Walnut & Jackfruit Cakes

Name: Walnut & Jackfruit Cakes
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
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

Total Time

2 Hrs, 15 Mins

Serves

Serving Size

1 cake

Meal

Brunch Dinner Lunch

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.

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

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.

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