes, crushed candies (like coconut toffees), candy corn made in a peanut free facility, or allergy friendly cookie pieces.
4. Chill to set completely, then break apart into pieces. Serve and store at room temperature.

46. Pretzel Spiders

Pretzel Spiders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large pretzel twists
• 4 teaspoons creamy peanut butter
• 16 pretzel sticks (or broken pieces to form legs)
• 8 small raisins or chocolate chips (for eyes)

Instructions

1. 1. Spread 1 teaspoon peanut butter on each pretzel twist to form the body.
2. 2. Arrange 4 pretzel sticks on each side of the body using a dab of peanut butter to create legs (total of 16 legs across 4 spiders).
3. 3. Place two raisins or chocolate chips on each body as eyes.
4. 4. Set on a platter and serve.

47. Pumpkin Spice Latte

Healthy Vegan Pumpkin Spice Latte is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M

This Healthy Vegan Pumpkin Spice Latte Recipe is amazingly delicious, dairy-free and absolutely guilt-free! Made with cashew milk, maple syrup, real pumpkin and of course pumpkin pie spice.

Ingredients

• 1 cup raw cashews
• 2 cups or 500 ml freshly brewed coffee
• 3 tablespoons pumpkin puree
• 1 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice
• 3 teaspoons maple syrup
• a pinch of sea salt
• a dash of cinnamon

Instructions

1. Add 1 cup raw cashews to The NutraMilk. Set the BUTTER cycle for 5 minutes until cashew butter is ready. Add 4 cups (or 1 liter) water and set the MIX cycle for 3 minutes. Dispense about 1 cup of cashew milk to use for the vegan pumpkin spice latte (two servings) and refrigerate the rest for up to 2 days.
2. Combine all ingredients (keeping 1/2 cup cashew milk for the topping) in a saucepan. Stir well and heat through over medium heat.
3. While the coffee mixture is heating, microwave the remaining 1/2 cup cashew milk in a large mixing bowl until it’s hot. Whip it with a hand mixer or a whisk until very foamy.
4. Pour the coffee mixture in tall glasses or mugs. Top with whipped cashew milk and sprinkle with cinnamon. Enjoy!

48. Potato Soup

Ghoulishly Green Potato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 Servings’]

I love potato soup, and it’s perfect for a chilly fall evening. This recipe dresses up in green for Halloween. But don’t let its “costume” trick you: it still tastes like old-fashioned potato soup!

Ingredients

• 4 cups peeled and cubed Idaho potatoes
• 3 cups water
• 1 vegetable bouillon cube
• 3 cloves garlic (minced)
• 1 cup washed spinach and/or kale
• 1/4 cup nutritional yeast
• 1/4 cup cashews (soaked for 2 hours if you don’t have a powerful blender)
• 5 to 8 drops liquid smoke
• salt and pepper (to taste)
• 4 pieces vegan pumpernickel bread

Instructions

1. Add the potatoes, water, bouillon and garlic to a soup pot. Bring to a boil over high heat, and then turn to medium. Simmer until the potatoes are easily pierced with a fork, about 10 minutes.
2. While the potatoes cook, preheat the oven to 350°. Cut the bread into small squares (or into Halloween shapes using cookie cutters) and spread on a baking sheet and bake for 5 to 10 minutes, until crispy. Set aside.
3. Blend the spinach, yeast, cashews and liquid smoke with 1/2 cup of the cooking liquid. Purée until very smooth.
4. Mash the potatoes with a potato masher while they are in the pot. It doesn’t have to be completely smooth. I like it a little chunky myself.
5. Stir in the green mixture until completely incorporated. Serve topped with croutons.

49. Potato Pancakes

German Vegan Potato Pancakes or Kartoffelpuffer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

These delicious German vegan potato pancakes or Kartoffelpuffer are crispy from the outside and tender on the inside and only require 3 staple ingredients and 30 minutes of your time. They are perfect for a quick and filling breakfast, lunch or dinner meal that everyone will love!

Ingredients

• 5 medium size Yukon Gold or Russet potatoes (about 600 g or 1.3 lb)
• 1 small yellow onion
• ¼ cup or 40 g all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• oil to fry (see notes)
• Chopped chives to serve
• Maille Dijon Originale Mustard to serve

Instructions Peel and grate the potatoes

1. Peel the potatoes and remove all the eyes with the tip of the vegetable peeler. Use a box grater or a shredder attachment of your processor to grate the potatoes.

Squeeze the shredded potatoes

1. Transfer into a bowl or colander that is prepared with a clean dish towel laid into it. Take the edges of the towel and twist the top until it squeezes the potatoes and drains the excess liquid. Make sure to squeeze as hard as you can!

