10 Vegan Halloween Entrées That Even Meat Eaters Will Love

From jet-black grains and blood-red sauces to pumpkin-orange bakes, these mains bring theater and comfort to your spooky spread.

Many can be prepped in advance, then baked right before guests arrive for maximum aroma and minimal stress.

Handy “cauldron” gear: Dutch oven, half-sheet pans, parchment paper, roasting pan, 9×13 baking pan, loaf pan, cast-iron skillet, food processor, high-speed blender, and a sturdy carving board.

Pumpkin–Mushroom Wellington with Cranberry Port Jus

Flaky vegan puff pastry wrapped around garlicky mushroom–walnut duxelles and roasted pumpkin—sliceable, golden, and perfect for a dramatic reveal. A glossy cranberry–port jus adds jewel-tone Halloween color.

Ingredients

• 1 small sugar pumpkin (about 2 lb), peeled, seeded, cut ½-inch slabs
• 3 tablespoon olive oil, divided
• ¾ teaspoon kosher salt, divided; ½ teaspoon black pepper
• Duxelles: 1 lb cremini mushrooms, 1 small onion, 3 cloves garlic, ½ cup walnuts, 2 tablespoon soy sauce, 1 tablespoon fresh thyme, ¼ teaspoon nutmeg
• 2 tablespoon Dijon mustard
• 1 sheet vegan puff pastry (10–12 oz), thawed
• “Egg” wash: 2 tablespoon oat milk + 1 teaspoon maple syrup
• Jus: ¾ cup ruby port, ½ cup vegetable broth, ½ cup whole-berry cranberry sauce, 1 teaspoon balsamic, pinch salt

Directions

1. Heat oven to 400°F. Toss pumpkin with 1 tablespoon oil, ¼ teaspoon salt, pepper; roast on a parchment-lined sheet 15–18 minutes; cool.
2. Pulse duxelles ingredients to a fine chop
3. Sauté in 2 tablespoon oil until dry, 8–10 minutes; season with ½ teaspoon salt.
4. Roll pastry to 12×12 inches on parchment.
5. Spread Dijon, mound duxelles, layer pumpkin.
6. Wrap, seam side down; brush wash; vent.
7. Bake 28–32 minutes until deeply golden.
8. Simmer jus 6–8 minutes to syrupy; slice Wellington and spoon sauce.

Midnight Porcini–Lentil Shepherd’s Pie (Webbed Mash)

Savory porcini-boosted lentils under a parsnip–potato mash “web.” Comforting, hearty, and spooky with dark gravy peeking through.

Ingredients

• Topping: 1 lb Yukon golds (peeled, cubed), 1 lb parsnips (peeled, cubed), 3 tablespoon vegan butter, ½–¾ cup warm oat milk, ¾ teaspoon salt, ¼ teaspoon white pepper
• Filling: 1 tablespoon olive oil, 1 onion diced, 2 carrots diced, 2 cloves garlic, 1 cup brown lentils, 2 cups vegetable broth, ½ oz dried porcini + 1 cup boiling water (reserve liquid), 1 tablespoon tomato paste, 1 teaspoon soy sauce, 1 teaspoon thyme, 1 cup frozen peas, 2 teaspoon cornstarch + 2 teaspoon water, salt/pepper

Directions

1. Boil potatoes/parsnips 15 minutes; mash with butter, milk, salt, pepper.
2. Sauté onion/carrot 5 minutes; add garlic 1 minute. Stir in lentils, broth, strained porcini liquid + chopped porcini, tomato paste, soy, thyme; simmer covered 20 minutes. Add peas; thicken with cornstarch; season.
3. Spread in a 9×13 pan; pipe or fork “web” mash. Bake 400°F for 18–22 minutes.

Black Garlic & Stout Jackfruit Stew with Rosemary Dumplings

Deep, inky gravy (thanks to stout and black garlic) cradles mushrooms and pulled jackfruit; rosemary dumplings puff on top like little cauldrons.

