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Delicious Entrees        and deserts

Banana Upside Down Cake

Courtesy of The Beet

Visit for great Vegan Recipes and 


Serves 8 to 10


Flax Eggs

  • 2 tbsp (20 g) ground flaxseed

  • 6 tbsp (90 ml) water

Bananas and Caramel

  • 1⁄4 cup (60 ml) Sweet Buttery Miso Caramel

  • 3 big or 4 small ripe bananas, sliced lengthwise

  • 11⁄2 cups (188 g) all-purpose flour

  • 1 tsp baking soda 1 tsp lemon zest 1⁄2 tsp salt

  • 1 cup (240 ml) plain unsweetened vegan yogurt

  • 1 cup (192 g) vegan cane sugar

  • 1⁄2 cup (120 ml) sunflower oil1 tbsp (15 ml) fresh lemon juice

  • 2 tsp (10 ml) vanilla extract


  1. Preheat the oven to 350°F (177°C). Line a 9-inch (23-cm) springform pan or baking pan with a parchment round.

  2. To make the flax eggs, whisk together the ground flaxseed and water in a small mixing bowl. Set aside for 5 minutes to thicken.

  3. Pour the Sweet Buttery Miso Caramel into the pan and use an offset spatula or the back of a spoon to spread it in a thin layer as close to the edges as you can. Lay the bananas on top of the caramel, with their flat sides facing down and their rounded sides facing up, so when the cake is flipped upside down, the cut side will be facing up. Set aside

Read More: Vegan Banana Upside-Down Cake with Miso Caramel Glaze | The Beet |

Vegan Portabelo Mushroom               Wellington

Courtesy of  Gathering Dreams

Visit for great Vegan Recipes and 


Serves Elves and people

The secret to a deliciously juicy yet flaky Mushroom Wellington is to pat everything dry and make sure it is completely cold before wrapping it in your vegan puff pastry.

Skip this step and your pastry is not only going to be soggy, it will tear when you try to wrap up your wellington

A tip here, don't use store bought caramelized onions as they are far too sweet for this recipe.

Take the time to slowly cook your own onions and you'll be rewarded with the most delicious flaky and golden vegetarian wellington imaginable.


  • 4 large portobello mushrooms stalks trimmed and cleaned

  • 3 large onions peeled and chopped

  • 3 tbs olive oil

  • 300 g baby spinach (10 ½ oz)

  • 4 sprigs of thyme leaves picked

  • vegan puff pastry

  • 1 tbs dijon mustard

  • salt and pepper to taste

177°C). Line a 9-inch (23-cm) springform pan or baking pan with a parchment round.


US Customary - Metric


  • Place a large frying pan over a low to medium-low heat. Add the 1 /2 tbs of olive oil followed by onion and reduce heat to low. Season with salt and pepper and cook, stirring occasionally, for 15 to 20 minutes, until the onions are golden brown. Keep an eye on the onions to make sure they don't catch. 

  • Remove the onions from the pan and return the pan to the heat. Add the baby spinach and cook until wilted. Remove from the baby spinach from the pan and leave to cool.

  • Increase the heat to medium/high and return the pan to the heat. Add the remaining olive oil and place the mushrooms, top side down. Cook until lightly golden (about 5 minutes) before turning over and cooking for a further 5 minutes or until golden. Remove from the heat, and drain on paper towel top side up as they will release a lot of liquid as they cool. Transfer the onions, spinach and mushrooms to the refrigerator and cool completely. 

  • Preheat the oven to 200 degrees Celsius (390 Fahrenheit). Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread half the caramelised onions over the middle third of the pastry, making sure to leave an extra 2cm (¾ inch) border at the edge of the pastry. Top with half of the baby spinach. Spread the dijon mustard over the mushrooms and season well with salt and pepper. Place the mushrooms on top of the spinach. Top the mushrooms with thyme and the remaining baby spinach and onions.

  • Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Press down to seal the edges. Roll over the log so that the seam is facing the bottom.

  • To make the vegan egg wash whisk all of the ingredients together in a bowl. Very lightly coat with the vegan egg wash. Place the pastry in the freezer for 10 minutes before repeating with another layer of vegan egg wash and freezing the pastry for a further 10 minutes.

  • Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden and flakey.

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