- Following 1.3K
- Followers 13.7K
- Engagement 8.58%
- Avg likes 1.3K
- Avg comments 39
About Emily Maun ANutr
Emily Maun ANutr (@emilymaun_nutrition) is a Nutritionist creator on Instagram, also filed under Healthcare. The account has 13,747 followers and 314 published posts. Recent posts average 1,347 likes and 39 comments, an engagement rate of 8.58%.
With 13.7K followers, Emily Maun ANutr is a micro creator by the common 10,000 to 100,000 definition. Emily Maun ANutr follows 1,297 accounts, so the audience is roughly 11 times the size of the list followed. Emily Maun ANutr uses an Instagram professional account. Flinque files Emily Maun ANutr under Nutritionist, with Healthcare as a secondary category.
The Instagram bio for Emily Maun ANutr runs to 19 words across 3 lines. Emoji sit alongside the words. The latest activity Flinque has on record for Emily Maun ANutr dates from April 2026.
314 Posts
All 10 recent posts Flinque holds for Emily Maun ANutr are videos. 314 published posts give Emily Maun ANutr a moderate archive on Instagram. Against the audience, that is roughly 44 followers for each post published. All 10 carry captions, averaging 333 words each. The captions are written mainly in English. Words that recur across them include vegan, protein, recipe, high and tbsp.
I moved to Melbourne a few weeks ago from the UK and have been living out of a suitcase for months. BUT we just moved into our new rental house a couple days ago. So, it's definitely time to get back into a routine!!
This is everything I ate yesterday as an almost 10 year vegan and lifelong vegetarian who focuses on whole plant foods 🌱
Breakfast - quick-soaked oats
I've been eating this on repeat since we arrived in Australia. I mash banana and mix with flax, chia, psyllium husk, oats and soy milk, then leave it to soak in the fridge for 10/15 min and top with fruit, soy crispies, and almond butter (my current obsession!). Papaya tastes 100x better here than the UK.
Lunch - high-iron lentil, quinoa & kale salad
I filmed this so recipe coming soon! Also packed with lots of protein and fibre.
Dinner - Japanese-inspired miso noodle soup
With tofu puffs, enoki mushroom, bok choy, and glass sweet potato noodles. I need to make again ASAP!
Vegan day of eating | gluten free vegan | plant protein | high fibre diet | nutritionists day of eating
This is my dense marinated bean pasta salad that's really quick and easy to make, perfect for meal prep, and packed with so much fibre, plant points, and protein.
It uses lots of pantry staples and is packed with so much flavour thanks to all of the fresh herbs.
It keeps well in the fridge for 4 days (with the dressing).
Recipe: serves 4
INGREDIENTS
For the sauce:
• 1 small shallot, finely chopped
• 2 tbsp runny tahini
• 1/2 tso oregano
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1.5 tbsp lemon juice
• 1/4 cup nutritional yeast
• 1 small garlic clove, minced
• 2-3 tbsp water, to loosen
• pinch of salt & pepper
For the salad:
• 150g uncooked wholegrain pasta (I used gluten-free brown rice)
• 1 tin cannellini beans
• 1 tin mixed beans
• 1 tin beluga or puy lentils
• 1 red bell pepper, finely diced
• 80g sundried tomatoes, chopped
• around 20 pitted kalamata olives, halved
• 2 tsp capers, chopped
• handful parsley, chopped
• handful basil, chopped
• small handful dill, chopped
METHOD
1. Cook the pasta in salted water, drain, and set aside to cool.
2. Add the dressing ingredients to a large salad bowl and mix until creamy.
3. Mix through all of the beans and lentils and lightly mash some of them with a fork.
4. Add in the remaining salad ingredients and give it a cook mix. Season with salt and pepper as needed. Enjoy!
Vegan meal prep | salad meal prep | pasta salad | dense bean salad | high fibre | fibre maxxing | plant protein
This is my crispy smashed potato & lentil salad with a creamy tahini dressing. I've added cucumber and rocket to add freshness and diversity. The lentils provide a good dose of fibre and protein, and there's plenty of heart healthy fats from the tahini and olive oil.
