Natural Vegan, a spin-off from our sister magazines, nourish and Australian Natural Health. From this first issue, we received hundreds of emails expressing positive feedback, enthusiasm and unexpected gratitude for creating a magazine that spoke to the proponents of the plant-based movement.
Since then, we’ve published two issues of Vegan Food & Living for which we received more positive feedback. 

In this new venture, we’ve collated the best of each title and created a magazine that explores everything that’s central to veganism: diet, nutrition, health, wellness, conscious living, activism, sustainability and much more.

Digestion is certainly a hot topic at the moment, so this issue, we’ve investigated how to beat the bloat (p.30), de-code your intolerances and determine whether you should go gluten free (p.18) and incorporate more prebiotic foods into your diet (p.96).

It’s so pleasing to see that around the world, people are being exposed to the colourful, vibrant and flavourpacked array of vegan meals. With the help of chefs and bloggers such as Gaz Oakley, we can now learn to cook up restaurant-worthy dishes from the comfort of our own kitchens. Don’t miss our Q&A with Oakley, where we chat about food philosophy, veganism and we share recipes from his new book Vegan 100 (p.20).

As usual, we’ve got mouth-watering dishes to prepare. From Middle Eastern-inspired recipes (p.67) to fresh, protein-rich salads (p.46), vegan burgers (p.50) and sweet treats (p.99), there’s something for everyone.

Happy cooking, eating and entertaining!

With the festive season just around the corner, we asked Harriet Birrell, a vegan chef and author, what she’ll be cooking this Christmas. Think falafel crumble salad, fresh tostaditas, spiced chickpea salad and raw carrot cake with cream ‘cheese’ frosting. Oh, and don’t miss our interview with Birrell, where she chats about her journey into veganism and tips for plant-based cooking. Speaking of plant-based cooking, we’ve taken a look at spiritual nutrition, Ayurvedic eating, the low-down on soy and the case for carbs.

As usual, we’ve got mouth-watering recipe spreads to prepare. From Moroccan-inspired plates to playful nicecream creations and sweet bites, there’s myriad inspiration to make this festive season the most flavour-filled and fun yet.

In this issue of Natural Vegan  we’ve investigated the benefits of eating more greens, made evident in the title of our new column, Eating Green. In it, vegan nutritionist Lucy Taylor unpacks the nutritional benefits of eating a wholefoods, plantbased diet (p.18). We’ve also looked at the health benefits of matcha (p.28), the humble avocado (p.32) and the latest superfoods to mix into your dairy-free lattes (p.34).

We’ve dished up plenty of fresh, flavoursome recipes that could convert the most steadfast omnivores (hello, teriyaki tempeh tacos, p.54, and seitan shish kebabs, p.84). We’ve also re-created some of our favourite treats including brownies, doughnuts, Snickers and Ferrero Rocher, because really, who doesn’t love chocolate? These guilt-free treats are bound to hit the spot. After all, what’s life without a little indulgence?

Issue 6

Natural Vegan  - Issue 6

Issue 5

Natural Vegan  - Issue 5

Issue 4

Natural Vegan  - Issue 4

Issue 3

Natural Vegan  - Issue 3

Brought to you by the nourish and Australian Natural Health teams, Natural Vegan is the ultimate resource for living a healthy, happy, plant-based life.

With increasing awareness of the environmental impact of our food and lifestyle choices, and growing debate on both the health and origin of meat, veganism has never been more relevant or on trend.

Natural Vegan’s content was curated with vegans, non-vegans and wannabe vegans in mind.

Natural Vegan will engage people who love to follow health trends, stay informed and invest in their wellbeing as well as that of our planet.


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Natural Vegan - Issue 3

Natural Vegan - Issue 3

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