10 Best Vegan Halloween Recipes For Your Kids

10 Best Vegan Halloween Recipes For Your Kids

Take a bite out of our frightful plant-based Halloween recipes. These party foods include toffee apples, pumpkin hummus, squash stews, and vegan nachos.

1. Healthy Halloween Nachos

At a Halloween party, serve these healthy nachos with homemade sweetcorn salsa and fresh guacamole. Kids (and adults!) will adore the terrifying bat shapes.

Prep time: 40 minutes | Cook time: 5 minutes | Total time: 45 minutes | Servings: 6

Ingredients For The Guacamole

• Limes: 2, juiced
• Avocados: 2 small, peeled and chopped
• Coriander: 1 bunch, finely chopped

For The Sweetcorn Salsa

• Sweet corn: 80g (½ can)
• Cherry tomatoes: 200g, quartered
• Red pepper: 1, finely chopped
• Spring onions: 2, thinly sliced
• Sundried tomatoes: 3, finely chopped
• Black beans: 400g
• Cumin: ½ teaspoon
• Coriander: ½ teaspoon
• Smoked paprika: ½ teaspoon

For Bat-Shaped Nachos

• Whole wheat tortillas: 4
• Oil: 1½ teaspoon
• Purple carrots: 4, cut into sticks

Method

1. Making guacamole should come first. Combine the avocado and lime juice in a bowl. Add half of the chopped coriander, and spoon into a shallow bowl or serving dish. Add the remaining coriander to the salsa ingredients and stir to combine.
2. Place clumps of the salsa on top of the guacamole so that each person may scoop up some of each. While preparing the bat nachos, cover and chill for up to 30 minutes. Use a cookie cutter, scissors, or both to cut out bats (or other eerie shapes).
3. To reduce waste, cut them as closely as you can. Depending on the size of your cutter, you should be able to get 8 to 10 slices from each wrap. Oven: Preheat to 200°C/180°F/.
4. Serve with the carrot sticks, guacamole, and salsa platter after placing all the tortilla shapes on 2 or 3 big baking pans and baking for about 4-5 minutes, or until golden and crisp.

2. Halloween Toffee Apples

The toffee will be very hot, so making these toffee apples is a job for adults, but kids will enjoy eating them. The ideal Halloween treat.

Prep time: 20 minutes | Cook time: 10 minutes | Total time: 30 minutes | Servings: 8

Ingredients

• Red apples: 8
• Caster sugar: 400g
• Lemon juice: 1 teaspoon
• Golden syrup: 4 tablespoons
• Red or black food colouring
• Red or black food glitter (optional)

Method

1. Remove any apple stems from the twigs, and then push the sharpest end of each stick (or the lolly sticks) into the end of the apple stalk.
2. On a wooden board, place a sizable piece of baking parchment. Remove any apple stems from the twigs, and then push the sharpest end of each stick (or the lolly sticks) into the end of the apple stalk.
3. On a wooden board, place a sizable piece of baking parchment. Quickly tip the pan to cover the entire apple's skin as you dip each apple into the toffee.
4. Lift out and allow any surplus to drop off before placing it on the baking parchment. Replicate with the remaining apples. If necessary, warm the toffee just a little bit more. You can eat it on the same day.

3. Pumpkin Curry With Chickpeas

A sophisticated side dish ideal for serving with spiced roast meat or fish, or it can be done alone as a vegan main course for a dinner party.

Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes | Servings: 4

Ingredients

• Sunflower oil: 1 tablespoon
• Thai yellow curry paste: 3 tablespoons
• Lemongrass: 3 large
• Cardamom pods:  6
• Mustard seed: 1 tablespoon
• Pumpkin or a small squash: 1 piece
• Vegetable stock: 250ml
• Reduced-fat coconut milk: 400ml
• Chickpeas: 400g, drained and rinsed
• Limes: 2
• Mint leaves: 1 cup
• Naan bread to serve.