Recipe:
INGREDIENTS
For the potatoes:
• 500g baby potatoes, washed
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 3/4 tsp garlic powder
• pinch of salt & pepper
For the dressing:
• 2 tbsp runny tahini
• 2 tbsp olive oil
• 1 tsp dijon mustard
• Juice from 1 medium lemon
• 1 tsp red wine vinegar
• 1 small garlic clove, minced
• 1/4 cup nutritional yeast
• pinch of salt & pepper
• 2-3 tbsp water to thin
Everything else:
• 250g pack or tin of cooked lentils (I used puy), drained & rinsed
• 1/2 a large cucumber, diced
• 2 spring onions, thinly sliced
• 2 handfuls rocket
• Small handful parsley, chopped
• 2 tbsp chopped dill
METHOD
1. Add the potatoes to a large pot of salted water. Bring to a boil, then reduce to a simmer. Cook for 15-18 min, until fork tender. Drain and leave to steam dry for a few min.
2. Preheat the oven to 220c and line a large baking tray with paper.
3. Mix the oil and seasoning for the potatoes in a small bowl.
4. Add 1/2 of the oil mixture to the lined baking tray and use a brush to spread it evenly. Add the cooked potatoes to the tray. Use a flat-bottomed glass to crush the potatoes and brush the potatoes with the remaining oil mixture. Cook in the oven for 20 minutes, flip the potatoes, and cook for around 15 more min, or until crispy.
5. Add the dressing ingredients to a small jug or bowl and mix well until smooth and a pourable consistency.
6. Add the lentils, cucumber, onion, and herbs to a large salad bowl. Allow for the cooked potatoes to cool slightly before also adding them to the bowl. Coat in the dressing and toss well. Enjoy!
Vegan recipes | gluten free vegan | healthy recipes | lentil salad | plant protein | high fibre | fibremaxxing
This is my smoky sundried tomato & basil tofu spread. You can serve it on toast, with crackers or rice cakes, in sandwiches, or even with salads. It's really versatile, lasts in the fridge for up to a week, and is fully plant-based/vegan.
Recipe:
INGREDIENTS:
• 400g firm tofu
• 10-12 sundried tomatoes
• 2 tbsp runny tahini
• 3 tbsp olive oil
• 1/3 cup nutritional yeast
• 2 tbsp lemon juice
• 1.5 tsp smoked paprika
• 1 garlic clove
• 2 tsp white miso paste
• large pinch of salt
• black pepper
• 1/4 cup soy milk
• large handful basil leaves, chopped
METHOD:
1. Break the tofu into chunks and add to a food processor along with everything else minus the chopped basil. Blend until smooth, scraping down the sides as needed. Add more soy milj if needed.
2. Once smooth, transfer the spread to a container. Season to taste with more salt if needed and mix through the basil. Enjoy with whatever you fancy!
Vegan meal prep | high protein vegan | tofu spread | vegan sandwich filler | plant protein | gluten free vegan | healthy recipes
This is my veggie-packed ginger & soy stir-fried vermicelli with baked crumbled tempeh 🌱
It's perfect for busy weeknight dinners, or even as a healthy fakeaway, plus the leftovers taste really good the next day for lunch (even cold). So, it's also great for meal prep.
Recipe: (serves 2, double the recipe if needed)
INGREDIENTS:
For the tempeh:
• 200g tempeh
• 1 tbsp sesame oil
• 1 tbsp soy sauce (gluten-free if needed)
• 1 tsp sesame seeds
• 1 tsp garlic powder
For the noodles:
• 1 tbsp sesame oil
• 4 spring onions, sliced (white parts for cooking, green parts for serving)
• 3 garlic cloves, minced
• 1 inch piece of ginger, thinly sliced
• 1 medium carrot, chopped into thin slices
• 80 mangetout
• 100g baby corn, halved lengthways
• 100g green beans, trimmed & halved
• 1/2 cup edamame
• 2 nests of vermicelli rice noodles
For the sauce:
• 3 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 inch piece of ginger, finely grated
• 1 garlic clove, minced
• 1 tsp sesame oil
• 1/4-1/2 tsp chilli flakes
• 1/2 tsp cornstarch
For serving:
• sesame seeds
• green spring onions
• lime squeeze
METHOD:
1. Preheat oven to 200c and line a small baking tray.
2. Crumble the tempeh into a mixing bowl and coat in the remaining tempeh ingredients. Transfer to the baking tray, spread out, and bake for 18-20 min until browned.
