Really Rockin’ Raw Vegan Christmas Menu

Starter to dessert- Raw all the way!

The common notion is that a plant-based diet tends to be very restrictive when it comes to planning a full course raw meal.  

This amazing menu proves just the opposite. Here’s an entire meal, raw vegan and nutritious but of course!

So enjoy this tasty great looking feast with you family and friends and celebrate Christmas the raw vegan way!

Save yourself the stress of planning a menu, just get cooking.

RCD 1 turawkey-loaf_v1_Fotor 


Yield: Serves 6


  • 1 cup Shitake
  • 2 cups cashews (soaked 8 hours in water)
  • 2 cups of chopped jicama
  • ¼ cup fresh sage
  • ½ cup nutritional yeast
  • 2 tsp Sea, Celtic or Himalayan Salt
  • ¼ tsp garlic flakes
  • ½ teaspoon black pepper
  • ½ cup chopped red onion
  • 1 Tbsp dried rosemary


  1. Process all ingredients in food processor until the mixture takes on a dough-like consistency. Place processed mixture on to a ParaFlexx sheet and smooth with a spatula to 1/2 inch thickness. Dehydrate at 105 degrees for 2 hours.
  2. After the mixture has dehydrated for 2 hours, you can either flip the loaf and dehydrate it for another 8 hours in order to produce a flat loaf, or you can make a rolled loaf. If you choose the rolled one be sure to make the Herbal Stuffing recipe first. To make the rolled loaf, carefully flip and continue to dehydrate for 1 hour more.
  3. Next remove the loaf from dehydrator and place  inches of stuffing in the middle of loaf and roll it into a log, like a jellyroll. Cut into 1 1/2 inch pieces and return to dehydrator. Continue to dehydrate for 8 hours. Best served warm out of the dehydrator. Garnish with pomegranate cran-strawberry sauce if desired.


If you don’t have a dehydrator, start your oven on the lowest possible setting. Place the mixture in a non-stick oven-ready pan. Put the pan in the oven and keep the door open. Use a fan if you have one. This is to keep the air flowing so that there is no condensation. The timing will be different when using an oven versus a dehydrator. You may need to “dehydrate” for as little as half the recommended time.

Courtesy of Chef*Believe

If you are making the rolled version of the TuRawkey Loaf, then you will need to double all of the ingredients here. Mix all of the ingredients in food processor until the mixture resembles stuffing. Do not over-process, make sure to keep it chunky. Transfer to a mixing bowl and set aside.

Herbal stuffing

Yield: 3-4 servings


  • 1 cup raw almonds (soaked 12 hours in water)
  • 2 cups raw walnuts (soaked 8 hours in water)
  • 1/4 cup fresh rosemary
  • 1/8 cup fresh thyme
  • 1/2 tsp garlic flakes
  • 1 tsp onion flakes
  • 1/2 tsp black pepper
  • 1/4 cup nutritional yeast
  • 1 1/4 tsp fine Sea, Celtic or Himalayan salt
  • 1 Tbsp fresh sage
  • 1/2 cup celery, finely chopped


  1. Mix all ingredients together.
  2. The stuffing can be served alone or rolled up into the TuRawkey loaf.

Courtesy of Chef*Believe

Raw Mashed “Potatoes”

RCD 2 mashed-potatoes

Yield: Serves 3 to 4


  • 1 head cauliflower
  • handful of cashews
  • 2 cloves crushed garlic
  • ¼ Cup of olive oil
  • sea salt
  • black pepper


  1. In a food processor, grind cashews fine.
  2. Add cauliflower, and garlic, and process fine.
  3. Add olive oil until mixture looks like fluffy mashed potatoes.
  4. Remove from food processor and sprinkle on black pepper to taste.
  5. Serve with gravy.


Mushroom Gravy

Serve the Turawkey loaf with herbal stuffing with the raw mashed potatoes, mushroom gravy and a light salad for a simply raw and delicious dinner!


  • 1/2 cup almonds, soaked 12 hours
  • 1/2 cup water
  • 2-1/2 cup shiitake mushrooms
  • 1 clove garlic (or 1/4 t powdered garlic)
  • 2 t Bragg Liquid Aminos
  • water, as necessary


  1. In a food processor, grind almonds fine.
  2. Add remainder of ingredients, and process to paste, adding water as necessary.

And what Christmas dinner would be complete without dessert?! Try this delicious dessert for some raw food goodness.

Raw Garney Yam-Yummy Pie


Yield: Serves 6-8


For filling:

  • 2 medium garnet yams, skinned and chopped
  • 1 cup raw cashews
  • 15 dates
  • 1/2 tsp cinnamon
  • 1/3 tsp nutmeg
  • 1 cup Irish Mosh, soaked (optional)

For pie crust:

  • 2 1/2 cups almonds
  • 1/4 tsp salt
  • 1/2 cup pitted medjool dates


  1. Blend filling ingredients until smooth and set aside.
  2. Put the almonds and salt in a food and process until coarsely ground.
  3. Add the dates and process until the mixture begins to stick together.
  4. Scoop the crust into a pie or tart pan and distribute the crumbs along the bottom and up the sides of the pan.
  5. Put the pie crust in the freezer for 5 minutes and add the filling.

Read the full recipe here.

Special Thanks to Full Circle and Salome Torres for posting this. All pictures are from that post.

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