Two Great and Simple Vegan Halloween Recipes to Be Paired Together
The summer season is quickly coming to a close and so is the time for summer salads and veggie patties on the grill. It’s time to start thinking about warmer, heartier meals for the fall and Halloween season. Here are two great Vegan Halloween dinner recipes that can be paired together on a chilly autumn evening.
This is an easy casserole to make and can be thrown together in some what of a haphazard way and still turn out great.
What you’ll need:
- Enough red skin potatoes to cover the bottom of a 12 x 12 inch glass casserole dish (usually about 12 small to medium sized potatoes)
- 1 lb. equivalent of Smart Ground Original Veggie Protein Crumbles (12 oz. package)
- 3 cups of frozen corn
- One jar of any standard sized pasta sauce that is tomato based
- Tony Chachere’s Original Creole Seasoning (to taste)
- Any vegan soy milk (such as Silk)
Wash and cut the red skinned potatoes into 1 inch cubes, leaving the skins on. Boil them on high in a large pot of water until tender. Throw cooked potatoes into a large bowl and mash, adding three tablespoons at a time of vegan soy milk until they are as creamy as you’d like them. I enjoy leaving the potatoes a little bit chunky for the added texture. Set aside.
In a medium to large skillet, fry up the Smart Ground Crumbled until dark brown. Set aside.
Cook the frozen corn according to the directions on the package and place in your casserole dish. Add the cooked Smart Ground Crumbles and the entire jar of sauce. Add the creole seasoning to taste. Be sure to add a little of the creole at a time, as it tends to become very salty very quickly. Mix until well blended and create an even layer with a spoon.
Heat in the oven at 450 degrees for about 10 minutes or until mixture is hot. Top evenly with mashed potatoes and add a light layer of of creole seasoning. Heat for an additional 10 minutes or until potatoes are slightly crisp. Cover with lid and let sit at least 5 minutes.
This recipe feeds 3 people generously.
Homemade Garlic Toast
This next recipe pairs very well with the vegan casserole. It will be a nice treat for family or friends who are used to frozen or store bought garlic toast.
What you’ll need:
- Six slices of any vegan bread
- Garlic salt
- Garlic pepper
- Onion powder
- EmerilLagasse’s Emeril’s Essence
- Vegan margarine
Two by two, pop the vegan bread into the toaster until slightly crisp. Set all 6 of them on a baking sheet. Add just enough margarine on each slice of toast so that the seasonings will stick. Season each with the garlic salt. You’re going to want less on each slice than you think. Much like the casserole recipe, your toast will become very salty very quickly. Next, add a small amount of onion powder. Add generously the garlic pepper and Emeril’s Essence. I usually do five or so grinds of garlic pepper on each slice and enough Essence until they are ascetically pleasing. Put them in the oven at 450 degrees for about 5 minutes, making certain that they are not getting too crisp.
The great thing about pairing these too simple recipes together is that you can throw in the baking sheet with your toast on it during the last five minutes of baking the casserole.
I hope you enjoy these great recipes this Halloween. I know I will!
Spooky jaunts through the neighborhood, candy-laden pillowcases, costume soirees, bobbing for apples and wary treks through haunted houses. Halloween means fun for all, vegans included. However, amidst all that candy and festivity, don’t let dinner fall to the wayside. Below are three vegan dinner recipes to please any crowd you may be entertaining.
If traditional Halloween fare is on your menu, I would suggest trying colcannon, a potato dish from Ireland served during Samhain.
1lb. potatoes, peeled, cubed, and boiled
2 T. Earth Balance (plus extra, melted)
¼ c. soy milk
salt and pepper to taste
1 T. olive oil
2 cloves of minced garlic
1 onion, chopped
1 head of green cabbage, cored, chopped, and boiled
- Mash the potatoes, adding in Earth Balance, soy milk, salt, and pepper.
- Heat olive oil in a frying pan over medium heat. Sauté the garlic for about 30 seconds or until fragrant. Add the onions and cook until soft.
- In a large bowl, combine the mashed potatoes, onion and garlic mixture, and boiled green cabbage.
- Dish up the colcannon into a serving bowl. Make a small well in the top of the mashed potatoes and fill it with melted Earth Balance. To eat, dip each bite of colcannon into the melted Earth Balance, and enjoy!
Taco Salad with Eyeballs
For a more modern take on Halloween dinner, whip up a super easy, and delightfully twisted, version of a taco salad.
15-20 tortilla chips
½ c. Morningstar Farms Meal Starters Grillers Recipe Crumbles
½ t. taco seasoning
chopped avocado, shredded lettuce, and diced onion
2 tomato slices
vegan sour cream (Try Tofutti Better Than Sour Cream)
sliced black olives
- Crunch up the tortilla chips slightly and place on a plate.
- Mix the Morningstar Farms Meal Starters Grillers Recipe Crumbles and the taco seasoning in a bowl and microwave until heated. Add to the tortilla chips.
- Add the avocado, lettuce, and onion on top of the crumbles.
- Place the two tomato slices side-by-side on top of the taco salad.
- Put a dollop of vegan sour cream in the middle of each tomato slice, making sure the sour cream dollop is nicely rounded, like the white of an eyeball.
- Lastly, set one slice of black olive into each dollop of vegan sour cream to finish off the taco salad with eyeballs. Dig in!
Crowds of little ghouls and goblins, hungry from hours of trick-or-treating, will goggle up these mummy fingers before you can say, “BOO!”
1 pack of vegan hotdogs (Try Tofu Pups by Lightlife)
1 roll of vegan crescent rolls (Make sure to check the label for animal ingredients)
- Preheat the oven to 375° F.
- Unroll the crescent rolls, being careful not to break apart the pre-cut dough pieces. Press the dough pieces together at their seams so you have one rectangular slab of crescent dough. Using a pizza cutter (or a knife), cut the crescent dough into long strips. The number of strips you cut should coincide with the number of hotdogs that came in the package.
- Starting at one end of a hotdog, begin wrapping the strip of dough around the hotdog, overlapping the dough so it looks like mummy wrap. Make sure, however, to leave about one inch of hotdog exposed at the top to create the illusion of an exposed fingertip.
- Repeat step three with the other hotdogs.
- Place the mummy fingers on a cookie sheet and bake for approximately 10 minutes or until the dough is golden brown.
- Remove from the oven and let cool for five minutes. Serve with a bowl of “blood” (ketchup).