Veganvultures's Instagram Audience Analytics and Demographics

@veganvultures

Ireland

Inspiration for your #plantbased life 🌱
veg▓▓▓▓▓@gmail.com
Ireland

Business Category

-

StarNgage Profile

Free Promotion Count

0

Paid Campaign Count

0

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PROFILE OVERVIEW OF VEGANVULTURES

Average engagement rate on the posts is around 0.20%. The average number of likes per post is 1024 and the average number of comments is 16.

24.69% of the followers that engaged with veganvultures regularly are from Italy, followed by Spain at 20.99% and Venezuela at 11.11%. In summary, the top 5 countries of veganvultures's posts engager are coming from Italy, Spain, Venezuela, United States, Philippines.

Check veganvultures's audience demography. This analytics report shows veganvultures'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
419,784
Avg Likes
1,024
Avg Comments
16
Posts
3,161
Global Rank
49,207
Country Rank
-
Category Rank
-

GENDER OF ENGAGERS FOR VEGANVULTURES

Female
0 %
Male
0 %

AUDIENCE COUNTRIES OF VEGANVULTURES

  • Italy 24.69 %
  • Spain 20.99 %
  • Venezuela 11.11 %
  • United States 9.88 %
  • Philippines 4.94 %

RECENT POSTS

298 6

We love this bowl of goodness by @leeksnbeets 😍 PEARL COUSCOUS NOURISH BOWL WITH VEGAN TOFU KIDNEY BEAN PATTIES AND MUHAMMARA. Yummy 🌱 A salad made by mixing olive oil massaged kale and pearl couscous, sauteed zucchini and squash, kalamata olives, campari tomatoes, tofu kidney bean baked patties and muhammara. * ❇️ FOR THE TOFU BEAN PATTIES ⤵️ 🔹1 block extra firm tofu, pressed 🔹1½ cups cooked kidney beans 🔹¾ corn kernels 🔹¼ cilantro, packed 🔹1 tsp garlic powder 🔹1 tsp onion powder 🔹1 tsp lemon pepper seasoning 🔹1 tsp vegan worcestershire sauce (optional) 🔹½ tsp cayenne (optional) 🔹2 cups panko breadcrumbs 🔹2 tbsp neutral oil 🔹1½ tsp sea salt ❇️ METHOD ⤵️ 🔹Preheat oven to 450°F and line a pan with parchment paper. 🔹In a food processor add all the ingredients aside from the panko breadcrumbs and oil. Pulse till mostly smooth (you want to keep a little bit of texture). 🔹Transfer mix to a large bowl and add 1½ cup panko breadcrumbs. Using a rubber spatula, stir until well combined. Add more breadcrumbs if mixture is still too wet. It should be firm enough to easily shape. 🔹Divide the dough and shape into patties (I like to roll into balls then gently flatten to maintain evenness). 🔹Bake for 30 mins, flipping once halfway through. You don't have to use all the dough at once, but can refrigerate up to 4 days or freeze up to 1 month. Enjoy! * ❇️ FOR THE MUHAMMARA ⤵️ 🔹1 cup walnuts, lightly toasted 🔹1 roasted red bell pepper 🔹¼ cup tbsp olive oil 🔹2 tbsp lemon juice 🔹1½ tbsp pomegranate molasses 🔹1 heaping tbsp tahini 🔹1 large clove garlic 🔹1 tsp salt 👉🏻 In a food processor pulse all ingredients together until smooth and creamy. Top with panko breadcrumbs and enjoy! . . #vegan #plantbased #veganfood #vegetarian #healthyfood #crueltyfree #food #glutenfree #healthy #organic #govegan #foodporn #veganlife #foodie #healthylifestyle #vegansofig #veganrecipes #love #whatveganseat #veganism #vegano #instafood #fitness #veganfoodshare #natural #health #dairyfree #homemade #yummy #bhfyp

