Halloween is approaching, and peta2 is getting pumped-kin. We’re talkin’ eerie playlists, pumpkin everything, and, of course, Halloween-themed snacks. As long as the blood isn’t real, we support it! We want you to know that you don’t need cruelty on your plate to put on a hoppin’ Halloween horror show. Stay kind and spooky with these easy vegan Halloween recipes!

Black Widow Cupcakes

spider cupcake

Wipe the cobwebs off your Halloween spirit and take some time to appreciate arachnids by making some spider cupcakes. Now that’s livin’ in harmony! Using black licorice for “legs” will literally spice things up and give this cupcake that eerie touch.


1 pkg. accidentally vegan store-bought cake mix (we ♥ Duncan Hines!)
3/4 cup applesauce
1/3 cup oil
1 pkg. black licorice
1 can accidentally vegan store-bought frosting (yep, we used Duncan Hines again)
Sprinkles, for decorating Chocolate chips, for decorating


  • Preheat the oven to 350ºF. Place cupcake liners in your favorite 12-cup muffin pan.
  • In a large bowl, stir together the cake mix, applesauce, and oil, making sure there are no lumps. Pour the mixture into the cupcake liners, dividing evenly among the 12 cups. Bake for 18 to 21 minutes. Remove from the oven and allow to cool.
  • Cut each licorice piece in half, then cut lengthwise into thinner strips. These will be the “legs” for your spider cupcakes. You will need 8 strips per cupcake.
  • Decorate the cupcakes with the frosting and sprinkles. Top each with 2 chocolate chip “eyes” and add the licorice “legs.” Enjoy!

Stuffed ‘Eyeballs’

mushroom photo

These are the creepiest hors d’œuvres ever! The blood on these plates isn’t real, but the thought of gobbling down an eyeball can still frighten anyone. Yes, even flesh-eaters.


1 10-oz. pkg. whole button mushrooms, rinsed and stemmed
1 block extra-firm tofu, drained, not pressed
1 clove garlic
1 tsp. lemon juice
1/2 tsp. onion powder
1/2 tsp. salt
1/2 tsp. black pepper
1 5-oz. can black olives, sliced
Sriracha or hot sauce, for decoration (optional)


  • Preheat the oven to 350ºF.
  • Place the mushroom caps on a baking sheet and set aside.
  • Purée the tofu, garlic, lemon juice, onion powder, salt, and pepper in a blender or food processor until smooth. Place the mixture into a piping bag or a large sandwich bag with the corner cut off.
  • Pipe the mixture into each mushroom cap, filling to the top. Place an olive slice on top.
  • Bake for 10 to 15 minutes, or until the mushroom caps start to wrinkle.
  • Drizzle with Sriracha (or your fav hot sauce) for a spooky touch.

Mummy Dogs

mummy dogs

Nothin’ dead to see here! Just some veggie dogs wrapped in the most delicious costume ever—crescent roll dough.


1 can vegan crescent rolls
1 pkg. veggie dogs (try Smart Dogs)
Condiment of your choice, for decorating (we used mustard)


  • Roll out the crescent roll dough and cut into thin strips. Wrap the strips around the veggie dogs until each veggie dog is almost entirely covered. Be sure to leave room to make “eyes.”
  • Bake according to the directions on the crescent roll package, or until the dough is golden brown.
  • Remove from the oven and use the condiment of your choice to add “eyes” to each “mummy.” Enjoy!

Ghoulish Chips and Guacamole

ghoulish-guac-bright This may not be the spookiest recipe, but what’s cuter than dipping tiny “ghosts” into guacamole?


10 white corn tortillas
Spray oil (try olive or coconut)
Salt, to taste
2 ripe avocados, pitted, peeled, and mashed
1 small onion, finely chopped
1 clove garlic, minced, or 1/2 tsp. garlic powder
1/4 cup chopped, fresh cilantro leaves
1 tomato, chopped
Pepper, to taste


  • Preheat the oven to 400°F.
  • Stack 3 to 4 tortillas at a time and cut with a ghoul-shaped (or other Halloween-themed) cookie cutter. (We were able to get two shapes out of each tortilla.)
  • Place on a cookie sheet, lightly spray the tops with oil, and lightly salt.
  • If using ghoul shapes, poke holes in the tortillas for the “eyes” using the tip of a knife.
  • Bake for 6 to 8 minutes, then flip and bake for another 1 to 2 minutes.
  • In a small bowl, mix together the avocado, onion, garlic, cilantro, and tomato. Add salt and pepper to taste.
  • Voilà! October-friendly chips and dip, ready to eat fresh out of the oven.

