Bestofvegan's Instagram Audience Analytics and Demographics
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PROFILE OVERVIEW OF BESTOFVEGAN
69.7% of bestofvegan's followers are female and 30.3% are male. Average engagement rate on the posts is around 0.40%. The average number of likes per post is 8668 and the average number of comments is 97.
21.21% of the followers that engaged with bestofvegan regularly are from United States, followed by Germany at 10.1% and Australia at 8.08%. In summary, the top 5 countries of bestofvegan's posts engager are coming from United States, Germany, Australia, Canada, Italy.
Bestofvegan loves posting about Vegan, Cooking, Food & Drink, Health & Fitness, Nature & Outdoors.
Check bestofvegan's audience demography. This analytics report shows bestofvegan's audience demographic percentage for key statistic like number of followers, average engagement rate, topic of interests, top-5 countries, core gender and so forth.
GENDER OF ENGAGERS FOR BESTOFVEGAN
AUDIENCE INTERESTS OF BESTOFVEGAN
- Restaurants, Food & Grocery 78.47 %
- Fitness & Yoga 75.19 %
- Healthy Lifestyle 61.79 %
- Children & Family 47.95 %
- Travel & Tourism 46.65 %
- Art & Design 44.73 %
- Clothes, Shoes, Handbags & Accessories 42.55 %
- Beauty & Fashion 40.59 %
- Music 33.46 %
AUDIENCE COUNTRIES OF BESTOFVEGAN
- United States 21.21 %
- Germany 10.1 %
- Australia 8.08 %
- Canada 6.06 %
- Italy 5.05 %
Chana Masala Curry by @healthyfrenchwife 🧡 Serves 4 Ingredients: 2 cans of chickpeas or 800gr of cooked chickpeas . 1 can of diced tomatoes or whole tomatoes 2 tsp of olive oil or coconut oil 1 tbsp of curry powder of choice 1 tsp of cumin seed powder 1 tsp of garam masala 3 cloves of garlic 1 onion 1 green chilli 1 handful of coriander (cilantro) brown rice or basmati rice to serve. salt and pepper to season. 1.Cook your rice while making your curry in boiling water. 2.Heat some oil in a pan on medium heat and once the pan is hot add in the curry powder, cumin seed powder and garam masala to extract all the flavour. Then add your diced onion and sliced garlic and stir (add a bit more oil if needed) often until cooked. 3.Add in the canned tomatoes and mashed with the back of the spoon stirring it in the onion and spice mix. Add in the chickpeas and leave to simmer for 10 minutes on low heat. Season with salt and pepper. 4.Top with green chilli slices and coriander leaves with some rice. #bestofvegan
Coffee and fig muffins by @lifeinthesouth.co 💗 . Ingredients 425g spelt flour or whole wheat flour 125ml coconut sugar or brown sugar 1 tsp baking powder 1 tsp baking soda 1/4 cup chopped dried figs (more if you like) 1 espresso shot 125ml melted coconut oil 375ml water 1 tsp vanilla essence 1 tbs apple cider vinegar 1/4 tsp salt 1/3 cup walnuts fresh figs Method Preheat oven to 175C/350F. Mix together the flour, coconut sugar, baking powder, baking soda, salt, chopped figs and chopped walnuts (leave a few nuts over for decoration). Mix together the room temperature water, melted coconut oil, apple cider vinegar, vanilla essence and, espresso shot. Gradually add the wet into the dry and then pour the batter into a muffin tray layer out with pre-cut parchment paper squares or into paper muffin cases 3/4 of the way. Add extra chopped walnuts on top and bake for 20-25 minutes until cooked and brown. Let them cool slightly before serving with some vegan butter or almond butter and fresh figs. Store in an airtight container for three days. Notes: The whole wheat flour can be subbed with half all-purpose white flour and whole wheat. Even rye or buckwheat flour would be great. Other nuts like pecans or hazelnuts will be great instead of walnuts. The dried figs can be replaced with other dried fruit. These muffins freeze really well too. Prep time 10 minutes Cooking time 25 minutes Serves 4-6 people . #bestofvegan
