20 Spooky Vegan Halloween Recipes Delightful

Get ready to bewitch your taste buds with our 20 Spooky Vegan Halloween Recipes Delightful! Perfect for home cooks looking to add a little magic to their Halloween spread, these recipes are all about fun, flavor, and frightfully good eats. Whether you’re hosting a ghoulish gathering or just craving some seasonal treats, we’ve got something to make your Halloween deliciously memorable. Let’s dive in!

Vegan Pumpkin Spice Latte

Warm up your mornings with this homemade Vegan Pumpkin Spice Latte, a creamy, spiced treat that’s as comforting as it is easy to make.

Ingredients

• 1 cup unsweetened almond milk
• 2 tbsp pumpkin puree
• 1 tbsp maple syrup
• 1/2 tsp pumpkin pie spice
• 1/4 tsp vanilla extract
• 1/2 cup strong brewed coffee or espresso
• Whipped coconut cream (optional, for topping)

Instructions

1. In a small saucepan over medium heat, whisk together the almond milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Heat for 3-4 minutes, stirring constantly, until hot but not boiling.
2. Remove the saucepan from heat and use a hand frother or blender to blend the mixture until frothy, about 30 seconds.
3. Pour the brewed coffee or espresso into a mug, then top with the frothy pumpkin milk mixture. Stir gently to combine.
4. If desired, top with a dollop of whipped coconut cream and a sprinkle of pumpkin pie spice for an extra indulgent touch.

The secret to this latte’s rich texture? Blending the warm milk mixture creates a barista-worthy froth without any dairy. Perfect for those crisp mornings when you need a little extra warmth.

Tip: For an iced version, let the pumpkin milk mixture cool before combining with cold brew coffee and ice.

Halloween Stuffed Bell Peppers

These Halloween Stuffed Bell Peppers are a playful twist on a classic, perfect for adding a festive touch to your dinner table without sacrificing flavor.

Ingredients

• 4 large orange bell peppers
• 1 lb ground turkey
• 1 cup cooked quinoa
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels
• 1/4 cup diced onion
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a skillet over medium heat, heat olive oil. Add onion and sauté until translucent, about 3 minutes. Add ground turkey, chili powder, cumin, salt, and black pepper. Cook until the turkey is no longer pink, about 5 minutes.
3. Stir in quinoa, black beans, and corn. Cook for another 2 minutes until everything is heated through.
4. Spoon the mixture into the bell peppers, top with cheddar cheese, and bake for 25 minutes until the peppers are tender and the cheese is bubbly.

The combination of quinoa and turkey makes these stuffed peppers surprisingly light yet satisfying, with a hint of spice that’s perfectly balanced by the sweetness of the corn and bell peppers.

Tip: For an extra festive look, use a small knife to carve faces into the peppers before stuffing them.

Ghostly Vegan Cheese Ball

This Ghostly Vegan Cheese Ball is a spooktacular centerpiece for your Halloween party, offering a creamy, tangy flavor that’s surprisingly dairy-free!

Ingredients

• 1 1/2 cups raw cashews, soaked overnight
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp smoked paprika
• 1/4 cup water
• 1/2 cup shredded vegan mozzarella cheese
• 2 tbsp chopped parsley, for garnish

Instructions

1. Drain the soaked cashews and blend them with nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, salt, smoked paprika, and water until smooth.
2. Transfer the mixture to a bowl and fold in the vegan mozzarella cheese until well combined.
3. Shape the mixture into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 2 hours to firm up.
4. Before serving, roll the cheese ball in chopped parsley to create a ‘ghostly’ exterior.

The smoky paprika and tangy lemon juice give this vegan cheese ball a depth of flavor that’ll have guests guessing how it’s dairy-free. Perfect for dipping with crackers or veggies!

Tip: For an extra spooky effect, use whole black olives to create eyes on your ghostly cheese ball.

Spooky Vegan Black Bean Burgers

These Spooky Vegan Black Bean Burgers are not just a treat for the eyes but a delight for the palate, perfect for adding a fun twist to your Halloween menu or any day you’re craving something uniquely delicious.

Ingredients

• 1 (15 oz) can black beans, drained and rinsed
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp maple syrup
• 1 tbsp black sesame seeds (for garnish)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the black beans with a fork until mostly smooth but some chunks remain.
3. Add the breadcrumbs, onion, olive oil, soy sauce, garlic powder, smoked paprika, salt, pepper, and maple syrup to the bowl. Mix until well combined.
4. Form the mixture into 4 patties and place them on the prepared baking sheet. Sprinkle the tops with black sesame seeds to create a spooky effect.
5. Bake for 25 minutes, flipping halfway through, until the burgers are firm and slightly crispy on the outside.

