Einfache vegetarische Halloween-Rezepte - NIKIN EU

Easy vegetarian Halloween recipes

It's almost that time again: the scariest of all nights is approaching - Halloween. So that you are prepared for a Halloween feast, we have put together delicious recipes for you - - - a starter, a main course and a dessert. All of them are quick and easy to make and are also vegetarian. Try it out and enjoy!

It's almost that time again: the scariest of all nights is approaching - Halloween. So that you are prepared for a Halloween feast, we have put together delicious recipes for you -: a starter, a main course and a dessert. All of them are quick and easy to make and are also vegetarian. Try it out and enjoy!

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

 

Are you looking for Halloween recipes? Then you are exactly right here. We'll show you how you can prepare scary dishes even if you don't have much baking and cooking talent. In addition, these recipes can be implemented very quickly. We give you ideas for a starter, a main course and a dessert.

Creepy snake cucumbers as an appetizer

We recommend spooky snake cucumbers as a starter on Halloween. These are easy to make and the ideal Halloween recipe when things have to go quickly - - and are also delicious and healthy.

 Gruslige Gurken-Schlange

 

Ingredients

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

Preparation

Cut the cucumber in a spiral shape with a knife or a spiral cutter. Sprinkle some salt on the cucumber. Place the spiral cucumbers in a snake shape in a bowl or container. In a small bowl, mix balsamic vinegar with oil. Add 1-2 fresh red pieces of pepper. Pour the vinegar over the cucumber until the snake is as much in the vinegar as you like. Place the goji berries or raisins on the snake's face. 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 don't love pizza? We can hardly imagine. With the pizza mummies you give the Italian classic a spooky touch - a great Halloween recipe for families too.

Ingredients

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

Preparation

Mix the tomato sauce with salt, pepper, sugar and the herb mixture. Add the garlic clove through the garlic press to the tomato sauce and stir.

Using a round cookie cutter or a glass, cut out circles from the dough. Here you can also use different sized glasses, then you will have different sized pizza mummies at the end.

Spread the tomato sauce over the dough.

Cut the olives into slices and distribute them on the dough circles as the 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 wish.

You can brush the leftover dough with the remaining tomato sauce. Twist each other slightly so that they resemble mummy body parts.

Bake in the oven at 190° for 10 to 12 minutes (follow the instructions on the dough package).

Spooky brain cupcakes for dessert

Hirn-Cupcakes

 

A dessert should not be missing on Halloween. You can't go wrong with the terrifying brain cupcakes, a Halloween recipe for those with a sweet tooth. 

Ingredients

These ingredients are enough for 8-12 cupcakes depending on the size of the cupcake pans.

For the dough

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

For the filling

  • Raspberry jelly

For the topping

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

Preparation

First the dough is made. Put the butter in a bowl, fold in the sugar and salt. Add eggs and continue stirring until the mixture is lighter in color. Then add lemon zest and milk. Mix milk and baking powder, add to the mixture and pour into muffin tins.

Then bake for 20 minutes in the middle of the oven preheated to 180°C. Remove and let cool.

Make the frosting while the muffins cool. Using a mixer, beat the softened butter until smooth. Add powdered sugar, vanilla sugar, jelly and lemon juice and mix everything.

Place raspberry jelly in a piping bag fitted with a round decorating tip and fill about half into each cupcake. Press gently to fill the inside.

Apply a base layer of frosting to each cupcake.

Place the remaining frosting in a piping bag fitted with a medium round decorating tip. Press the frosting in a small back and forth motion to create swirls.

Place the cupcakes in the refrigerator for 20 minutes to allow the icing to harden.

Using a pastry brush, spread a thin layer of seedless jam over each cupcake. Make sure to fill the depressions. Using a pastry brush, spread a thin layer of seedless jam over each cupcake. Make sure to fill the depressions.

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