Step 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.

Step 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.

Step 3

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

Step 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.

Step 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).

Step 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.

Step 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.