Scary Stuffed Bell Peppers

stuffed bell pepper

4 bell peppers
1/2 cup quinoa
1 can black beans, drained
1 can diced tomatoes
Salt and pepper, to taste


  • Preheat the oven to 300˚F.
  • Hollow out the bell peppers by cutting off the tops and removing the seeds, then rinse. For a festive jack-o’-lantern look, cut out triangles as eyes and a mouth with teeth.
  • Cook the quinoa according to the package instructions.
  • Place the bell peppers on a baking sheet and bake for 5 minutes to soften.
  • Place the cooked quinoa in a large pot over low heat. Add the black beans and diced tomatoes, then season with salt and pepper. Continue to heat, stirring occasionally, until any liquid has evaporated.
  • Spoon the mixture into the hollowed-out bell peppers, filling to the top.
  • Bake for 20 to 30 minutes, or until the bell peppers are soft but the filling isn’t too dry.

Pumpkin Pie Smoothie

Halloween Pumpkin Pie Smoothie

1 cup pumpkin purée
1 cup vanilla nondairy milk
1 frozen banana
2 tsp. pumpkin pie spice
5 ice cubes
1 Tbsp. agave nectar (optional)


  • Toss all the ingredients into a blender and blend until smooth.
  • Do a taste test: Do you need more sweetness to achieve that authentic pumpkin pie flavor? Add a bit more agave nectar, if needed.
  • Drink up and enjoy the best season of the year!

Cosmic Quesadillas

quesadilla, alien, halloween recipe


4 spinach tortillas
1/2 cup shredded vegan cheese (try Follow Your Heart)
1 handful whole, pitted black olives


  • Cut the tortillas into alien head shapes.
  • Slice two black olives in half to create “eyes” and cut the remaining olives into smaller pieces that can be placed together to create “mouths.” Set aside.
  • Divide the vegan cheese evenly among two tortillas, top each with one of the remaining tortillas, and cook in a skillet over medium-high heat. Flip once to melt the cheese evenly.
  • Arrange the sliced olives on the quesadillas to form faces. Enjoy!

Frankenstein’s Toasts
toast, halloween, halloween recipe

1 sheet dried seaweed
1 avocado, mashed
2 slices bread, toasted
2 olives, cut in half
1 grape or cherry tomato, cut in half
4 sesame sticks or stick pretzels


  • Cut the sheet of seaweed in half horizontally using a zig-zag cut. Set aside.
  • Smear the avocado onto the toast. Place one piece of cut seaweed “hair” at the top of each slice.
  • Apply the olive “eyes,” tomato “mouth,” and sesame stick “neck bolts” to each piece of toast.

‘Diseased’ Apples


1 cup vegan chocolate chips (try Trader Joe’s)
1 tsp. coconut oil
2 popsicle sticks
2 green apples
1 cup pomegranate seeds


  • Combine the vegan chocolate chips and coconut oil in a microwave-safe bowl and microwave for 30-second intervals, stirring between each, until melted.
  • Push a popsicle stick into each apple and dip into the melted chocolate.
  • Immediately roll in the pomegranate seeds. Set aside until the chocolate has hardened.

Tarantula Web Tostada

1/4 cup vegan refried beans
1 tostada shell
1/2 cup shredded vegan cheese
1/4 cup mashed avocado
3 Tbsp. vegan sour cream (try Tofutti’s)


  • Microwave the beans for 45 seconds to 1 minute, or until desired warmth is achieved.
  • Spread on the tostada, sprinkle with the vegan cheese, and top with the avocado, spreading smoothly.
  • Fill a pastry bag with sour cream and pipe a spider web design on top.Tip: If you don’t have a pastry bag, a plastic bag with a small hole cut in one corner will also work.

Bonus: Inspiration From Our Fave Instagrammers!

Have fun this Halloween, and don’t forget to check out our vegan candy guide to avoid missing out on goodies this year!

movie candy collage