Make a recipe of mashed potatoes. If you want to make two mashed potato ghosts for each jack 'o lantern, you will need to make a double batch of potatoes.

Start by preparing the Gardein beefless ground. Heat one tablespoon of the oil in a non-stick pan, then add the crumbles and toss to coat them evenly with the oil. Add one teaspoon of the Magickal Seasoning Blend and mix well. Cook for several minutes, then remove from the heat and set aside.

Add the crushed tomatoes, sriracha, a teaspoon of Magickal Seasoning Blend, and the cornstarch to a mixing bowl. Whisk to combine, being sure there are no lumps of cornstarch left. Add the petite diced tomatoes, whisk again and set aside.

Heat the remaining tablespoon of oil in a large saucepan, then add the carrots and onions. Toss to coat the vegetables, then add the remaining two teaspoons of Magickal Seasoning Blend and mix again. Cook the vegetables on medium-high heat for ten minutes, stirring every two to three minutes. Add the mashed roasted garlic, stir it in, and cook for another three minutes.

Turn your oven on to 350 degrees Fahrenheit. Add the defrosted green beans and the tomato sauce to the cooked carrots and onions. Mix together. Cook for 15 minutes to thicken the sauce, stirring frequently.

Add the defrosted peas and corn, stir them in, and cook for three more minutes while stirring continuously. Add the seasoned beefless ground and mix together. Your filling is done.

If you are making jack ‘o lanterns, carve and clean your peppers just like you would a Halloween pumpkin. Place the bottoms of the peppers in a baking pan that has been liberally sprayed with non-stick spray. Stuff the peppers and really pack the filling in well. Leave some room at the top for the mashed potatoes. Add some mashed potatoes and vegan cheese shreds. I used about a tablespoon of the shreds per pepper. Add the pepper lids and bake at 350 degrees Fahrenheit for an hour.

To bake as a casserole, divide the filling into two 8" x 8" or 9" x 9" pans. Add half of a recipe of mashed potatoes and about 1/3 cup of the vegan cheese shreds to each pan. (See the recipe notes for directions if you are freezing one pan.) Bake at 350 degrees Fahrenheit for one hour. If your cheese shreds are not brown enough, broil while watching carefully until they are the desired color.