FTC Disclosure: If you make a purchase through a link on this site, I may receive a small commission on the transaction - at no added cost to you. Thank you!
Once upon a time, vegan Halloween meant you were left out of the celebration. You either had to convince your kids that raisins are better than Halloween candy or find a way to just totally ignore the holiday.
Now though, there is vegan everything, including tons of different types of candy that doesn't include animal products. Your kids can participate in the holiday and you can party with your adult friends.
One of my favorite stores for vegan goodies like candy is Vegan Essentials. They have everything under the sun, and for Halloween I love their lollipops, marshmallows, peanut brittle, hard candy, gelatin-free gummies, caramels, cotton candy, nougat bars, and toffee.
I think one of the biggest worries for vegan parents is how to allow their children to enjoy mainstream holidays while walking the line between being compassionate to all beings and fitting in with their peers. Most Halloween candy is full of animal ingredients and so you might struggle with what to do with the treats they gather.
A mom gave me a good idea for trick-or-treating youngsters. What she does is buys a stockpile of vegan candy and then sifts through what her kids picked up that night and trades out vegan candy for non-vegan goods. Then she brings the non-vegan candy to work and lets the adults have at it. Love that idea for vegan Halloween.
There's just something about walking into a grocery store and immediately smelling that sweet candy corn that triggers childhood memories for me. I used to love it, and because most candy corn has honey and egg whites in it (not to mention tons of GMO corn syrup, dye, and other gross ingredients), I haven't had it in years.
Now, thanks to an innovative recipe from The Urban Housewife, I don't have to miss it anymore! This recipe takes a bit of time and arm muscle (for kneading), but comes out just like the real thing. You will end up with a LOT of candy corn, and they will usually be larger than store-bought ones.
In a large saucepan, bring the sugar, corn syrup, Earth Balance, and vanilla to a boil over high heat.
Reduce the heat to medium and boil the mixture for 5 minutes, stirring occasionally. After 5 minutes, remove from heat.
In a separate bowl, sift together the powdered sugar, powdered soy milk, and salt. Add the powdered sugar mixture to pan and stir to combine.
Let the mixture stand until slightly warm to touch, about 20 minutes. Divide the dough into 3 equal pieces.
For this next step, you might want to put on rubber gloves or use plastic wrap in between your hand and the dough so you don't stain your hands. Add several drops of yellow food coloring to one piece of dough and knead food coloring into the dough until smooth and color is even. Repeat using red and yellow food coloring (for orange) with the second piece and leave the last piece white, but knead it until smooth, which might take up to 15 minutes.
Roll each piece into ropes of equal length (don't roll too thin or the dough will break) and push the three ropes together to form a long rectangle. You can use your rolling pin to slightly flatten out the ropes once they are together.
Using a sharp knife, cut the ropes into triangles. Some will be white tipped and some will be yellow tipped.
Have a spooky and fun vegan Halloween!
It's incredibly easy to roast pumpkin seeds, and once you know the recipe, you can substitute in any kind of seeds and spices that you like best. I love these for a vegan Halloween party, but we actually start eating them as soon as winter squash appears at the farmers' market, around September.
Preheat your oven to 325 degrees Fahrenheit.
Remove the pumpkin seeds from the pulp of the inside of the pumpkin. Some people like to rinse the seeds to get all the gunk off, but I personally leave it on there, not only because it's faster, but because we kind of enjoy the flavor with some pumpkin juice on the seeds.
Put the seeds on a baking sheet. Spray olive oil over the top of the seeds and use your fingers to make sure each seed is coated.
Make sure the seeds are now in a single layer on the baking sheet-- if the seeds overlap, the bottom layer won't roast properly. Sprinkle the seeds with salt and/or any spices you are using.
Bake for 10 minutes and then stir up the seeds and bake for another 10, until they are golden brown.