@allplants - IGDataHub

allplants

@allplants

114.4K

Followers

1,238

Following

178

Posts

N/A

Reels

Highlights

3/9

Photos/Videos in last 12

Bio

Real Food For Modern Life 🛒 @tesco @sainsburys @ocadouk @waitrose @justzapp 🌱 Shop meals via link below

Links

allplants.com

Avg likes

Avg comments

Engagement

0.7/wk

Posting

Likes and comments are still being collected for this account. Check back shortly.

#wraps #vegan #healthy #recipes #recipeshare

Recent posts

Jammy Tomato Tortelloni & Chickpea Pasta Salad with Chilli Walnut Dressing | ad Serves 4 Ingredients 2 x 250g AllPlants Sundried Tomato & Basil Tortelloni 1 x large jar or tin chickpeas, drained and rinsed 400g cherry tomatoes 40g basil, leaves picked 1 bunch spring onions, greens only, finely sliced For the chilli walnut dressing 120g walnuts 2 tsp chilli flakes 4 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tbsp maple syrup or agave Method Toast the walnuts | Add the walnuts to a dry frying pan over a medium heat and toast for 3-4 minutes, tossing occasionally, until golden and fragrant | Tip onto a board and roughly chop Blister the tomatoes | Return the pan to a high heat with a drizzle of olive oil | Add the cherry tomatoes cut-side down and cook for 3-4 minutes without touching until blistered and beginning to collapse | Season with salt and remove from the heat Cook the tortelloni | Cook the tortelloni according to packet instructions in well salted water | Drain and rinse briefly under cold water to stop the cooking - you want it warm, not hot Make the dressing | Add the walnuts, chilli flakes, olive oil, red wine vinegar and maple syrup or agave in a large bowl | Season well with salt and black pepper Bring it together | Add the tortelloni, chickpeas, blistered tomatoes, olives and toss to coat | Fold through the basil, it’ll Serve | Pile into bowls and finish with EVOO & chilli flakes 12 Jul 2026

💚 A green goddess dressing isn’t just for salads 💚 But is perfect as a heavenly herby filling for this Tofu Green Goddess focaccia sandwhich, with our crispy Tofu Goujons and a fresh crunchy slaw of fennel and celery. Its our favourite new way to get some greens in for mid-week lunches, picnics or anytime a sandwhich hankering comes calling! Per Focaccia | 20 Mins Ingredients * 1 packet plants Goujons * ½ bulb fennel * 1-2 celery sticks * 1 handful chopped parsley * The juice of ½ lemon * A big pinch of salt Green goddess dressing: * 1 big handful parsley * 1 big handful basil * 1 big handful coriander * 1 small handful dill * 1 clove garlic * Around 150g (½ packet) Silken Tofu * The juice of ½-1 lemon * A big drizzle olive oil (start with less then add until the desired consistency) Method 1. Add your plants goujons to the oven or air fryer according to packet instructions. 2. Thinly slice (either using a mandolin or a knife) your celery and fennel, then add to a bowl with some lemon juice and salt to sit for a second, followed by your parsley 3. In the meantime, make your green goddess dressing by combining everything in a blender 4. Add most of your green goddess dressing to your celery & fennel salad 5. Load up on a piece of fluffy focaccia - spare green goddess dressing first, your salad then goujons and enjoy! 07 Aug 2026

🎇 its bonfire night! And fireworks mean Bonfire Burgers! So heres our chimichurri Smoky Black Bean Burger, with crispy shallots and the BEST rosemary and garlic smashed potatoes. Its the perfect bonfireside feast 💥 Plus a fresh, at home chimichurri recipe that you can save and serve with everything! Chimichurri Burger with Crispy Shallots & Smashed Potatoes Serves 2 | 25 Mins Ingredients All Plants Smoky Black Bean Burgers Burger buns Rocket Heritage tomatoes Shallots Vegetable oil Salt Chimichurri Parsley Coriander Garlic Red wine vinegar Olive oil Salt and pepper Fresh red chilli Smashed potatoes Baby potatoes Garlic cloves Rosemary Olive oil Flaky salt Method 1. Parboil the baby potatoes in salted water until tender, then drain and leave to steam dry. Transfer to a baking tray with whole garlic cloves, rosemary and plenty of olive oil. Smash using the bottom of a glass and roast in a hot oven until golden and crispy. 2. Finely chop the parsley, coriander, garlic and chilli. Mix with olive oil, red wine vinegar, salt and pepper to make the chimichurri. 3. Thinly slice the heritage tomatoes, season with salt and leave to sit while preparing the other ingredients. 4. Thinly slice the shallots using a mandoline and fry in vegetable oil until golden and crispy. Drain on kitchen paper and season with salt. 5. Cook the black bean burgers according to packet instructions. [Also try doubling up the patties for a bigger burger.] 6. Lightly toast the buns. Dress the rocket with a little chimichurri, then assemble the burgers with the patties, tomatoes, rocket, crispy shallots and more chimichurri. 7. Finish the smashed potatoes with flaky salt, chopped rosemary and a drizzle of chimichurri. 05 Nov 2026

