St. Paddy’s Guinness Meat(less) Loaf

by Gavan on March 14, 2011

In true Irish style, I’ve managed to incorporate booze into a vegetarian dish in the spirit of St. Patrick’s Day. You can take the Healthy Irishman out of Ireland but old habits die hard!

RECIPE:
Makes one loaf

3 cups lentils
2 x 15 oz cans Guinness
1/2 white onion – fine dice
3 garlic cloves – minced
2 carrots – peeled, 1/4″ dice
3 celery stalks – washed, 1/4″ dice
2 Lg. Swiss chard leaves – stalks removed and diced, leaves roughly chopped
2 tsp ground cumin
2 tbsp fresh oregano – chopped
1 jalapeno – seeds removed, finely chopped
1/2 cup breadcrumbs (I used Panko breadcrumbs)
3 egg whites
1 cup chopped walnuts – toasted in a dry saute pan for 3-4 minutes
1 lime – juiced

The walnuts gave the loaf a great texture component I have to say. I was also experimenting with the chard just to add in some extra nutrients (thinking about all of you parents here…course now really thinking about it, you probably should substitute stock or water for the Guinness if you’re a parent. Clearly I’m not a one yet!) DIRECTIONS:
Begin by cooking the lentils in 1 1/2 can Guinness, keeping 1/2 in remainder of one can until later. If you need some extra cooking liquid while the lentils are cooking add water. Add pinch salt to the Guinness. Cook for 20 minutes, approx for until the lentils are cooked but not mushy.

Preheat large saute pan on medium heat for 1 minute. Add 2 tbsp olive oil and saute onions, carrots, celery and chopped chard stalks for 3 minutes, stirring. Do not brown. Add garlic, jalapeno & cumin and keep cooking for another 5 minutes until veg are softened. Once lentils are cooked drain 1/2 cup of the Guinness cooking liquid along with remaining Guinness from can into the veg mix. Reduce on high heat until liquid is almost evaporated, 5 minutes, approx. Discard remaining liquid from lentils.

In a large mixing bowl add cooked lentils, breadcrumbs, walnuts, oregano, veg mix, egg whites and lime juice. Mix thoroughly. Taste and season with S&P.

Line a loaf pan with parchment paper and fill with lentil mix.* Using a spoon fill the whole loaf pan with the mixture, gently pressing to fill the corners.

*TIP: Spray the loaf pan with oil spray which will help the parchment to stick to the pan. It’ll be easier!

Preheat oven to 350°F.

Bake for 45 minutes.
Once cooked, remove and let cool for 10 minutes before removing from loaf from pan. To remove, simply lift out by the parchment paper. Set on a cutting board and peel the paper off. Slice.

Serving Suggestion:

The Irishman in me couldn’t resist serving this with something green so I headed to my neighbor’s garden and simply sauteed some of their Swiss Chard with a little olive oil, S&P and a squeeze of lemon. Then instead of ketchup I used my favourite substitute, my red pepper vinaigrette. Alright now, time to tuck in!

Sláinte!

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

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{ 9 comments… read them below or add one }

Rachel Assuncao March 14, 2011 at 3:40 pm

This looks delicious! I can’t wait to try it out – adding it to my St. Paddy’s Day menu right now 🙂

Gavan March 14, 2011 at 3:44 pm

Delighted! Let me know how it turns out. Cheers, G

Joanne March 14, 2011 at 7:06 pm

Gavan this looks great. Can you suggest an egg white substitution to make it vegan or would it just not hold together?

Sheelagh@AVillagePantry March 15, 2011 at 3:29 pm

This sounds fantastic. As an ex-veggie and lover of lentils, this is right up my street, looking forward to trying it! Have a great Paddys Day 😉
Sheelagh

Gavan March 15, 2011 at 4:47 pm

To be honest I’ve never tried it with an egg sub. The egg acts as a binding agent as well as adding some moisture in the loaf. You could definitely try it without and I’d love to hear how it works. Maybe add a little of the Guinness (any excuse) to add some additional moistness in there.
Hope this helps.
Cheers.

Gavan March 15, 2011 at 4:53 pm

Thanks Sheelagh for the feedback. Your name looks like an Irish spelling, is it? If you like lentils you’ll love this, ’tis really good.
Don’t forget the Guinness!
Cheers G

Sheelagh@AVillagePantry March 21, 2011 at 4:15 pm

Not too sure on the Irish spelling, but due to a lot of ‘Sheilas’ in the extended family I got graced with it. We loved this recipe for supper tonight & I used Beamish due to a ‘nameless’ man of the house drinking all the Guinness on Paddys Day 😉
Slainte.

Lisa Wood April 12, 2011 at 9:20 pm

Hi Gavan!
I love the work you are doing. This is the 2nd recipe of yours I’ve tried. The other was the Vegan Shephard’s Pie, which I prefer. I did find it a little too liquidy, however. I’m writing this to let you know that there are two omissions in the directions. While egg white and lime are both listed as ingredients, neither is included in the directions. Specifically, I wasn’t sure when to add the lime- was it to the lentil mixture or the veggies in the pan? I added it to the pan and decided it was probably better if i’d have added it to the lentil mixture instead. The egg whites went into the lentil mixture, as this made the most sense. Just thought you might like to edit/add these details to the above.
Rock on! Keep em comin.

Gavan April 14, 2011 at 12:33 pm

Hey Lisa, Good catch, thanks. A slight over-sight on my part I guess. I appreciate you getting in touch and thanks for the positive feedback.
Hope all’s great. Cheers.

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