641 11

SANDWHICH ANYONE?😍@romylondonuk made this Vegan ‘Chicken’ Club Sandwich with 'honey' mustard sauce 🤤 Who wants a bite? 😉 We do! ⬇️ RECIPE ⬇️ ⠀⠀⠀⠀⠀⠀ 🌱WHAT YOU'LL NEED: 1 pack of @squeakybeanveg Roast Chicken slices 1-2 slices of Squeaky Bean Ham ¼ avocado, sliced 1 slice of vegan cheeze A few leaves of lettuce or rocket salad 1 tomato, sliced 1 red onion, sliced A spoonful of tomato ketchup A little oil for frying 2 large slices of wholemeal bread ⠀⠀⠀⠀⠀⠀ For the vegan ‘honey’ mustard sauce: 2 Tbsp vegan mayo 1 tbsp maple syrup or agave syrup 1 tsp yellow mustard 1 Tbsp apple cider vinegar ¼ tsp black pepper ⠀⠀⠀⠀⠀⠀ 🌱HOW TO: 1️⃣Slice the red onion & fry in a little oil for a few mins, stirring regularly until translucent. 2️⃣Whisk up the sauce in a small bowl until smooth. Set the onion aside and place 1-2 slices of vegan ham into the pan & cook for 1 min, flipping halfway through. 3️⃣Assemble the sandwich: a layer of sauce, avocado and top with the vegan cheeze. Melt the cheezeunder the grill, then place tomato onto the cheeze, add more sauce, then top with Squeaky Bean roast chicken slices. 4️⃣Spread tomato ketchup on top, add the cooked ham slice, the red onion & finish off with the lettuce leaves. 5️⃣Spread the remainder of the ‘honey’ mustard sauce onto the second slice before placing it on top. Slice the sandwich in half and enjoy! ⠀⠀⠀⠀ ⠀⠀ ⠀⠀⠀⠀ ⠀⠀ ⠀⠀ #beautifulcuisines #f52grams #feedfeed #forkyeah #foodstyling #crazydelicious #foodphotography #forksoverknives #eeeeeats #veganeats #veganmeals #veganmealideas #veganlunch #healthymealideas #veganfood #veganrecipes #gloobyfood #thrivemags #bestofvegan #buzzfeast #veganuary2021 #veganuary

773 18

@veggiecurean made these delicious Savory Chickpea Pancake that are perfect for a Sunday brunch 😍 ⁠ Get the recipe and storage tips in @veggiecurean link in bio!⁠ .⁠ .⁠ .⁠ #brunchideas #pancakes #chickpea #savoryrecipes #veggiecurean #sundaybrunch #savorybreakfast #quickmeals #quickmealrecipes #mealideas #mealprep #chickpeapancakes #breakfastideas #breakfast #thevegabsclub #goodoldvegan #veganvultures #f52grams #f52community

616 4

@romylondonuk made tbis tasty Vegan Tempeh Pad Thai 🥘🤤 who's up for a tempeh-licious dinner? 😋 ⠀⠀⠀ ⬇️FULL RECIPE⬇️ ⠀⠀⠀ What you'll need: 250g rice noodles 1 tempeh block (I used @tibatempeh) 2 spiralised carrots 1 spiralised courgette 1 red pepper, finely sliced 1 yellow pepper, finely sliced 3 spring onions, sliced 150g mushrooms, sliced 3 garlic cloves, crushed 3 Tbsp tamari soy sauce 1 Tbsp toasted sesame oil Chilli flakes, coriander & toasted peanuts to garnish ⠀⠀ For the sauce: 70g smooth peanut butter 70ml coconut milk 2 tbsp maple syrup 70ml tamari soy sauce (or coconut aminos) Juice of 1 fresh lime 1 tsp sriracha or chilli sauce 1 tsp ginger powder (optional) ⠀⠀ ✨HOW TO: 1️⃣Soak the rice noodles, then drain & set aside. 2️⃣Cut the tempeh into cubes, heat the oil in a non-stick pan & fry the tempeh until golden. Remove from the pan, set aside. 3️⃣Add crushed garlic & spring onions to the hot oil and stir fry for 1 min, add peppers and mushrooms. 4️⃣Cook for a further 3-4 minutes, until the mushrooms are soft. 5️⃣Add carrots & courgette to the pan & mix. Pour in the tamari and reduce the heat. 6️⃣Whisk up the sauce ingredients in a bowl until smooth. 7️⃣Place the tempeh & rice noodles into the pan & pour in the sauce. Stir to combine & serve hot garnished with chilli flakes, fresh coriander & toasted peanuts. ⠀⠀ ❤️ENJOY ❤️ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀ #veganuary2021 #veganuary #beautifulcuisines #f52grams #feedfeed #forkyeah #foodstyling #crazydelicious #foodphotography #forksoverknives #eeeeeats #veganeats #veganmeals #veganmealideas #vegan #healthymealideas #veganfood #veganrecipes #gloobyfood #thrivemags #bestofvegan #buzzfeast #goodoldvegan #veganuk