I always have a couple of these @allplants torteloni in my fridge or freezer, to make a super quick and filling meal. They are so delicious on their own with just a drizzle of olive oil and some flakey sea salt, but if you have a little more time, make this soup! Serves 2 Time: 10 minutes 1 pack All Plants Mushroom and Wild Garlic torteloni 300g shiitake mushrooms (or chestnut mushrooms) 2 spring onions, finley sliced, greens and whites separated 800ml mushroom broth (or vegetable broth) 100g spinach 80g shelled edamame 1 tbsp slight soy sauce 1 tbsp miso 2 tsp chilli sauce or chilli oil (optional) 2 tsp sesame seeds Finely slice the mushrooms and fry them in a dry, hot pan for 3-4 minutes on medium high heat, until they have released some of their water and are starting to shrink. Add the spring onion whites and 1 tbsp of olive oil to the pan to fry for another 5 minutes, until the mushrooms are caramelised. Add the broth to the pot and bring to a boil. Once boiling add the spinach, edamame, mushroom tortelloni, soy sauce and cook for 3 minutes. Remove from the heat and use a sieve to whisk in the miso (or add a ladle of broth to a small bowl, whisk in the miso, then add it back to the pot). Divide the tortelloni mushroom soup into bowls and top with the spring onion whites, sesame seeds and chilli oil, if using. 03 Nov 2026

The days are getting shorter which means Autumn is well and truly here🧡 and what a way to kick off the season! It’s been a monumental two months for us at all plants HQ, from launching our brand new products to hand packing & delivering our gift boxes. We are so thankful to our community and cant wait to see what this new chapter has in store. Swipe to see what we got up to in Sept & Oct. * It was an absolute dream seeing all out new products on shelves and hearing all your lovely feedback has really made our month! We absolutely LOVE hearing all the ways you have been using our new products. * To celebrate our launch, we sent our community hand packed gift boxes with lots of goodies! and took a team trip to our local post office to make sure they landed on doorsteps safetly. We collaborated with some of our favourite people to showcase our favourite ways to serve up our new range. ⬇️ * @elenalaurenc whipped up a super delivious gyros wrap with our superfood mini bites. * @Charlottejacklin showed how to do the September reset right with our brand new meals exclusively in Waitrose. * @foodfitnessflora showed us how all plants fits into her everyday routine as a runner training for an ultramarathon! * We shared some of our most delicious recipes yet! check out how we are serving all our new products 😋 * We entered a new all plants era this October, with our joining with Fleury Michon to take our plant-powered ambitions even further. We cant wait to share whats next with you all 🫶 Love Team all plants x 02 Nov 2026

💛 Its squash season! 💛 We are making the most of seasonal veggies with our mac ‘n’ greens inspired Butternut Squash and Sage Tortelloni Bake, and its simply perfect for autumn! Its packed full of hidden veg, can serve a busy table for hosting season, and perfect for colder weather. Serves 4-5 | 25 Mins Mac ‘n’ Greens inspired Creamy bake with butternut squash tortelloni, with a crisp topping and spinach. Ingredients * 500g butternut squash * 250ml oat milk * 1 stock cube * 200ml boiling water * 2 tbsp nutritional yeast * 150g baby spinach * 1 pack squash & sage tortelloni * 2 tbsp breadcrumbs, we used panko * Handful fresh sage, finely chopped * Method 1. Cut the squash into small chunks. Airfry at 200°C for 15min, until tender. 2. Blend the chunks of squash with the oat milk, stock cube, boiling water, nutritional yeast and seasoning until creamy. 3. Cook tortelloni according to the packet instructions and stir through the sauce with the spinach. 4. Transfer to a baking dish. 5. Heat the grill to high. 6. Mix the breadcrumbs with finely chopped sage and 1tbsp olive oil. Sprinkle over the dish. 7. Grill until golden and crispy, serve with a sprinkle of salt, a crack of black pepper and a glug of good olive oil. 29 Oct 2026

