Back in the day, when times were tough and money was tight, Hamburger Gravy also know as Shit on a Shingle was a popular dish. This vegan nod to the original is not only delicious, but it is also a humble, inexpensive dish to feed the family. Healthy, hearty, and satisfying, this Vegan “Hamburger” Gravy (SOS) is brimming with protein-packed lentils bathed in an aromatic savory gravy. Serve this delicious gravy over toast, mashed potatoes, biscuits, and more for breakfast, lunch, or dinner.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.

Hi there, Ameera here!

Mom didn’t make “Shit on a Shingle” (SOS) often, maybe about 4 to 5 times a year.  I think she had eaten it a little too much of it while growing up. Aaaand as we all know, sometimes a little too much of something starts to not appeal to you anymore. Ya know?

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Lentils

When she grew up, her mom used dried chipped beef instead of hamburger, but there were times when Grandma Nancy used ground beef as well.

This version is the vegan nod using lentils to represent the ground beef. It turned out mighty tasty, especially if you love lentils like we do.

We used small brown lentils, which holds their texture perfectly. However, if you cannot find brown lentils, green lentils will work great as well. Do not use red lentils as they will break down too much and become mush.

I’ll let Mom tell you more!

Hi!  Robin here.

Yup, Mom typically used dried chipped beef when she made SOS way back in the day. It was ladled over toast for a quick and easy meal. We all ate it up.

Since we are lentil loving family, I wanted to mimic the “hamburger” style Shit on a Shingle using those tasty little legumes.

The Whole Food Plant Based recipe is super versatile, you can serve it over toast, mashed potatoes, boiled potatoes, baked potatoes, rice, polenta, and more – it just works.

It is healthy, hearty, and delicious. We hope you give this deliciousness a try!  We just know you are going to love it!

If you try this comforting dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

More Lentil Deliciousness

• Lemony Thyme Lentil Soup
• Vegan Lentil Hamburger Helper
• Warming Lentil Soup
• Roasted Potatoes with Seasoned Lentils and Dill Sauce
• Vegan BBQ Lentil Sloppy Joes
• Vegan Lentil Shepherds Pie
• Instant Pot Lentil Tacos

Products Used:

• Large ceramic/enamel lined Dutch oven, skillet, or similar large stock pot
• High-Speed Blender

Vegan “Hamburger” Gravy (SOS)

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 25 Minutes
• Total Time: 40 Minutes
• Yield: 4-5 Servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

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Description

Healthy, hearty, and satisfying, this Vegan “Hamburger” Gravy (SOS) is brimming with protein-packed lentils bathed in an aromatic savory gravy. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

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Gravy Ingredients:

• 1 cup yellow onions, diced
• 1 – [ 8 oz. package ] cremini mushrooms, diced *
• 2 Tablespoons tamari *
• 2 Tablespoons minced garlic
• 2 Tablespoons GF flour (or flour of choice) *
• 1 teaspoon tomato paste
• 1 cup vegetable broth *
• 1 cup water (or broth)
• 1 to 2 teaspoons Dijon mustard (+/-) *

 Spice/Herb Ingredients:

• 1 ½ teaspoons garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onions
• ½ teaspoon dried ground mustard powder
• ½ teaspoon dried crushed thyme leaves *
• 1 teaspoon sea salt (+/-) *
• 1/8 teaspoon black pepper (+/-)
• 1 bay leaf

 Other Ingredients:

• ¾ cup unsweetened plain plant milk
• 1 Tablespoon nutritional yeast
• 2 – [ 14 oz. cans ] lentils, drained and rinsed

Serving Ideas:

• Over bread/toast
• Over biscuits
• Over mashed potatoes/baked potatoes/boiled potatoes
• Over rice
• Over pasta

Optional Toppings:

• Fresh chopped parsley
• Red pepper flake

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Instructions

1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. In a large ceramic/enamel lined Dutch oven or skillet (or similarly large stockpot/skillet) add the chopped onions, sauté over medium-high heat until the onions soften, approx. 7 to 9 minutes.Add a splash of water (or broth) if needed, if the onions start to burn.
3. Add the chopped mushrooms and tamari, reduce the heat to medium and continue to sauté to allow the mushroom to release their water, approx. 4 to 5 minutes. Add a splash of water, if needed. Then add the tomato paste and flour and stir constantly for several minutes to cook the flour/tomato paste, then add all the remaining Gravy Ingredients and Spice/Herb Mix. Stir constantly to incorporate and simmer for a few minutes to thicken. Cook for 4 minutes.
4. After 4 minutes, remove the sauce from the stove to allow to cool for several minutes.  Important Note:  Remove the bay leaf (set aside).  Place the sauce (minus the bay leaf) into a high-speed blender and blend on high until smooth and emulsified.
5. Return the sauce (and bay leaf) to the skillet, then add the Other Ingredients. Stir until well incorporated.  Cook for 5 minutes to allow the flavors to marry.
6. Remove the bay leaf, and serve over toast, potatoes, rice, pasta or biscuits. Top with freshly chopped parsley, and red pepper flakes.

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Notes

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium.  You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Mushrooms:  You can use your favorite mushroom as just about any mushroom works well in this dish.  We used Baby Bellas, Buttons, and Cremini mushrooms in different kitchen tests.

*Flour:  We used Bob’s Red Mill gluten free all-purpose baking flour blend.  You can use the flour of your choice.

*Dijon Mustard:  We really enjoyed the punch of flavor from the Dijon Mustard.  Start on the low end (1 teaspoon), then add more as needed to reach the desired flavor.  Keep in mind that in order to cover mashed potatoes, rice, etc. the flavor needs to be ramped up to really shine.

*Lentils:  We used Delallo Imported Italian Lentils.  They come in a 14 oz. can.  Most grocery stores carry them in the specialty aisles. If using dry lentils, select lentils that hold their shape after cooking. Cook dry lentils separately, adjust time accordingly.  If cooking dry lentils, use enough dry lentils to create  3 to 3 1/3 cups (+/-) of cooked lentils.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4

*Storage:  Refrigerate and use within 5 days. Freezes well.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.