Vegan Seafood-less Newburg Casserole

This is a vegan version of the traditional Newburg casserole. It has a creamy sauce, hearty vegetables, and a meat substitute that is baked to perfection for a comforting meal.

Ingredients:

• 1 package vegan seafood substitute such as hearts of palm, tofu, or jackfruit
• 1 cup chopped mushrooms
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup coconut milk
• 2 tablespoons nutritional yeast
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups cooked pasta of choice
• 2 tablespoons vegan butter
• 2 tablespoons all-purpose flour
• Fresh parsley, for garnish

Instructions:

Preheat oven to 375F 190C

In a skillet, saut the chopped mushrooms, onion, and garlic until softened

Add the vegan seafood substitute and cook for another 2-3 minutes

In a separate saucepan, melt the vegan butter over medium heat

Whisk in the flour to make a roux, cooking for 1-2 minutes until it turns golden brown

Gradually whisk in the vegetable broth and coconut milk until smooth

Stir in the nutritional yeast, soy sauce, lemon juice, paprika, thyme, salt, and pepper

Simmer the sauce until thickened, about 5-7 minutes

Combine the cooked pasta with the vegan seafood mixture and pour into a casserole dish

Pour the sauce over the pasta and seafood mixture, making sure its evenly distributed

Bake in the preheated oven for 25-30 minutes, or until bubbly and golden brown on top

Garnish with fresh parsley before serving