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Vegan Halloween Recipes for an Animal Free Halloween Night

Published by Altagracia Rouser

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Traditionally, people tend to stereotype vegans as eating a lot of soup and vegetables, with not much else variety in their diet. Obviously, if done correctly, this is not the case whatsoever. That being said, soup on any diet is quick, cheap, and usually easy. Picky kids will eat it. It can also be fairly healthy if it is home made, subtracting a lot of the excessive sodium that comes in the canned variety. Around Halloween the weather starts to get cold, and there’s nothing like coming back to the house for something warm to fill your stomach. Not to further the stereotype, but….

Barley Pumpkin Soup

2 1/3 cups water
1 1/3 cups canned pumpkin
1 chopped small onion
1/3 cup quick-cooking barley
7 vegetable bouillon cubes
1 minced clove garlic, or powdered version
1 tsp curry powder
1 tsp dried thyme — crushed
1 1/4 cup soymilk (if you want it a little creamier, go for 1 1/3 cup)
1/4 cup toasted pumpkin seeds

In a large saucepan, add water, pumpkin, bouillon cubes, garlic, thyme, and curry powder. Bring to a boil. Cover, and let simmer for just about twelve minutes. (Barley should be tender at this point.) Let cool for two minutes.

Place half of the pumpkin mush into a food processor or blender. Pour smooth mixture into a bowl. Repeat with remaining mixture. Return all of recipe to saucepan, stirring in your soymilk. On low heat, stir until completely heated through, but do not allow to boil. If desired, you can sprinkle the top with toasted pumpkin seeds.

And, after all, what is a Halloween night without dessert?

Spider-Web Cupcakes

1 cup soymilk

1 teaspoon apple cider vinegar

¾ cup granulated vegan sugar

1/3 cup canola oil

1 teaspoon vanilla extract

1 teaspoon chocolate extract

1 cup all-purpose flour

1/3 cup cocoa powder

½ teaspoon baking powder

¾ teaspoon baking soda

¼ teaspoon salt

White vegan frosting

Preheat oven to 350 degrees

In a large bowl, whisk milk and vinegar together. Let sit three minutes until curdled. Add sugar, oil, and extracts. Beat until the mixture becomes somewhat foamy.

In a separate larger bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.

Combine bowls into one, mixing until only a few small lumps remain

Pour into cupcake liners. Bake 18 minutes, or until inserted toothpick comes out clean.

Frost after cooled and decorate top with brown frosting into a spider web design.




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