The combination of smoked paprika and maple syrup gives these burgers a subtly sweet and smoky flavor that’s irresistibly good, while the black sesame seeds add a playful, eerie touch.

Tip: For an extra spooky presentation, serve these burgers on dark rye bread with a side of ‘bloody’ ketchup or beetroot sauce.

Witch’s Brew Vegan Soup

Witch’s Brew Vegan Soup is a spellbinding blend of earthy flavors and vibrant colors, perfect for stirring up some magic in your kitchen.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup butternut squash, cubed
• 1 cup kale, chopped
• 4 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Add the butternut squash and kale, stirring to combine with the onions and garlic. Cook for another 5 minutes until the kale starts to wilt.
3. Pour in 4 cups vegetable broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes until the squash is tender.
4. Stir in the black beans, 1 tsp smoked paprika, and 1/2 tsp ground cumin. Season with salt and pepper to taste. Simmer uncovered for an additional 10 minutes to blend the flavors.

The smoky depth of paprika paired with the sweetness of butternut squash creates a bewitching flavor profile that’s both nourishing and comforting.

Tip: For an extra magical touch, garnish with pumpkin seeds or a swirl of coconut milk before serving.

Vegan Candy Corn Parfait

This Vegan Candy Corn Parfait is a playful, colorful treat that layers creamy coconut yogurt with homemade candy corn puree for a dessert that’s as fun to make as it is to eat.

Ingredients

• 1 cup coconut yogurt
• 1/2 cup raw cashews, soaked overnight
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup candy corn, plus extra for garnish
• 2 tbsp coconut oil, melted

Instructions

1. Drain the soaked cashews and blend them with 1/4 cup maple syrup and 1 tsp vanilla extract until smooth.
2. In a separate bowl, melt 1/2 cup candy corn with 2 tbsp coconut oil over low heat, stirring until smooth. Let cool slightly.
3. Layer 1/4 cup coconut yogurt at the bottom of each parfait glass, followed by 2 tbsp of the candy corn mixture, then another 1/4 cup coconut yogurt. Repeat the layers once more.
4. Garnish the top with additional candy corn pieces for a festive touch.
5. Chill in the refrigerator for at least 1 hour before serving to allow the layers to set.

The magic of this parfait lies in the contrast between the creamy yogurt and the sweet, slightly chewy candy corn layers, creating a dessert that’s visually stunning and delightfully textured.

Tip: For an extra flavor boost, sprinkle a pinch of sea salt over the candy corn layer before adding the next yogurt layer.

Monster Mash Vegan Guacamole

Get ready to wow your Halloween party guests with this spookily delicious Monster Mash Vegan Guacamole—it’s creamy, zesty, and packed with flavor!

Ingredients

• 3 ripe avocados, peeled and pitted
• 1/4 cup finely diced red onion
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 2 tbsp freshly squeezed lime juice
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional for heat)

Instructions

1. In a large bowl, mash the avocados with a fork until smooth but slightly chunky.
2. Add the red onion, tomatoes, and cilantro to the bowl with the mashed avocados.
3. Pour in the lime juice, then sprinkle with salt, black pepper, garlic powder, and cayenne pepper (if using). Stir well to combine all ingredients.
4. Taste and adjust seasoning if necessary. For best flavor, let the guacamole sit for 10 minutes before serving.

The secret to this guacamole’s monster appeal? The perfect balance of creamy avocado and zesty lime, with just a hint of heat to keep things interesting.

Tip: To prevent browning, press plastic wrap directly onto the surface of the guacamole before refrigerating.

Creepy Crawly Vegan Pasta

Get ready to spook your taste buds with this Creepy Crawly Vegan Pasta, a dish that’s as fun to make as it is to eat!

Ingredients

• 8 oz whole wheat spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/4 cup fresh basil, chopped
• 1 tbsp lemon juice

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the cherry tomatoes and black olives to the skillet, cooking for 3-4 minutes until the tomatoes begin to soften.
4. Toss the cooked spaghetti into the skillet with the tomato mixture. Sprinkle with salt and black pepper, then drizzle with lemon juice. Stir well to combine.
5. Remove from heat and garnish with fresh basil before serving.

The combination of spicy red pepper flakes and fresh lemon juice gives this pasta a vibrant kick, while the black olives add a playful, creepy crawly appearance.

Tip: For an extra creepy effect, arrange the sliced olives on top of the pasta to resemble little spiders!

