Veganbowls's Instagram Audience Analytics and Demographics
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PROFILE OVERVIEW OF VEGANBOWLS
68.3% of veganbowls's followers are female and 31.7% are male. Average engagement rate on the posts is around 0.50%. The average number of likes per post is 9364 and the average number of comments is 78.
11.43% of the followers that engaged with veganbowls regularly are from Germany, followed by United States at 9.52% and Italy at 7.62%. In summary, the top 5 countries of veganbowls's posts engager are coming from Germany, United States, Italy, France, Canada.
Veganbowls loves posting about Recipes, Food, Vegan, Cooking, Food & Drink, Health & Fitness.
Check veganbowls's audience demography. This analytics report shows veganbowls'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 VEGANBOWLS
AUDIENCE INTERESTS OF VEGANBOWLS
- Restaurants, Food & Grocery 70.49 %
- Fitness & Yoga 63.99 %
- Healthy Lifestyle 60.69 %
- Travel & Tourism 42.12 %
- Art & Design 39.88 %
- Beauty & Fashion 38.37 %
- Business & Careers 35.12 %
- Music 34.35 %
- Entertainment 33.67 %
- Home & Garden 32.49 %
- Clothes, Shoes, Handbags & Accessories 31.92 %
AUDIENCE COUNTRIES OF VEGANBOWLS
- Germany 11.43 %
- United States 9.52 %
- Italy 7.62 %
- France 6.67 %
- Canada 6.67 %
Baked Potato Salad by @plantbased.traveler 🥔 A delicious, comforting recipe! _ Recipe 10 small to medium potatoes (organic if possible) 5 radishes 1 small red onion 2 spring onions handful of arugula/rocket 2 tbsp vegan mayo 2 heaping tbsp simple relish (no sugar added) + 3 tbsp relish brine Juice of 1/2 a lemon 1 tbsp chives 1 tbsp parsley 1 tsp dill Salt and pepper to taste _______________________________________________________ Bake scrubbed potatoes for 40-45 minutes at 375 F (190 C) until fork tender(but not too soft!) and let them cool down. (You can also do this step the day before!) Peel the potatoes (or leave the skin depending on your preference) and slice them. Finely dice the red onion and slice spring onions and radishes. In a bowl stir together vegan mayo, relish, brine, lemon juice, herbs (fresh or dried) and spices. Add all veg and potatoes and gently combine with the dressing. Potatoes will fall apart a bit here but thats okay ☺️ Enjoy right away or refrigerate until use 🍽 ~ The salad tastes better the longer it marinates! If you don’t want to use vegan mayo you could use some cashew cream (soaked blended cashews with a bit of water/plant milk) or vegan yogurt instead! _ Looking for more delicious plant-based recipes? Check out our Vegan Bowls cookbook at coconutbowls.com/cookbook - link in bio. #veganbowls #veganrecipe #plantbased #healthy #veganfoodshare #veganrecipes #veganfood #plantbasedfood #whatveganseat #vegansofig
Cashew Mac and Cheese by @healthyfrenchwife 🤤 Get the delicious cashew cheese sauce below! . Cashew Mac & Cheese Sauce . 1 cup of cashews (soaked for a few hours in cold water, drained and rinsed) 4 tbsp of nutritional yeast 3 tbsp of corn flour 1 tsp of paprika 2 tsp of onion powder 1 tsp of garlic powder 1 cup of cold water Salt Lots of pepper Optional: green peas, chilli flakes 1. In a food processor blend all the ingredients together; 2. Heat up the sauce in a pan over medium heat and pour over your cooked pasta or veggies. . If you're looking for plant-based recipe inspiration, check out our Vegan Bowls cookbook - available in e-book or hardcover at the link in our bio! #plantbased #vegansofig #veganfoodshare #veganrecipe #plantbasedfood #veganfood #veganbowls #healthy #veganrecipes #whatveganseat
Mung bean & roasted carrot and zucchini salad with fresh basil, pomegranate seeds, lettuces and a lemon & tahini dressing by @anna.culina 🌱 So refreshing! . Ingredients (3 servings): 220 g dried mung beans 1 zucchini 3-4 carrots (300 g) 1,5 tsp cumin 1 tsp ground coriander 1 tsp black caraway ½ tsp cayenne pepper 60 g pomegranate seeds 70 g mixed lettuces 1 handful of fresh basil . Dressing: 1,5 Tbsp tahini 1,5 Tbsp lemon juice 1 Tbsp water 2 tsp soy sauce 1 tsp maple syrup . Method: 1.Prepare/cook mung beans according to the package instructions. 2. Preheat the oven to 180 C. Cut carrots into sticks and the zucchini into chunks. Toss in a little olive oil and season with the herbs. Transfer to the oven for 30 min. 3. In the meantime mix all ingredients for the dressing. 4. After roasted vegetables are slightly cooled down combine with cooked mung beans, lettuces, fresh basil and pomegranate seeds. Mix with dressing before serving and add salt & pepper to taste. . Looking for more delicious plant-based recipes? Check out our Vegan Bowls cookbook at coconutbowls.com/cookbook - link in bio. #veganbowls #plantbased #veganrecipe #plantbasedfood #veganfoodshare #veganfood #veganrecipes #whatveganseat #vegansofig #healthy