Finely grate the onion

1. Use the other side of your box grater to finely grate the onion. Alternatively, chop it or use a tablespoon of onion powder.

Make the pancakes mixture

1. Transfer the squeezed potatoes to a medium bowl and add onion, flour, salt and pepper.

Form the fritters

1. Prepare a large plate dusted with flour. Take a heaped tablespoon of the mixture and form a patty. It’s a good idea to moisten your hands with water before doing that. Put it on a plate and repeat with the rest of the mixture (This recipe makes about 10 potato pancakes). Dust them with a bit of flour. and press with your fingers until it’s flat.

Fry the potato pancakes on a pan

1. Heat a lug of oil in a large frying pan or skillet to medium heat. Use a spatula to transfer the pancakes to the pan and press them down to make them flat. Don’t overcrowd the pan. I recommend cooking them in batches so they don’t stick together. Use the spatula to form the edges. Cook them for up to 5 minutes per side, or until golden brown and crispy. To keep them hot before serving, put them in the warm oven (70 °C/160 °F), while you fry the next batch.

Serve

1. Sprinkle with chives and serve immediately with Maille Dijon Originale Mustard, ketchup, vegan sour cream, apple sauce or your favorite dip. Enjoy!

50. Pumpkin Muffins

Vegan Pumpkin Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: 12

These flavorful spiced vegan pumpkin muffins have a pecan crumble topping and sweet cinnamon glaze – the best pumpkin spice muffins ever!

Ingredients

• 2 Cups Flour
• 1 Cup Brown Sugar
• 1 Cup Pumpkin Puree
• 1 Tsp Vanilla Extract
• 1/3 Cup Neutral Oil
• 1/3 Cup Plant Milk
• 2 Tsp Apple Cider Vinegar
• 2 Tsp Baking Powder
• 1 Tsp Cinnamon
• 1/4 Tsp Nutmeg
• 1/4 Tsp Cloves
• 1/2 Tsp Ginger
• 2 Tbsp Ground Flax Seeds (or chia)
• 1/2 Tsp Salt
• 3 Tbsp Flour
• 3 Tbsp Chopped Pecans
• 3 Tbsp Brown Sugar
• 1 1/2 Tbsp Vegan Butter (chilled and cubed)
• 1/4 Tsp Cinnamon
• 1/2 Cup Vegan Powdered Sugar
• 1/2 Tsp Cinnamon
• 1 1/2-2 Tbsp Plant Milk

Instructions

1. Preheat your oven to 350 degrees.
2. Using your hands, squish together all your crumb topping ingredients in a bowl until crumbly. Place in the fridge to chill.
3. In a bowl, combine your flour, cinnamon, nutmeg, cloves, ginger salt, ground flax seeds and baking powder and mix well.
4. In another bowl, whisk together your pumpkin puree, vanilla, oil, plant milk, apple cider vinegar and sugar until well combined.
5. Pour your dry ingredients into your wet and mix just until smooth, being careful not to overmix.
6. Pour evenly into 12 muffin tins. Sprinkle over crumb topping evenly and gently pat down. Bake for 22-25 minutes or until a toothpick inserted into the middle of the muffin comes out clean.
7. Allow muffins to rest 10 minutes in the pan, then cool completely on a cooling rack.
8. Mix together drizzle and evenly coat all the cooled muffins. Enjoy!

51. Chile con Queso

Dairy-Free Chile con Queso is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Yield: [‘6’, ‘6 people’]

Dairy-Free Chile con Queso is thick, creamy, and delicious. This quick and easy dip comes together with a few common ingredients, perfect for a party!

Ingredients

• 2 large potatoes (peeled and roughly chopped)
• 2 large carrots (peeled and roughly chopped)
• 1/2 cup water
• 1/3 cup olive oil
• 1 lemon (juiced)
• 1/2 cup nutritional yeast flakes
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper (to taste)
• 2 cans 10 oz. RO*TEL® Original Diced Tomatoes and Green Chilies (drained)

Instructions

1. In a large pot of water, bring potatoes and carrots to a boil. Once fork-tender, drain water from pot, and transfer vegetables to a food processor.
2. Add water, olive oil, lemon juice, nutritional yeast flakes, garlic powder, onion powder, salt, and pepper to food processor and blend until smooth. Taste and adjust seasoning, if needed.
3. Transfer sauce to cast iron skillet and stir in RO*TEL® Original Diced Tomatoes and Green Chilies. If the mixture is too thick, add additional water one tablespoon at a time.
4. Warm on stovetop then serve, garnished with jalapeño, fresh cilantro, and lime juice.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.