I should start by saying that I’ve never had Lobster Newburg, the dish that this one is based on. Because of that, I can’t really speak to how similar this is the original, but I like that it isn’t called “Vegan Lobster Newburg”, or something along those lines.
On most weeknights Ryan and I are usually exhausted by dinnertime. Neither one of us wants to cook or do dishes. The faster and easier it all is, the better, so I loved that this was so easy to make. I ended up making a couple substitutions, but I don’t think it affected things too much. I didn’t have mustard powder, so I added some yellow mustard to taste. The store was out of sherry, so I got some vermouth instead. And I reduced the cayenne, which I usually do with recipes that call for it.
While this was tasty over rice, it was just a little too “artichoke-y” for us – not a huge surprise since artichoke is the main man in this one. I’ll make this again because I love how easy and fast it is, but next time I’ll use half to artichokes called for, and I’ll double the chickpeas. That will be perfect for us, but you may love it as is.
Like the butterscotch brownies, I really appreciated the technique used to make this, and I can see myself using the cream sauce with many other meals. I don’t know if I’d serve this to someone who loves the lobster version since I can’t compare the two myself, but it’s definitely great for an easy weeknight meal.