Creamed Chipped Beef. On Toast. Hold the beef. On today’s edition of nostalgia-fueled vegan versions of lower/middle class cuisine - we tackle the infamous Chipped Beef. Also referred to as the SOS, which aptly stands for “Shit on a shingle.”

As always, if you dig this recipe, tag me at @draggedthroughthegarden on instagram and we can talk about how there had to be a first choice before landing on “shit on a shingle.”

Beefless Chipped Beef On Toast. SOS!

VEGAN CHIPPED BEEF ON TOAST

prep time: 5 minutes
cook time: 10 minutes

It’s because the toast kinda resemble shingles.

This recipe requires you to dice up some vegan bacon or tempeh or vegan lunchmeat, cook it briefly and then add it to a white sauce to simmer. Feel free to use any of the aforementioned but for this recipe, I will be demonstrating with bacon.

To start, you’re going to get your protein going.

What you’ll need:

vegan bacon (I used lightlife)
olive oil
salt
pepper
cayenne pepper (optional)

Heat up a little bit of olive oil in a pan. Low heat. Dice up your bacon stuff into small pieces and add them into the pan. Add a pinch of salt and another pinch of pepper. Add a pinch of cayenne too if you wish. Pinch!

Somehow this is less appetizing than the first picture.

Let those things cook for only a few minutes and then set aside. Eventually they will be swimming in white sauce.,

Next, you’re going to make that sauce. Traditionally this dish uses milk powder or some shit but vegan or not, who actually has that in their house?

What you’ll need:

olive oil
vegan butter
flour
oat milk (or soy milk)
salt
pepper
toast

In a small pot, add a little bit of olive oil. Then add a tablespoon of butter. Fun fact: the olive oil prevents the butter from burning. Once the butter is a liquid version of itself, you are going to sieve a tablespoon of flour right into the pot. Be sure to sieve so it isn’t clumpy and gross. Keep stirring that up for a minute.

Yes that’s more than a tablespoon, but I made extra for….research.

Now that your flour/butter concoction looks good, you are slowly going to introduce oat milk into the pot. It helps if you microwave the oat milk first a little bit to make sure you don’t frighten your flour/butter mixture. Also don’t show your grandparents you had to make a fucking roux for chipped beef.

Slowly pour oat milk into the pot and continue to stir as you do so. You want the consistency to be more creamy than gravy-like. Half a cup of oat milk does the trick, but if your sauce is too thick - add a little more.

Take your chopped up bacon stuff and add it all into the pot. Give it a good stir and drop the temperature to a simmer. Let it simmer for about five minutes. In the meantime, toast a few slices of bread. Cut the toast in half so it looks like….a shingle. Pour your weird creamy beef mixture on top and revel in that strange, nostalgic cuisine.

I also sent a picture to my grandmother, and well —