Ingredients

• Stew: 1 tablespoon olive oil, 1 onion diced, 2 cloves garlic minced, 10 oz cremini mushrooms quartered, 2 (14 oz) cans young jackfruit in brine (drained, shredded), 1 tablespoon tomato paste, 1 cup stout beer, 1½ cups vegetable broth, 2 teaspoon minced black garlic (or roasted), 1 teaspoon fresh thyme, 1 bay leaf, ¾ teaspoon salt, ¼ teaspoon pepper
• Dumplings: 1 cup all-purpose flour, 1½ teaspoon baking powder, ¼ teaspoon salt, 1 tablespoon minced rosemary, 2 tablespoon olive oil, ½ cup oat milk

Directions

1. Sauté onion/garlic in oil 3 minutes; add mushrooms 5 minutes. Stir in jackfruit and tomato paste 1 minute; add stout, reduce 3 minutes. Add broth, black garlic, thyme, bay; simmer 15 minutes.
2. Mix dumpling ingredients to a soft dough; drop 8 spoonfuls on simmering stew; cover and cook gently 12–14 minutes until set.

Cauldron Baked Pumpkin–Sage Gnocchi (One-Pan)

Crispy-edged gnocchi baked in a silky pumpkin cream with garlic and sage, finished under a golden blanket of breadcrumbs. Orange, cozy, and crowd-pleasing.

Ingredients

• 18 oz shelf-stable potato gnocchi
• 2 tablespoon olive oil
• Sauce:
• 1 cup pumpkin purée
• 1 cup oat cream or coconut cream
• 2 cloves garlic minced
• 1 teaspoon chopped sage
• ¾ teaspoon salt
• ¼ teaspoon pepper
• pinch nutmeg
• Topping:
• ½ cup panko + 1 tablespoon olive oil + 2 tablespoon nutritional yeast

Directions

1. Heat oven to 425°F.
2. In a cast-iron skillet, toss gnocchi with oil
3. Bake 10 minutes.
4. Whisk sauce
5. Pour over gnocchi
6. Mix topping and scatter
7. Bake 12–15 minutes until bubbling and golden.

Whole Roasted Cauliflower with Pomegranate “Blood” Gravy

A centerpiece head brushed with garlicky herb butter and crusted with pistachio—slice into “steaks” and smother with glossy pomegranate gravy.

Ingredients

• 1 large cauliflower (2½–3 lb), trimmed
• 3 tablespoon vegan butter (melted)
• 1 tablespoon olive oil
• 2 teaspoon Dijon
• 2 cloves garlic grated
• 1 teaspoon lemon zest
• ¾ teaspoon salt
• ¼ teaspoon pepper
• ½ cup finely chopped pistachios + 2 tablespoon parsley
• Gravy:
• 1 tablespoon olive oil
• 1 tablespoon flour
• 1 cup vegetable broth
• ½ cup pomegranate juice
• 1 teaspoon soy sauce
• salt/pepper

Directions

1. Simmer cauliflower in salted water 6–8 minutes; drain well.
2. Mix butter, oil, Dijon, garlic, zest, salt, pepper; brush all over.
3. Press pistachios/parsley onto top/sides.
4. Roast on a roasting pan at 425°F for 25–30 minutes.
5. Gravy: Heat oil; whisk flour 1 minute; add broth and pomegranate; simmer 4–6 minutes; season.
6. Slice and serve with gravy.

Vampire-Proof Rosemary–Garlic Seitan Roast with Herbed Gravy

A juicy, sliceable roast that carves like meat and absolutely drinks up gravy. Perfect for plating with dark greens or black rice.

Ingredients

• Wet:
• 1 cup vegetable broth
• 2 tablespoon olive oil
• 2 tablespoon soy sauce
• 1 tablespoon tomato paste
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried rosemary
• ½ teaspoon smoked paprika
• Dry:
• 1½ cups vital wheat gluten
• 2 tablespoon chickpea flour
• Simmering broth:
• 6 cups vegetable broth + 2 smashed garlic cloves + 2 rosemary sprigs
• Gravy:
• 2 tablespoon vegan butter
• 2 tablespoon flour
• 1½ cups hot vegetable broth
• 1 teaspoon soy sauce
• ½ teaspoon Dijon
• salt/pepper

Directions

1. Whisk wet
2. stir in dry
3. knead 2 minutes.
4. Shape a 7–8-inch log
5. wrap in parchment then foil.
6. Simmer wrapped roast 60 minutes (gentle)
7. cool 15 minutes, unwrap
8. sear in a Dutch oven
9. Gravy:
10. Make roux with butter/flour
11. whisk in hot broth, soy, Dijon to thicken.
12. Slice roast; serve with gravy.

Jack-O’-Lantern Stuffed Acorn Squash (Wild Rice, Chestnut & Cranberry)

Roasted acorn “pumpkins” filled with a festive wild-rice pilaf for a hands-off, showy main. Carve simple face lines in the peel for extra Halloween flair.

