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 0.30%. The average number of likes per post is 7330 and the average number of comments is 102.
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 %
Vegan Food Blog Highlight: @JessicaInTheKitchen 🖤 ⠀ EVERYTHING on Jessica’s page and blog is mouthwatering and will leave you wanting to run right to the kitchen to recreate it all. ⠀ Her recipes are vegan and mostly gluten-free and they include breakfast, sides, main dishes and desserts, so you won’t miss a thing! Hers has been one of our favorite vegan blogs for a long time and if you haven’t checked out her page yet, you’re in for a treat! ⠀ Here’s how you can support @JessicaInTheKitchen: ⠀ ▪️Buy her E-Book (link in her bio @JessicaInTheKitchen) ▪️ Follow here on IG @JessicaInTheKitchen ▪️ Visit her blog JessicaInTheKitchen.com, subscribe to her newsletter, pin, save & make her recipes. (Tip: the more clicks a blogger gets on their blog, the better it is for them, so just by going through her blog and browsing through the recipes, you can support her!) ⠀ @JessicaInTheKitchen 🖤 ⠀ #AmplifyBlackVeganVoices #AmplifyBlackVoices
Coconut Peach Pancakes by @plantbasedrd 🖤 . 1 ripe banana 1 tbsp ground flax seeds 2 tbsp water 1 tbsp apple cider vinegar 1/2 tsp vanilla extract 1/4 tsp salt 2 tsp baking powder 1 tsp baking soda 1 tbsp sugar or maple syrup 1 1/2 cups white whole wheat flour 1 1/4 cups coconut milk beverage (not canned) 2 tbsp coconut flakes 1 peach or nectarine, diced . Grilled Peaches 2 peaches/nectarines 1 tbsp maple syrup Pinch cinnamon Pinch nutmeg . Preheat a griddle/grill or pan. In a mixing bowl, add banana and with a whisk or fork mash banana until mostly smooth. Add in flax seed and water and give mixture a good stir and let sit for 2-3 minutes. Next add in apple cider vinegar, vanilla, salt, and sugar and mix this in well. Add in baking soda and baking powder. Stir well again and you will notice the mixture react and start to fluff up. Add in flour, coconut flakes and milk and mix to form a thick batter (avoid over mixing). Fold in peaches into the batter. When griddle is ready, scoop 1/4 cup of pancake batter onto griddle surface and cook for 2-3 minutes or until bottom of pancake is golden. Flip and cook other side for 2-3 minutes as well. Remove from heat and eat. . While pancakes are cooking, combine sliced peaches, maple syrup, cinnamon and nutmeg. Toss to coat and then add to preheated grill. Grill for about 3-4 minutes or until grill marks start to appear and then flip to cook for an additional 3 minutes. Serve immediately with pancakes. :) #bestofvegan
Fruit platter goals via @veggiepeggy 🖤 Follow Peggy at @veggiepeggy for the most vibrant vegan food, dance videos, fitness, inspirational posts, mental health awareness and so much more. 🖤🖤🖤 #AmplifyBlackVeganVoices @veggiepeggy
Baked fries with arugula and tangy dressing by @VeganWhat 🖤 (recipe below) ⠀ Follow Stephanie at @VeganWhat for amazing vegan recipes and so much more 🍃 ⠀ Soak the potatoes in water for 20 minutes, rinse them, and then rub them with smoked paprika, garlic powder, and black pepper. Bake them for around 45 minutes in a 200C/400F oven. ⠀ Tangy Dressing: 3 tbsp hemp seeds 6 dates 3 tbsp nutritional yeast 2 stalks celery 1 large lemon (juice) 1 dash turmeric (optional) Water Blend all ingredients in your blender or food processor, adding in water a little at a time until desired consistency. ⠀ #BestofVegan
Meet Taylor from @WhatTaylorLikes 🖤 She’s a Dallas-based vegan food, travel & lifestyle blogger. Here’s a bit more about her in her own words: ⠀ “I started my lifestyle website, What Taylor Likes, to find what I liked to do and to locate the best cities for vegan travellers. In May of 2015, I graduated from Vassar College with a Bachelor of Arts in International Studies and Arabic language and Culture and then moved back to Texas and searched for employment in the Dallas area. After trying for months to get employed in a field I was interested in, I broke down and accepted a position unrelated to my passions. ⠀ This job left me feeling disconnected and disgruntled. I lost my drive… and myself, frankly. I forgot what my interests were and how I could express them. I experienced serious health problems during this time as well. I went through it all very suddenly and could not figure out why. ⠀ What Taylor Likes was born at a time in my life where I was defeated and in a disengaged state. I used my blog to help me go vegan in an effort to resolve my health issues and write about real topics. ⠀ The primary aim for this blog is to combat our problems (like body image issues, experience with racial profiling, and more) while educating you about where to travel next or what vegan food to eat. ⠀ We especially love posting vegan recipes, discussing social justice issues, and writing guides for navigating life. Even though this site is entitled “What Taylor Likes,” it is not all about me. I hope that our level of vulnerability and openness displayed on the site will entertain, empower, and inspire anyone who read my posts to find what they like to do in life. Hence the name “What Taylor Likes!”” ⠀ How you can support Taylor: ⠀ 🍃 FOLLOW @WhatTaylorLikes 🍃 Check out WhatTaylorLikes.com ⠀ ⠀ #AmplifyBlackVeganVoices @whattaylorlikes 🖤