Mango tempeh with avocado rice bowl by @foodpassionical 🌱 An easy and delicious meal for a busy day! . Recipe: (2-3 servings) 1 mango, cut into cubes 2 package tempeh, cut into cubes 1 big yellow onion, chopped 3 clove garlic, minced Salt and pepper for seasoning Sauce mixture: 3 tbsp sriracha 1 tbsp soy sauce 1 tsp ground cumin 1 tsp ground ginger 2 tsp brown sugar 1 tbsp lime juice 1/2 tsp dark soy sauce(optional) 4 tbsp water 1 tbsp arrowroot powder Mix well all the sauce ingredients and set aside. Heat oil in a pan, followed by adding in the garlic and sauté till fragrant, then add the onions. Cooked till the onions turn into translucent, next add in the tempeh and mango. Stir for another 2 minutes, then add in the sauce mixture. Cooked till the sauce thicken. Seasoned with salt and pepper. Finally remove from the heat and serve with rice and topped with your favourite veggies. . Looking for more delicious plant-based recipes? Check out our Vegan Bowls cookbook at coconutbowls.com/cookbook - link in bio. #veganfood #veganbowls #veganrecipes #veganrecipe #vegansofig #plantbasedfood #veganfoodshare #plantbased #whatveganseat #healthy
Cheesy Sweet Potato Fries with Crispy Chickpeas by @alexafuelednaturally 😍 So cheesy and satisfying! . ROASTED CRISPY CHICKPEAS: Ingredients: 1 15-ounce can chickpeas *also known as garbanzo beans* (drained, rinsed with water & thoroughly dried) 1 1/2 tsp avocado oil 1/2 tsp sea salt 1/2 tsp garlic powder 1/2 tsp paprika 1/2 tsp curry powder Method: 1. Preheat oven to 400 degrees F. 2. Drain chickpeas, rinse with water and lay out on plate. Take a kitchen towel or paper towel and gently dry off the chickpeas. 3. Transfer the chickpeas to a baking sheet lined with parchment paper. Drizzle over avocado oil, and evenly sprinkle over sea salt, garlic powder, paprika and curry powder. grab both sides of the baking sheet and shake back and forth! (I found this to be the best way to evenly coat all the chickpeas and not get your hands dirty) 4.Bake for 25 minutes then carefully shake the pan holding on to both sides to move the chickpeas around and bake for an additional 20 minutes! 5. Remove from oven and let cool 10 minutes . . BAKED SWEET POTATO FRIES Ingredients: 2-3 large sweet potatoes 1 tbsp avocado oil 1 tsp sea salt 1/2 tsp pepper 1 tsp paprika 1 tsp garlic powder 1 tsp onion powder . METHOD: 1. Preheat oven at 400 degrees F. 2. Chop sweet potatoes into thick fry shape or shape of choice. 3. Line a baking sheet with parchment paper then add chopped sweet potatoes, drizzle oil over potatoes and evenly sprinkle over sea salt, pepper, onion powder, paprika, garlic powder and toss with hands making sure each potato is well seasoned. Place in preheated oven and bake for 35 minutes. . VEGAN CHIPOTLE NACHO CHEESE Ingredients: 2 cups gold potatoes, peeled and chopped 2 cup carrots, peeled and chopped 1 cup raw cashews (if you have a weak blender soak the cashews over night in water OR soak in hot water for 20 minutes) 1 cup unsweetened plain, unsweetened almond milk or water 4 tbsp nutritional yeast (OPTIONAL)1-2 chipotle peppers in adobo sauce from a can 1 tbsp lemon juice 1 tsp salt 1/2 tsp garlic powder 1/2 tsp onion powder . Hungry for more plant-based recipes? Our sister site @plantd.co is a fantastic source of recipe inspo! #vegan
Sweet & sour barbecue tofu by @hello.kalin 😋 A bowl packed with flavour! . INGREDIENTS: 1 block extra firm tofu, drained, extra water pressed out and cut into cubes • Sauce Ingredients: 2 heaping tbsp Dijon mustard, 2 tbsp vegan Worcestershire sauce (I used Annie’s brand, which I got at Whole Foods), 2-3 tbsp maple syrup (or molasses, coconut nectar, brown sugar), 1 tbsp Tamari or soy sauce, 2 tbsp tomato paste, 1 tbsp rice wine vinegar, 2 minced garlic cloves, 1/3 cup of water. . DIRECTIONS: Add cubed tofu to non-stick skillet and cook until browned on all sides. You could also bake your tofu or use another method. While tofu is cooking, combine sauce ingredients in a bowl and whisk together. Once tofu is ready, add sauce into the pan over medium heat, stirring the tofu frequently to coat. If the sauce is bubbling too much, reduce to low heat. The sauce will thicken and become creamy. Once it’s thick and sticky, turn off heat. You will likely have extra sauce, which is perfect for drizzling over a bowl with your grain of choice and sautéed veggies . Hungry for more plant-based recipes? Our sister site @plantd.co is a fantastic source of plant-based education and recipe inspo! Head on over and explore www.plantd.co. . #healthy #veganrecipe #whatveganseat #veganfood