Ingredients

• 3 small acorn squash, halved & seeded
• 2 tablespoon olive oil
• ¾ teaspoon salt
• ½ teaspoon pepper
• Filling:
• 2 cups cooked wild rice, 1 cup peeled cooked chestnuts (chopped), ¼ cup dried cranberries, 2 tablespoon chopped parsley, 1 tablespoon lemon juice, ¼ teaspoon salt

Directions

1. Rub squash with oil/salt/pepper
2. roast cut-side down on a sheet pan at 400°F for 30–35 minutes.
3. Combine filling; pack into squash;
4. roast 8–10 minutes more.
5. Optional: etch simple faces with a paring knife before serving.

“Blood Moon” Beet Risotto with Balsamic Web

Creamy arborio tinted deep crimson by roasted beets, finished with a balsamic reduction “web.” A stunning plant-based Halloween dinner idea that plates beautifully.

Ingredients

• 2 tablespoon olive oil
• 1 small onion minced
• 2 cloves garlic minced
• 1 cup arborio rice
• ½ cup dry white wine
• 3 cups hot vegetable broth (kept warm)
• 1 cup roasted beet purée (about 2 small beets)
• 2 tablespoon vegan butter
• 2 tablespoon nutritional yeast
• ¾ teaspoon salt/pepper
• Web:
• ¼ cup balsamic vinegar reduced to 2 Tbsp

Directions

1. Sauté onion/garlic in oil 3 minutes.
2. Add rice; toast 1 minute.
3. Deglaze wine; add broth ½ cup at a time, stirring until absorbed.
4. Stir in beet purée;
5. Finish with butter, nutritional yeast, salt, pepper.
6. Swirl balsamic reduction on top like a web.

Black Bean–Sweet Potato Enchilada Bake (Graveyard Pan)

Layered tortillas, creamy black beans, and orange sweet potatoes under a smoky red sauce; bakes sliceable and feeds a crowd. Top with “tombstone” tortilla chips.

Ingredients

• 2 tablespoon olive oil, 1 small onion diced
• 2 cups ½-inch sweet potato cubes
• 1 (15 oz) can black beans, rinsed
• 2 cups enchilada sauce (check vegan)
• 8–10 small corn tortillas
• 1 cup vegan mozzarella shreds
• ¼ teaspoon salt, ½ teaspoon cumin
• Toppers: 8 triangle tortilla chips, 2 tablespoon chopped cilantro

Directions

1. Sauté onion in oil 3 minutes; add sweet potatoes, salt, cumin;
2. Cook 6–8 minutes until just tender.
3. Stir in beans and ½ cup sauce.
4. In a 9×13 pan, layer tortillas, filling, sauce, and cheese;
5. Repeat 3 layers
6. Bake 375°F for 22–26 minutes.
7. Insert “tombstones”; sprinkle cilantro.

Creamy Tuscan White-Bean Lasagna with Spinach (No-Boil)

Silky white-bean “ricotta,” garlicky spinach, and a cashew cream blanket bake into bubbly layers—a comforting, hearty vegan Halloween entrée that slices like a dream.

Ingredients

• Ricotta: 2 (15 oz) cans cannellini (drained), 2 tablespoon lemon juice, 2 tablespoon nutritional yeast, 2 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon garlic powder
• Cashew cream: 1 cup raw cashews (soaked), 1¾ cups oat milk, 1 tablespoon cornstarch, 1 teaspoon salt, ½ teaspoon pepper
• 2 cups chopped baby spinach, ½ cup oil-packed sun-dried tomatoes (drained & chopped)
• 9–12 no-boil lasagna sheets (vegan), ½ cup vegan parmesan (optional), 1 tablespoon olive oil for pan

Directions

1. Blend ricotta to a coarse purée; blend cashew cream smooth.
2. Oil a 9×13.
3. Layer thin cashew cream, noodles, ricotta, spinach, sun-dried tomatoes
4. repeat 3 layers
5. Finish with noodles + remaining cream; sprinkle vegan parm.
6. Cover; bake 375°F for 25 minutes
7. Uncover 10–12 minutes until bubbling.
8. Rest 10 minutes before slicing.

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Final Bites from the Haunted Kitchen

Set one dramatic showpiece (Wellington or whole roasted cauliflower) at the center, then circle it with something crimson (beet risotto) and something pumpkin-orange (gnocchi or stuffed squash).

Garnish with pomegranate “jewels,” herb “twigs,” and a drizzle of balsamic “webs” to lean into the theme.

Enjoy a table of plant-based mains that even meat-eaters will happily haunt.