This vegan cake has great flavor and texture similar to a crab cake. Serve with a fresh walnut romesco sauce as a main dish or appetizer, or serve as a salad or sandwich.
5 tablespoons sunflower or other neutral oil, divided
2 cups chopped canned or bagged unseasoned jackfruit
1/2 cup diced white onion
1/2 cup diced red bell pepper
2 tablespoons chopped fresh garlic
2 cups California walnuts
2 teaspoons dried oregano
2 teaspoons seafood seasoning (such as old bay)
2 teaspoons nutritional yeast
1 teaspoon kosher or sea salt
1 teaspoon pepper
1/4 cup dry white wine
2 tablespoons walnut flour (grind walnuts in a coffee mill)
2 tablespoons vegan mayonnaise
4 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
Heat oil in a very large skillet over high heat. When oil ripples, add jackfruit onion, bell pepper and garlic. Cook for 5 minutes to brown, stirring frequently.
Add walnuts, oregano, seafood seasoning, nutritional yeast, salt and pepper. Cook for 5 minutes on medium-high stirring often to avoid sticking or over browning. Stir in wine.
Transfer mixture to a bowl and let cool for at least 30 minutes.
Working in batches, place mixture in a food processor and pulse gently to chop, but don’t puree. Look for a coarse and slightly chunky effect.
Return to mixing bowl and stir in walnut flour, mayonnaise, Dijon and lemon juice. Cover and refrigerate for at least 1 hour (longer is better).
Divide mixture into 6 equal portions and press very firmly, or press very firmly into a 3 1/2 or 4-inch ring mold.
Heat remaining oil in a very large nonstick skillet or griddle over medium heat until it ripples. Add cakes and cook for 2 to 3 minutes on each side being very careful when turning to avoid breaking. Serve each with 2 tablespoons Walnut Romesco Sauce.
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