Gregg Wallace visits a Yorkshire team that churn out up to 90,000 vegan sausages a day! Heck have been making these bangers since 2018, and the process is surprisingly futuristic.Meanwhile, Cherry Healey discovers how Canadian soy beans are transformed into protein-packed tofu, and she heads to the Scottish coast to harvest a vegan superfood of the sea.Historian Ruth Goodman uncovers the green shoots of the vegetarian movement in Britain and the high price that British sailors paid when deprived of their five a day.

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Documentary