Vegan Bat Wing Cookies

These Vegan Bat Wing Cookies are a spooktacular treat that’s as fun to make as it is to eat, perfect for adding a playful touch to your Halloween spread.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 3/4 cup granulated sugar
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1/2 cup powdered sugar (for dusting)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In a separate bowl, mix 1/2 cup melted coconut oil with 3/4 cup granulated sugar until well combined. Stir in 1/4 cup almond milk and 1 tsp vanilla extract.
4. Gradually add the dry ingredients to the wet, mixing until a dough forms.
5. Roll the dough into 1-inch balls, then flatten slightly and pinch one side to form a bat wing shape. Place on the prepared baking sheet.
6. Bake for 10-12 minutes, until the edges are firm. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Once cooled, dust with 1/2 cup powdered sugar for a ghostly effect.

The combination of rich cocoa and a hint of vanilla makes these cookies irresistibly tender, while their bat wing shape adds a whimsical flair to your Halloween table.

Tip: For extra drama, use a stencil to dust the powdered sugar in the shape of bat silhouettes.

Pumpkin Patch Vegan Cupcakes

These Pumpkin Patch Vegan Cupcakes are a delightful treat that brings the cozy flavors of fall into your kitchen, perfect for sharing at gatherings or enjoying as a sweet snack.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 cup pumpkin puree
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1 cup powdered sugar
• 2 tbsp maple syrup
• 1 tbsp non-dairy milk

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
3. Add the pumpkin puree, vegetable oil, vanilla extract, and apple cider vinegar to the dry ingredients. Stir until just combined.
4. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
5. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cupcakes cool, whisk together the powdered sugar, maple syrup, and non-dairy milk to create a smooth glaze.
7. Once the cupcakes are completely cool, drizzle the glaze over the top.

The magic of these cupcakes lies in their moist texture and the perfect balance of spices, topped with a sweet maple glaze that complements the pumpkin beautifully.

Tip: For an extra festive touch, sprinkle a little cinnamon on top of the glaze before it sets.

Haunted House Vegan Gingerbread

Get ready to spook your guests with this Haunted House Vegan Gingerbread, a delightfully eerie treat that’s as fun to make as it is to eat.

Ingredients

• 3 cups all-purpose flour
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 cup vegan butter, softened
• 3/4 cup brown sugar
• 1/2 cup molasses
• 1/4 cup water
• 1 tsp vanilla extract
• Royal icing and assorted vegan candies for decoration

Instructions

1. Preheat your oven to 350°F. Lightly grease a haunted house-shaped gingerbread mold or a baking sheet if you’re cutting shapes by hand.
2. In a large bowl, whisk together 3 cups all-purpose flour, 1 tbsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp salt, and 1 tsp baking soda.
3. In another bowl, cream together 1/2 cup vegan butter and 3/4 cup brown sugar until fluffy. Stir in 1/2 cup molasses, 1/4 cup water, and 1 tsp vanilla extract.
4. Gradually mix the dry ingredients into the wet until a dough forms. Roll out the dough on a floured surface to about 1/4 inch thickness and press into your mold or cut into desired shapes.
5. Bake for 10-12 minutes or until the edges are just starting to darken. Let cool completely before decorating with royal icing and assorted vegan candies to bring your haunted house to life.

The combination of spicy gingerbread and sweet icing makes this haunted house not just a centerpiece but a conversation starter at any Halloween gathering.

Tip: For an extra spooky effect, use black food coloring in the royal icing to create cobwebs or ghostly figures.

Vegan Zombie Brain Dip

Get ready to wow your guests with this eerily delicious Vegan Zombie Brain Dip, perfect for Halloween parties or anytime you’re craving something uniquely creamy and spicy.

Ingredients

• 1 cup raw cashews, soaked overnight
• 1/2 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1/4 cup pickled jalapeños, plus 2 tbsp brine
• 1/2 cup roasted red peppers, drained
• 1 tbsp olive oil

Instructions

1. Drain the soaked cashews and add them to a blender with almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and cayenne pepper. Blend until smooth.
2. Add the pickled jalapeños, their brine, and roasted red peppers to the blender. Pulse until the mixture is mostly smooth but still has some texture for that brain-like appearance.
3. Heat olive oil in a small skillet over medium heat. Pour in the dip and cook for 5 minutes, stirring constantly, until it’s warm and slightly thickened.

The combination of creamy cashews and spicy jalapeños gives this dip its unforgettable zombie brain texture and a kick that’ll wake up any taste bud.

Tip: For an even more brain-like effect, serve the dip in a hollowed-out small pumpkin or squash.

