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.
Step by Step
| Prep Time | 30 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
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- 1 12 oz Hearts of Palm medallions (*)
- 1 14 oz can Hearts of Palm
- 1 14 oz can Artichoke hearts
- 1 20 oz can jackfruit IN WATER
- 1/2 cup dry sherry (**)
- 6 tablespoons non-dairy butter
- 3/4 cup diced white onion
- 3 cloves garlic, diced
- 8 oz baby bella mushrooms, sliced
- 1 red pepper, diced
- 2 cups fresh chopped cauliflower, bite size pieces
- 1/2 cup all purpose flour
- 3 cups non-dairy milk
- 1/2 cup nutritional yeast
- 1 tablespoon old bay seasoning
- salt and pepper to taste
- 1 2/3 cups cooked brown rice
- 1/4 cup non-dairy butter
- 1 1/4 cups bread crumbs
- 3/4 teaspoon paprika
Ingredients
Crumb Topping
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- Drain the Hearts of Palm and cut into 1 1/2" thick slices (to look like scallops). Transfer to a large bowl. Drain the Hearts of Palm medallions and add them to the bowl.
- Drain the jackfruit and artichoke hearts and rough cut them to bite size pieces. Add to the bowl with hearts of palm. Add the sherry, mix well, cover and marinate at least an hour in the refrigerator.
- Preheat oven to 350F. Lightly grease a 13x9 casserole pan or a 2 1/2-3 QT baking dish.
- In a large saute pan, melt 2 tablespoons butter over medium-high heat.
- Add the onion and garlic and saute until onion is translucent, about 2-3 minutes.
- Add the remaining butter, mushrooms, cauliflower, and red pepper. Saute 5 minutes.
- Stir in the flour and cook until lightly browned and coats all the veggies. Turn heat to medium.
- Slowly pour in the milk, stirring at the same time, until all is added. Bring to a simmer, stirring constantly.
- Add the nutritional yeast, old bay seasoning, and salt and pepper. Cook until thickened and creamy, 5-8 minutes.
- Remove from heat and stir in rice and hearts of palm mixture. Mix well.
- Pour into prepared casserole dish.
- For crumb topping: In a medium bowl, melt butter in the microwave. Stir in breadcrumbs and paprika. Mix until well combined. Spread over filling.
- Bake 30-35 minutes, or until edges are bubbling and thick.
- Let cool 5-10 minutes before serving.
(*) If you can't find medallions, you can use a second can of the regular hearts of palm. (**) You can use veggie broth in place of the sherry.
I would love to make this for a party and wonder how it would reheat if I made it ahead of time (or even the night before)? Thank you for the great-looking recipe – I look fwd to trying it!