Vegan Halloween!

Had a costume party this year, and made tons of vegan goodies for it.

The treats were easy:IMG_7587

Pumpkin pasties, cockroach clusters, and licorice wands.

For the pasties I took vegan crescent rolls, put one tsp of canned pumpkin and one vegan marshmallow in each triangle, folded up and baked at 350 for 12 minutes.

For the cockroach clusters, I used a previous pretzel sandwich recipe and thought the name was appropriate. IMG_7586

For the licorice wands I melted vegan white chocolate chips, dipped the ends in and let them dry.

The main course was a pumpkin pasta casserole. If I confess, I am not a huge pumpkin fan, so I was worried about this recipe, but it turned out great!

Ingredients:

  • 1 box penne, cooked
  • 1 bag daiya
  • 1 large can pumpkinIMG_7609
  • 1 container beyond meat chick’n strips cut in to bits
  • 1 jar bac’n bits
  • 1 TBsp butter
  • 1 diced white onion
  • 1 TBsp garlic
  • 1 cup veggie broth
  • 1 cup almond milk
  • 1 Tbsp olive oil
  • 1 tsp sage
  • pinch ground nutmeg
  • dried parsley
  • daiya mozzarella
First heat the margarine in a large skillet and fry the onions. Set aside.
Puree the garlic, broth, pumpkin, almond milk, oil, sage, nutmeg, and a dash of salt in a blender.
In a large bowl mix the chick’n, bacon bits, pasta, and sauce. Mix the mozzarella in to this and then pour in to a casserole dish.
Then top with the cheddar and parsley.
Bake at 350 for 20 minutes.
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