Walnut & Jackfruit Cakes

By Chef Rich Landau
Total Time
2 Hrs, 15 Mins
Serves
6
Serving Size
1 cake
Meal
Brunch Dinner Lunch
Course
Appetizers Main

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.

Prep Time
30 Mins
Cook Time
1 Hr, 45 Mins
Total Time
2 Hrs, 15 Mins
Calories
450
Total Fat
39
Saturated Fat
4
Polyunsaturated Fat
27
Cholesterol
0
Sodium
260
Carbohydrates
22
Dietary Fiber
5
Total Sugars
12
Protein
8
Vitamin D
0
Calcium
70
Iron
2
Potassium
510

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.