1 August 2019

Top 10 Plant-Based Gurus on Instagram

Top 10 Plant-Based Gurus on Instagram

Veganism is so on-trend it hurts. It helps that plant-based diets are delicious, ethical and good for your health (and the planet), too. If you’re hungry already, prepare to crave some seriously colourful calories by the end of this tour through Instagram’s good food gurus.


View this post on Instagram

Peace out summer ✌️

A post shared by Angela Liddon / Oh She Glows (@ohsheglows) on

Angela Liddon is a woman on a mission: to help us glow from the inside out. Crowd-pleasing vegan recipes proliferate, with easy-to-follow recipes in her cookbook to back up the delectable visuals. I mean, peanut butter cookie ice-cream? Seriously. 

Follow Angela for: dreamy desserts, one-bowl wonders and wall to wall inspiration.


View this post on Instagram

🤤 Is there anything better to start your busy working day than a berry smoothie jar, smothered in peanut butter, concealing a generous handful of granola. Grab, blend and go! 🏃⠀ •⠀ 😴 What vegan delights get you up out of bed in the morning? Comment below! 👇⠀ •⠀ 📷 Recipe & Image: @danielaziatikova⠀ •⠀ #Vegan #Vegans #PlantBased #CrueltyFree #VeganForLife #VeganAF #VeganMovement #VegansOfInstagram #VeganLife #VeganLifestyle #VeganForTheAnimals #VeganForHealth #VeganForThePlanet #VeganForTheEnvironment #VeganForEverything #Veganuary #Veganuary2019 #VeganJanuary #GoVegan #TryVegan #smoothie #smoothiear #breakfast #grabngo #smoothies #peanutbutter #PB #granola #granolajar

A post shared by Veganuary (@weareveganuary) on

The global Veganuary movement is like a plant-based tsunami. High street giants and fast food brands are extending their vegan ranges to keep up with market trends and the global media call 2019 ‘the year vegan went mainstream’. Thanks to these guys.

Follow Veganuary for: facts, campaign stats and soul-quenching recipes.


View this post on Instagram

🏔Hiking with the Fam👶🏼 Just got back from an awesome mountain exploration session here in Norway🇳🇴 @Kathrine_moen 's parents are building a cabin in this EPIC spot, can't wait for all the time we are going to spend here in the future😍🙌🏼 Noahs going to love having this full Norwegian nature experience!

A post shared by Jon Venus (@jonvenus) on

Are you a protein fanatic and fitness freak? Do who want a sculpted physique but don’t think a vegan diet will get you there? Think again. Just one look at the power-packed Jon Venus will make you defect to the green side (though we don’t think he got those arms lifting salad).  

Follow for: protein-packed plates, fitness tips and great before-and-after shots.


View this post on Instagram

Green Gazpacho ☀️ with rose petal ice & avocado rose. Spring/summer in a bowl! Recipe in my book #VEGAN100. I hope everyone has had a good start to their week! Happy #EarthDay 🌎 @gazoakley • • • • • #vegan #vegans #vegano #veganfood #vegeansofinstagram #veganlife #vegansfoodshare #vegganlifestyle #veganism #veganfoodporn #foodporn #foodie #food #cardiffvegans #welshvegans #cardiff #wales #vegetarian #avocado #vegancake #avocado #vegancommunity #bestofvegan #letscookvegan #veganguy #avantgardevegan #vegan100

A post shared by Gaz Oakley (@avantgardevegan) on

Gaz Oakley is all over veganism. He’s a YouTube phenomenon, has recipe colabs with innovative restaurant chains and fills #Vegan100 and #VeganChristmas with Insta-goodness. You know, in his spare time, when he’s not cooking up a storm.  

Follow Gaz for: vegan meatballs, food that looks suspiciously like meat, beard envy.


