Today, we are covering 4 more vegan Christmas recipes, as part 2 of the Vegan Christmas Recipes series. If you haven’t yet, check out part 1 where I shared an amazing raw vegan cheeseball and chocolate pom poms.

This is a little vegan Christmas recipes competition because the previous 2 recipes were made by my partner, Tomer, and these 4 are created by me. My most important question for you is: which do you like better?

Kidding, I am only kidding. You can like them ALL. But not really… (every single time, when we have people over for dinner, they prefer Tomer’s part of the dinner, because he always makes dessert, and people love dessert! Please don’t be like those guests, ok?)

While I have never celebrated Christmas, I chose recipes that are traditionally eaten on this fun and festive day. But, of course, I put my own twist on them: not only are they vegan, but they are also incredibly easy to make.

One of my favorite recipes I am sharing today is the purple Potatoes Au Gratin. Oooh, I feel so fancy saying that! It can also be called purple potato Casserole, or purple scalloped potatoes. Either way, I am super excited about it. Not only are we using purple potatoes (which are healthier than regular potatoes, and much prettier), but this is also a recipe my mom used to make for me all the time when I was little.

Of course, my mom made it with dairy and several other ingredients that we no longer consume… And she used regular potatoes – which you totally can do, too! But the concept is similar: potatoes on the bottom, glorious creaminess on the top. And I love it! It brings me right back to my childhood! Although my mom later told me that she actually mashed the potatoes (while I simply cut them thinly and layered them) – you can try either method!

Another favorite of mine is the Green Protein Eggnog Smoothie Bowl. I had to be a little creative and make a smoothie bowl eggnog because there are so many vegan eggnog recipes out there! If you want this one to actually look like eggnog, you can totally leave out the green part. Either way – it is insanely delicious!

Now I feel myself blabbing away. And I shall stop. Please enjoy the recipes!

Vegan Christmas Recipes: Festive Seasonal Pomegranate Kale Salad

This very simple salad packs in a lot of flavors. When I made it for the video, I actually ate the entire thing – the amazing flavors allowed me to finish an entire bunch of kale on my own! I am pretty proud of that.

Pomegranate Kale Salad | Vegan Christmas Recipes | Soul in the Raw

You’ll be surprised, but this pomegranate kale salad will literally take you 10 minutes to make, and it will definitely wow your guests and you too! With very few ingredients, it combines all of the season’s most perfect flavors into one yummy healthy bowl.

Pomegranate Kale Salad | Vegan Christmas Recipes | Soul in the Raw

Just look at these gorgeous ingredients we are adding to our kale: pomegranate seeds, walnuts, and orange. Such a yummy combination!

Pomegranate Kale Salad | Vegan Christmas Recipes | Soul in the Raw

For this recipe, you can use any type of kale you like. I used lacinato kale, but curly kale will also work really well.

Pomegranate Kale Salad | Vegan Christmas Recipes | Soul in the Raw

Festive Seasonal Pomegranate Kale Salad

Course Salad
Prep Time 15 minutes
Servings 2


For the salad

  • 1 cup pomegranate seeds
  • 1 bunch kale (any kind will do, but I used lacinato)
  • 1 medium orange sliced into segments
  • 1/4 cup walnuts soaked in filtered water overnight

For the dressing


  • First, make the dressing by mixing together the 3 ingredients at the bottom of the bowl. 
  • Strip the kale off the stems, place it in a bowl and rip it up by hand, or chop it up if you prefer.
  • Use the orange you zested, peel it, and chop it into small pieces. Add it to the kale and dressing, along with soaked and drained walnuts and pomegranate seeds. 

Vegan Christmas Recipes: Vegan Eggnog Green Protein Smoothie Bowl

There are so many vegan eggnog recipes out there – and they all look really, really delicious! Don’t get me wrong, I’d eat up every single one. But I wanted to sort of switch things up.

This is the type of eggnog you’d have for a really complete breakfast. It has fats, fruits, and greens – what more do you need? (If you love smoothie bowls as much as I do, check this out).

I added my favorite protein powder to this, but you absolutely don’t have to! And if you want this bowl to actually turn out looking like (and not only tasting like) eggnog, just omit the greens.