Char Kuay Teow by @woon.heng 😋 - a spicy, gluten free, and delicious rice noodle stir-fry! . Recipe (yields 1 serving) Ingredients: ~ 1 serving fresh flat rice noodles (there are fresh ones at Asian market too) ~ 1/2 cup of fresh mung bean sprouts ~ 1/4 cup of chopped chives (cut into 2 inch sticks) ~ 1 teaspoon minced garlic ~ 1 teaspoon homemade sambal (recipe on highlights) ~ oil 🍃Sauce (mix all in a bowl, set aside): 2 teaspoons soy sauce, 1 teaspoon stir fry sauce (aka vegetarian oyster sauce), 1/2 teaspoon dark sauce, dash of white pepper . ✔️When using fresh flat rice noodles (if you are in Malaysia, be sure to ask which type is suitable for stir fry as the width of noodles differs for soup version), I love to separate the noodles by strand before cooking. ✔️In a heated pan with 2 teaspoons oil, sauté garlic until lightly brown, add sambal & noodles and quickly stir to avoid noodles from sticking together. ✔️Then, add in ready mixed sauce and continue to stir and toss. Stir in chives and cook for few seconds, then add mung bean sprouts and give another quick toss until well combined. Serve on banana leaf. 🍃 . If you're looking for plant-based recipe inspiration, check out our Vegan Bowls cookbook - available in e-book or hardcover at the link in our bio! #veganrecipe #plantbasedfood #veganrecipes #whatveganseat #veganfoodshare #plantbased #veganbowls #veganfood #vegansofig #healthy
Soba noodle salad by @hannah__chia 💚 You'll find the recipe in next week's plant powered Vegan Bowls newsletter! Sign up via the link in our bio. #veganbowls
Barbecue cauliflower wings with lemon soy sauce by @micadeli_ 😋 A flavourful bowl we would love to try! , Ingredients: • 300g cauliflower • 4 tablespoon flour • 1/2 teaspoon salt • 1/2 teaspoon baking powder • 1 teaspoon paprika • half cup of water • breadcrumbs Chop the cauliflower in smaller pieces. In a bowl add flour, salt, baking powder, paprika and water - mix well. Dip the cauliflower pieces in the dough and breadcrumbs afterwards. Heat a saucepan with 1 cup of oil, add the pieces and cook until golden and crispy. Serve with salad and fried potatoes. . Looking for more delicious plant-based recipes? Check out our Vegan Bowls cookbook at coconutbowls.com/cookbook - link in bio. #plantbasedfood #vegansofig #veganrecipe #plantbased #healthy #veganfood #veganfoodshare #veganrecipes #veganbowls
A bowl of Oyster Mushroom Pasta by @earthofmariaa 😋 Tag someone who loves pasta! . Oyster mushroom pasta 125g gluten-free penne pasta 1 clove garlic Around 150g oyster mushrooms 2 tbsp tamari 1/4 cup oat milk 1 tbsp gluten-free flour 1 tbsp nutritional yeast 1 cup spinach Cook the pasta according to packaging instructions. Meanwhile, add the garlic, mushrooms and tamari to a non-stick frying pan and cook, sautéing, for around 5-7 minutes, until the mushrooms soften. Add the oat milk, flour, nutritional yeast and cooked pasta and stir for 2 minutes, until the sauce thickens. At the last minute stir in the spinach and serve. . For more plant-based recipes you can try at home, hit the link in our bio to sign up to our weekly newsletter! Each Monday, we'll send you our 7 favourite recipes - for free! #vegansofig #veganfood #pasta #plantbased #veganrecipe #veganrecipes
Crispy-roasted potato wedges, golden beets and purple carrots served with a yogurt & dill dip by @anna.culina 🌿 Delicious finger food! . Dip ingredients: 200 g unsweetened soy yogurt 3 Tbsp fresh dill, chopped 1,5 Tbsp lemon juice 1 Tbsp tahini 1 garlic clove, minced ½ tsp turmeric ½ tsp salt 1 tsp agave syrup Black pepper . Method: Mix all ingredients except garlic clove and dill. Adjust flavor with salt and pepper. Add chopped garlic clove and dill and mix until well combined. . Hungry for more plant-based recipes? Our sister site @plantd.co is a fantastic source of plant-based education and recipe inspo! Head on over and explore www.plantd.co. #plantbasedfood #plantbased
Sesame Miso BBQ Cauliflower Bites by @tessbegg 💥 You'll find the recipe in next week's plant powered Vegan Bowls newsletter! Sign up via the link in our bio. #veganbowls
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