1,377 19

@rachel.nordhus 🌱 Made this SUPER GREEN bowl! What would you put in your green bowl? 😄 . ✖️ What’s In Our Bowl ~ oil-free spinach, pea & basil pesto with steamed zucchini noodles, kidney beans, broccoli, avocado, pasta with chopped spinach, kale. . ✖️ Oil-free Spinach, Pea & Basil Pesto ~ makes a large quantity 2 cups tightly packed spinach 1 cup frozen peas, defrosted 1 cup tightly packed basil 1 cup pine nuts 1/4 cup sunflower seeds Juice 1 lemon 1/4 cup nutritional yeast 2-3 large cloves of garlic, minced 1 tbsp water . - Place the greens in a high speed food processor, blitz until finely chopped. Add both the pine nuts & sunflower seeds, blitz again. Add the remaining ingredients & process until well combined. Occasionally stop to scrape down the sides of your food processor. Note ~ for a thinner consistency add an extra tbsp or 2 of water. Store in an airtight container in the fridge for up to 5 days. Suitable for freezing. . . . . . . #forksoverknives #eatyourgreens #greenveggies #plantbased #vegan #eattherainbow #plantbaseddiet #bestofvegan #plattersoftheworld #veganfoodporn #vegan_veganfood #cleaneating #nutrientdense #healthyeating #whatveganseat #veganfood #vegansk #5omdagen #suntoggodt #healthyfoodshare #healthyvegan #poweredbyplants #vegansofig #wfpb #eatplants #plantbasedfoodie #poweredbyplants #thrivemags #feedfeed #healthyfood

1,141 15

@thefoodietakesflight made this very tasty Tofu “Chicken” Teriyaki 👀🥢 We are definitely going to try this out 😍 . . #thefoodietakesflight #compassionateliving #manilavegans #yummyph #veganfoodie #makesmewhole #plantpower #veganph #foodgawker #plantbased #whatveganseat #f52grams #easyrecipes #veganrecipes #veganism #vegankitchen #foodphotography #foodblogfeed #mealprep #asiancooking #heresmyfood #plantbased #asianfoodporn #cleaneats #tofurecipe #teriyaki #tofu

437 5

We love this veg Pad thai by @the.happybasil 😍 Ingredients 1 block extra firm tofu Pinch of salt Pad Thai rice noodles (portion size on the back of the packet) 3 tablespoons sesame oil 1/2 red chili 1 medium sized onion 3 cloves garlic 1/3 cup chopped roasted peanuts 1/3 cup beansprouts 2 baby corn 4 mushrooms 1/2 cup snowpeas 1 purple sweet potato 1/2 thin stem broccoli 1/2 spring onion 1/2 bunch coriander 1/2 lime ⠀⠀⠀⠀⠀⠀⠀⠀⠀ For the sauce 1 tablespoon sesame oil 11/2 tablespoons garlic chili sauce 1 tablespoon lime 2 tablespoons vegetarian fish sauce 3 tablespoons maple 1 tablespoon tamarind paste 1/3 cup soya sauce ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Method 1. Preheat the oven to 180 degrees. Cut the tofu into 1cm cubes. Rub 1 tablespoon of sesame oil, salt pepper and sesame seeds on the tofu. Put the tofu on a baking tray and keep it in the oven for 25 min 2. Peel the sweet potato and cut it into 1 cm cubes. Add a tablespoon of olive oil and a pinch of salt and put in the oven for 40 minutes 3. In a wok add 1 tablespoon of sesame oil and then add in your onions and garlic, cook on medium heat. Once the onions are soft add in your broccoli, snowpeas, mushrooms, baby corn and cook on medium heat till it has softened but still has a bite to it 4. In a medium sized saucepan add boiling water and then add in your noodles. Cook your noodles as directed on the the back of the pack. Drain the noodles and drizzle a tablespoon of sesame oil on top and put them aside 5. Add all the ingredients for the sauce in a medium sized sauce pan until combined 6. Add the noodles to the wok with the veggies, add in the tofu, sweet potato, bean sprouts and sauce and combine 7. Add the peanuts on top and sprinkle some coriander 8. Enjoy:) . . #vegan #plantbased #veganfood #vegetarian #healthyfood #crueltyfree #food #glutenfree #healthy #organic #govegan #foodporn #veganlife #foodie #healthylifestyle #vegansofig #veganrecipes #love #whatveganseat #veganism #vegano #instafood #veganpadthai #veganfoodshare #natural #health

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