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Five veggie-friendly Instagram accounts to follow for serious foodspiration

By Sarah Finnan

September 4, 2020 at 3:30pm


Adapting to a vegan/vegetarian/flexitarian lifestyle can take a little getting used to and there’s nothing more frustrating than getting to dinner time only to realise you’re fresh out of ideas. I personally love cooking and baking (and working with flour…cue the iconic Nadine Coyle clip), but sometimes find myself making the same old thing time and time again.

One place you’re guaranteed to find endless amounts of foodspiration is Instagram; it’s a treasure trove of recipe videos, cooking demos and perfectly timed homemade brunch pics.

Here are a few of my top recs for vegan/veggie meals should you need some help when it comes to meal prep.

Natural Born Feeder

The brainchild (or food-baby if you will) of Rozanna Purcell, Natural Born Feeder is the place to go for some serious food envy. You'll find any amount of recipes here from her famous chickpea scramble (like scrambled eggs but tastier) to vegan shortbread biscuits and apple cinnamon rolls. These beetroot brownies look taaaaaaaasty.

Who could resist? I recently invested in her third cookbook and can confirm, everything is DELICIOUS.

Oh Happy Veggie 

Run by Aisling, Oh Happy Veggie (and her vegan cake business account Oh Happy Treats) will give you food-spiration with a hefty heaping of #wanderlust too... though we could probably do without the latter these days, given that we won't be doing much foreign travel anytime soon.

I peruse her feed on the regular.

Caramel slices are a bit of me.

The Fake Vegan

Ciara McNulty is the face behind The Fake Vegan. A future dietician, and trainer at Perpetua Fitness, her feed is colourful, aesthetically pleasing and informative - the trifecta of Instagram accounts.

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@dietstartstomorrow - anyone in the health industry trying to sell you a manufactured product over whole food approach isn’t doing you right 🤙🏽 Lots of interesting conversations stemming from a controversial dietetic commercial product at the moment. At the end of the day... dietitians should be able to holistically approach individual lifestyles to improve the health of their clients! They should empower people to be able to make their own informed decisions on food, hopefully centered on prioritising whole-foods, nutrient density and high food variety. Not only should food itself be discussed, but a persons relationship with their “diet” such as satisfying hunger cravings and making appropriate choices. A simple breakfast option should look like greek yoghurt, muesli, fruit and nuts as opposed to protein powders and exclusively low carb fruit options! Yoghurt bowl of dreams 🍒- greek yoghurt, cacao powder, banana, muesli, fresh figs, cherries & crunchy peanut butter

A post shared by Ciara McNulty (@thefakevegan_) on


Her NYC content also makes me want to move to the Big Apple immediately.

The Food Medic

An Irish doctor based in London, Hazel is probably best known as the Food Medic. A published cookbook author and podcast host, she has a serious love for Crossfit and overflowing lunchboxes. Her meal prep skills are something to aspire to and she's also great for myth-busting common health and fitness queries.

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#LunchBoxClub 🎒 Veggie Lasagne Lasagne is such a crowd pleaser! But you know, it doesn't need the meat to make it delicious. Make a tomato sauce with hearty lentils and add layers or roasted courgette and aubergine slices and you won't notice you're enjoying a veggie dinner. Like other pasta dishes, it travels really well too hello Lunch Box Club! Serve with a simple green salad and you're good to go. Ingredients (serves approx. 6) 1 large or 2 small courgettes, thinly sliced 1 large or 2 small aubergines, thinly sliced 2 tbsp extra virgin olive oil 1 white onion, diced 3 garlic cloves, crushed 1 carrot, finely diced 150g mushrooms, diced 1 tsp balsamic vinegar 2 tsp Italian seasoning 200g green or red lentils, dried 1 tin chopped tomatoes 1/2 vegetable stock cube 300ml passata 6-8 whole wheat lasagne sheets FOR THE CHEESE SAUCE 50g plain flour 50g butter (dairy or dairy-free) 1 bay leaf 650ml milk (dairy or dairy-free) Pinch of nutmeg 1 garlic clove, crushed 90g grated cheese (dairy or dairy-free) TO SERVE Bag of mixed leaves 1/2 cucumber, sliced Cherry tomatoes, halved Handful of pumpkin seeds Method 1️⃣ Begin by preheating the oven to 180c. Line a baking tray with parchment and scatter the courgette and aubergine onto it. Drizzle with 1 tablespoon of olive oil and season with salt. Place in the oven for 20 minutes. 2️⃣ Meanwhile, in a large pan on a medium heat, add the remaining tablespoon of olive oil along with the diced white onion. Cook to allow the onion to colour before adding the garlic, mushrooms and carrots. 3️⃣ After 5 minutes, add the balsamic vinegar and Italian seasoning. Combine, and then add the lentils, chopped tomatoes, vegetable stock cube and passata. Season with a pinch of salt and let simmer for 15 minutes stirring frequently. 4️⃣ Meanwhile, make the cheese sauce by adding all the ingredients to a separate pan on a medium heat and whisk until smooth. CONT. in comments...⬇️

A post shared by Dr Hazel Wallace BSc MSc MBBCh (@thefoodmedic) on

Ugly Vegan

Special mention goes to Ugly Vegan for reminding us that more often than not, the 'gram is just the highlight reel and just because your dinner doesn't look insta ready doesn't mean it doesn't taste good. Or deserve a square on your feed for that matter. Hilarious...albeit a little disturbing at times.

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A post shared by UGLY VEGAN (@uglyvegan) on

Don't say I didn't warn you.

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NOPESICLE (📸: @calippothings)

A post shared by UGLY VEGAN (@uglyvegan) on

Those are just a few of my favourite accounts to follow online -search vegan/veggie and you'll find a long list of others. Let me know if there are any I'm missing out on...always in favour of more food content.

Header image via Instagram/The Fake Vegan/Natural Born Feeder

READ NEXT: Asian food in Galway – This restaurant is a must if you love cocktails and tofu


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