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Elly Smart

This creator shares vegan recipes, often focusing on recreating classic dishes with plant-based alternatives. They provide detailed instructions for dishes such as pasta salads, cookies, and tofu-based meals. Many recipes are presented as part of a series aimed at helping viewers adopt a more vegan diet, with an emphasis on quick preparation and high protein content.

Where to find Elly Smart

TikTok ·ellysplate
Followers187K
Avg views25K
Engagement10.0%
Sourced from public data
Instagram ·ellysplate
Followers430K
Avg views72K
Engagement9.8%
Sourced from public data

Stats updated March 2026 · Stats don't look quite right?

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What kind of content does Elly Smart make?

Elly Smart crafts accessible vegan recipes, transforming familiar favorites into plant-based delights. On TikTok and Instagram, she shares detailed tutorials for dishes like protein-rich pasta salads and cookies, often as part of her "vegan for beginners" series. Her content emphasizes quick, healthy meals designed to make adopting a vegan lifestyle simple and delicious.

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Marmite on toast cookies… because like the rest of the internet I have been DREAMING about @Lungi’s always baking creation and had to recreate (& veganise) for the savoury girls! Makes approx 8 cookies 150g plain flour 
3 tbsp cornstarch 1 ½ tsp baking powder
100g vegan butter
80g dark brown sugar 50g caster sugar 1 tsp vanilla 1-2 tbsp plant-based milk 90g vegan white chocolate chips (reserve a few for when they’ve finished cooking) 2 slices white bread 1-2 tbsp vegan butter 4 tbsp marmite Preheat the oven to 180°C fan and line a baking tray. Toast the bread then spread with the vegan butter so it melts in, then add just 1 tbsp marmite between the slices. Let cool slightly and then blitz into small crumbly chunks. In a bowl, cream together the vegan butter, dark brown sugar, vanilla and caster sugar until light and fluffy. Add 1 tbsp of the milk and mix until smooth. Mix the flour, cornstarch and baking powder together then add into the wet mix and mix until just combined. If it’s too dry add the extra tablespoon of milk. Fold through the white chocolate chips and 50g of the marmite toast crumbs. Split into 8 cookie dough balls onto your tray and add a dollop of marmite on top of each cookie, swirling into the top. Add the remaining marmite crumbs to a plate and roll each cookie dough ball into it. Refrigerate for at least 1 hour (overnight is best). Preheat your oven to 180c when you’re ready to bake. Bake for 12–14 minutes until the edges are golden and the centres are still soft. Leave to set on the tray for 5–10 minutes before moving, adding in any remaining white chocolate into the top.
Marmite on toast cookies… because like the rest of the internet I have been DREAMING about @lungisalwaysbaking creation and had to veganise for the savoury girls! Makes approx 8 cookies 150g plain flour 3 tbsp cornstarch 1 ½ tsp baking powder 100g vegan butter 80g dark brown sugar 50g caster sugar 1 tsp vanilla 1-2 tbsp plant-based milk 90g vegan white chocolate chips (reserve a few for when they’ve finished cooking) 2 slices white bread 1-2 tbsp vegan butter 4 tbsp marmite Preheat the oven to 180°C fan and line a baking tray. Toast the bread then spread with the vegan butter so it melts in, then add just 1 tbsp marmite between the slices. Let cool slightly and then blitz into small crumbly chunks. In a bowl, cream together the vegan butter, dark brown sugar, vanilla and caster sugar until light and fluffy. Add 1 tbsp of the milk and mix until smooth. Mix the flour, cornstarch and baking powder together then add into the wet mix and mix until just combined. If it’s too dry add the extra tablespoon of milk. Fold through the white chocolate chips and 50g of the marmite toast crumbs. Split into 8 cookie dough balls onto your tray and add a dollop of marmite on top of each cookie, swirling into the top. Add the remaining marmite crumbs to a plate and roll each cookie dough ball into it. Refrigerate for at least 1 hour (overnight is best). Preheat your oven to 180c when you’re ready to bake. Bake for 12–14 minutes until the edges are golden and the centres are still soft. Leave to set on the tray for 5–10 minutes before moving, adding in any remaining white chocolate into the top.
that was 10 years and now i make recipes for everyone that ‘could never go vegan’ ❤️ come and give one a try, you might just surprise yourself!
Viral dumpling lasagne made vegan?! @kikkoman_europe ❤️🥢 ad @calumharris your turn on the wok now 👀 Makes 2 ramekins 200g medium tofu 150g mushrooms, finely chopped 2 spring onions, finely chopped (reserve the greens for garnish) 3 cloves garlic, minced 1 inch ginger, grated 1 tbsp Kikkoman Soy Sauce 1 tbsp mirin 1 tsp sesame oil 1 tsp chilli paste Pinch sugar 8 gyoza wrappers To serve: spring onion greens, sesame seeds, chilli oil and extra Kikkoman Soy Sauce Start by crumbling the tofu into a pan, fry for a couple of minutes to start browning. Move the tofu to the side and add the mushrooms, spring onion, garlic and ginger and fry for a couple of minutes until the mushrooms start to reduce. Add the chilli sauce, mirin, pinch of sugar and your soy sauce and stir to combine. Dampen your gyoza wrappers and layer one into the base of your ramekin, add a tablespoon of filling on top and spread out, and repeat the process 4 times, then finish with a 5th wrapper. Repeat with your other ramekin. Add a tablespoon of water on the top and place into your steamer basket, cover and cook for 12-14 minutes. Serve with the greens of the spring onions, extra Kikkoman Soy Sauce, chilli oil and a pinch of sesame seeds.

Who is Elly Smart’s audience?

Elly Smart's audience is likely comprised of individuals actively seeking accessible and appealing vegan and plant-based meal inspiration. Their high engagement rates (TikTok 9.98%, Instagram 9.81%) significantly surpass typical platform benchmarks (TikTok ~3.0%, Instagram ~1.5%), indicating a highly motivated and responsive community. This suggests strong intent signals for recipe discovery and adoption, and a high likelihood of quality engagement through recipe saves, shares, and comments on her tutorials.

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