3. Cook the noodles as per the packet instructions.
4. Heat the sesame oil for the noodles over high heat in a large pot. Add in the white spring onions, garlic, and ginger, and cook for 1 min. Now add in the green beans, baby corn, and carrot for around 2-3 more min, then add in the mangetout and edamame for 2-3 more min.
5. Add the sauce ingredients to a small bowl and mix well. Add it into the pot, mix, then add in the cooked noodles. Mix really well and add a splash of water if needed to loosen.
6. Remove from the heat and serve. Top with the crumbled tempeh, sesame seeds, spring onion, and lime squeeze. Enjoy!
High protein vegan | easy vegan meals
These are my super creamy harissa and kale chickpeas that pack in 22g plant protein and 12g fibre per serve.
They are delicious simply mopped up with bread, or served with things like roasted veggies, grains, or salads.
You could easily double the recipe and freeze portions.
I've been sharing lots of similar recipes lately, so make sure to check them out too if this is your vibe 🙂
RECIPE (serves 4)
INGREDIENTS
• 1-2 tbsp olive oil
• 1 medium onion, diced
• 3-4 garlic cloves, minced
• 2 tbsp harissa (I used ottolenghi pomegranate rose & preserved lemon - it's so so good)
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp oregano
• 2 tins chickpeas, drained & rinsed
• 1/2 cup veggie stock
• 2 packed cups kale, chopped
• big handful coriander, chopped
• big handful parsley, chopped
• juice from 1/2-1 lemon
• salt & pepper
For the cream:
• 300g silken tofu
• 1/3 cup nutritional yeast
• 1/2 cup veggie broth
• 2 tbsp tahini
• pinch of salt
METHOD
1. Heat the oil in a pot over medium heat and saute the onion for 4-5 min. Add in the garlic for 1 more min, then mix through the paprika, cumin, oregano, and harissa paste until coated. Now add in the chickpeas and broth, cover with a lid and simmer for 4-5 min.
2. Add the cream ingredients to a blender and blend until smooth.
3. Add the chopped kale into the pot and cook for 2-3 more min until softened.
4. Add in the cream and heat through for a few more min.
5. Remove from heat and mix through the fresh herbs, lemon, salt, and pepper to taste. Enjoy!
High protein vegan | gluten free vegan | high fibre diet | fibre maxxing | vegan meal prep | batch cook recipes
Welcome back to my 20-Minute Dinner Series where I share a new recipe every Sunday for those of you who don't have the time to be spending hours in the kitchen every day, but still want to eat delicious, nourishing food 🌱
This is my creamy yoghurt, butter beans & spinach curry which is coconut-free.
RECIPE (serves 2)
INGREDIENTS
• 1 cup raw basmati rice
• 1 tbsp oil
• 1 tsp fennel seeds
• 8-10 curry leaves
• 1 small onion, diced
• 2-3 garlic cloves, minced
• thumb-sized piece of ginger, finely grated
• 1 tsp cumin
• 1 tsp dried coriander
• 1/2 tsp turmeric
• 1/2 tsp chilli powder
• 1 tbsp tomato puree
• 1/2 tin chopped tomatoes
• 1 tin butter beans, drained and rinsed
• 100ml water
• 2 cups spinach
• 1/2 cup peas
• 1/2 cup Greek yoghurt (or Greek style, I used soy which is high in protein)
• 1/2 lemon, juiced
• handful coriander
• salt & pepper
METHOD
1. Rinse rice well and cook as per packet instructions.
2. Heat oil in a large pot over medium heat and cook the fennel seeds and curry leaves for around 1 min.
3. Add in the onion and cook for 4-5 more min.
4. Mix through the ginger and garlic for 1 more min.
5. Stir through the spices and then the tomato puree.
6. Add a pinch of salt along with the chopped tomatoes, butter beans, and water. Cover with a lid and simmer for 5-6 minutes.
