Pressed Collard Cakes

collardcake

1 bunch collards, chopped into 1/2” pieces

1/3 cup mushrooms, coarsely chopped

1 flax egg or 3 tbsp. aquafaba

1/3 cup nutritional yeast

1 tbsp. vegan butter

1 tsp. salt

1/2 tsp. cayenne pepper

 

Preheat oven to 350F.

Heat butter in a heavy skillet over medium heat. Add collards and saute until dark green and softened. Turn off heat and stir in salt and cayenne pepper. Stir in flax egg and nutritional yeast.

Firmly press mixture into a round using a 3 1/2″ ring mold. If you do not have a ring mold, you can use a jar lid or your hands.

Bake at 350F for 12-15 minutes or until set.

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