Trick or Treat! 12 Fun Vegan Halloween Recipes To Try

One of my favorite recipes as a kid was my mom’s stuffed bell peppers. Hers were made with ground beef and rice. This recipe from Good Food BBC is a healthier vegan version made with bulgur and quinoa.

I’d probably add some plant-based crumbles, too.

And how cute are the jack-o’-lanterns?

This recipe from Elephantastic Vegan calls for only 4 simple ingredients: puff pastry, pumpkin puree, salt, and basil leaves.

Rather than being a “sweet treat” this recipe is more of a savory party appetizer.

It’s also SUPER quick to make, taking a combined 23 minutes between prep and cook time.

Vegan Stuffed Mushroom Eyeballs by Vegan Yack Attack is another savory vegan recipe that looks great for a family or office potluck.

It’s nut-free, dairy-free, and gluten-free, which also makes it great to take to potlucks where you might not know about the allergy status of your fellow guests.

The “eyes” are sliced black olives and the stuffing is a tofu ricotta mixture. You can use the one in her recipe, or we have a couple of recipes on our site–one of ours and one from Laura Theodore.

This recipe for Tangerine Pumpkins and Banana Ghosts by Weelicious is the perfect treat for kids; not only is it healthy, it looks fun to make!

The ghosts’ eyes are vegan chocolate chips, and cut celery stalks form the stems on the pumpkins. Fun AND Healthy vegan treats!

Wing It Vegan created this Happy Vegan Peanut Butter Ghosts recipe that calls for only a few ingredients:

• chocolate chips (some for melting plus some not melted for the eyes)
• coconut
• vanilla extract
• maple syrup

The recipe makes about 20 ghosts.

Alison at Keeping The Peas created this recipe for these Vegan Halloween Cupcakes. The recipe contains instructions for making your own simple batter containing cacao powder for a chocolatey good taste.

I like this recipe because the ingredients are very “clean,” with no preservatives or possible allergens. However, if you’re in a pinch for time or ingredients, remember that some off-the-shelf cake mixes are vegan. You can check out some of our faves here.

The recipe also calls for vegetable oil instead of vegan butter but you can probably experiment with substituting for the oil if you’re trying to go oil-free.

The vegan buttercream frosting is really easy to make and looks super creamy.

Alison also shares some decorating tips for making a ghost, a monster, and a bat.

These recipes aren’t in any particular order but if they had been, I probably would’ve made this recipe #1 or 2 because I LOVE spicy!

Jalapeno poppers are definitely one of my favorite snacks, and this “Halloweeño Poppers” recipe from Every Vegan Recipe has a couple interesting additions: Pillsbury Crescent Rolls and candy eyeballs.

If you’re a fan of poppers, you know that cheese is a main ingredient. These poppers call for vegan cream cheese, vegan feta, and vegan Colby shreds. You can also try using these Mexican-style shreds.

Makes about 20 poppers.

I ADORE fudge but traditional fudge is usually loaded with a TON of sugar. This recipe for Pumpkin Fudge from Feasting on Fruit gets its sweetness from Medjool dates, making it a much healthier sweet treat!

The recipe’s main ingredients are:

• pumpkin
• Medjool dates
• cashew butter
• plant-based milk or coconut oil
• chocolate chips (optional)

When I think of Fall, I think of apples and, of course, candy apples. This recipe from Veganosity calls for vegan chocolate, apples, and shredded coconut.

If you’re not a fan of coconut (like Larissa), you can also use vegan candies or sprinkles. Add sea salt for a sweet and salty treat!

Personally, I LOVE Dandies vegan marshmallows and some walnuts and would probably top my candy apples with these.

You can definitely setup some fun dry ingredients and let the kids get creative with making their own!

For some more variety, consider caramel apples.

Love Is In My Tummy created this spooky puff pastry recipe for Vegan Pastry Voodoo Dolls and it looks SUPER yummy!

There’s only one substitution I might make to this, just based on personal taste.

The filling is made from beetroot, sugar, and plant-based milk. I might use a strawberry or raspberry jam instead.

SUPER fun and decorative!

These Vegan Deviled Potatoes from Becky Striepe at Glue and Glitter will definitely add some color to your Halloween table.

The recipe uses purple potatoes, firm tofu, and black salt (kala namak) to give it an “eggy” flavor.

Use green or black olives to top off your deviled potatoes.

Britt at The Banana Dairies created this recipe for Healthier Dirt Pudding Cups.

Her recipe includes a recipe for making the candy worms, but if you’d just like to buy some you can find vegan gummy worms online. Just be sure to check the label, as not all gummies are vegan!

And, since Oreos are not vegan (they contain dairy milk), here’s her dairy-free version.