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Use a knife to carve spooky faces into the potatoes. To make mini pumpkins, cut a few shallow grooves lengthwise along each carrot, then slice into rounds. Cut each mushroom lengthwise into three slices, carve two eyes and a nose into each slice, then add a few short lines at the bottom for the teeth.
Heat the olive oil in a large pot over medium heat. Add the vegan ground beef, break it into small pieces, and cook for 5 minutes until browned.
Add the onion and celery and cook for another 5 minutes. Stir in the garlic, tomato paste, smoked paprika, dried herbs, and cumin, and cook for 1 minute.
Add the soy sauce, crushed tomatoes, broth, black pepper and bay leaves. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Add the potatoes and carrots and cook until tender.
Add the green beans and mushroom skulls and cook for another 8-10 minutes.
Remove the bay leaves and season with salt if needed.