Bestofvegan's Instagram Audience Analytics and Demographics

@bestofvegan

United States

NEW: @bestofveganbaking Your #1 Resource for Vegan Cooking, feat. the Best Recipes, Chefs, Tutorials & Restaurants. 🌿#BestOfVegan by @kimjuliehansen
hel▓▓▓▓▓@bestofvegan.com
United States
25–34

Business Category

Publishers

StarNgage Profile

Free Promotion Count

0

Paid Campaign Count

0

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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 9663 and the average number of comments is 119.

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.

Followers
2,050,739
Avg Likes
9,663
Avg Comments
119
Posts
5,846
Global Rank
17,098
Country Rank
7,388
Category Rank
8

GENDER OF ENGAGERS FOR BESTOFVEGAN

Female
69.7 %
Male
30.3 %

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 %

RECENT POSTS

7,792 73

Pumpkin pudding (Vegan & GF) by @365cleaneats 🧡🍁  Ingredients for 140ml jar x 5  (Pudding mixture) 200g cooked Japanese pumpkin/ butternut squash or unsweetened pumpkin purée  1.5 cups (360ml) choice of plant milk 40g cashews (soaked in water for 2-4 hours or soaked in hot water for 20 minutes, rinsed) 5 Tbsp. maple syrup or liquid sweetener  1/2-1 tsp cinnamon or pumpkin pie spice  1/2 tsp (1.5g) agar agar powder (can be reduced down to 1/3 tsp (1g) if you like a softer texture. Adjust the amount according to your preference) 1 tsp vanilla bean paste   (Caramel) 3 Tbsp. coconut sugar   (Other) Coconut whipped cream or plant based whipped cream   Method   1. To make the caramel, place 3 Tbsp. coconut sugar and 1 Tbsp. water in a small saucepan. Cook over medium-high heat. Stir frequently until the sugar is dissolved. Once you find small bubbles on the edge, keep it bubbling for 90 seconds. Keep your eyes on it as to not let it burn.  2. Immediately remove from the heat and coat the bottom of each jar with about 1.5-2 tsp of the caramel. Chill them in the freezer while preparing the pudding mixture.  3. In a high speed blender, place all the ingredients except agar powder and blend well until smooth. Add more sweetener if you wish.  4. Pour it in a sauce pan and add agar powder and mix well. Gently bring to a boil and simmer while stirring constantly over medium heat for about 3-4 minutes or until thickened.  5. Strain the mixture and pour into the prepared jars over the caramel. Chill in the fridge. Serve with your choice of plant based whipped cream.  This is @365cleaneats’ entry for the #bestofveganfall contest 🧡 [Recipe & Photography by @365cleaneats] #bestofvegan Follow @365cleaneats for even more delicious recipes! 

9,261 76

Vegan Tempeh Pecan Bolognese by @VeganReset 💜 (serves 2) Ingredients: 6oz pasta your choice (dry weight) 8oz tempeh 1/3 cup pecans* (or walnuts) 8 sun-dried tomatoes*, ideally unsalted 1 red onion, diced or sliced 2 garlic cloves, minced (or more if you like it extra garlicky) 2 tsp olive oil 1 tsp liquid smoke (optional) 1/2 tsp sea salt (or to taste 1/2 tsp Italian seasoning, optional 1/4 cup vegetable broth (more if needed) 1 pinch of freshly ground pepper 1 cup marinara (or tomato basil) sauce* 2 tsp coconut sugar (or maple syrup or soft dates) 1/4 cup vegan mozzarella shreds (or as much as your heart desires), optional Fresh basil to top (very optional). Directions: 1.Cook the pasta according to package instructions (this should take about 7-10 minutes). 2.While the pasta is cooking, sauté the onion and garlic in the olive oil in a deep pan or pot over medium heat for 3 minutes. 3.Crumble the tempeh using a fork (or your hands, but I find that a fork on a chopping board works best). Chop the pecans (roughly) and sun-dried tomatoes and add them to the pan with the tempeh and the liquid smoke. 4.Mix well, then add the vegetable broth and cook for 2 more minutes before adding the marinara sauce, coconut sugar, salt and pepper to taste and Italian seasoning (optional). If the sauce is too thick, add a little more water or vegetable broth. If it’s not thick enough, you can thicken it by mixing in a teaspoon of cornstarch. 5.Reduce heat to low-medium and let simmer for 3 more minutes. 6.Add the vegan mozzarella shreds in last and mix until they’re melted into the sauce. 7.Serve with the pasta and enjoy! [Recipe & Photography by @veganreset] #bestofvegan #nationalpastaday Follow @veganreset for even more delicious recipes! (Recipe Notes are in the comments below ⬇️)

