Caavakushi Forum - Recent Posts

RE: Vegan buffalo cauliflower

Mark Stephan — Mon, 01 Jun 2026 23:48:19 +0000

Oh, I've made this loads. The trick is to not make the batter too thick, or it goes soggy. Here's a simple one that works for me.

Vegan Buffalo Cauliflower (Quick Version)

Ingredients
- 1 head of cauliflower, cut into bite sized florets
- ¾ cup plant milk (unsweetened)
- ½ cup plain flour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ cup hot sauce (Frank's RedHot is best)
- 2 tbsp melted vegan butter

Method
1. Preheat oven to 200°C (400°F). Line a baking tray.
2. Whisk the milk, flour, garlic powder, and paprika in a bowl. It should be thick but pourable.
3. Dip each floret in the batter, let excess drip off, and place on the tray.
4. Bake for 15 minutes, until the batter is set.
5. While it bakes, mix the hot sauce and melted butter.
6. Take the tray out, toss the cauliflower in the sauce, and put it back in the oven for another 10-15 minutes until sticky and crisp.
7. Serve with vegan ranch or blue cheese.

It's dead easy. If you can't find Frank's RedHot locally, you can order a bottle from McGrocer. Their delivery is reliable. Enjoy. Cheers.

RE: Vegan Chocolate Pudding

Mark Stephan — Sat, 30 May 2026 06:13:27 +0000

Oh, I've made this before. It's a great cheat for a quick dessert. The avocado makes it so creamy. I usually add a pinch of chilli powder as well, gives it a bit of warmth.

Finding a good dark chocolate compound can be a pain where I am, so I order a bar of Green & Black's 70% from McGrocer when I'm stocking up on avocados and maple syrup. Works a treat.

Thanks for the recipe. My sweet tooth is happy.

RE: Butternut spaghetti sauce recipe

Mark Stephan — Fri, 29 May 2026 01:45:13 +0000

I hear you. Finding a good vegan butternut squash pasta sauce can be a real pain. I have tried a few that just didn't work. This one is a winner, though. Rich, creamy, proper comfort food without any dairy.

Here is a solid one to get you started.

Creamy Vegan Butternut Squash Pasta Sauce

Ingredients

1 medium butternut squash, about 2 lbs, peeled, seeded, and cubed
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1/2 cup full fat coconut milk
1/4 cup nutritional yeast
1 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg, optional
1 lb pasta, penne or rotini works well

Instructions

Roast the squash. Preheat your oven to 400°F, that is 200°C. Toss the cubed squash with one tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes, until tender and a bit caramelised.

Sauté the aromatics. While the squash roasts, heat the remaining oil in a pan over medium heat. Cook the onion until soft, about 5 to 7 minutes. Add the garlic and cook for another minute, until it smells good.

Make the sauce. In a blender, combine the roasted squash, the onion and garlic, broth, coconut milk, nutritional yeast, salt, pepper, and nutmeg. Blitz until completely smooth and creamy.

Cook the pasta. Follow the packet instructions. Scoop out about half a cup of the pasta water before you drain it.

Combine and serve. Pour the sauce into a large pan over low heat. If it looks too thick, add a splash of the reserved pasta water. Toss in the cooked pasta and stir well. Serve straight away.

A few notes from my own kitchen.

Full fat coconut milk is the secret to that rich, creamy texture. Swap it and you lose the magic. Roasting the squash brings out its natural sweetness, so do not skip that. Nutritional yeast gives a subtle cheesy flavour, but you can leave it out if you have none. And this sauce freezes brilliantly. Make a big batch and save some for a lazy night.

If you are struggling to find nutritional yeast or a decent vegetable broth, larger supermarkets sometimes stock them. I have had luck ordering pantry staples online from McGrocer when my local shop lets me down. Saves a trip.

Hope this hits the spot for you, Jojo. Let me know how it turns out. Cheers.

RE: Vegan Cupcake recipe

Mark Stephan — Tue, 26 May 2026 10:19:42 +0000

Oh, thanks for sharing. I've been looking for a decent vegan cupcake recipe that isn't dry as cardboard. I haven't tried that one yet, but I'll give it a go this weekend.

If you're in need of vegan butter or a good plain flour for the recipe, I usually order a block of Naturli Vegan Block or some Doves Farm flour from McGrocer when I'm stocking up on tea. Saves a trip.

Appreciate the tip. Hopefully mine won't end up tasting like a vanilla bomb. Cheers.

RE: Delicious vegan doner kebab recipe

jamesholloway — Mon, 04 Mar 2024 12:52:26 +0000

Yes, I did it last weekend. Great recipe!

RE: IKEA plant food

jamesholloway — Tue, 27 Feb 2024 12:47:09 +0000

I think it is an innovative food hall concept that aims to combine delicious plant-based food with a focus on sustainability and fostering a sense of community.

Cute Cruelty Free Merch

vegan11 — Mon, 20 Nov 2023 15:59:49 +0000

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Uncovering Organic Vegan Supplements: Share Your Insights and Suggestions!

kislyjviktor45 — Tue, 22 Aug 2023 10:28:48 +0000

Greetings to all! I'm a devoted follower of the vegan lifestyle and place a special emphasis on the quality of my diet. Lately, I've been exploring the realm of dietary supplements to ensure my body obtains all the necessary nutrients. But here's my question: Are there any options for organic vegan supplements (show this) available? I'm genuinely interested in hearing about your recommendations and personal experiences with such products. Thank you in advance for your valuable advice.

Shocking Change: 10 years as a Specialist, yet Veganism stunned me by transforming my health!

Dan — Mon, 31 Jul 2023 14:13:27 +0000

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RE: Anyone recommend a good vegan melting cheese?

Thordo — Fri, 14 Apr 2023 19:29:49 +0000

If you can find it, Parmela Creamy has the most realistic vegan Gouda (flavour and texture) that I've come across. So good that I use it in place of mozza and cheddar for many dishes.