Method

1. In a sauté pan with heated oil, slowly cook the curry paste for two to three minutes, occasionally stirring, until fragrant.
2. Pour the stock and coconut milk after mixing the pumpkin or squash into the pan and coating it with the paste. Then add chickpeas, and the mixture is simmered for about 10 minutes or until the pumpkin is soft. Now that the curry has cooled, it can freeze for up to a month.
3. Squeeze one lime into the curry; the second lime should be cut into wedges and served alongside. Tear the mint leaves just before serving, then deliver them to the table with the warm naan bread and lime wedges.

4. Vegan Pumpkin Pie

Make this straightforward vegan Thanksgiving dessert. Sharing is the best part of our luscious pumpkin pie, which is stuff with warm spices and sweet pumpkin.

Prep time: 40 minutes | Cook time: 35 minutes | Total time: 1¼ hours | Servings: 8

Ingredients

• Pumpkins or squash: 2
• Sweet short crust pastry: 350g
• Maple syrup: 100ml
• Light brown soft sugar: 200g
• Salt: 1 teaspoon
• Fresh nutmeg: 1 teaspoon, grated
• Cinnamon: 3 teaspoons
• Corn flour: 4 tablespoons
• Oat, almond or soya milk: 600ml
• Icing sugar: 1 tablespoon for dusting
• Flavourless vegetable oil or sunflower oil for tossing
• Plain flour for dusting.

Method

1. Oven: 180°C/160°F fan/gas 4. On a baking sheet, toss the pumpkin (or squash) in a little oil. Depending on the pumpkin or squash, roasting should last between 40 minutes and an hour until it is tender enough to mash with a fork. Set apart for cooling. While waiting, lightly coat a work surface with flour and roll out the pastry to the thickness of a £1 coin.
2. Lift it into a 23 cm fluted tart pan by draping it over your rolling pin. Using a scrap of extra pastry, push the crust into the tin's corners (you're less likely to pierce the pie this way than with a finger).
3. For 20 minutes, chill. You should set the oven to 200°C/180°F/gas 6. To make baking parchment more pliable, scrunch it up before using it to line the tart pan. Then, fill it with dried rice or baking beans.
4. Remove the parchment and filling after 15 minutes of baking when the sides are golden. The foundation should seem biscuity and dry after another 5 to 10 minutes of baking.
5. Use a tiny, serrated knife to smooth the edges. Place the roasted pumpkin (or squash), milk, maple syrup, sugar, salt, and spices in a food processor or blender and process until smooth. Pour into a small pan after passing through a sieve, and stir continuously for 5 minutes to thicken.
6. Now, put pumpkin filling into the tart shell. Return the oven and reduce the temperature to 180C/160C fan/gas 4. After 30 minutes of baking, you can tell if the filling is set by shaking the tart pan.
7. Cool for 20–25 minutes. Sprinkle with confectioners' sugar and serve warm, refrigerate, and eat within two days.

5. Pumpkin Hummus

Throw a Halloween party and make this rich hummus using a carved pumpkin. In other seasons of the year, use butternut squash or pumpkin with blue skin.

Prep time: 10 minutes | Cook time: 50 minutes | Total time: 1 hour | Servings: 8

Ingredients

• Pumpkin: 1 small
• Garlic: 2 cloves, peeled
• Lemon: ½
• Tahini paste: 2 tablespoons
• Chickpeas: 400g
• Red pepper: 1, deseeded, and sliced
• Yellow pepper: 1, deseeded, and sliced
• Mini breadsticks and pitta chips to serve
• Olive oil for roasting.

Method

1. About two-thirds of the way up, cut off the pumpkin's top. Scoop out the pumpkin flesh from the bottom and the lid after removing the seeds.
2. Preheat your oven to 200°C; 6 Pumpkin flesh, cut into pieces and place in a roasting pan with the garlic and plenty of oil. Forty-five minutes in the oven, season, and bake until very soft. Allow cooling.
3. Add the pumpkin, garlic, and roasting pan juices to a food processor. Add the tahini paste, lemon juice, and chickpeas. Add salt and combine until a paste forms; if it is too thick, add more oil. Return the hummus to the pumpkin and serve with the pita chips, peppers, and breadsticks.

6. Halloween Stuffed Peppers

Enjoy these spooky, nutritious stuffed peppers on Halloween. They are ideal for a Halloween buffet or a dinner with the family before trick-or-treating.