3,940 29

Join @GoodFoods’ #ShareTheLove Recipe Challenge for a chance to win $5,000 worth of prizes! (AD)💚🎉 There are 4 recipe categories (including several plant-based ones!) you can enter. Get all the details via the link in our bio (@bestofvegan). What kind of recipe to make? That’s totally up to you! Pasta, salad, burgers, wraps, quiches, you name it. Get creative and get cooking;) Swipe left to see some of our favorite recipes made with @goodfoods’s plant-based dips and guac for inspiration 💚 Go to https://goodfoods.com/sharethelove to find out more! (Direct link in bio -> @bestofvegan) #BestOfVegan #GoodFoods

7,659 51

Pesto-Roasted Gnocchi and Veggies by @asaucykitchen 🧡 Follow the link in our bio (@bestofvegan) to get this exclusive recipe from Sarah Nevins’ “Effortless Vegan” Cookbook (and to find out where you can order the book!). Reprinted with permission from Effortless Vegan by Sarah Nevins, Page Street Publishing Co. 2020. Photo credit: Sarah Nevins. https://bestofvegan.com/pesto-roasted-gnocchi-veggies-from-sarah-nevins-effortless-vegan/ (direct link in bio -> @bestofvegan) #bestofvegan

10,331 97

Vegan Lemon curd tartlets by @oatmeal_stories 🍋 Lemon curd tartlets (makes 10-12 tartlets) For the crust: 1/2 cup raw almonds 1/2 cup raw cashews 1/2 cup shredded coconut 1/2 cup oats 1/4 tsp of sea salt 2 tbsp of coconut oil 3 tbsp of maple syrup 1 tbsp of cold water Add almonds, cashews, coconut, oats and salt to a food processor. Blitz until rough flour consistency. While blending, slowly add coconut oil, maple syrup and water. Press the dough into silicone or regular (lightly greased) muffin molds, forming cup shapes with fingers. Bake at 175C for 10-12 minutes or until golden brown. Leave to cool completely before removing from the molds. For the lemon curd: 1 cup full fat coconut milk 1/4 cup lemon juice 1/4 cup maple syrup 2 tbsp cornstarch Add all ingredients to a saucepan and whisk well. Bring to a simmer and let cook over low heat for 2-3 minutes or until thickened, whisking continously. Let cool before transferring to baked crusts. [Recipe & Photography by Magda from @oatmeal_stories] #bestofvegan Follow @oatmeal_stories for even more delicious recipes!

9,911 128

Creamy One Pot Butternut Squash Lasagna by @plantbased.traveler for the #bestofveganfall contest 🧡🍁 1/2 of a medium butternut, ~3 cups diced 1 small onion 3-4 garlic cloves 2 celery stalks 1 carrot 3/4 cup TVP * 6 cups vegetable broth, divided in 4 and 2 cups 1 cup plain, unsweetened oat milk 1 tbsp olive oil 1 tbsp tomato paste 1/2 tbsp Italian seasoning 1 tsp basil, oregano and sweet paprika each 1 tsp fennel seeds, crushed Pinch of cayenne pepper Salt and black pepper to taste 6 lasagna sheets Salt and pepper to taste Optional: Fresh spinach and basil Vegan mozzarella shreds, cashew parmesan Dice onion, carrot, celery and butternut squash, and mince garlic. Heat up olive oil in a large pot, and fry onions, carrot and celery until lightly browned. Then add garlic and butternut squash, and keep sautéing for 5 more minutes. Stir in tomato paste. Add 4 cups of broth, cover pot with a lid, and simmer for 10 minutes or until butternut squash is fork tender. Take 1 cup of the butternut veggie mixture and blend with 1 cup of oat milk until smooth. Add blended mixture back to the pot, along with the TVP, all herbs and spices, and the additional 2 cups of broth. Break each lasagna sheet into a couple large pieces, add them to the pot, and cook for 10-12 minutes until pasta is al dente. Optional: Add some fresh spinach and/or basil at the end and top with vegan mozzarella or cashew parmesan Enjoy! 🧡 *TVP = textured vegetable protein It’s one of my favorite inexpensive plant-based protein sources to add to pasta sauces! [Recipe & Photography by @plantbased.traveler] #bestofvegan Follow @plantbased.traveler for even more delicious recipes!

