5 Easy Vegan Halloween Recipes You Need To Try

Here are five last-minute recipes for Halloween
Try these easy-to-make bloody cups this festive season (Photo: Elephantastic Vegan)

It's time to get excited - Halloween is right around the corner!

And the results are in: this festive time is ALL about the treats. Halloween is a great excuse to indulge in sweets and various decadent eats.

So go ahead, treat yourself and your loved ones to some creepy - but delicious - Halloween fare.

1. Bloody Cups

These three-ingredient cups offer a spooktacular twist on the classic Peanut Butter Cup. They are vegan - and filled with a simple raspberry sauce.

You will require frozen raspberries, maple syrup or your sweetener of choice, and vegan baking chocolate (or chocolate chips).

Heat the frozen raspberries, mash them, and add the liquid sweetener. 

While the sauce cools down, melt 1 cup of the chocolate, and place it in the muffin liners; when you finished spreading the chocolate evenly to the sides, place the liners into the fridge for a few minutes - until the chocolate hardens.

Once ready to go, place the raspberry filling into the chocolate-coated muffin liners.

Melt a further 2/4 cup of chocolate, and pour it over the raspberry sauce. Let it harden in the fridge for about 5 minutes - and your bloody cups are done! 

See full recipe here

I love me some witch fingers (Photo: PETA)

2. Garlicky 'Witch Fingers'

For these creepy witch fingers, all you need is pizza dough, almonds, vegan butter or magarine, garlic powder, and marinara sauce.

Roll some pizza dough stripes into a rounded finger-like shape, and press an almond onto each piece of dough - the almonds will act as the 'fingernails'.

Lightly coat the fingers in vegan butter, sprinkle with garlic powder, and bake! 

Before serving, dip the 'witch fingers' into the 'bloody' marinara sauce - and enjoy! 

See full recipe here

A last-minute idea for this Halloween (Photo: Oh She Glows)

3. Apple Bites

A last-minute Halloween recipe that will grab everyone's eyes - and teeth - these Apple Bites will take around 5 minutes to put together.

You'll need apples, slivered almonds, a nut butter, and jam.

Slice up the apples, and if they're going to be sitting out you can rub lemon juice on them. Spread some jam or nut butter on the apples for the tongue, then push some slivered almonds in for the teeth.

See full recipe here; you can also try this variation

Creeped out? Good. (Photo: Vegan Yack Attack)

4. Stuffed Mushrooms Eyeballs

Another easy Halloween recipe that is perfect to bring to any parties, these plant-based eyeballs are sure to creep people out.

So get those mushrooms out, prepare the garlic, lemon juice, loads of spices, tofu, black olives, sun-dried tomatoes, and balsamic vinegar.

Puree the tofu, garlic, lemon juice salt, Italian seasoning, onion powder, and black pepper in a food processor until smooth.

Add the tofu ricotta mixture into each mushroom cap, and place the finely-cut sun-dried tomato pieces onto the stuffed mushrooms.

Top with slices of olives, and bake for 10-15 minutes.

See full recipe here

A must for Halloween: pumpkin everything (Photo: Home Sweet Jones)

5. Pumpkin Squash Soup

Is it really Halloween if you're not eating a pumpkin dish? 

You'll require an onion, veggie broth, garlic, butternut squash, sugar pumpkin pie pumpkin, sage, thyme, and salt and pepper.

Saute the onion, and add the broth, squash, and fresh pumpkin. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the squash has softened.

Add sage, thyme - and puree with a blender. Simmer 5 more minutes and season to taste. You can also decorate with vegan sour cream.

See full recipe here

READ MORE:

WATCH: Vegan Message Shared With Millions By Internet Giant UNILAD

SCARED: Farmers Are 'Concerned' Over Veganism Surge

WEIGHT LOSS: Study Claims This Favorite Vegan Food Is Key To Shedding Pounds

Sign up for our newsletter to get the best of Plant Based News delivered to your inbox weekly.
------

Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself. 

Reuse this content
PBN Contributor:

Diana is a London-based writer dedicated to bringing you the latest updates in ethical consumerism and plant-based nutrition. She is a recent media graduate with extensive journalistic experience, and writes in hopes of changing the narrative. You can follow Diana on Instagram and Twitter @dianalupica

(c) 2018 Plant Based News LTD. All Rights Reserved. Content must not be copied without permission.

Join the conversation

Since you're here...
Plant Based News is a FREE service that receives millions of views each week on YoutubeFacebookInstagramTwitterour weekly newsletter and this website. This takes a lot of our personal time, money and hard work. But we do it because we KNOW it makes a difference. If those following our reporting helped by contributing, we could do even more. Please consider supporting us so we can create further awareness about animal rights, environmentalism, ethical consumerism and the plant-based lifestyle. Not a false narrative - but information that empowers people to make better choices.

Support Plant Based News

It's World Vegan Day