Vegan Eggnog Green Protein Smoothie Bowl | Vegan Christmas Recipes | Soul in the Raw

Vegan Eggnog Green Protein Smoothie Bowl

Prep Time 10 minutes
Servings 1



  • Blend all ingredients until completely smooth and top with your favorite toppings.

Vegan Christmas Recipes: Rosemary Scalloped Potatoes, or Purple Potatoes Au Gratin

Now, we have come to my favorite recipe of them all! These purple potatoes go so well with the delicious cheese, and the entire recipe is incredibly simple to make. It is also very good for you, combining ingredients like oats, potatoes, and cauliflower.

Purple Potato Scalloped Potatoes | Vegan Christmas Recipes | Soul in the Raw

When making this recipe, make sure to either cut your potatoes insanely thinly or pre-boil them quickly (for about 10 minutes) to make sure that they end up soft enough in the end result. Some of my pieces turned out a bit hard (the ones I did not cut thinly enough). Also, if you do not have access to purple potatoes, feel free to use any other kind you have.

Purple Potato Scalloped Potatoes | Vegan Christmas Recipes | Soul in the Raw

Rosemary Scalloped Potatoes, or Purple Potatoes Au Gratin

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


For the vegetables:

  • 20 small purple potatoes, or about 7 cups very thinly chopped rounds of potatoes (you can use any color you want, purple is just pretty and more nutrient-dense)
  • 2 cups broccoli florets fresh or frozen

For the sauce:

  • 1.5 cups rolled oats
  • 1 cup sauerkraut juice or water if using water, be sure to add a bit extra salt to taste
  • 2/3 cup nutritional yeast
  • 1/2 teaspoon Himalayan salt
  • 2 tbsp lemon juice fresh squeezed
  • 1 tbsp onion powder
  • 1 tsp turmeric powder
  • 5 cups cauliflower florets tightly packed (about ½ of a medium cauliflower)


  • Pre-heat your oven for 350F. 
  • Slice the potatoes extremely thinly (this is very important so that they can cook through completely) in equal thickness. Layer them in an 8 by 8 baking dish, slightly overlapping. You will have several layers, until you reach the top. Place the broccoli florets between the layers.  
  • Steam the cauliflower florets until soft – about 20 minutes. 
  • Make the sauce by blending all ingredients in a high speed blender, until completely smooth.
  • Pour the sauce onto the potatoes, allowing it to get in between the cracks and get all the way to the bottom.
  • Bake at 350F for 1 hour. 
  • Top with dried rosemary (or any other dried herb you like, such as sage, parsley, thyme, etc.) 

Vegan Christmas Recipes: Mustard Glazed Cauliflower

Stupidly simple, 3-ingredient mustard-glazed cauliflower anyone? Yes, please! This is so yummy, and looks really cool too. I pretty much ate an entire head of cauliflower as a result of this recipe! It’s no joke! All you have to do is mix two ingredients and smother them all over your cauliflower. Then, bake it together with your purple potatoes because they require the same baking time!

Mustard Glazed Cauliflower | Vegan Christmas Recipes | Soul in the Raw

Mustard Glazed Cauliflower

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes



  • Pre-heat your oven to 350F.
  • Mix mustard and date syrup together in a bowl. Pour over the cauliflower, and rub it in really well. Try to get it in between the cracks, and not just covering the outside.
  • Cut off the bottom stem of the cauliflower, so it sits nicely on a baking dish.
  • Place cauliflower on a parchment-lined baking dish
  • Roast at 350 for 1 hour.
  • Optional: prepare a bit more sauce, and dip the roasted cauliflower into it as you devour. So good!  

How were your holidays? Did you do anything fun this year?

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Marina Yanay-Triner is a wellness coach and recipe developer through Soul in the Raw. Marina creates easy and delicious vegan recipes and writes about the health benefits of a plant-based diet, focusing on evidence-based nutrition information. She loves to help clients go and stick to plant based eating through her powerful coaching program, combining nutrition and cooking education along with transformational mindset work. Marina adopted a whole food, plant based lifestyle over 7 years ago, inspired by her mother's incredible healing story of reversing a crippling bladder disease. She has reversed PMS symptoms and encourage emotional healing from trauma as a result of this transition. Marina is incredibly passionate about the vegan diet for human health, animal welfare, and the well-being of our planet, all of which she envisions as co-dependent.