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.

Ingredients

Scale

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

Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
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.
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.
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.
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.
Remove the bay leaf, and serve over toast, potatoes, rice, pasta or biscuits. Top with freshly chopped parsley, and red pepper flakes.

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.