Vegan “Harry Potter” Halloween Treats

Making new vegan recipes is always an adventure. You can never be quite sure how the ingredients are going to interact with each other. I suppose you could follow a recipe, but where’s the fun in that? Don’t let anyone tell you that you need a recipe to create delicious desserts, vegan or not.

 

vegan-halloween-treats

 

To start off my vegan baking escapade, I turned on the Prisoner of Azkaban soundtrack (the most Halloween-y of all the Potter films) and set out the ingredients for the cupcake portion of my Cauldron Cakes: some vegan cake mix from Target, vegetable oil, vegan egg, water, vanilla extract, and sugar. The cake mix didn’t call for any extra sugar or vanilla, but it’s always a good idea to add more sugar.

 

cauldron-cake-egg

 

I used the neategg as my egg replacement. I combined it with all of the other ingredients and mixed. In hindsight, I should have used a flax egg or applesauce instead; this egg is really great for fried seitan batter, but it made the cake a little cake-ier than I wanted. If you replicate this recipe, be careful. Your whisks may be at risk.

 

vegan-cauldron-cakes-whisk

 

The best thing about cooking without real eggs is tasting the batter without fear of salmonella poisoning. Hurray! I gave it a test and decided to add more sugar, vanilla, and a splash of almond milk. Then I popped those puppies in the oven for 20 minutes and took them out to cool.

 

vegan-cauldron-cakes-cupcakes

 

Now, for my favorite part: the chocolate sauce. I used Earth Balance butter, semi-sweet baking chocolate, and lots of powdered sugar.  While the sauce was melting, I took a spoon to my room-temperature cupcakes and scooped out their insides. Now they’re looking like cauldrons!

 

Vegan

 

When the sauce was completely melted and all of my cupcakes had been thoroughly disemboweled, I dipped the cupcakes into the chocolate sauce one by one. There’s no way to adequately describe the satisfying plop sound the cupcakes made as they fell into the chocolate sauce.

 

vegan-cauldron-cake-sauce

 

I put all of them in the fridge to harden the sauce and started mixing the filling: vegan cream cheese, more Earth Balance butter, powdered sugar, and green food coloring. Since I’m not fancy enough to have a piping bag, I put my filling into a Ziploc baggie with one of the corners cut off. I piped the green potion into the cauldrons, and my husband and I sampled one. Suffice it to say, they were incredible.

 

vegan-cauldron-cakes

 

Totally exhausted from all of the baking, I restarted the Prisoner of Azkaban soundtrack and fired up the oven to make the Pumpkin Pasties. For this recipe, I used pumpkin paste, coconut milk, brown sugar, powdered sugar, cinnamon, nutmeg, vanilla extract, and my favorite accidentally vegan product, Pillsbury Crescent Rolls. First, I combined all the ingredients for the filling in a large bowl.

 

vegan-pumpkin-pasties-filling

 

Isn’t it beautiful? It was so beautiful that I just kept adding more pumpkin and coconut milk into the bowl. Somehow, I ended up with enough leftover filling to make three pumpkin pies. At least it’s pumpkin season! After I mixed the filling, I laid out some parchment paper on a baking pan and prepared the dough.

 

vegan-pumpkin-pasties-dough

 

I spread my filling out over the dough, trying a few different designs since I wasn’t sure what would work best. There were some issues with the second roll of dough, so I had to get creative with some of the pasty shapes.

 

vegan-pumpkin-pasties-uncooked

 

I baked them for about 12 minutes. The aroma was intoxicating: fresh, buttery bread with the slightest undertone of pumpkin, cinnamon, and vanilla. I pulled the golden brown delicacies out of the oven to cool off, but it was impossible to let them cool completely before I tried one. The burn on the roof of my mouth was totally worth it.

 

vegan-pumpkin-pasties

 

I’m no Molly Weasley when it comes to baking, but I was still really proud of my results! Do you have any Harry Potter-themed desserts you’re proud of? What are your favorite vegan holiday recipes?