Loaded & Cheezy Baked Potatoes by @thevegansara 🧡 . A flavorful & spicy cheeze sauce that uses creamy & dreamy cauliflower as its base. Taters are topped with sautéed mushroom, broccoli, & green onions. Recipe for cheeze sauce below. . . What you need: 1 lb of raw cauliflower florets, 1/2 cup chopped carrots, 1/2 cup plant based milk, 1/4 cup nutritional yeast, 2 tbl sauerkraut juice, 1 tbl tapioca starch, 1 tsp allepo pepper flakes (can sub crushed red pepper), 1/2 tsp smoked paprika, 1 tsp salt, pepper What you do: 1. On stovetop, bring water to a boil, add salt, cauliflower, and carrots to pot. Cook on simmer 5-7 min until fork tender 2. Add cooked veggies to blender, add the rest of the ingredients, using tamper to help process. Then gradually bring blender to high, Blend 2-3 min till Until cheese becomes steamy. Enjoy with taters, use as a dip, or any where else you want some cheezy goodness. #bestofvegan
Fluffy Hotcakes with Açaí Berry Sauce by @tessbegg 💜 . Acai Berry Sauce Recipe Ingredients: 1 frozen pure acai sachet 1 1/2 cup frozen mixed berries 1-2 tbsp maple syrup Method: 1. Add ingredients to a pot on medium heat and mash the berries once soft. Reduce the heat to low and cook for 5-10 minutes stirring occasionally. 2. Use the sauce warm from the pot or set it in the fridge for a few hours to thicken. Hotcakes Recipe Ingredients: 1 1/2 cup white spelt flour 3 tsp baking powder Tiny pinch of salt 1 cup + 2 tbsp soy milk 1 1/2 tsp vanilla extract 3-4 tbsp maple syrup 1 tbsp melted coconut butter (or use coconut oil instead) Method: 1. In a large bowl whisk together the wet ingredients and then stir through the remaining dry ingredients. It should be thick but pourable and try not to over mix the batter. 2. Heat a non-stick pan to medium temperature and once hot pour roughly 1/2 cup batter in the centre. Wait for bubbles to appear (around 3-4 minutes) and flip cooking for another 1-2 minutes. Be patient as it takes time to get fluffy. Stack the pancakes and top with the acai berry sauce/fruits and enjoy! #bestofvegan
Read our full article about @MacDonoughSupperClub, a plant-based supper club hosted in a Brooklyn brownstone via the link in bio where you’ll find our NYC editor Rachel Cohen’s (@rach_co) impressions and full review. _______________________________________________________ Carolyn Guérard Cale, the host and founder of @MacDonoughSupperClub, is a plant-based cook from South Carolina, living in Brooklyn since 2015. She started hosting meals out of her apartment last October, after seven years of restaurant work in NYC, as well as Atlanta and Charleston. These suppers are meant to facilitate communication and connection, and be rooted in a sense of ease. Carolyn’s food draws from her background- growing up in the South with British and French influences, and is built around locally grown produce. While her food is plant based, it is not lacking in butter, milk, or stock, as she makes plant based versions of those essential ingredients herself. Our NYC-based editor Rachel Cohen (@rach_co) attended one of Carolyn’s dinners to share the experience with you. Link in bio (@bestofvegan) to read her article and find out why you should definitely attend one of these dinners yourself if you live in or are visiting Brooklyn. Rachel’s verdict: “The attention to detail and fresh produce easily made this whole experience a 10/10 for me.” ||| more info via @macdonoughsupperclub, reservations via @eatwith (direct link in the article on our website.). | Photo Credit: @p_bernier Pascal Bernier. #bestofvegan
