- Share:
- Like
- Digg
- Del
- Tumblr
- VKontakte
- Buffer
- Love This
- Odnoklassniki
- Meneame
- Blogger
- Amazon
- Yahoo Mail
- Gmail
- AOL
- Newsvine
- HackerNews
- Evernote
- MySpace
- Mail.ru
- Viadeo
- Line
- Comments
- Yummly
- SMS
- Viber
- Telegram
- Subscribe
- Skype
- Facebook Messenger
- Kakao
- LiveJournal
- Yammer
- Edgar
- Fintel
- Mix
- Instapaper
- Copy Link
With Halloween just around the corner, you probably have two things on your mind: costumes and candy. While we do have a few costume recommendations (pictured to below), we’d prefer to share our favorite vegan Halloween treats!
From Dots to gelatin-free Skittles, vegan Halloween candy is all around you! Did you know even Jolly Ranchers, Mamba Fruit Chews, Swedish Fish and Sour Patch Kids are vegan? For more store-bought candy ideas, check out VegNews’ Guide to Vegan Candy.
If you’re looking for gourmet Halloween treats, we recommend Allison’s Gourmet (try the delectable chocolate brittle) and Sjaaks (grab a Halloween Bite bag or two).
Prefer to create your own Halloween concoctions? Here are some spookily delicious Halloween treat recipes:
- A Halloween Coffin Cake (Recipe from Wing-it Vegan)
- Rice Crispy Treats Ghosts (Recipe from Chocolate Covered Katie)
- Pumpkin Pie (Recipe from the COK kitchen)
- Spooky Black Bean Hummus (Recipe from FatFree Vegan)
Be sure to explore the savory side of autumn, too. You’ll find a variety of squash available in your local farmer’s market or grocery store. Check out this simple and delicious acorn squash dish:
Apple and Cranberry Stuffed Acorn Squash (Serves 3 to 4)
- 1 acorn squash
- 2 apples, peeled and sliced
- 1/2 cup dried cranberries
- 1/4 cup brown sugar
- 1/4 cup pine nuts (optional)
- 1 tablespoon soy margarine
- 1 tablespoon nutmeg
- Preheat the oven to 350oF.
- Slice the acorn squash in half and scrape out the seeds and the strings. Place
both halves face down in a casserole pan filled with 1/2 inch of water. Bake
in the oven for 10 to 15 minutes. - Put the peeled and sliced apples, dried cranberries, brown sugar and pine
nuts (if using) into a bowl and toss until well mixed. - Take the acorn squash out of the oven. Empty the casserole pan of any
water. Place the halves face up and fill with the apple mixture. Top with the
soy margarine and nutmeg. Cover the pan loosely with tin foil and bake until
the squash, apples, and cranberries are soft, about 30 minutes.
For more animal-friendly recipe ideas, visit VegRecipes.org.