I became a vegetarian in my late teens. It was pragmatic: veggie meals at my uni were tastier than the meat. A year on and cooking for myself, I revisited meat and fish. From then on I chose the ‘flexitarian’ path.
Stats and our shopping habits show more of us than ever are eating this way – enjoying more meat-free days and choosing vegan wraps over ham sandwiches. There are so many positives, and this special issue of Healthy Food Guide celebrates all that’s good about vegetarian eating, while filling in any gaps in our nutrition knowledge. Our nutrition editor and dietitians have that covered, while Phil Mundy shares his go-to ingredients and cracking recipes and Laura Day guides you through eating out.