Plant Based Vegan.


Sunday, 20 November 2011
Adelaide Vegan @ 15:30

 Adelaide Vegan Festival

Last week we once again attended the annual Adelaide Vegan Festival that was held in the middle of Whitmore sq on Sunday the 13th of November. The festival held live music, vegan cooking classes, clothes, food, books, heaps of information on veganism and animal cruelty, even Vegan speed dating. the atmosphere was great and the weather was amazing, the festival was full of young and old even curious vegetarians and meat eaters. We really enjoyed ourselves and will of course be attending next year as well.

Monday, 17 October 2011
@ 21:34

Tofu Scramble

We love this recipe, we’ll cook this up for breakfast probably once a week and the best thing is, its good for you and really yummy as well.

1 onion
2 cloves of garlic, crushed
½ block of firm Tofu (or 250g)
1 tomato, diced
½ teaspoon of tumeric
1 teaspoon of curry powder
1 tablespoon of tofutti cream cheese (optional)
½ tablespoon vegan margarine (I used Nutelex)
Pinch of salt and pepper
Pinch of dried basil
1 tablespoon savoury (nutritional) yeast (optional)

Chop the onion up finely and cook in a small amount of oil (I used olive oil) on a medium sized pan.
Once browned add the diced tomato and garlic.
Break the Tofu up in your hands until its all crumbled then add to the tomato and onions.

Add the tumeric, this will make the tofu turn yellow, then add the curry powder, salt, pepper, basil and yeast, mix together.
Then add the margarine and cream cheese, mix together until melted

 Serve with toast, or in a sandwich.

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Dessert @ 21:05

Vegan Paddle Pop

These babies are super yummy and a really fun treat for the kids they're also extremely easy, give it a try.

1 400g can of full cream coconut milk
200g of Vegan dark cooking chocolate(I find Coles dark cooking chocolate the best)
1 Tbsp Golden syrup
1 tsp Vanilla essence

Cook the coconut milk on a medium heat until simmering.
Place the dark chocolate, broken up with the essence and golden syrup into a food processor. Pour the hot coconut milk into processor over the chocolate then blend until smooth.

Place into ice-block moulds and into the freezer over night.
You might need to run the bottom of the moulds under hot water for them to release. 



Monday, 12 September 2011
Sunday Roast @ 03:55

Vegan Roast

Last night Nick played a show in the city which means we missed out on our Sunday roast so we decided to post pone it to today. Sanatorium’s Vegie Roast with Rosemary and Mint Glaze is our meat-free of choice. Unfortunately it can be a little pricey at around $7, it’s usually found at most popular supermarkets like Woolworths, Coles, etc. Per serving the roast alone takes care of 35% of your daily intake of Zink, 30% of Iron and 100% of your daily intake of Vitamin B12 and is also cholesterol free. All you do is cover it in oil, then coat it in the provided rosemary and mint glaze and throw it in the oven, although it reads on the box to cook for 45 minutes, we’ll usually cook if for an hour, it just hardens up the coat and makes it crisp. It really is delish.

Served with Vegan gravy.

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Saturday, 10 September 2011
Tomato and Cashew Pasta @ 03:44

Creamy Cashew and Tomato Pasta
                                                                                                              Serves 4
2 tomato’s
1 Cup Raw Cashews
2 Tbs Tomato Paste
1/2 Cup Water

Penne pasta.
2 Tbs Olive Oil
4 Cloves of Garlic
1 Onion
1 Lemon
1 tsp Salt
Cracked pepper to taste
Small handful of fresh or dried Parsley
Small handful of fresh or dried Basil

Place pasta in boiling water with a pinch of salt and let cook.

Meanwhile roughly chop up the tomato’s and place them into a blender, once blended add the cashews, tomato paste and water and blend once more until smooth.

Chop up the onion relatively fine and cook in a large pan with olive oil until browned. Crush the garlic and add to the onion. Once cooked add the blended tomato and cashews to the pan and mix together, add the salt, pepper and the parsley and basil chopped then the lemon juice from 1 lemon. 

Once the pasta is cooked add the pan and mix together.
Serve with cracked pepper on top.

If you feel it's not lemony enough add some more on top also we ran out of fresh Basil but its always pretty to put some on top.


Friday, 9 September 2011
Rollini Pasta @ 23:18

Tomato and Mushroom Rollini Pasta

This pasta dish is super easy to make and doesn't cost too much ether.

1 onion
1 clove of garlic, crushed
1 jalapeno chilli, diced
1 can of diced tomato’s
5 medium sized mushrooms, cut into small cubes
Half a tsp sugar
Hand full of freshly chopped basil
Hand full of freshly chopped parsley
Pinch of salt and pepper
Rollini pasta

Dice up the onion and cook until brown then add the garlic and chilli. Shortly after add the mushrooms, sugar, herbs, and the salt and pepper.

Mix together and add the can of tomato’s, fill the can up a quarter the way full with water and add to sauce

Boil the pasta with a pinch of salt, then drain and add to sauce, mix together and serve with fresh parsley.


Chocolate Pie @ 18:07

Vegan Frozen Chocolate Pie
This pie is so incredibly yummy!

1 pack of Oreos
1 Tbsps Vegan margarine, (I used Nuttelex)
1 Tbsps golden syrup

Place the Oreos, margarine and golden syrup into a food processor and blend lightly until mixed. Pour the mix out into a pie dish and flatten with ether your hands or a spoon until even.

1 400g can of full cream coconut milk
200g of Vegan dark cooking chocolate (I used Coles dark cooking chocolate)
1 Tbsp Golden syrup
1 tsp Vanilla essence

Cook the coconut milk in a small pot over a medium heat until simmers. Break up the chocolate and place into the food processor, place the golden syrup and vanilla essence over the chocolate. Once coconut milk has simmered pour over the chocolate then blend until smooth.

Pour the filling over the crust and place into the freezer over night.

Served with white chocolate on top with strawberries.
Now, once the dish is frozen it could be difficult to cut through, but if you cant get it out, take to a spoon and eat your way through it, it really is the most yummy pie you'll eat. 

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Plant Based Vegan


Hello, we’re Nick and Nicole, Welcome to our blog Plant Based Vegan, dedicated to Vegan food, our yummy Vegan recipes and hopefully helpful information. Being Vegan is healthy and easy and we’re here to show you how. We hope you enjoy.