10 Vegan Halloween Entrées That Even Meat Eaters Will Love

Directions

1. Preheat oven to 400°F. Toss peeled, seeded, ½-inch pumpkin slabs with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper. Roast on a parchment-lined sheet for 15–18 minutes until tender; let cool.
2. Pulse duxelles ingredients (1 lb cremini mushrooms, 1 small onion, 3 garlic cloves, ½ cup walnuts, 2 tablespoons soy sauce, 1 tablespoon fresh thyme, ¼ teaspoon nutmeg) in a food processor until finely chopped.
3. Sauté the duxelles in 2 tablespoons olive oil over medium heat until dry, about 8–10 minutes. Season with ½ teaspoon salt.
4. Roll 1 sheet vegan puff pastry into a 12×12-inch square on parchment paper.
5. Spread 2 tablespoons Dijon mustard over the pastry, leaving a 1-inch border. Mound the duxelles in the center, then layer the roasted pumpkin slices on top.
6. Fold the pastry over the filling to enclose, seam side down. Brush with “egg” wash (2 tablespoons oat milk + 1 teaspoon maple syrup). Cut a few small vents on top.
7. Bake for 28–32 minutes until deeply golden brown.
8. Meanwhile, simmer jus ingredients (¾ cup ruby port, ½ cup vegetable broth, ½ cup whole-berry cranberry sauce, 1 teaspoon balsamic vinegar, pinch salt) for 6–8 minutes until syrupy. Slice the Wellington and spoon the jus over.
9. For the shepherd’s pie: Boil peeled, cubed Yukon golds (1 lb) and parsnips (1 lb) in salted water for 15 minutes until tender. Drain and mash with 3 tablespoons vegan butter, ½–¾ cup warm oat milk, ¾ teaspoon salt, and ¼ teaspoon white pepper.
10. Sauté 1 diced onion and 2 diced carrots in 1 tablespoon olive oil for 5 minutes. Add 2 minced garlic cloves and cook 1 minute. Stir in 1 cup brown lentils, 2 cups vegetable broth, the reserved porcini liquid (from soaking ½ oz dried porcini in 1 cup boiling water) plus chopped porcini, 1 tablespoon tomato paste, 1 teaspoon soy sauce, and 1 teaspoon thyme. Cover and simmer 20 minutes. Stir in 1 cup frozen peas, then thicken with a slurry of 2 teaspoons cornstarch mixed with 2 teaspoons water. Season with salt and pepper.
11. Spread the lentil filling in a 9×13-inch baking dish. Pipe or fork the mashed potato-parsnip mixture on top in a web pattern. Bake at 400°F for 18–22 minutes until golden.
12. For the jackfruit stew: Sauté 1 diced onion and 2 minced garlic cloves in 1 tablespoon olive oil for 3 minutes. Add 10 oz quartered cremini mushrooms and cook 5 minutes. Stir in 2 cans drained and shredded young jackfruit and 1 tablespoon tomato paste; cook 1 minute. Pour in 1 cup stout beer and let reduce 3 minutes. Add 1½ cups vegetable broth, 2 teaspoons minced black garlic, 1 teaspoon fresh thyme, 1 bay leaf, ¾ teaspoon salt, and ¼ teaspoon pepper. Simmer 15 minutes.
13. Mix dumpling dough: 1 cup all-purpose flour, 1½ teaspoons baking powder, ¼ teaspoon salt, 1 tablespoon minced rosemary, 2 tablespoons olive oil, and ½ cup oat milk until a soft dough forms. Drop 8 spoonfuls onto the simmering stew. Cover and cook gently for 12–14 minutes until dumplings are set.
14. Preheat oven to 425°F.
15. In a cast-iron skillet, toss 18 oz shelf-stable potato gnocchi with 2 tablespoons olive oil.
16. Bake the gnocchi for 10 minutes.
17. Whisk together sauce ingredients: 1 cup pumpkin purée, 1 cup oat cream or coconut cream, 2 minced garlic cloves, 1 teaspoon chopped sage, ¾ teaspoon salt, ¼ teaspoon pepper, and a pinch of nutmeg.
18. Pour the sauce over the gnocchi.
19. Mix topping: ½ cup panko, 1 tablespoon olive oil, and 2 tablespoons nutritional yeast. Scatter over the gnocchi.
20. Bake for 12–15 minutes until bubbling and golden.
21. For the cauliflower steak: Simmer 1 large trimmed cauliflower (2½–3 lb) in salted water for 6–8 minutes; drain well.
22. Mix 3 tablespoons melted vegan butter, 1 tablespoon olive oil, 2 teaspoons Dijon mustard, 2 grated garlic cloves, 1 teaspoon lemon zest, ¾ teaspoon salt, and ¼ teaspoon pepper. Brush this mixture all over the cauliflower.