Blackberry cheesecake crêpes by @bos.kitchen 💜 . 1.5 cup plain flour 1 tbsp coconut sugar 2 tbsp oil, plus more for cooking 1 tsp vanilla 1.5 cups dairy free milk . 1/2 cup cashew cream 1 cup blackberries 1 tsp chia seeds 1/4 cup water . Add flour and sugar to a bowl and mix with a whisk to break up any lumps. Pour in the oil, vanilla and milk and mix until smooth. The mixture should be fairly thick, but run easily off a spoon, add a tbsp or two more milk if you need to. Heat up a non stick frying pan to a medium heat, brush over a little oil, then pour in a ladle of batter, quickly moving the pan to spread evenly on the bottom. Cook until the edges start to curl and bubbles form, about 45 seconds per side. Flip and repeat. Keep warm under a clean tea towel or in a low oven until ready to serve. Serve with blackberry chia jam, cashew cream and fresh blackberries! #bestofvegan
‘Cheesy’ Veggie loaded sweet potatoes by @cookingforpeanuts 🧡 . Recipe for the veggies in vegan cheese sauce: Sauté 1 small sweet onion (chopped) in a little olive oil or veggie broth until translucent, about 5 minutes. Add 1 medium russet potato (grated), 4 garlic cloves (minced), 1/2 tsp ground mustard seed powder, 1/2 tsp garlic powder, 1/2 tsp onion powder/granules, 1/4 tsp red chili flakes. Sauté another minute. Add 2/3 cup raw cashews and 1 cup vegetable broth or water. Bring to a simmer and cook until potatoes are done(about 10 minutes), adding more water or broth as needed and stirring regularly. Transfer to blender and add 1 tbsp apple cider vinegar + 1/4 cup nutritional yeast (+ 1/2 tsp pickled horseradish optional). Blend until smooth. Salt to taste. Mix in sautéed or lightly steamed veggies of choice and serve with baked sweet potatoes. (I added some leftover steamed some broccoli and sautéed bell peppers and mushrooms.) #bestofvegan
Crunchy oat and pecan cups filled with warm cinnamon apples by @oatmeal_stories 🧡 . Oat pecan cups 1.5 cup rolled oats 1/2 cup pecans 1/4 tsp of sea salt 2 tbsp of coconut oil 3 tbsp of maple syrup 1 tsp of cold water, if needed Place oats and pecans in food processor. Blitz until broken in very small pieces. Add salt and coconut oil, start blending. Slowly pour in maple syrup and see if the dough comes together. If not, pour a tablespoon of cold water, while still blending. You can even add another tbsp of water if needed, it will depend on the oats you use. Divide dough in 6 even balls and press each ball into lightly greased (or silicone) muffin mold, forming a shape of a cup. Bake at 180C/360F for 9-10 minutes of until golden brown, be careful not to burn the edges. Let cool on a cooling rack. For the filling: in a saucepan, cook 2 chopped apples with cinnamon and 1-2 teaspoons of maple syrup until soft. Add water if needed. #bestofvegan
Chocolate Pretzel Pancakes by @healthyeating_jo 💜 . (Serves 2-4) 1 & 1/4 cups Gluten Free All Purpose Plain Flour Blend* 2 Tbsp cacao powder 120g apple or blackberry purée (or 1 banana sliced) 2 Tbsp xylitol (or natural sweetener of choice - maple, coconut sugar) 1 & 1/2 tsp baking powder 1 Tbsp coconut oil 1 & 1/4 cups unsweetened almond milk (or plant milk of choice) Pinch of salt 1 tsp pure vanilla extract *Add 1/4 tsp xanthan gum if desired to gluten free flour, if yours doesn’t have it for added fluffiness ^Optional - break up some pretzels and add them to the dry mix for added pancake crunch Mix dry ingredients in a bowl Mix or blend wet ingredients Pour wet into dry and stir until just combined Ladle batter into pan as required Cook over low heat until bubbles form, then flip and cook on other side Top with choc sauce (cacao powder and maple syrup) and dark choc coated pretzels. #bestofvegan
