Seafood-less Newburg Casserole
A rich, heavy, vegan take on the classic New England Newburg casserole.
Servings Prep Time
10servings 30minutes
Cook Time
35minutes
Servings Prep Time
10servings 30minutes
Cook Time
35minutes
Ingredients
Crumb Topping
Instructions
  1. 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.
  2. 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.
  3. Preheat oven to 350F. Lightly grease a 13×9 casserole pan or a 2 1/2-3 QT baking dish.
  4. In a large saute pan, melt 2 tablespoons butter over medium-high heat.
  5. Add the onion and garlic and saute until onion is translucent, about 2-3 minutes.
  6. Add the remaining butter, mushrooms, cauliflower, and red pepper. Saute 5 minutes.
  7. Stir in the flour and cook until lightly browned and coats all the veggies. Turn heat to medium.
  8. Slowly pour in the milk, stirring at the same time, until all is added. Bring to a simmer, stirring constantly.
  9. Add the nutritional yeast, old bay seasoning, and salt and pepper. Cook until thickened and creamy, 5-8 minutes.
  10. Remove from heat and stir in rice and hearts of palm mixture. Mix well.
  11. Pour into prepared casserole dish.
  12. For crumb topping: In a medium bowl, melt butter in the microwave. Stir in breadcrumbs and paprika. Mix until well combined. Spread over filling.
  13. Bake 30-35 minutes, or until edges are bubbling and thick.
  14. Let cool 5-10 minutes before serving.
Recipe Notes

(*) 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.  

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