Black-owned vegan business highlight: @MayasCookiesSanDiego 🖤 ⠀ Here’s more about Maya’s Cookies in Maya’s own words: ⠀ “Maya's Cookies... How it all began. ⠀ I love cookies! Frustrated with the lack of options for vegans like myself that want an old fashioned crispy on the outside, chewy on the inside chocolate chip cookie in stores, I began making them myself. ⠀ Over the years I have been perfecting my vegan chocolate chip cookie recipe for my three sons and husband. I would bring my secret recipe cookies to my kid's schools for birthdays and special events. The kids would mob me, begging for more...true story! ⠀ My cookies were becoming local celebrities among friends and families. "Wow, this is the best cookie I have ever tasted" - This was repeated over and over. After explaining that the cookies were not only delicious and addicting, but also VEGAN...I would almost have to catch them from fainting in disbelief. ⠀ Maya's Cookies were born. Maya's cookies are so delicious because I use only the finest organic, premium whole food ingredients. These cookies are made in small batches and mixed by hand for a genuine homemade taste. I am proud to say that Maya's Cookies are 100% plant based, dairy free and cruelty free. ⠀ You are going to LOVE them!” ⠀ How to support: ⠀ 🍪 Follow @MayasCookiesSanDiego 🍪 Order cookies via MayasCookies.com (not just now but anytime:) Keep them in mind for upcoming birthdays, parties or any other occasion) ⠀ They deliver NATIONWIDE! ⠀ #AmplifyBlackVeganVoices #AmplifyBlackVoices
Hot Buffalo Wingz (vegan) by @plantcrazii 🖤 You will need: 1 medium size pack (300g) of Oyster mushrooms *rinse them well Wet ingredients: 2 cups thick unsweetened plant milk(I used pea milk) 1TB vinegar 1/4tsp black pepper 1/4tsp salt In a bowl,mix everything together Dry Mix: 1Cup All purpose flour 1Cup Corn Starch 1tsp all purpose seasoning 1/2tsp white pepper 1/4tsp black pepper 1/2Tb paprika 1/4tsp garlic powder 1/4tsp salt In a bowl, mix everything together Place all your oyster mushrooms into the wet mix bowl and gently mix them in until they are all coated. Next, Dip them into your dry mix batter and again into the wet mix and again into the dry mix. You want them all double coated. Deep fry all your pieces in hot oil until crisp and set them aside(*for extra crisp you can double fry them after they have rested for 5minutes) Buffalo Sauce: In a pot on medium-low heat, mix in the following: 1 cup Buffalo sauce(I used Franks red hot sauce) 1/2Cup water 2Tb dairy free butter,2Tb brown sugar,1/4tsp liquid smoke Cover pot for 5 minutes & done. Let your sauce cool for 3 minutes and toss your crunchy "wings" into the sauce until they are all fully coated. . #amplifyblackvoices #amplifyblackveganvoices #bestofvegan
Worldwide Cookbook Giveaway 🖤 Enter for a chance to win a copy of @BryantTerry’s vegan cookbook @VegetableKingdomBook. ⠀ Here’s how to enter: ⠀ 🍃 LIKE this post 🍃 FOLLOW @BryantTerry, @VegetableKingdomBook & BestOfVegan 🍃 TAG a friend in the comments below (multiple entries allowed, each separate comment counts as an entry, BONUS: tell us why you’d like to win and/or share this post in your IG stories tagging us) ⠀ ⠀ That’s it! Good luck! The winner will be announced here in a few days:) ⠀ About the book: More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes—from the James Beard Award-winning chef and author of Afro-Vegan. (Find our more about @bryantterry in the post right before this one) ⠀ Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture. ⠀ The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what’s fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today. ⠀ #AmplifyBlackVeganVoices #AmplifyBlackVoices
