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Simple vegetarian Halloween recipes

Gepostet am 14 Oktober 2020

Soon it will be time again: The creepiest of all nights is coming up – Halloween. To make sure you're ready for a Halloween feast, we've put together some delicious recipes for you – an appetizer, a main course and a dessert. All of them are quick and easy to make and are vegetarian as well. Try and enjoy!

Hirn-Muffin
Looking for creepy and vegetarian treats? We provide you with inspiration.

 

Are you looking for Halloween recipes? Then you are in the right place. We'll show you how to prepare creepy dishes even without a great talent for baking and cooking. Furthermore, these recipes are very quick to implement. We'll give you ideas for an appetizer, a main course and a dessert.

Creepy snake cucumbers for starter

For starters we recommend creepy snake cucumbers on Halloween. These are easy to make and the perfect Halloween recipe when you need to get going quickly – and they're also delicious and healthy.

 Gruslige Gurken-Schlange

 

Ingredients

  • 2 organic cucumber
  • 1 paprika
  • 4 tablespoons balsamic vinegar
  • 4 goji berries or raisins (for the eyes)
  • 2 tablespoons of oil
  • 1 teaspoon Himalayan salt
  • Pepper

Preparation

Cut the cucumber spirally with a knife or with a spiral cutter. Sprinkle some salt on the cucumber. Put the spiral-shaped cucumber in a bowl or container in the shape of a snake. Mix them in a small bowl balsamic vinegar with oil. Add 1-2 fresh red pieces of paprika. Pour the vinegar over the cucumber until the snake is as far in the vinegar as you like. Put the goji berries or raisins on the face of the snake. Place the snake in the refrigerator for at least 20-30 minutes and then serve cold.

 

Pizza mummies as main course

Pizza-Mumien

 

Are there actually people who do not love pizza? We can hardly imagine. With the Pizza Mummies you give the Italian classic a spooky touch – a great Halloween recipe also for families.

Ingredients

  • 1 roll of pizza dough
  • 200ml tomato sauce
  • pinch of salt
  • 1/4 tsp pepper
  • 1 pinch of sugar
  • 2 teaspoons (Italian) herb mixture
  • 1 clove of garlic
  • 4 slices of cheese
  • 15 pieces of olives (without seeds)

Ingredients

Mix the tomato sauce with salt, pepper, sugar and the herb mixture. Add the clove of garlic through the garlic press also to the tomato sauce and mix.
Cut out circular shapes with a round cookie cutter or a glass from the dough. Here you can also use glasses of different sizes, then you have pizza mummies of different sizes at the end.
Spread the tomato sauce on the dough.
Cut the olives into slices and spread them on the dough circles as eyes of the mummies.
Cut the cheese into strips and place them on the round pizza mummies to create a nice criss-cross pattern. You can adjust the length of the strips as you like.
Spread the rest of the dough with the remaining tomato sauce. Twist them a little bit into each other so that they remind you of mummy body parts.
Bake in the oven at 190° for 10 to 12 minutes (follow the instructions on the packet).

Spooky brain cupcakes for dessert

Hirn-Cupcakes

 

A dessert is also a must on Halloween. You can't go wrong with the scary Brain Cupcakes, a Halloween recipe for sweet tooth.

Ingredients

These ingredients are sufficient for 8-12 cupcakes depending on the size of the cupcake moulds.

For the dough

  • 125g butter
  • 150g sugar
  • 2 pinches of salt
  • 2 eggs
  • 1 organic lemon, little grated peel
  • 1dl milk
  • 180g white flour
  • 1 teaspoon baking powder

For the filling

  • Raspberry Jelly

For the topping

  • 2 teaspoons raspberry jelly/jam without seeds
  • 125 butter
  • 70g powdered sugar
  • 1 pack vanilla sugar
  • 2-3 teaspoons lemon juice

Preparation

First the dough is made. Put butter in a bowl, add sugar and salt. Add eggs and continue to stir until the mixture is lighter. Then add lemon zest and milk. Mix milk and baking powder, add to the mixture and put into muffin tins.
Then bake for 20 minutes in the middle of the oven preheated to 180°C. Take out and let cool down.
Make the icing while the muffins are cooling down. Use a mixer to beat the soft butter until smooth. Add powdered sugar, vanilla sugar, jelly and lemon juice and mix everything.
Put the raspberry jelly in a piping bag with a round decoration tip and fill about half into each cupcake. Press gently to fill the inside.
Apply a base layer of icing to each cupcake.
Pour the remaining icing into a piping bag with a medium sized round decoration tip. Press the icing with a small back and forth motion to create curlicues.
Place the tartlets in the refrigerator for 20 minutes to allow the icing to set.
Using a pastry brush, spread a thin layer of seedless jam over each cupcake. Make sure to fill the cavities. Spread a thin layer of seedless jam over each cupcake with a pastry brush. Be sure to fill the cavities.
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