Meatless Monday Roundup: 4 Stout Recipes


Image: Adam Dombrowski

This Monday, we’ve turned our glance to stout, the heartiest of beers. You may not be aware that Guinness, perhaps the most famous stout beer, is made with fish bladders and is therefore not veggie friendly, but there are many other meatless stout beers to enjoy. While hearty stout is often paired with meat, a great variety of vegetarian and even vegan dishes use the beer as an ingredient. This week, we’ve scoured the Internet to find the very best in meatless stout recipes.

irish car bomb

Image: Ed Kwon

To start, set your sights on a stout cocktail. Perhaps the most famous is the Irish car bomb — a combination of Guinness, whiskey and Bailey’s — but we have a whole list of beer cocktails to help you enjoy the hair of the dog that bit you last night at the pub. Feel free to sub a vegan-friendly stout for the Guinness, for a meatless cocktail.


Image: Steven Depolo

Chili recipes often use stout or coffee as an ingredient to add a bit of extra savoriness. We do one better: two excellent chili recipes with suggested stout pairings. Try adding some of the stout you’re planning on drinking to the mix, for a nice echo of flavors.

onion soup

Image: Ralph Daily

Guinness and onion soup with Irish cheddar croutons is an Irish twist on a traditional French recipe. The original recipe calls for both Guinness and beef stock, but we have it on good authority that a good quality, hearty vegetable stock works perfectly, and any other tasty stout can stand in for the famed Irish beer.

stout cake

Image: Kathryn Cartwright

As for dessert, stout and chocolate has become a classic combination for good reason. The richness of the beer blends perfectly with chocolate in this chocolate stout cake, and the light, whipped cream frosting is the perfect foil for the dense crumb.

Emily Monaco
Emily Monaco

Emily Monaco is an American food and culture writer based in Paris. She loves uncovering the stories behind ingredients and exposing the face of our food system, so that consumers can make educated choices. Her work has been published in the Wall Street Journal, Vice Munchies, and Serious Eats.