Sundae’s fave vegan Instagrammers

November, 2020
Words by Natasha Gamra
5 min read
The-Sundae-Agency-Blog-Vegan-Instagrammers-photo-from-unsplash
This month we’re celebrating World Vegan Day and World Vegan Month. An annual opportunity to highlight the benefits of veganism for our bodies and the planet.

If you’re a self-proclaimed foodie like we are, then you’ll probably spend hours on end scrolling through Instagram food pages. There are tonnes of vegan chefs, bloggers and influencers that have the best recipes and drool-worthy pics. Even if you’re not a full-time vegan, these Instagrammers will convince you to try it.

We’ve made a list of the top 10 vegan Instagrammers that you need to follow for the most delicious plant-based food content around.

Cherie Tu @thrivingonplants

Cherie’s Instagram grid will make you drool before you even click on the pictures. From stir fry to pancakes, cheesecake and burgers, everything looks out of this world. Click on her blog to search her colourful recipes.

 


Ella Mills @deliciouslyella

Bless your feed with the best #foodporn videos by following Deliciously Ella. Ella launched her blog and Instagram account when she started a plant-based diet after years of ill health and persistent digestive issues. Now she sells frozen meals and snacks in supermarkets while still running her blog and posting drool-worthy pics on Insta. Definite boss babe.

 


Max La Manna @maxlamanna  

A host for BBC Earth, Max La Manna creates videos showing how easy it is to cook plant-based meals. Bonus points, he released a cookbook called ‘More Plants Less Waste’; home to the most amazing recipes which are sure to convert you to plant-based eating immediately.

 


Andrea Hannemann @earthyandy  

Andrea Hannemann is a Hawaiin based mum of three beautiful boys and is a plant-based pro. Her feed encapsulates her Hawaiian lifestyle by mixing stunning tropical scenery with delicious vegan food. She has a knack for layering ingredients in decadent ways to create stunning vegan bowls; check out her rainbow bowl drizzled with peanut butter and maple syrup… oh and the brownie sundae bowl, we can’t get enough!

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Cooking The Cookbook Challenge!! 🤩Who wants to join?! So, when you pre-order my Cook Book/Plant Based Guide, ‘Plant Over Processed’- you get a FREE mini EBOOK full of my favorite immune boosting recipes that you can access immediately!! (Linked in bio!) What if, over the next 3 weeks we make ALL these recipes together?? We will be making yummy nourishing soups, dinners, dressings and drinks! All you need is to access the free mini ebook to follow the recipe! and we can do it together!! You can order the book in my bio and a link will be sent to your email to get the free ebook! And what do you say…start….. tomorrow?!? Let me know in the comments if you’re down!! If you have any questions let me know! 👗 @lostinparadisebali xo

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Berto Calkins @whatsgoodberto 

Based in New York City, Betro has a strong focus on combining plant-based eating with staying active to help keep your mental health in check. He keeps things simple (super important when you are doing the daily grind) but still totally delicious.

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I recently visited @babyskipsbk to try their vegan Filipino ube waffle, which happens to be gluten free and was pleasantly surprised. The sweet version was topped with nectarines, kiwi, blueberry, coconut flakes, powdered sugar and came with a side of maple syrup. @eirka__ who manages Baby Skips, also veganized their savory version for me with tofu scramble, longganisa sausage made with @beyondmeat, sautéed mushrooms, and pickled radish. This was definitely a hit. Click the link in my profile to check out the video 💜👌🏾 • • • #whatsgoodberto #filipinofood #ube #vegan #veganfood #veganfoodporn #veganfoodshare #plantbased #whatveganseat #whatveganslooklike #vegansofig #nomeat #nondairy #dairyfree #meatfree #wholelottafoodshit #nycvegan #vegansofny

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Chloe Coscarelli @chefchloe  

If you’re looking for vegan recipes that’ll satisfy your unhealthiest cravings, then Chef Chloe has got you covered. Her plant-based dupes of breakfast nachos, cinnamon rolls and mac and cheese will have you drooling over your phone screen.

 


Gaz Oakley @avantgardevegan  

A British based chef, Gaz Oakley is your answer for hearty English meals. His recreates traditional dishes like the toad in the hole, ‘fish’ and chips and scotch ‘eggs’ in an incredibly unique and vegan way.

 


Six Vegan Sisters @sixvegansisters

These six sisters (yes, we said 6) know their way around a plant-based pantry, and creating drool-worthy vegan desserts is their speciality. With cake batter fudge, choc-chip peanut butter cookie bars and frosted sugar cookies all gracing their feed, this is some dangerous (but delicious) territory.

 


Vegan Bowls @veganbowls

If you’ve craved it, then chances are these guys have made it (in a bowl of course). You’ve got your plant-based takes on pasta dishes, curries, cookies and ice-cream. It will encourage you to start cooking yesterday.

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​Butternut squash soup with turmeric chickpeas and kale by @earthofmariaa 🤤 A simple yet flavourful recipe! Get it below: Butternut squash soup with chickpeas and kale 2 cups butternut squash, cubed 1 large carrot, chopped 1/2 large onion, chopped 1 can chickpeas, drained and rinsed 1 tsp turmeric 2 cups kale, de-stemmed and chopped 1 tbsp nutritional yeast 1 tsp cumin 1 tsp garlic salt 1 tbsp tamari 1/2 cup oat milk 1/2 cup water from boiling vegetables ​ ​Steps Add the butternut squash, carrot, and onion to a saucepan and boil for around 15 minutes, until the vegetables are cooked through. Meanwhile, add the chickpeas to a non-stick frying pan together with the turmeric and kale, and stir until the kale had wilted. Once the vegetables are cooked, drain them but retain 1/2 cup of the water. Add the vegetables to a blender or food processor with nutritional yeast, cumin, garlic salt, tamari, oat milk and the water you’ve saved. Blend until smooth, transfer to a bowl, stir in the chickpeas and serve. ​. ​#veganrecipe #veganrecipes #healthy #veganfood #vegansofig #plantbasedfood #whatveganseat #veganfoodshare #plantbased #veganbowls

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Tess Begg @tessbegg 

Tess Begg is a Sydney based vegan blogger who has developed numerous recipe eBooks, like Vegan Made Simple and Vegan Shopping Kit, designed to ease the switch from non-vegan to vegan if you’re considering it. Her feed is full of sweet and savoury goodies that are impossible to resist.

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Tasty buddha bowl for lunch today🤤 Save this post for the recipe! Chickpea quinoa balls, brown rice, avocado, tomato, lettuce, cucumber, homemade tzatziki, parsley and sesame seeds💚 Chickpea Quinoa Balls recipe: 1 cup cooked chickpeas 1 cup cooked white quinoa (cooled) Small handful fresh parsley 1 garlic clove 3 tbsp lemon juice 1 tsp cumin 1/2 tsp coriander 1 tsp chilli flakes 1/2 tsp garlic powder 2 tsp tamari, optional 1 tbsp nutritional yeast Pinch of salt and pepper – I get all of these wonderful ingredients from my local @thesourcesurryhills / @thesourcebulkfoods👌🏼 Method: 1. Preheat oven to 200 degrees celsius. 2. Add ingredients to a blender or processor and blend until combined. Form balls and place on a baking tray. Bake for 15 minutes, turn the balls and bake for a further 5-10 minutes. 3. Serve with brown rice, avocado, lettuce, tomato, cucumber, sauce, parsley and sesame seeds. Enjoy😊 ps I’ll share the tzatziki soon😉

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