No-Bake Black Forest Cake by @vancouverwithlove 💗 . (vegan, gluten-free, sugar-free) Ingredients - Cake •3 cups walnuts •16 small dates •½ cup raw cacao powder •½ cup unsweetened shredded coconut •3 tbsp coconut oil •Pinch of salt ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Filling •2 cups cherries, halved & pitted •2 tsps chia seeds •One 492ml can full fat coconut milk (refrigerated overnight) ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Decoration •8 squares dark chocolate, roughly chopped •Several fresh cherries ⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Method - Line two 5-6" round cake tins with baking parchment. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Place all cake ingredients into a food processor and blend until a dough forms. (Alternatively, add the walnuts to a blender and blitz until they form a flour. Blend the dates the same way. Add the walnut flour, dates and all other cake ingredients to a large bowl and mix with your hands until a dough forms.) ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Divide the dough between two cake tins and press it down flat with your fingers. Put the cake tins in the freezer. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Simmer the cherries in a pan for about 15 mins until they have partially broken down. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Blitz in a blender for 10 secs until smooth. Pour into a bowl and add the chia seeds. Store the mixture in the fridge for one hour to firm up. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Remove the can of coconut milk from the fridge and open. Scrape out the hardened coconut cream into a large bowl. (The leftover water isn't needed.) ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Using an electric whisk, beat the cream for 3-5 minutes, until it’s lump-free and fluffy. Store in the fridge until needed. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - To assemble, remove the cakes from their tins. Add a layer of the cherry filling to one cake, followed by a layer of cream. Sandwich the other cake on top, and repeat the process. Decorate with cherry halves and dark chocolate. #bestofvegan
Green curry with homemade paste by @woon.heng 💚 . (yields 2-3 servings) Green curry paste ingredients: ~ 1 cup packed Thai basil leaves ~ a handful of cilantro, used about 10-12 stalks ~ 3 cloves garlic, 2 shallots, 1 knob (thumb size) ginger/galangal ~ 3-4 tablespoons chopped lemongrass (white part only) ~ 1 jalapeño & handful of Thai lime leaves (optional or sub with 1-2 tablespoons lime juice) . Blend all ingredients into a fine paste. Save this in a jar & refrigerate/freeze until ready to use. . Ingredients: ~ 1 pack firm tofu, drained & cut into cubes - pan-fried until golden brown (optional step) ~ Veggies used, chopped: 1/2 lb asparagus, 1 small eggplant (baked, steamed or shallow pan-fried until soft in the middle), 1/2 red bell pepper, 1 small onion, 1 small zucchini ~ 1 cup veggie stock/water ~ 1/3 cup coconut milk ~ 3 tablespoons vegan 'fish' sauce ~ 3 tablespoons green curry paste ~ oil, salt to taste, coconut sugar (optional) . . In a heated pan with 3 teaspoons oil, sauté onion until translucent, add all veggies & give it a quick stir. Then, add in green curry paste, veggie stock, tofu & season with 'fish' sauce & salt. Let simmer for a few minutes & stir in the coconut milk. If you need a creamier curry, add more coconut milk & season accordingly (coconut sugar or salt). Serve warm with your favorite grain. #bestofvegan
Pumpkin Banana Bread by @naturallyzuzu 🧡 . Pumpkin Banana Bread Makes 2 med loafs or one bundt cake pan Preheat oven at 375 F 3 ripe bananas mashed 1 cup pumpkin purée 1/2 cup coconut oil melted 2 tsps of chia seeds 1 tsp vanilla extract 1/3 cup coconut yogurt 3/4 cup coconut sugar 2 cups of all purpose baking flour 1 tsp baking soda 1 tsp baking powder 2 tsp pumpkin pie spice mix 1/3 cup vegan chocolate chips Method: In a mixing bowl, combine wet ingredients with dry ingredients. Grease two loaf pans or line it with a parchment paper. Pour the batter into the loaf pan and fill it up to center of the pan. Don’t overfill it. If you are using a bundt cake pan, use the entire batter. Top the loafs with banana slices and pumpkin seeds. Bake for 25-30 min until golden brown on top and toothpick comes out clean. Let the loafs cool completely before slicing. Enjoy! #bestofvegan
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