Snacking and hosting season just got easier! 🙌 Our new Golden Sweet Potato Superfood Veggie Bites are crispy, golden and ready in just 6 minutes. We’ve paired them with three delicious and speedy dips: - Beetroot & butterbean hummus - blended with creamy queen butterbeans and rich tahini - Smoky harissa romesco - with sweet roasted red peppers and just enough heat. - Herby whipped tofu - with a hit of lemon zest and black pepper, finished with a good glug of olive oil. Pile them high for guests, or keep a pack in the fridge for those evenings when dinner is a little bit of everything. Find our Superfood Veggie Bites in Tesco now 27 Oct 2026

SWEET POTATO BITES WRAP with TZATZIKI & RED CABBAGE, BEETROOT & CHILLI SLAW. ad A jam packed, fully loaded wrap using all plants Mini Superfood Bites. You can find these at Tesco! This wrap is absolutely delicious, hitting all the right notes - spicy, sweet, salty, sour, creamy and crunchy. You can make each component a little ahead of time, crisp up the bites, and assemble when you’re ready to enjoy! INGREDIENTS (serves 2) 1 pack of allplants Mini Superfood Bites Coconut yogurt tzatziki: 180g cucumber, grated (about 1/2) 15 mint, leaves picked, finely chopped 1 garlic clove, finely grated 150g coconut yogurt 1 tsp ground cumin 1 tsp white wine vinegar Red cabbage & beetroot: 1/2 red cabbage (375g), finely sliced 150g cooked beetroots, julienned 1 red chilli, finely sliced 12g parsley, finely chopped 1/2 lemon, juiced 2 tsp white wine vinegar 1 tbsp olive oil To serve: Sliced red chilli, tahini, dukkah Flatbreads (homemade recipe pinned in comments!) Prep the tzatziki and slaw first. Place the grated cucumber in a muslin cloth or clean tea towel and squeeze over a bowl, until most of the liquid comes out - as much as you can! Mix the cucumber with yogurt, a good pinch of salt, grated garlic, mint, ground cumin and vinegar. Set aside. Massage the cabbage with a good pinch of salt and leave for 10 minutes to soften slightly. Then add julienned beetroot, chilli, parsley, olive oil, vinegar and lime, when you’re close to serving. Heat a large frying pan over medium/high heat. Add a good drizzle of olive oil (1/2 tbsp). Then fry the bites for 4-6 minutes or until crisp and lightly golden all over. Warm your flatbreads, and then assemble. Spread a few tbsp of tzatziki in the centre of the base. Top with a few tbsp of slaw, and then add the bites. Drizzle over tahini, with some optional sliced red chilli, parsley, and wrap it up. #wraps #vegan #healthy #recipes #recipeshare 22 Oct 2026

We are so excited to share that we’re starting the next chapter in our all plants journey. From our launch as Plants by Deliciously Ella in 2022, to joining with allplants in 2025, our mission has stayed the same: to create delicious food made from real ingredients, which makes eating more plants an enjoyable and easy part of everyday life. We’re delighted to be entering our next chapter as part of Fleury Michon, a French family-owned business, and to have their support in taking our ambition even further. Ella will continue to be part of the all plants journey as our brand ambassador, and both she and Matt will be our biggest supporters always. A huge thank you to you all – our community – for your support this far, and we cannot wait to share what’s next! 21 Oct 2026

Big news: Our New Mini Superfood Bites are In Tesco! Golden and crisp on the outside, packed with real veg, real grains, and big flavour on the inside! Have you tried them yet? Made with 100% natural ingredients like sweet potato, carrot, chia seeds, and ancient emmer wheat, they’re ready to eat whenever hunger strikes. Dunk them into chunky guacamole, scatter them over your favourite salads, or just snack on them straight from the pack 🛒 Exclusively available in Tesco stores nationwide! Head to the chilled aisle to grab yours today. 20 Oct 2026

