@gregbellefontaine | Creator profile on Nutcake

What kind of content does Greg Bellefontaine make?

Greg Bellefontaine transforms classic comfort foods and fast food favorites into delicious vegan dishes. On Instagram, he shares mouthwatering recipes for plant-based versions of everything from honey garlic meatballs to cheeseburger soup. His approachable, step-by-step tutorials make vegan cooking accessible and exciting for a broad audience.

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Cooking

Food

Running

Vegan

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Why is running in the city so much hotter though? Is it just me? 🥵
#running #runner #mizuno #strava #garmincanada

So Cajun fries are that easy then??

Don’t get me wrong I love fast food as much as the next guy but Popeyes has been gatekeeping how easy these are 👀

Recipe here👇

Fries:
2 lb (approx 3-4) russet potatoes
4 cups canola oil, or other heat safe oil
1 tbsp minced parsley, for topping

Cajun Seasoning:
1 ½ tbsp smoked paprika
1 tbsp salt
1 tbsp garlic powder
½ tbsp onion powder
½ tbsp ground black pepper
½ tbsp cayenne pepper
½ tbsp dried oregano

INSTRUCTIONS:
1. Prepare ice bath by filling a large bowl with cold water and ice cubes. Line a baking tray with paper towel and set aside for step 6.
2. Peel and slice the potatoes into 1/4″ thick fries, placing them directly into ice bath for at least 30 minutes.
3. Drain fries and rinse thoroughly to remove excess starch. Place fries on a cooling rack.
4. Add canola oil to a deep medium sized pot and heat to 325 degrees F.
5. Add canola oil to a deep medium sized pot and heat to 325 degrees F.
6. Meanwhile, mix the cajun seasonings ingredients together in a small dish.
7. When oil is heated, divide the fries into 3 batches and add one batch to the hot oil. Small bubbles should instantly form around the fries. When fries are lightly browned, remove from heat and place on paper towel-lined tray to cool. *See note for extra crispy fries by double frying*.

Your sign to follow. Oh and start dipping your battered chicken in crushed ramen, but you didn’t hear tit from me 💁‍♂️ #junkfood #recipe #foodshare

Using every ounce of self control to not eat these 7 days a week. Yes the butter drench is mandatory. Full ingredient list here👇

INGREDIENTS

1 package (16 oz.) Beyond Meat ground beef, or about 13 pre-made vegan meatballs
1 tbsp minced garlic
1/3 cup ketchup
1/4 cup brown sugar
1/4 cup maple syrup
2 tbsp soy sauce
optional: sliced green onion, for garnish

Who is Greg Bellefontaine’s audience?

Greg Bellefontaine's audience is likely comprised of individuals actively seeking accessible and satisfying vegan meal inspiration, particularly those interested in comfort and fast-food styles. Their engagement signals a strong intent to discover, save, and replicate recipes, as evidenced by his impressive Instagram engagement rate of 4.30%, significantly exceeding benchmarks for platforms like Instagram (~1.5%) and TikTok (~3.0%). This high ER suggests a highly receptive and loyal community eager for Greg's content, indicating excellent potential for brand partnerships focused on recipe integration and product placement.

Which creators are similar to Greg Bellefontaine?

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