Jack-O-Lantern Stuffed Vegan Pizza

Get ready to wow your friends with this Jack-O-Lantern Stuffed Vegan Pizza, a festive twist on pizza night that’s as fun to make as it is to eat!

Ingredients

• 1 pre-made vegan pizza dough (16 oz)
• 1 cup vegan mozzarella shreds
• 1/2 cup vegan ricotta
• 1/4 cup pumpkin puree
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 1 small bell pepper (for the Jack-O-Lantern face)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Roll out the vegan pizza dough on a floured surface to a 12-inch circle. Spread the pumpkin puree evenly over half of the dough, leaving a 1-inch border.
3. Sprinkle 1/2 cup vegan mozzarella shreds and dollop the vegan ricotta over the pumpkin puree. Season with 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg.
4. Fold the other half of the dough over the filling and crimp the edges with a fork to seal. Brush the top with 1 tbsp olive oil.
5. Cut out a Jack-O-Lantern face from the bell pepper and place it on top of the dough. Bake for 25 minutes until the crust is golden and crisp.

The combination of creamy ricotta and pumpkin puree stuffed inside a crispy crust makes this pizza a standout dish that’s perfect for Halloween gatherings.

Tip: For an extra festive touch, serve with a side of marinara sauce for dipping, dyed orange with a bit of turmeric.

Vegan Mummy Dogs

These Vegan Mummy Dogs are a spooktacular twist on the classic pig in a blanket, perfect for Halloween parties or a fun family dinner.

Ingredients

• 1 package (8 count) vegan hot dogs
• 1 sheet vegan puff pastry, thawed
• 2 tbsp mustard
• 1 tbsp maple syrup
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1 tbsp olive oil
• 24 small pieces of vegan cheese (for eyes)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix together 2 tbsp mustard, 1 tbsp maple syrup, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp salt to create a glaze.
3. Roll out the vegan puff pastry on a lightly floured surface and cut into thin strips, about 1/4 inch wide.
4. Wrap each vegan hot dog with the pastry strips, leaving small gaps to resemble mummy bandages, and place them on the prepared baking sheet.
5. Brush each mummy dog with 1 tbsp olive oil and bake for 15-20 minutes, until the pastry is golden and puffed.
6. Remove from the oven and immediately press 2 small pieces of vegan cheese into each hot dog for eyes while the pastry is still warm.

The combination of the sweet and tangy glaze with the flaky pastry makes these mummy dogs irresistibly tasty and fun to eat.

Tip: For an extra spooky effect, use a toothpick to dab a tiny bit of ketchup on the cheese eyes to give them a bloodshot look.

Spider Web Vegan Quesadilla

Get ready to spook your taste buds with this Spider Web Vegan Quesadilla, a fun and festive twist on a classic that’s perfect for Halloween or any day you’re craving something creatively delicious.

Ingredients

• 2 large flour tortillas
• 1 cup shredded vegan cheese
• 1/2 cup black beans, rinsed and drained
• 1/4 cup diced red bell pepper
• 1/4 cup corn kernels
• 1 tbsp olive oil
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 cup vegan sour cream

Instructions

1. Preheat a large skillet over medium heat and brush with 1 tbsp olive oil.
2. Place one tortilla in the skillet. Sprinkle evenly with 1/2 cup vegan cheese, black beans, red bell pepper, and corn.
3. Sprinkle the remaining 1/2 cup vegan cheese on top, then cover with the second tortilla.
4. Cook for 3-4 minutes until the bottom is golden, then carefully flip and cook for another 3-4 minutes until the other side is golden and the cheese is melted.
5. Remove from the skillet and let cool for a minute. Using a knife, carefully cut a spiral from the center outward to create a spider web design.
6. Drizzle with vegan sour cream in a web pattern, then sprinkle with chili powder, garlic powder, and salt to taste.

The secret to this quesadilla’s wow factor isn’t just the spooky presentation—it’s the melty vegan cheese and hearty black beans that make every bite satisfyingly delicious.

Tip: For an extra creepy effect, use a piping bag to create more intricate web designs with the sour cream.

Vegan Skeleton Smoothie Bowl

Start your Halloween morning with a spooky yet nutritious Vegan Skeleton Smoothie Bowl that’s as fun to make as it is to eat!

