If you follow us on Instagram, you’ve probably seen my jackfruit cake obsession.
If you like crab cakes, I’d highly recommend giving these a try. Like any “meat” substitute, they’re not an exact match taste-wise, but when I eat substitutes, I typically don’t try them thinking it’s going to be an apples-to-apples sub. But that doesn’t mean they’re not equally as delicious!
My go-to way to eat them is with avocado on top, but I’ve also included a second way to eat them. I’d love to hear the toppings you try on them as well!
2 jackfruit cakes (I got mine at Trader Joe’s, 4 come in a box)
1/2 medium avocado
salt, pepper, garlic, and red pepper flakes
Optional: crumbled feta, sriracha
1 serving (can easily be doubled)
The directions on the box say to thaw jackfruit cakes. I typically don’t have enough forethought for that, so I cook them completely frozen.
Heat a large skillet to medium-low heat. Add ghee (or olive oil). Then add jackfruit cakes and cover. Cook 5 minutes on first side, until brown and crispy. Then flip, cover again, and cook about 3 more minutes. Both sides should be brown and crispy. If they’re not crisping up, turn up the heat. I like to start on the lower side so they don’t burn before the insides are thawed and warm.
Meanwhile, mash the avocado and season with salt, pepper, garlic, and red pepper flakes if you like a little spice.Once jackfruit cakes are fully cooked, plate them, top with avocado, add feta is using, and drizzle with sriracha if you like spice!
The other way I like to eat jackfruit cakes is with hummus. I typically use a garlic hummus, but I bet many other flavors would be tasty as well!Enjoy!