View this post on Instagram

Back when I was eating vegan yum cha in Sydney. As crazy as travelling was, I feel like these last few months at home have tested me more than ever emotionally mentally and spiritually. I'm so grateful for all the love on my latest video. Unconditional self worth and self love has always been something I've struggled with and I love sharing what I've learnt along my journey with you guys, thank you for always listening! Xx

A post shared by STEPH YU 🌱 VEGAN ✨STORY TELLER (@happyandhealthy96) on

Steph Yu outputs Asian food to aspire to, with immaculate presentation and balanced Buddha bowls. Colour is a key driver and fun and frivolous donuts, biteable brownies and ridiculously bright breakfast bowls are faves. They may be plants, but they’re not wallflowers. 

Follow Steph for: fun desserts, sparkles, high-vibing brekkies and delicate Asian treats.


View this post on Instagram

Are you craving a delicious vegan Italian meal? Don't miss this new Eggplant Penne recipe! Find it here: plantbasedonabudget.com/recipe/eggplant-penne (link in my bio)⁣ .⁣ .⁣ #plantbasedonabudget #veganonabudget #vegetarianonabudget #healthyonabudget #healthylunch #healthydinner #vegetariandinner #vegetarianrecipe #vegrecipe #veganrecipeshare #whatveganseat #veganfood #veganrecipes #healthyrecipes #vegetarianmeals #plantbaseddiet #plantstrongrecipe #easyrecipe #easydinneridea #vegetarianinspiration #plantbasedmealideas #veganitalian #italianpastarecipe #eggplantdish

A post shared by Toni | Plant-Based on a Budget (@plantbasedonabudget) on

Toni’s low-budget dishes are the bomb, proving you needn’t be cash rich to be nutrient rich. Her own vegan wedding feature is a nice touch. If the prices at the organic aisle make you wince, step up and start saving with top tips from the queen of budget veganism.

Follow Toni for: budget-friendly recipes, vegan wedding-on-a-shoestring ideas.


View this post on Instagram

KEY LIME CAKE Plant-based, cashew-free, gluten-free, sugar-free CRUST 1 cup almonds 1 cup GF oats 10 drops monkfruit extract 2 tbsp coconut oil 1/2 tsp sea salt FILLING 3 limes, halved and juiced 2 ripe avocados pulled and pitted 10 drops monkfruit extract 2 cups coconut milk 2 tsp agar powder Process all crust the ingredients for the crust in a food processor with the “S” blade attachment, until crumbly.  Press into layered with parchment paper 6-inch pie pan. I used heart shaped pan 💚 Blend all filling ingredients except agar afar and 1 cup coconut milk in the blender until smooth. In a shallow nonstick pan, mix the agar into 1 cup coconut milk. Turn the heat on medium low. Heat slowly and stir gently until it is bubbling and gummy. Then add the agar mixture to the blender and blend.  Pour the mixture into the crust. Refrigerate 3-5 hours until it is firm. You can chill it faster in the freezer for 30-40 minutes Garnish with lime slices, berries, pumpkin seeds and mint. Experience joy!

A post shared by LENA KSANTI * PLANT-BASED (@pureveganfood) on

Lena Ksanti’s mission is simple: to get the world to eat more plants. Her kids are her first converts and child-friendly treats feature heavily in gorgeous pics that showcase her plant-based passions. This is fruit-drenched, flower-filled food heaven.

Follow Lena for: kid-friendly vegan treats, kaleidoscopic platters and lifestyle inspiration.


View this post on Instagram

When you’re too tired to cook but need to eat, this is everything 🙏🏼 My third trimester exhaustion feels out of control this week, I’m so tried I feel like I can’t concentrate on anything, and this is hitting the spot. Our frozen yellow Thai curry with 3 min noodles and some leftover tempeh. Looks fancy, couldn’t have been simpler, basically no cooking or washing up and still getting all the goodness 🙏🏼 Never been more thankful to our team for making what we make and you’ll be able to get the frozen meals in lots more places soon too, and you’ll also find the recipe for this curry in The Plant-Based Cookbook 🌱

A post shared by Deliciously Ella (@deliciouslyella) on

Ella wrote the fastest-selling vegan cookbook of all time. She rules the Instagram waves and her vegan empire includes a podcast, an app, a snack range, a deli and more. Visit her mouth-watering feed to taste the secrets of her success. 