7. Add in the spinach and peas for 2-3 more min.
8. Remove from the heat and stir through the yoghurt, lemon, coriander, and season to taste with salt and pepper.
9. Serve with rice and enjoy!
Vegan curry | 20 minute vegan | easy vegan meals | plant protein | high fibre | fibremaxxing | gluten free vegan
These are my super creamy, herby sundried tomato & spinach puy lentils that pack in an impressive 27g protein and 13g fibre per serve.
They are delicious simply mopped up with bread, or served with things like gnocchi, pasta, and salads - they're versatile!
You could easily double the recipe and freeze portions.
I've been sharing lots of similar recipes lately, so make sure to check them out too if this is your vibe 🙂
RECIPE (serves 4)
INGREDIENTS
• 1 tbsp olive oil
• 1 small onion, diced
• 3-4 garlic cloves, minced
• 1/2 cup sundried tomatoes, chopped (i rehydrated dry ones, but you can use oil-packed, too)
• 2 tbsp tomato puree
• 1 tsp oregano
• 1 tsp smoked paprika
• 1/2 tsp chilli flakes
• 2 x 250g packs of puy lentils (or tins, or beluga lentils will also work)
• 1/2 cup vegetable broth
• 2 large handfuls of spinach, roughly chopped
• handful fresh basil, chopped
• handful fresh parsley, chopped
• juice from 1/2 a lemon, adjust to taste
• salt and pepper to taste
For the cream:
• 300g pack silken tofu
• 1/2 cup nutritional yeast
• 2 tbsp tahini
• 1/2 cup vegetable broth
METHOD
1. Heat the oil in a pot over medium heat. Add the onion and sauté for 4-5 min. Add in the garlic for 1 more min and then mix through the sundried tomatoes, tomato puree, oregano, paprika, and chilli. Now add the lentil and stock, cover with a lid, and simmer for 2-3 min.
2. Add the cream ingredients to a blender and blend until smooth.
3. Add the cream into the lentils along with the spinach, mix, cover again, and cook for 3-4 min until the spinach has wilted.
4. Turn off the heat and mix through the herbs, lemon, salt and pepper. Enjoy!
High protein vegan | plant protein | batch cook recipes | gluten free vegan | vegan meal prep
Welcome back to my 20-Minute Dinner Series, where I share a new recipe every Sunday for those of you who don't have the time to be spending hours in the kitchen every day, but still want to eat delicious, nourishing food.
This is my fennel, lentil, pea & spinach curry served with rice and soy yoghurt.
RECIPE (serves 2)
INGREDIENTS
• 1 tbsp oil
• 1 tsp black mustard seeds
• 8-10 curry leaves
• 1 medium fennel bulb, thinly sliced
• 2-3 garlic cloves
• 1 tsp grated ginger
• 1 tsp cumin
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/4-1/2 tsp chilli powder
• 2 tbsp tomato puree
• 1 pouch/tin puy lentils (or beluga, green, or brown)
• 40g creamed coconut from a block
• 1/2 cup frozen peas
• 1 cup water
• 2 large handfuls of spinach
• salt & pepper
• handful coriander, chopped
• juice from 1/2 a lemon, or to taste
Everything else:
• 1 cup uncooked rice
• unsweetened soy yoghurt for serving
METHOD
1. Put your rice on to cook.
2. Heat the oil in a pot over medium heat and temper the mustard seeds for 2 min before adding in the curry leaves for around 30 seconds.