Meet @BryantTerry 🖤 Bryant Terry is a James Beard Award-Winning chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system. ⠀ Since 2015 he has been the Chef-in-Residence at the Museum of the African Diaspora (MoAD) in San Francisco where he creates public programming at the intersection of food, farming, health, activism, art, culture, and the African Diaspora. ⠀ In regard to his work, Bryant’s mentor Alice Waters says, “Bryant Terry knows that good food should be an everyday right and not a privilege.” San Francisco Magazine included Bryant among 11 Smartest People in the Bay Area Food Scene, and Fast Company named him one of 9 People Who Are Changing the Future of Food. ⠀ Bryant graduated from the Chef’s Training Program at the Natural Gourmet Institute for Health and Culinary Arts in New York City. He is a Ph.D. dropout who holds an M.A. in History with an emphasis on the African Diaspora from NYU, where he studied under Historian Robin D.G. Kelly. He lives in Oakland, California with his wife and two brilliant and beautiful children. ⠀ How you can support @BryantTerry: ⠀ 🍃 Follow him at @BryantTerry & @VegetableKingdomBook ⠀ 🍃 Buy his books: ⠀ Bryant is the author of 4 amazing vegan cookbooks, including his most recent work, @VegetableKingdomBook (we’ll be sharing more about this book later today, so stay tuned). ⠀ List of Cookbooks by Bryant Terry: ⠀ 📚 Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine ⠀ 📚 The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus ⠀ 📚 Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed ⠀ 📚 Vegetable Kingdom: The Abundant World of Vegan Recipes ⠀ ⠀ His books are available anywhere books are sold (we recommend @TheLitBar) ⠀ Author bio: Bryant-Terry.com First image, photo credit: @RubenHughes. ⠀ #AmplifyBlackVeganVoices #AmplifyBlackVoices
The DOs and DON’Ts of how to ally - a guide by @wastefreemarie 🖤 Reminder that ally should be used as a verb rather than a noun. 🗣 Please share and repost with credit by tagging @wastefreemarie ♥️
Black-owned Vegan Business recommendation: @ChooseLife_Foods 🖤 ⠀ Carolyn is the CEO & Founder of Choose Life Foods. In her own words: ⠀ My name is Carolyn Simon and I am the Patty Queen👸🏾at Choose Life Foods. I started making patties in my apartment after I started transitioning to a plant-based diet. I couldn’t find any patties that tasted similar to the patties I grew up eating, Randy’s patties on Eglinton in heart of little Jamaica in Toronto. Plus, I didn’t like the vegetable fillings…Fun Fact: I don’t like green peas, unless it’s in fried rice…🤷🏾♀️😂 — I wanted a plant-based patty with QUALITY ingredients, a DELICIOUS filling, and most importantly, a FLAKE!😋After many trials in the kitchen, I started sharing my creations with family and friends and the repeated feedback was, why aren’t you selling these? I thought, Isn’t there a Rasta-Jamaican already doing this? I researched, and no one was trying to get the patties into the main-stream supermarkets, so I decided to take on the challenge…😩 — I named the company Choose Life Foods because I want to encourage everyone in my small way to eat better. I hope you will join me on this journey to make these patties available to as many people as possible! Many people tell me they haven’t eaten a Jamaican Patty in years and are so happy that these are available. ⠀ Where to find @ChooseLife_Foods? The patties are currently available across Ontario and Quebec, with the hopes of expanding. Want to see Choose Life Foods in a store near you? Ask stores to start carrying the products:) ⠀ https://chooselifefoods.com/where-to-buy/ ⠀ #AmplifyBlackVeganVoices #AmplifyBlackVoices ⠀ Photography: @ChloeCleroux.
Hasselback Potatoes by @eatwithfingers 🖤 (Recipe below) ⠀ Geraldine is a vegan chef and restaurant owner in Mauritius. Check out her gorgeous food photography and dishes at @eatwithfingers. ⠀ #AmplifyBlackVeganVoices ⠀ (serves 2 as a side dish) ⠀ Ingredients 4 medium potatoes 4 garlic cloves 1 big red onion 1/2 bunch of fresh parsley 1/2 teaspoon cayenne pepper or dry red chili 1 teaspoon salt, more if needed 1 tablespoon thyme 10 tablespoons vegetable oil, I used sunflower ⠀ Instructions: 1. Heat oven to 200C/400F. Wash the potatoes and dry the potatoes. Scrub them clean. Cut parallel slits into each potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. I use a large wooden spoon to make the process easier. Arrange the potatoes in a baking dish. ⠀ 2. Prepare your seasoning. Peel and roughly vertical slice the onion. Peel garlic and chop parsley. In a medium bowl, add oil, thyme, cayenne pepper, salt, parsley, onion and garlic. Mix well. ⠀ 3. Arrange onion and garlic around the potatoes in the baking dish. Brush the potatoes with the oil seasoning. Make sure it goes between the slices. ⠀ 4. Place baking dish on a rack in the middle of the oven. Bake for about 60 minutes. Potatoes must be crispy on the edges and easily pierced in the middles with a knife. ⠀ Serve immediately and enjoy! ⠀ #AmplifyBlackVoices #BestOfVegan
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