I wanted to include some unique Halloween-y recipes that you can include at your next spooky and cruelty-free bash! From appetizers to desserts, there are endless ways to entertain your guests this Halloween.

Spooky Pumpkin and Potato Soup with Grilled Cheese (Original Recipe OneGreatVegan

  • 1 Onion diced 
  • A handful of sage leaves 
  • 1.5 tbs of minced garlic 
  • 2 tbs vegan butter/grapeseed oil 
  • 2 cups diced sweet potatoes 
  • 2 cups full-fat coconut milk 
  • 2 cups veggie broth
  • 1 tbsp fresh ginger grated 
  • 1.5 cups pumpkin puree 
  • Curry powder, black pepper, pink salt, smoked paprika, nutmeg, thyme, pink salt, crushed red pepper flakes to taste (add amount based on your preference)  

Spider Web Sauce 

  • ½ cup Veganaise 
  • Garlic powder, onion powder, salt, pepper ½ tsp 
  • 2 tbsp lemon juice 
  • 1 tbsp nutritional yeast (nooch) and non-dairy milk of choice 

Grilled Cheese 

  • Your bread of choice 
  • Vegan cheese slices 
  • ¼ cup mustard 
  • Minced garlic 

How to 

  • Heat large pot on medium heat, add oil and cook until translucent (I personally like mine partially seared). 
  • Add in sage leaves and garlic and saute. 
  • Add sweet potato, ginger, soup ingredients and cook on low for half hour ➔ Add spider web ingredients together at this time. 
  • Butter your bread to side you will add cheese, and mustard on the opposite side. Place on hot pan with mustard-side up. 
  • Add cheese on top. Place both pieces of bread together to make sandwich and press down with spatula on hot pan. Cook until crispy. 
  • Move soup to blender and blend until smooth. 
  • Pour blended soup in bowl and drizzle spider web sauce. Use a toothpick to create web design. 
  • Serve soup with grilled cheese. Yum!

Jack O Lantern Chips and Dip

  • Start by whipping up the best guacamole ever. 
  • Mash two beautifully ripened avocados 
  • Add ½ cup diced red onion, ½ tsp pink himalayan salt, 2 chopped tomatoes on the vine, parsley, lime juice, ground cumin, a handful of cilantro, a dash of nutritional yeast 
  • Serve with your choice of chips: blue corn, Stacey’s Naked, kettle chips, or even some veggies. 
  • Go a step further and create ghost-shaped chips! This is the best option if you want to salvage a back of stale tortilla chips. Recipe here. 
  • Here’s the fun part: Carve your pumpkin to have a mouth that appears to be vomiting the guac. Draw eyes using the greater than and less than sign to replicate closed eyes. (Photo from target.com) 

Pumpkin Pizza Minis 

  • 2 medium potatoes 
  • Your favorite sauce (jar or homemade will work) 
  • Black olives sliced to appear like eyeballs 
  • Vegan cheese sliced into thin strips 

Line baking sheet with foil and preheat to 400F. Slice potatoes into ¼-½ inches. Season potatoes with your choice of spices, seasonings, and oils. Place flat on baking sheet and cook until tender. Remove from oven, flip over, add sauce, olive eyes, and shredded cheese. Bake until melted. Enjoy! 

Mummy Dogs

  • Start by unraveling a crescent roll dough and cutting it into thin ¼ inch strips.
  • Wrap your vegan hot dogs (preferred brand LightLife or FieldRoast) in a mummy outfit, overlapping the dough and wrapping the entire dog. 
  • Don’t forget to leave a space on the dog for the eyes! 
  • Pop in oven in 350 for 10-12 minutes until crispy 
  • Place a dot of Ketchup on your eye candies 
  • Dip into ketchup and enjoy! 

Cucumber Coffins

  • medium cucumbers cut in half longways
  • 1/2 beetroot peeled and grated (about 1/2 a cup) 
  • 1/2 cup sunflower seeds 
  • 1 tsp fresh ginger grated 
  • 2 tsp fresh garlic 
  • Parsley, onion powder, salt, and pepper to taste 
  • Generous sprinkle of cumin powder 
  • 6 or 7 sprigs of pea sprouts cut into one inch pieces 
  • Blueberries for eyes 

Scoop the inside of the cucumber out to create what will be your hollow coffin. Set this mixture aside. Add dry ingredients and the scooped out cucumber mixture into blender. Evenly distribute mixture among coffins. Place the blueberries at one end, to make eyes, and then criss cross the pea sprouts over the beetroot mix to make a mummy like effect. Yum! 

Graveyard Chocolate Mousse with Tombstone Cookies

  • 1 can full-fat coconut milk 
  • ¼ cup cocoa powder 
  • 1 tbsp dutch cocoa powder 
  • 3-4 tbsp powdered sugar 
  • 2-3 tbp peanut butter 

➔Freeze can 10 minutes before making. Once cold, open can and transfer only thickened part to a mixing bowl. Use a stand mixer to turn into a frothy whip. Add remaining ingredients and continue to whip until it forms a mousse-like texture. 


  • ¾ cup ground almonds 
  • 1 tbp arrowroot powder 
  • 2 tbsp coconut oil melted 
  • 2 tbsp agave or maple syrup 
  • 1 tbsp vanilla extract 
  • Zest of one lemon

➔ Preheat oven to 350F and line tray with a silicone baking sheet or parchment paper. In a food processor, mix almonds and powder. Add melted oil in. Mix remainder of ingredients and start rolling the dough. They should each be ¼ inch thick. Choose what you want to write on your tombstone cookies and carve it out with a knife. Bake until edges are golden brown. Serve atop chocolate mousse! 

Chocolate Cupcakes 

  • 1 1/4 cups all purpose flour 
  • 1/2 cup cacao powder 
  • 1 teaspoon baking powder 
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 1/2 cup coconut milk 
  • 1/2 cup water 
  • 1 tablespoon white vinegar 
  • ½ -1 cup sugar of choice (stevia, coconut)
  • 1/3 cup sunflower seed oil
  • 1 teaspoon pure vanilla extract

Vegan Vanilla Buttercream Frosting 

  • 1/2 cup non-hydrogenated shortening 
  • 2 tablespoons vegan butter, melted 
  • 3 cups organic powdered sugar, sifted 
  • 2-3 tablespoons vegan vanilla-flavored creamer 
  • 1 teaspoon vanilla extract 
  • dairy free mini chocolate chips or chocolate candies for the eyes 
  • Preheat oven to 350F 
  • Prepare cupcake tin with liners or non-stick spray
  • Sift flour, cacao, baking powder, baking soda, salt. 
  • Stir together all wet ingredients and slowly whisk in flour. Use an electric mixer on low for one minute until texture is smooth. 
  • Distribute evenly into cupcake tin and bake for 15 minutes 
  • To make buttercream, beat together shortening and vegan butter for 1 minute in a large stand mixer. 
  • Add powdered sugar, creamer and vanilla. Beat for 2 minutes, until light and fluffy. 
  • Place buttercream in a piping bag with a large round tip. Pipe a tall mound of frosting in the center of cupcakes, pulling the tip away to create a small peak.
  • Add chocolate chips or candies for eyes.