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Rhian Melvin

This creator shares recipes for plant-based meals, often focusing on comfort food and high-protein dishes. Their content includes detailed instructions for dishes such as spicy chipotle pasta, savoury oats, lentil curry, and Thai green curry meatballs. The creator also shares grocery hauls and occasional restaurant reviews, with a focus on accessible and flavourful vegan cooking.

Where to find Rhian Melvin

TikTok ·rhi.scran
Followers272K
Avg views35K
Engagement9.4%
Sourced from public data
Instagram ·rhi.scran
Followers376K
Avg views39K
Engagement12.1%
Sourced from public data

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

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What kind of content does Rhian Melvin make?

Rhian Melvin crafts mouthwatering vegan recipes, specializing in accessible, high-protein comfort food. Their TikTok and Instagram feeds are filled with vibrant visuals and clear instructions for dishes like spicy chipotle pasta and lentil curry, making plant-based cooking feel both easy and incredibly flavourful. Brands can expect engaging content that highlights delicious, everyday vegan meals with a focus on satisfying, wholesome ingredients.

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My new fave pasta dish !! Spicy, smoky, high protein, carby goodness x Ingredients (serves 2) 150-200g dried pasta 100g dried soya mince, rehydrated 1/2 a red onion, finely diced 2 garlic cloves, minced 2 tbsp tomato paste 2 tbsp chipotle paste 1 tbsp tamari, or light soy sauce 1/2 tbsp agave 1/2 lime juice Handful of coriander, stems finely chopped Method 1. Preheat your oven to 200°C 2. Rehydrate the soya mince in boiling water for 5-10 minutes until tender 3. Drain the mince & squeeze out any excess water then transfer to a baking tray & spread out in a even layer 4. Place in the oven for 20-25 minutes until golden & crisp in parts (mix once or twice during cooking so the edges don’t burn) 5. Meanwhile, put the pasta on to boil & add a drizzle of olive oil to a large frying over a medium-high heat 6. Add the onion to the pan, sauté until softened then add the garlic & continue to cook for another 30 seconds-a minute until fragrant 7. Add the tomato paste, cook off for 2-3 minutes until darkened in colour then go in with the chipotle paste, tamari, agave 8. Gradually stir in some of the pasta water until you have a glossy pasta sauce consistency 9. Stir in the coriander stems then add the cooked soya mince 10. Stir through then go in with the pasta & toss everything through until evenly coated 11. Serve topped with chilli flakes, coriander leaves & a wedge of lime #plantprotein #highproteinmeals #chipotle #pastarecipe #easyrecipeideas
My new fave pasta dish !! Spicy, smoky, high protein, carby goodness x Ingredients (serves 2) 150-200g dried pasta 100g dried soya mince, rehydrated 1/2 a red onion, finely diced 2 garlic cloves, minced 2 tbsp tomato paste 2 tbsp chipotle paste 1 tbsp tamari, or light soy sauce 1/2 tbsp agave 1/2 lime juice Handful of coriander, stems finely chopped Method 1. Preheat your oven to 200°C 2. Rehydrate the soya mince in boiling water for 5-10 minutes until tender 3. Drain the mince & squeeze out any excess water then transfer to a baking tray & spread out in a even layer 4. Place in the oven for 20-25 minutes until golden & crisp in parts (mix once or twice during cooking so the edges don’t burn) 5. Meanwhile, put the pasta on to boil & add a drizzle of olive oil to a large frying over a medium-high heat 6. Add the onion to the pan, sauté until softened then add the garlic & continue to cook for another 30 seconds-a minute until fragrant 7. Add the tomato paste, cook off for 2-3 minutes until darkened in colour then go in with the chipotle paste, tamari, agave 8. Gradually stir in some of the pasta water until you have a glossy pasta sauce consistency 9. Stir in the coriander stems then add the cooked soya mince 10. Stir through then go in with the pasta & toss everything through until evenly coated 11. Serve topped with chilli flakes, coriander leaves & a wedge of lime #plantprotein #highproteinmeals #chipotle #pastarecipe #easyrecipeideas
The most gorj day of food with no pain thanks to @sensodyneuk 🥰 #ad #Sensodyne #SensitivityStory #whatieatinaday #whatiate
Where are my fellow savoury gals ???? Think these are my fave savoury oats I’ve made ?? Think congee but quicker x Ingredients (serves 2) 50g dry soya mince (aka tvp) 1 tbsp doubanjiang (hot broad bean paste) 160g baby plum/cherry tomatoes 80g oats 600ml vegetable stock 2 garlic cloves 1cm ginger 1 tbsp Chinese sesame paste (sub: tahini, it’s not quite as toasted & nutty but will still work) To serve Leafy greens (I used kale) Sesame seeds Tamari/light soy sauce (optional) Chilli oil Method 1. Preheat your oven to 200°C 2. Rehydrate the soya mince in boiling water for 5-10 minutes 3. While the mince is soaking add the tomatoes to a baking dish with a drizzle of olive oil & a pinch of salt 4. Drain the mince & squeeze out any excess water then transfer to a baking tray & spread out in a even layer 5. Place the mince & tomatoes in the oven for 20-25 minutes until the mince is golden & crisp in parts & the tomatoes are blistered & jammy (mix the mince once or twice during cooking so the edges don’t burn) 6. Meanwhile, prepare the oats. Sauté the garlic & ginger for 30 seconds until fragrant then stir in the oats & stock 7. Bring to a simmer & cook for 4-6 minutes until the oats are tender & thickened to your liking (feel free to add a splash more water if you would like it less thick) then stir in the sesame paste to finish & keep on a low heat until ready to serve 8. When the mince is done, remove it from the oven, add it to a bowl with the doubanjiang & mix until coated evenly 9. Spoon the oats into bowls then top with mince, greens & tomatoes then drizzle with tamari & chilli oil & sprinkle with sesame seeds #oats #savoury #congee #ukfoodie #plantbased

Who is Rhian Melvin’s audience?

Rhian Melvin's audience is likely comprised of individuals actively seeking accessible and satisfying vegan meal inspiration, particularly those interested in high-protein, comfort food options. Their high engagement rates (TikTok: 9.42% ER, Instagram: 12.14% ER) significantly surpass platform benchmarks (TikTok ~3.0%, Instagram ~1.5%), indicating strong audience loyalty and receptiveness to content. This suggests a highly engaged community eager for recipe tutorials, ingredient spotlights, and potentially, lifestyle content related to plant-based eating.

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