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Making Vegan Meat
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YouTube:



Current subscriber count is 375K
YouTube channel has garnered 13.1M views between 2020 and 2021, and 157K additional subscribers
64.5% of subscribers identify as Male and 35% identify as Female
Largest age group is 25-34 years old (38%), followed by 18-24 years (23.3%) and 35-44 years (19%)
Largest regional group is the US (46%), followed by the UK (7.2%), Canada (5.2%), Germany (4.1%),  India (2.5%), the Philippines (2.5%), and Australia (2.4%)
Most popular videos are burger, steak, and bacon topic videos
Has done two collaborations with YouTubers Edgy Veg (426K subscribers) and Weird Explorer (239K subscribers) between 2020 and 2021

Instagram:



Current follower count is 17.1K
Has grown over 10K subscribers in past year
66% of followers identify as Female and 34% identify as Male
Largest age group is 25-34 years old (43%), followed by 35-44 years (28%) and 45-54 years (12%)
Largest regional group is the US (60%), followed by the Canada (6.6%), the UK (5.4%), Brazil (3.1%), and Australia (3.1%)
Content shows previews and promotion for new YouTube video releases
Average viewer reach is 7,000 per day

TikTok:



Current follower count is 2,306 and 55.8K likes as of June 2021
Opened account in August 2020
60% of followers identify as Female and 40% identify as Male
Largest regional group is the US (51%), followed by the UK (14%), Canada (6%), Romania (2%), and Sweden (1%)
Content consists of collaboration videos, vegan meat cooking tutorials, previews to YouTube videos, and interactions with viewers









Podcasts:





Lunch with Biggie Season 1, Episode 8 (04/13/2021): “Sauce Stache eats a Bánh Mi”




https://anchor.fm/lunchwithbiggie/episodes/Sauce-Stache-eats-a-Bnh-M-eu5n68






Limelight DIY Episode 14 (04/26/2021): “Alternatives to YouTube and Technical Productions with Mark Thompson from Sauce Stache”




http://limelightdiy.com/episode-14-alternatives-to-youtube-and-technical-production-with-mark-thompson-from-sauce-stache/  





Full Frontal Nerdity Show (12/24/2020): “Why is Dobby’s Sock Crusty?”




https://fullfrontalnerdityshow.libsyn.com/why-is-dobbys-sock-crusty  










Media Hits:





Florida Blog Con (09/07/2019)




Huffpost (04/09/2021): “This Facebook Group Takes Seitan Worship to the Next Level”

https://www.huffpost.com/entry/seitan-appreciation-society_l_60637596c5b6d34efbc619b8 






LiveKindly (06/15/2021): “Get Your Grill On With These Bone-In Barbecue Vegan Ribs”

https://www.livekindly.co/barbecue-vegan-ribs/

About the Author

Mark Thompson grew up an avowed AV nerd and food lover in Ohio, where he split his time in the kitchen between learning to cook and taking apart small kitchen appliances. He spent most of his career in I.T. before founding the Sauce Stache YouTube channel in 2016. His work combines his enthusiasm for technical deconstruction with a passion for creating accessible yet impressive plant-based dishes. Although not a trained chef, Mark’s work combines equal parts classic technique, engaging banter, and molecular gastronomy to charm viewers and challenge them to cook outside their comfort zone. Vegan and vegetarian food doesn’t have to be boring. Mark’s innovative approach to treating recipe development like the weirdest, most fun science experiment in the world is proof that a plant-based diet truly can contain multitudes of delicious options.  


In just four years, Mark’s content has garnered more than 19 million cumulative views on Facebook and YouTube. In 2018, he made the move to creating content for Sauce Stache full time, and he’s excited to take the brand to the next level. Mark currently resides in Florida, where he shares a home-turned-urban jungle with his fiancée and his dog.

Reviews

"Mark is an absolute wizard - he can turn the most unexpected ingredients into vegan meat! You will not be disappointed." - Rose Lee, Cheap Lazy Vegan

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