Prep time: 25 minutes | Cook time: 35 minutes | Total time: 1 hour | Servings: 4

Ingredients

• Peppers (a mix of orange, red and yellow looks nice): 4 small
• Pine nuts: 25g
• Olive or rapeseed oil: 1 tablespoon
• Red onion: 1, chopped
• Garlic: 2 large cloves, crushed
• Aubergine: 1 small
• Pouch of mixed grains: 200g
• Sundried tomato paste: 2 tablespoons
• Lemon zest: 1
• Fresh basil: 1 bunch, chopped

Method

1. Remove the peppers' tops while setting the shelters aside, then scoop out the seeds and any white flesh that may have been present. Scary Halloween faces can be carved into the sides using a small, sharp knife.
2. Any offcuts should be chopped into small pieces and stored. Pine nuts should be lightly toasted until golden in a dry pan for a few minutes.
3. Heat oil in your pan, then preheat the oven to 200°C. For 8 to 10 minutes, soften the onion in the oil. Add the aubergine, garlic, and pepper scraps, and simmer for 10 minutes or until the vegetables are tender.
4. The pan may need a spritz of water if it appears dry. Squeeze the grain pouch to split it up, then tip it.
5. Break up the grains in the pouch with your hands before dropping them into the pan with the tomato paste.
6. Warm thoroughly while stirring, then turn from the heat and stir in the basil, pine nuts, and lemon zest. Each pepper has to have the grain mixture inside of it.
7. Put the peppers in a deep roasting pan with the carved faces facing up and replace the lids, securing them in place with cocktail sticks.
8. For the final 10 minutes of the 35-minute baking time, bake uncovered. The filling need to be scorching hot, and the peppers tender.

7. Courgette & Mushroom Bread

Excellent with soups and salads or simply served warm with some butter.

Prep time: 35 minutes | Cook time: 50 minutes | Total time: 1¼ hours | Servings: 6

Ingredients

• Courgettes: 3 medium
• Salt: 2 teaspoons
• Olive oil: 2 tablespoons
• Onion: 1 small, finely chopped
• Garlic:  2 cloves, crushed
• Chestnut mushroom: 100g
• Strong plain flour: 350g
• Sachet easy-blend dried yeast: 7g
• Fresh basil: 2 tablespoon, chopped
• Coarse sea salt: ½ tablespoon to sprinkle

Method

1. Add 1 teaspoon of salt to the grated courgettes in a colander. Squeeze as much moisture out of the mixture as you can with your hands after letting it stand for 20 minutes. After a good rinse, repeat the squeeze with the courgettes. The onion and garlic are cooked for 4 minutes to soften in a frying pan with 1 tablespoon of heated olive oil.
2. Cook the courgettes for an additional 2 minutes after adding the mushrooms, after which they should have softened and browned. Carefully strain the liquid, then set it aside to cool. Oven: Set to 220°C/fan:200°C/gas:7. In a sizable basin, combine the flour, yeast, remaining salt, oil, basil, and a mixture of the two types of courgettes.
3. Blend thoroughly. Add 125ml of hand-hot water to the well you just made in the center. To get a little sticky dough, thoroughly combine.
4. Shape into a ball and place on a prepared baking sheet after 10 minutes of kneading on a floured surface. With the palm of your hand, slightly press down on the dough ball, then loosely wrap it in oiled cling film.
5. Leave to rise for 25–30 minutes in a warm location until they have doubled in size. Sprinkle sea salt over the dough's top, brush with a little water, and bake for 40 minutes or until brown.
6. After cooling on a wire rack, serve.

8. Blood Beetroot Cocktails

This Prosecco and blood-red lemonade concoction will become your new favorite spooky beverage.

Prep time: 35 minutes | Cook time: 50 minutes | Total time: 1½ hours | Servings: 6

Ingredients For The Beetroot Lemonade

• Raw beetroot: 200g, grated
• lemon juice: 8
• Golden caster sugar: 200g

Ingredients For The Cocktail

• Aperol: 300ml
• Prosecco: 750ml, chilled
• Ice

Method

1. Make the beetroot lemonade first. Combine the beets, sugar, and lemon juice in a bowl. Stir occasionally to help the sugar dissolve as it steeps in the refrigerator for at least one hour.
2. Pour the mixture into a large jug through a sieve to remove the pulp.
3. To make the cocktail, add 25ml of the beetroot lemonade, 50ml of Aperol, and a few ice cubes to each glass. Serve after adding Prosecco on top.