6,757 64

Easy Vegan Curry with sweet potatoes and crispy chickpeas by @sweetgreensvegan 🧡 ⠀ 1️⃣ Bake diced sweet potatoes (tossed in olive oil + garlic powder, salt, pepper) and chickpeas (tossed in olive oil + smoked paprika and salt) for 30 minutes on 375F 2️⃣While sweet potatoes and chickpeas are baking, make your curry. Start by sautéing 1/2 cup of diced onions + 1 tbsps of minced garlic + 1 tsp of fresh ginger in a skillet with 1 tbsp of oil over medium heat 3️⃣ Season with 1 tsp of salt + 2 tsps of curry powder + 1 tsp of turmeric + 1 tsp cumin + 1 tsp garlic powder + 1 tsp onion powder. Mix well! 4️⃣ Add in 2 tbsps of flour and coat the onions 5️⃣Next, add in 1 can of coconut milk + 1/2 cup of vegetable broth and mix with a whisk or fork. Reduce heat to a simmer until sweet potatoes and chickpeas are finished in the oven 6️⃣ By now, the curry should have thickened. Add in 1 cup of kale (or spinach), 1/2 of the sweet potatoes, 1/2 of the chickpeas 7️⃣ Serve in a bowl with rice (optional) and top with additional sweet potatoes and chickpeas. Enjoy! [Recipe & Photography by @sweetgreensvegan] #bestofvegan Follow @sweetgreensvegan for even more delicious recipes!

13,577 291

@edible_food_art_for_kids - consider us impressed! How cute are these? @edible_food_art_for_kids creates food art to inspire kids to eat more fruits and vegetables and we’re loving it! Be sure to check out her page and give her a follow at @edible_food_art_for_kids ❤️ #foodart #fruitart #bestofvegan

19,512 286

Chocolate pumpkin donuts w/ blueberry lavender glaze by @sculptedkitchen 💜 1 cup of all purpose flour 1/2 cup of coconut sugar 1/4 cocao powder 2 Tbspn of melted coconut 1.5 tsp of baking powder pinch of salt pinch of nutmeg pinch of cinnamon 1/2 cup of almond milk 1/2 tsp of of ACV (apple cider vinegar) 1/2 tsp of vanilla 1 flax “egg” (1 tbsp ground flax seed mixed with 3 tbsp water) 4 T of pumpkin purée Preheat oven to 350F I combined all the wet ingredients in a separate bowl. In a second bowl I mixed the dry ingredients. Then I added the wet ingredients to the dry ingredients. Put them into a donut mould & baked for 9-10 minutes. Let it cool completely before attempting to glaze. Alternatively you can place into the fridge. Glaze * 1 cup of wild blueberries * a few flowers of lavender * 3 cups of icing sugar * 2 T of oat milk * 3 T of blueberry mixture after sieved * if avail, add 2 tsp of blue spirulina * boil both blueberries & lavender on low heat for 10 mins. * sieve & keep the pulp for jam. * add all the ingredients together in a medium bowl & mix on high for 30 sec. If it’s too thick or too thin add more icing sugar or milk, respectively. Dunk w/ a fork & leave on wire rack. Decorate! [Recipe & Photography by @sculptedkitchen] #bestofvegan Follow @sculptedkitchen for even more delicious recipes!

7,885 92

It’s Culture Tuesday! This week, our editor @sammysingally.food is taking us to Ghana. Her article explores Ghanaian cuisine through a vegan and plant-based lens, featuring delicious meals by @thecanadianafrican & @theghanaianvegan ❤️ Follow the link in our bio to read the article and get inspired by the amazing food. Image credits: @thecanadianafrican & @theghanaianvegan Article by: @sammysingally.food https://bestofvegan.com/ghanaian-cuisine/ (Direct link in bio -> @bestofvegan) #bestofvegan #CultureTuesday

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