Follow Ella for: impossibly colourful, beautifully captured plates of plant-based goodness. 


View this post on Instagram

TROPICS BOWLS! 🌴🥥 The best way to get to the tropics is by eating it! 👊🏽 😉 What’s your favorite fruit or the one you couldn’t live without? 🍉🍌Mine are longan, apples and mangos but probably couldn’t live without bananas! Bananas are the best base for creamy smoothies and smoothie bowls but if you’re not a banana lover, freeze coconut or almond milk into ice cubes for a similar affect! To make these bowls at home: 1 cup frozen mango 2 frozen banana 1 cup frozen blueberries or Pitaya 1/4-1/2 cup nut milk of choice Blend together and top with your favorite fresh fruit and in this case homemade granola! Im craving these so bad after a day of bad food choices and being sweaty hot from our day of travels! It’s amazing the difference food choices can make on your day eh? Feeling a bit bloat and blah which actually is a good reminder why it’s worth it to watch Food combining and uhh not eat chips all day long! Haha. Tomorrow, you’re a clean slate! Who needs a restart with moi?!

A post shared by Andrea Hannemann (@earthyandy) on

Hawaii-based surf mum Andrea Hannemann not only leads a beautiful life with a gorgeous family. Her heart is in the right place as she campaigns for people and planet and provides us with easy-to-make, pure vegan, family friendly recipes. 

Follow Andy for: Hawaiian beach lifestyle and health-giving food (and kids with coconuts). 


View this post on Instagram

Gyoza with cabbage & edamame fillings by @woon.heng 🧡 . Ingredients:⁣ ~ 1 package gyoza wrappers ~ 3-4 cups chopped cabbage⁣ ~ Finely diced: 1 small carrot, 1 cup boiled edamame beans, 1/2 cup dry roasted walnut⁣s ~ 1/4 cup chopped scallions, 2 tablespoons tapioca/corn starch, 1 tablespoon grated ginger⁣ ~ sesame oil, soy sauce, oil and salt to taste, hot water⁣ ⁣Instructions: 1. In a heated non-stick pan with 2 teaspoons oil, sauté cabbage for 2 minutes until fully cook through & season with 2 teaspoons of soy sauce. Drain all excess liquid, if any. Place sautéd cabbage, carrot, edamame, walnut, ginger in a big bowl. Mix well & season with 1/2 teaspoons salt, & few drizzle of sesame oil. Taste test, then fold in the starch.⁣ 2. In a heated non-stick pan (12 inch) with 1 teaspoon oil, place gyoza, flat side down & pan fry for 1 minute. Check to see the bottom is browned, then, slowly pour in 3/4 cup of hot water. Cover lid, turn heat to low-med & simmer until all water is absorbed, a brownish lacey layer will form as well. Turn off heat & let gyoza sit in the pan for few seconds before serving.⁣ ⁣Sauce: Mix together 3 tablespoons of dumpling sauce, 2 tablespoons hot water until well combined. ⁣ A few tips to wrap the dumplings: 1. Let the wrappers come to room temperature. 2. When pleating on one, cover the rest with slightly damp paper towel⁣ 3. Filling ingredients should not be too saucy. 4. Remove as many air pockets as possible when wrapping (most important)⁣ & seal all openings properly by pressing the wrappers firmly. #bestofvegan [Find thousands of vegan recipes on www.bestofvegan.com, direct link in bio @bestofvegan]

A post shared by Best Of Vegan (@bestofvegan) on

It’s lucky these are only photographs. Each dish is so enticing it’d be hard not to eat them all if placed in front of us. From succulent savouries to pristine, multi-hued puddings, Best of Vegan is meticulously presented, endlessly inventive and indescribably good. Yum. 

Follow for: daily recipes, pancake stacks, crunchy bowls and beautiful, beautiful food.  

Harness the raw power of nature with AquaVia – one of the world’s world’s most naturally alkaline spring waters, with a pH of 9.4. Deep in the Carpathian Valley, AquaVia is extracted from aquifers hundreds of meters deep and bottled at the source in order to preserve its superior taste and special properties.


Recent articles