Walnut & Jackfruit Cakes

Vegan Crab Cake

DESCRIPTION

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.

Total Time
2 Hrs, 15 Mins
Serves
6
Serving Size
1 cake
Course

Total Time

Prep Time
30 Mins
Cook Time
1 Hr, 45 Mins
Total Time
2 Hrs, 15 Mins

Nutrition

Calories
450 cal
Total Fat
39 g
Saturated Fat
4 g
Polyunsaturated Fat
27 g
Cholesterol
0 mg
Sodium
260 mg
Carbohydrates
22 g
Dietary Fiber
5 g
Total Sugars
12 g
Protein
8 g
Vitamin D
0 mcg
Calcium
70 mg
Iron
2 mg
Potassium
510 mg

Ingredients

  • 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

Preparation

  1. 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.

  2. 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.

  3. Transfer mixture to a bowl and let cool for at least 30 minutes.

  4. 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.

  5. 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).

  6. Divide mixture into 6 equal portions and press very firmly, or press very firmly into a 3 1/2 or 4-inch ring mold.

  7. 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.