9. Stuffed Pumpkin

Are you hosting a vegan dinner party in the fall or winter? Prepare beautiful rice, fennel, apple, pomegranate seeds, and pecan stuffing to bake inside a pumpkin.

Prep time: 40 minutes | Cook time: 50 minutes | Total time: 1½ hours | Servings: 6

Ingredients

• Pumpkin or round squash: 1 medium-sized
• Olive oil: 4 tablespoon
• Wild rice: 100g
• Large fennel bulb: 1 large
• Bramley apple: 1
• Lemon: 1, zested and juiced
• Fennel seeds: 1 tablespoon
• Chilli flakes: ½ teaspoon
• Garlic: 2 cloves, crushed
• Pecans: 30g, toasted
• Parsley: 1
• Tahini: 3 tablespoons
• Pomegranate seeds to serve

Method

1. Preheat the oven to 200°C. Cut the top off the pumpkin or squash, then scoop the seeds with a metal spoon. Remove any pithy pieces, but save the seeds for later. Place the pumpkin on a baking sheet, rub 2 tablespoons of the oil all over it, and season well.
2. With the “lid” off to the side, roast in the center of the oven for 45 minutes or until soft. Wild rice should be thoroughly rinsed, cooked according to the package directions, and then spread out on a baking sheet to cool. Slice the apple and fennel bulbs very thinly, then squeeze over 12 the lemon juice to prevent them from becoming brown.
3. In a frying pan, heat the remaining 2 tablespoons of oil. Once the fennel seeds start to pop, toss half the garlic and fennel after frying the chilli flakes and fennel seeds.
4. After softening for 5 minutes, stir in the apple, pecans, and lemon zest. Get rid of the heat. Add the mixture to the cooked rice, whisk in the parsley, and then season to taste. Put the mixture inside the cooked pumpkin and reheat it in the oven for an additional 10 to 15 minutes.
5. Make a dressing by combining the remaining lemon juice, tahini, remaining garlic, and just enough water. Place the pumpkin in the center of the table with the dressing and pomegranate seeds on top.

10. Squash Steaks With Chestnut & Cavolo Nero Pilaf

This simple vegan dish for squash is perfectly seasoned if you're in the mood for a slow dinner. Serve with some coconut yogurt on the side.

Prep time: 20 minutes | Cook time: 55 minutes | Total time: 1¼ hours | Servings: 4

Ingredients

• Butternut squash: 1
• Olive oil: 2-3 tablespoons
• Smoked paprika: ½ teaspoon
• Cavolo nero or curly kale: 200g
• Onion: 1
• Chestnuts: 180g, halved
• Garlic:  2 cloves , finely chopped
• Ground cumin: ½ teaspoon
• Ground cinnamon: ½ teaspoon
• Basmati rice & wild rice: 250g
• Vegetable stock: 500ml
• Coconut yogurt: 150g

Method

1. Set your oven to 220°C. Squash neck should be divided into four rounds (keep the rest for another time). The squash should be browned on each side in hot oil in a frying pan for a few minutes. Sprinkle with half the paprika, transfer to a baking sheet, and roast for 30 minutes.
2. In the meantime, add a little extra oil to the same frying pan and stir-fry the cavolo nero for 2 minutes before removing with a slotted spoon and setting it aside. Cook for a few minutes with the onion and chestnuts before adding the garlic, remaining paprika, and spices.
3. Cook for an additional minute. Add rice and stock, and then heat a pot to boil before being covered. Stirring occasionally, cook for 25 minutes on the lowest heat setting possible.
4. After finis cooking, toss in the cavolo nero and serve with the steaks of squash and the paprika-dusted coconut yogurt.

Conclusion

They're quick and simple to create. They will undoubtedly be the kids' favourites. You will find a few nutritious recipes if you are concerned about children's teeth!

I trust you enjoyed this article about the 10 Best Vegan Halloween Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

 

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