3. Add in the chopped fennel and cook for 5 min.
4. Add in the garlic and ginger for 30 seconds.
5. Stir through the cumin, turmeric, ground coriander, and chilli powder, and tomato puree.
6. Add in the lentils, coconut, peas, and water. Mix, cover with a lid, and simmer for 4-5 min.
7. Add in the spinach and cook for 2 more min, until wilted.
8. Turn off the heat and stir through plenty or salt and pepper, and the lemon and coriander.
9. Serve with the rice and yoghurt - enjoy!
Vegan curry | gluten free vegan | 20 minute vegan | plant protein | high protein vegan | easy vegan meals
They are my super green, high-protein creamy lentils that pack in a massive 29 grams of protein and 15 grams of fibre per serve. So when paired with some other bits, you end up with a really high-protein, high-fibre meal.
They also come together in as little as 20 minutes.
Serve them with sundried tomato rice & charred broccoli (recommended!), jacket potato, bread, salads, the options are endless!
The recipe serves 4 but you could easily double it and freeze portions.
RECIPE
INGREDIENTS:
• 1 tbsp olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp oregano
• 2 tins/packs puy or beluga lentils, drained if in water
• 200ml water
• small handful parsley, chopped
• small handful coriander, chopped
• 2 tbsp lime juice (or to taste)
• salt & pepper
For the green sauce:
• 250-300g spinach leaves
• 300g pack silken tofu
• 1/3 cup nutritional yeast
• 1.5 tbsp miso
For the tahini cream:
• 2 tbsp tahini
• 1 tsp lemon juice
• pinch of cumin
• 1 small garlic clove
• 1 tbsp nutritional yeast
• 2-4 tbsp water (enough for pourable consistency)
• pinch of salt
METHOD:
1. Heat the oil in a large pot and saute the onion with a pinch of salt for around 4 min to soften. Add in the garlic for 1 more min and then stir through the paprika, cumin, and oregano. Add the lentils, water, and a pinch of salt, cover with a lid, and simmer for 10 minutes.
2. In the meantime, blend the green sauce ingredients in a high-speed blender until smooth.
3. Add the green sauce to the pot and heat through for a couple more mins.
4. Turn off the heat and mix through the herbs, lemon, salt, and pepper to taste. Also, mix through the tahini cream, but I like to reserve some to drizzle on top. If you want enough cream to top on all of your meals, double the tahini cream recipe.
5. Enjoy with whatever you fancy. Store leftovers in the fridge for up to 4 days.
Vegan meal prep | batch cook lentils | high protein vegan | plant protein | fibre maxxing | one pot vegan
Emily Maun ANutr's engagement
Emily Maun ANutr's engagement rate on Instagram is 8.58%, over 6%, more than 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 12 followers. An average post collects 1,347 likes and 39 comments, close to 35 likes for each comment.
Engagement rate
8.58%
- Avg likes
- 1.3K
- Avg comments
- 39
- Interactions : followers
- 1 : 12
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Who is Emily Maun ANutr?
Emily Maun ANutr (@emilymaun_nutrition) is a Nutritionist creator on Instagram, also filed under Healthcare. Emily Maun ANutr uses an Instagram professional account. The Instagram bio for Emily Maun ANutr runs to 19 words across 3 lines.
How many followers does Emily Maun ANutr have?
Emily Maun ANutr has 13,747 followers on Instagram (13.7K). Emily Maun ANutr follows 1,297 accounts, so the audience is roughly 11 times the size of the list followed. 314 published posts give Emily Maun ANutr a moderate archive on Instagram.
What is Emily Maun ANutr's engagement rate?
Emily Maun ANutr's engagement rate on Instagram is 8.58%, over 6%, more than 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 12 followers. An average post collects 1,347 likes and 39 comments, close to 35 likes for each comment.
What does Emily Maun ANutr post about on Instagram?
Flinque files Emily Maun ANutr under Nutritionist, with Healthcare as a secondary category. All 10 recent posts Flinque holds for Emily Maun ANutr are videos. The 10 recent Instagram captions Flinque holds for Emily Maun ANutr repeatedly use the words vegan, protein, recipe, high and tbsp. Emily Maun ANutr writes those captions mainly in English.
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Emily Maun ANutr's contact details are not published on Flinque's public profile. The Instagram bio links to 1 external site, and a free Flinque account opens that link. Brands with a free Flinque account can shortlist Emily Maun ANutr and use Flinque's outreach tools wherever a contact route is on file.
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