AD We think we’ve found our new best friend. @allplants have released the MOST deliciously warming pouches, just in time for autumn. You know what it’s like: you’re in a rush, you want something delicious and filling, but you also don’t want something full of rubbish. Well, these pouches are just that! Whether it’s the Spiced Cauliflower & Lentil Dahl or the Butterbeans & Greens Nourish Bowl, you’ll be more than impressed Get yours now in Waitrose! 16 Oct 2026

this is our NEW Crispy Tofu Burgers - Only available at Tesco They are perfect in this Buffalo style burger - with herby dill pickled cucumber strips, a cooling yogurt dip and a buffalo sauce for a fiery finish. It’s take-out style crispy tofu, with a perfectly seasoned crumb, made with plants and simple ingredients, and on your table in just 3 minutes. Save this for your next burger night! Buffalo Tofu Burger with Pickled Cucumber Serves: 2 burgers Ingredients For the pickled veg * 1 cucumber, peeled into ribbons * 1 red onion, finely sliced * 2tbsp white rice vinegar * 1tbsp maple syrup * Handful dill, chopped For the coconut herby yog * 2tbsp coconut yoghurt * Juice of ½ lime * Handful parsley, chopped To serve * 4tbsp buffalo hot sauce * Little gem lettuce, leaves separated * 2 tofu burgers * 2 mini buns Method 1. In a medium bowl mix the cucumber, red onion, white rice vinegar, maple and pinch of salt. Sprinkle over the dill. 2. In a small bowl, mix coconut yogurt with the lime and parsley. 3. Cook tofu burgers according to pack instructions until golden. 4. Build buns with a layer of coconut yoghurt, lettuce, tofu burger, hot sauce, pickled vegand the lid! 15 Oct 2026

Follower tracking

We have started recording @allplants, but only 1 observation so far — not enough to show a trend yet. Track it weekly →

Download @allplants's data

Everything below is derived from this account, priced on the counts shown. Delivered as CSV by emailed link.

Data

Records

What you get

Price

Every post & reel

178 posts & reels

Caption, likes, comments, views, duration, mentions, co-authors and sponsored status for every post and reel.

See a sample

shortcode	caption	likes	comments
DasJcFeMrHq	Jammy Tomato Tortelloni & Chickpea Pasta Salad w…
Dbvu9NaitkS	💚 A green goddess dressing isn’t just for salads…
DfW-3xYN1g0	🎇 its bonfire night! And fireworks mean Bonfire …

Real rows from this account. The file continues in the same shape.

$9.99

minimum

Everyone who follows them

up to 50,000 followers of 114,411 total

Handle, full name, ID, and verified/private flags for each follower.

See the columns

username	full_name	user_id	is_verified	is_private	profile_pic_url

These are the columns. We can't show live rows: Instagram serves no follower or following list to a logged-out client, so we hold none until you order.

$250.00

Everyone they follow

up to 1,238 accounts

Every account this one follows, same fields.

See the columns

username	full_name	user_id	is_verified	is_private	profile_pic_url

These are the columns. We can't show live rows: Instagram serves no follower or following list to a logged-out client, so we hold none until you order.

$9.99

minimum

Every post & reel

178 posts & reels

$9.99

minimum

Caption, likes, comments, views, duration, mentions, co-authors and sponsored status for every post and reel.

See a sample

shortcode	caption	likes	comments
DasJcFeMrHq	Jammy Tomato Tortelloni & Chickpea Pasta Salad w…
Dbvu9NaitkS	💚 A green goddess dressing isn’t just for salads…
DfW-3xYN1g0	🎇 its bonfire night! And fireworks mean Bonfire …

Real rows from this account. The file continues in the same shape.

Everyone who follows them

up to 50,000 followers of 114,411 total

$250.00

Handle, full name, ID, and verified/private flags for each follower.

See the columns

username	full_name	user_id	is_verified	is_private	profile_pic_url

These are the columns. We can't show live rows: Instagram serves no follower or following list to a logged-out client, so we hold none until you order.

Everyone they follow

up to 1,238 accounts

$9.99

minimum

Every account this one follows, same fields.

See the columns

username	full_name	user_id	is_verified	is_private	profile_pic_url

These are the columns. We can't show live rows: Instagram serves no follower or following list to a logged-out client, so we hold none until you order.

You only pay for rows we deliver. Counts are the maximum available today; if an export comes back smaller, the difference is refunded automatically. Counts as last collected 1 hour, 8 minutes ago.