This is an old classic, a casserole from the late 1800’s, rich and heavy with cream and butter and usually made with crab or lobster. Of course, this Seafood-less Newburg doesn’t have the crab and lobster, but it is still super rich and decadent and you’ll want to have a crisp green salad with it for sure. To veganify (like that word?!) it, I switched out the seafood with hearts of palm, artichoke hearts and jackfruit. That’s right, it’s a threesome of meat alternatives and they all have a very eerie approximation to the seafood they are replacing. Try it and see for yourself!
If you’ve never had this in it’s non-vegan form before, think rich, heavy, dairy based dish that sends you into food coma. This will do the same! Not quite to the extent as the dairy & seafood version, but I tried to be true to it’s roots, and keep it nice and rich.
There are shortcuts in this recipe to keep it relatively lazy cooking, even though it does take a bit longer than most things I make. I used pre-cooked brown rice and store-bought bread crumbs; also all the seafood substitutes were canned and easy to prep.
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