Ingredients

• 1 frozen banana, sliced
• 1/2 cup frozen mango chunks
• 1/2 cup frozen pineapple chunks
• 1/2 cup coconut milk
• 1 tbsp chia seeds
• 1 tbsp maple syrup
• 1/4 tsp vanilla extract
• Blackberries and sliced almonds for garnish

Instructions

1. In a blender, combine the frozen banana, frozen mango, frozen pineapple, coconut milk, chia seeds, maple syrup, and vanilla extract. Blend until smooth and creamy.
2. Pour the smoothie into a bowl and use the back of a spoon to smooth the surface.
3. Arrange blackberries and sliced almonds on top to create a skeleton face design.

The combination of tropical fruits and coconut milk gives this smoothie bowl a creamy texture and a naturally sweet flavor, while the skeleton garnish adds a playful Halloween twist.

Tip: For an extra thick smoothie bowl, let it sit in the freezer for 10 minutes before garnishing.

Witch Finger Vegan Carrots

These Witch Finger Vegan Carrots are a spooky yet healthy treat that’s perfect for Halloween parties or just to add a fun twist to your dinner table.

Ingredients

• 10 medium carrots, peeled
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup almond slivers

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the peeled carrots with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
3. Arrange the carrots on the prepared baking sheet and roast for 25 minutes, turning halfway through, until they’re tender and slightly crispy on the edges.
4. While the carrots are still warm, press almond slivers into the top end of each carrot to resemble witch fingernails.

The smoky paprika and garlic give these carrots a depth of flavor that’s unexpectedly addictive, while the almond ‘nails’ add a playful crunch.

Tip: For an extra eerie effect, serve these on a dark platter with a drizzle of vegan ranch dressing as ‘witch’s brew.’

Vegan Tombstone Brownies

These Vegan Tombstone Brownies are a spooky twist on the classic dessert, perfect for Halloween or any time you’re craving something decadently dark and fudgy.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 1/2 cup coconut oil, melted
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• 1/2 cup vegan dark chocolate chips

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
3. In another bowl, mix 1 cup sugar, 1/2 cup melted coconut oil, 1/4 cup almond milk, and 1 teaspoon vanilla extract until smooth.
4. Combine the wet and dry ingredients, then fold in 1/2 cup vegan dark chocolate chips.
5. Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick comes out with a few moist crumbs.
6. Let cool before cutting into tombstone shapes with a cookie cutter for a festive touch.

The secret to these brownies’ rich flavor is the combination of cocoa powder and dark chocolate chips, creating a depth that’s irresistibly chocolatey.

Tip: For an extra spooky effect, use white icing to write RIP or draw little ghosts on each tombstone brownie.

Frankenstein Vegan Avocado Toast

Start your day with a monstrously delicious twist on the classic avocado toast that’s sure to wake up your taste buds!

Ingredients

• 2 slices of whole grain bread
• 1 ripe avocado
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• 2 tbsp pumpkin seeds
• 1/4 cup arugula
• 1 tbsp balsamic glaze

Instructions

1. Toast the whole grain bread until golden and crisp.
2. In a small bowl, mash the avocado with lemon juice, salt, black pepper, and garlic powder until smooth.
3. Spread the mashed avocado evenly over the toasted bread slices.
4. In a small pan, heat olive oil over medium heat. Add pumpkin seeds and toast for 2-3 minutes until they start to pop.
5. Top the avocado toast with arugula, toasted pumpkin seeds, and drizzle with balsamic glaze.

The crunch of pumpkin seeds against the creamy avocado creates a Frankenstein-worthy contrast that’s both satisfying and nutritious.

Tip: For an extra monster mash, add a sprinkle of red pepper flakes to give it a spicy kick.

Vegan Cauldron Chili

Warm up your kitchen with this hearty Vegan Cauldron Chili, a meat-free twist on the classic that’s packed with flavor and perfect for any gathering.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 carrots, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
2. Stir in the red and green bell peppers and carrots, cooking for another 5 minutes until the vegetables begin to soften.
3. Add the black beans, kidney beans, crushed tomatoes, and vegetable broth to the pot. Stir well to combine.
4. Mix in the chili powder, cumin, smoked paprika, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally.
5. After 30 minutes, check the consistency. If you prefer a thicker chili, let it simmer for an additional 10 minutes.

The smoked paprika gives this chili a subtle depth that pairs beautifully with the sweetness of the bell peppers, making it a standout dish that’s as flavorful as it is colorful.

Tip: For an extra kick, add a diced jalapeño with the bell peppers or serve with sliced avocado on top for a creamy contrast.

Conclusion

We hope this roundup of 20 Spooky Vegan Halloween Recipes has inspired your festive cooking! Whether you’re hosting a party or just treating yourself, these dishes are sure to delight. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the Halloween cheer. Happy cooking, and have a wonderfully spooky Halloween!

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