Every year around this time I repost this 27 cal gravy recipe. Serving size is 1/4 cup. Please share your favorite low cal holiday recipes in the comments.
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Note – the cranberry sauce appears to be low calorie too if you use a non-sugar sweetener. I’ve used splenda before to make cranberry sauce, but you have to add it toward the end or it will lose too much sweetness.
From the original, reposted with permission:
>[https://minimalistbaker.com/easy-vegan-gravy/](https://minimalistbaker.com/easy-vegan-gravy/)
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>Only used 1 T oil and the entire recipe was 3 cups total.
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>on the plate – (130 cal) Gardein vegan breaded turk’y cutlet, caulipotatoes (1/2 mashed cauliflower, 1/2 mashed potato), peas & carrots, low cal cranberry dressing*
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>Not sure of total calories for plate since yesterday was my day off from calorie counting (my idea of a “cheat day”)
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>*cranberry dressing – take fresh cranberries, wash them and microwave (covered) until you can mash them with a fork. Add sweetener and frozen orange juice (about 1 T) to taste.
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>edit – the reason my gravy looks different from minimalist baker’s is that the broth I used is different from hers which has a red tint. Also I opted to keep some of the mushrooms out of the blender and add them in later for texture.
Also wanted to add, if you are looking for low cal, healthier pie recipes I recommend the Chocolate Covered Katie website:
[https://chocolatecoveredkatie.com/category/healthy-pies-and-cakes/](https://chocolatecoveredkatie.com/category/healthy-pies-and-cakes/)
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Instead of making a big pie you can make these 100 cal pecan tassies:
https://chocolatecoveredkatie.com/vegan-pecan-tassies/
(210 calories ) Hasselback Butternut Squash with Cider Glaze and Rosemary Pecan Dukkah
[https://www.purplecarrot.com/plant-based-recipes/hasselback-butternut-squash-with-cider-glaze-rosemary-pecan-dukkah](https://www.purplecarrot.com/plant-based-recipes/hasselback-butternut-squash-with-cider-glaze-rosemary-pecan-dukkah)
note: Dukkah spice =flaxseeds, sunflower seeds, pumpkin seeds, cumin, coriander, Aleppo chile flakes, smoked paprika, sugar, and sumac (fyi – you can buy Dukkah spice as a pre-made blend)
(300 Cals) Rustic Ciabatta stuffing with Root Vegetables and Herb Vegan Sausage
[https://www.purplecarrot.com/plant-based-recipes/rustic-ciabatta-stuffing-with-root-vegetables-herb-sausage](https://www.purplecarrot.com/plant-based-recipes/rustic-ciabatta-stuffing-with-root-vegetables-herb-sausage)
(110 Cal) Roasted Brussels Sprouts with Oyster Mushrooms & Garlic Kimchi Butter
[https://www.purplecarrot.com/plant-based-recipes/roasted-brussels-sprouts-with-oyster-mushrooms-garlic-kimchi-butter](https://www.purplecarrot.com/plant-based-recipes/roasted-brussels-sprouts-with-oyster-mushrooms-garlic-kimchi-butter)
38 cal Holiday Nog Latte
[https://www.reddit.com/r/vegan1200isplenty/comments/qoxiks/makes_a_great_38_calorie_vegan_holiday_log_latte/](https://www.reddit.com/r/vegan1200isplenty/comments/qoxiks/makes_a_great_38_calorie_vegan_holiday_log_latte/)
FYI: Pillsbury Crescent Rolls are plant-based and only 100 Cal per roll
https://www.reddit.com/r/vegan1200isplenty/comments/7f4gdc/holiday_psa_pillsbury_crescent_rolls/
Basic Cauli/Potato mash:
[https://www.loveandlemons.com/cauliflower-mashed-potatoes/](https://www.loveandlemons.com/cauliflower-mashed-potatoes/)
tip: I use microwaved packaged cauliflower “rice” and it turns out great. I also microwave the potatoes. It’s a really easy dish. The key thing is to add some potato, even if a little bit, because cauli mash with just cauliflower doesn’t really taste like mash potatoes, imo.