Delicious & Easy to make Vegan Christmas feast? Yes, we got you covered!


It’s never easy to satisfy variety of different tastes when you have a table full of people. And to make it a even a bit more challenging we want our dishes vegan and healthy.

Who better to ask for help then Berlin’s first clean-eating, vegan and 100% organic restaurant, The Bowl.

Jennifer Anglim, founder of The Bowl kindly prepared us a plantbased, gluten and sugar free menu that will leave your guests impressed. On top of that, it’s a stress free menu, because you wont be spending hours in the kitchen asking yourself why am I even doing this? So lets get it on!

 The Bowl presents a Merry little Christmas menu (2-4 people)


Broussel sprouts with cashew cheese dressing and walnut parmesan

— 250 g broussel sprouts
— 250 g cashews (soaked in water for 24 hours for amazing creaminess and softness)
— 280 g water
— 30 g nutrional yeast
— half of a sliced and fried onion
— splash of lemon juice
— salt and pepper

Use fresh broussels sprouts and precook them or take frozen ones, throw them in medium heated pan and fry with coconut oil, salt, pepper. Splash some tamari souce on top of it to finish off.
Blend all the remaining ingredients together for this creamy mouthwatering souce. To make parmesan, crush some walnuts and sprinkle all over.


Kidney bean hemp ball with apple & red cabbage, sweet potato mash, red wine jus, mixed greens and an orange & mustard vinaigrette

You can play around with other ingredients and use what you prefer, but the secret is in the kidney bean hemp balls.

— 250 g cooked kidney beans
— 80 g onions
— 40 g tamari
— 80 g dried tomatoes
— 12 g mustard
— 8 g parsley
— 20 g hemp seeds
— 100 g of oats
— 5 g psyllium
— dark balsamico
— salt and pepper (be careful with the salt, because tamari is quite salty)

Blend the beans with 50 g of water and set aside. Caramelize 80 g of onions with dark balsamico in the pan. Meanwhile blend 30 g water with tamari souce, dried tomatoes, mustard, parsley, hemp seed, salt and pepper.
Combine everything together in a large bowl, add oats and psyllium and knead well. Form little balls/ bouletten and fry on a medium heat with some coconut oil.


Raw chocolate bowl

— 1/2 ripe avocado
— 35 g raw cacao
— 30 g cold pressed coconut oil
— 3 teaspoons of datepaste (dates blended with water)
— 200 ml of your favorite plant based milk (almond, coconut, hazelnut)

Blend in high speed blender and top off with berries or any fresh fruit and raw cacao nibs.
All we can add is, start cooking or visit The Bowl and enjoy this menu from the chefs themselves.
The Bowl is closed on the 24th, but open on the 25th and 26th from 6pm for Christmas dinners.

Photos: Christin Ludwig Bildingrau

Masa Marolt

Maša Marolt is a graphic designer and a copywriter by profession and a vegan by heart. She is a certified yoga teacher with a passion for travel and strong coffee.
Her essentials for happy life include following your inner path and being surrounded by loving people and at least two cats.

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