23. Press ½ cup finely chopped pistachios and 2 tablespoons parsley onto the top and sides of the cauliflower.
24. Roast on a roasting pan at 425°F for 25–30 minutes.
25. For the gravy: Heat 1 tablespoon olive oil, whisk in 1 tablespoon flour for 1 minute. Add 1 cup vegetable broth and ½ cup pomegranate juice; simmer 4–6 minutes. Season with 1 teaspoon soy sauce, salt, and pepper.
26. Slice the cauliflower and serve with the gravy.
27. For the seitan roast: Whisk together wet ingredients: 1 cup vegetable broth, 2 tablespoons olive oil, 2 tablespoons soy sauce, 1 tablespoon tomato paste, 1 tablespoon nutritional yeast, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried rosemary, and ½ teaspoon smoked paprika.
28. Stir in dry ingredients: 1½ cups vital wheat gluten and 2 tablespoons chickpea flour.
29. Knead the dough for 2 minutes.
30. Shape into a 7–8-inch log.
31. Wrap tightly in parchment paper, then in foil.
32. Simmer the wrapped roast in 6 cups vegetable broth with 2 smashed garlic cloves and 2 rosemary sprigs for 60 minutes, keeping the broth at a gentle simmer.
33. Let cool for 15 minutes, then unwrap.
34. Sear the roast in a Dutch oven with a little oil until browned on all sides.
35. For the gravy: Make a roux with 2 tablespoons vegan butter and 2 tablespoons flour. Whisk in 1½ cups hot vegetable broth, 1 teaspoon soy sauce, and ½ teaspoon Dijon mustard; cook until thickened. Season with salt and pepper.
36. Slice the seitan roast and serve with gravy.
37. For the stuffed acorn squash: Rub 3 halved and seeded acorn squash with 2 tablespoons olive oil, ¾ teaspoon salt, and ½ teaspoon pepper. Roast cut-side down on a sheet pan at 400°F for 30–35 minutes.
38. Combine filling: 2 cups cooked wild rice, 1 cup peeled cooked chestnuts (chopped), ¼ cup dried cranberries, 2 tablespoons chopped parsley, 1 tablespoon lemon juice, and ¼ teaspoon salt. Pack into the squash cavities.
39. Roast for 8–10 minutes more. Optionally, etch simple faces with a paring knife before serving.
40. For the beet risotto: Sauté 1 minced small onion and 2 minced garlic cloves in 2 tablespoons olive oil for 3 minutes.
41. Add 1 cup arborio rice and toast for 1 minute.
42. Deglaze with ½ cup dry white wine, then add hot vegetable broth ½ cup at a time, stirring until absorbed before adding more, until rice is creamy and tender (about 18–20 minutes).
43. Stir in 1 cup roasted beet purée (from about 2 small beets).
44. Finish with 2 tablespoons vegan butter, 2 tablespoons nutritional yeast, ¾ teaspoon salt, and pepper to taste.
45. Swirl a balsamic reduction (¼ cup balsamic vinegar reduced to 2 tablespoons) on top in a web pattern.
46. For the enchilada casserole: Sauté 1 diced small onion in 2 tablespoons olive oil for 3 minutes. Add 2 cups ½-inch sweet potato cubes, ¼ teaspoon salt, and ½ teaspoon cumin; cook 6–8 minutes until just tender.
47. Stir in 1 rinsed can black beans and ½ cup enchilada sauce.
48. In a 9×13-inch pan, layer corn tortillas, the sweet potato-bean filling, enchilada sauce, and vegan mozzarella shreds. Repeat for 3 layers total.
49. Bake at 375°F for 22–26 minutes.
50. Insert 8 triangle tortilla chips as “tombstones” and sprinkle with 2 tablespoons chopped cilantro.
51. For the lasagna: Blend ricotta: 2 cans drained cannellini beans, 2 tablespoons lemon juice, 2 tablespoons nutritional yeast, 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon garlic powder until coarsely puréed. Blend cashew cream: 1 cup soaked raw cashews, 1¾ cups oat milk, 1 tablespoon cornstarch, 1 teaspoon salt, and ½ teaspoon pepper until smooth.
52. Oil a 9×13-inch baking dish.
53. Layer: thin layer of cashew cream, no-boil lasagna sheets, ricotta, chopped baby spinach, and chopped sun-dried tomatoes. Repeat for 3 layers.
54. Finish with a final layer of noodles and remaining cashew cream. Sprinkle with ½ cup vegan parmesan if desired.
55. Cover and bake at 375°F for 25 minutes. Uncover and bake 10–12 minutes more until bubbling.
56. Let rest 10 minutes before slicing.