/ Food & Drink

Will you be going meat-free for Vegetarian Week?

This week is National Vegetarian Week and people across the country are being encouraged to try new veggie recipes, cut back on meat and choose more meat-free alternatives. Will you be joining in?

In the UK, meat alternatives (such as soy-protein burgers and sausages) are more popular than ever. This growing market is valued at between £250m and £300m annually, and the meat industry is starting to see it eat into their profits.

In France, this shift to plant-based alternatives has led to new legislation that bans products based on non-animal ingredients from being given ‘meat names’. This means that names like ‘burger’, ‘sausage’ and ‘bacon’ will not be allowed on vegetarian products.

Ode to a veggie sausage

I’ve been a vegetarian for just over a year, and while I cook most of my meals from scratch, sometimes I am in the mood for a low-effort, quick and comforting meal – at those moments I turn to a trusty veggie sausage.

I’ve tried them all, Quorn, Linda McCartney, Good Life and Cauldron. My favourites are the Linda McCartney Red Onion and Rosemary Sausages – pop them in a sarnie with brown sauce, or with paired with mash and onion gravy – what’s not to love?

But if you’ve ever eaten a vegetarian sausage, you’ll know that taking the word ‘sausage’ off the packet won’t be the only giveaway that it’s not meat. While the meat-free alternatives are a good source of protein and satisfy a craving, the taste and texture just isn’t the same as a real pork sausage.

Pointless legislation?

In my opinion, renaming vegetarian products won’t reduce the demand for these types of foods. They will remain a convenient option for vegetarians, vegans and for those just trying to reduce their meat intake. For whatever reason, be it ethical, environmental or health reasons, people are choosing to make meat-free alternatives a regular part of their diet, and a bit of legislation isn’t going to stop that.

Perhaps the meat industry would be better off focusing on the reasons people are choosing not to eat their products, instead of trying to suppress the meat alternatives market.

What do you think of the ban? Would taking meat names of vegetarian products make you less likely to buy them? Will you be reducing your meat intake for National Vegetarian Week?

Do you eat vegetarian products such as veggie sausages or veggie burgers?
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Jon says:
14 May 2018

Think some of the people who have not tried vegetarian alternatives should give them a go the variety available is very good. Those who think it tastes like cardboard may have tried them years ago. I am not a vegetarian/vegan by choice but it was suggested to me (by a doctor) to totally change my diet. I have removed dairy products, meat and sugar. I feel a lot healthier, more energy and have lost weight.


I do think it is odd to have vegetarian foods called things like bacon flavour rashers, veggie chicken pieces, fish style fingers or pepperoni style slices. Why would a vegetarian want to eat meat style foods?

But I don’t see the problem with burgers and sausages as I think of them as a shape not a meat product.

I am not a vegetarian but often eat veggie burgers and sausages. What else would you call them..patties? flatties? tubes?


I presume that the aim of marketing meat-style foods is to appeal to meat eaters, because there are more of them than vegetarians. I don’t know if the names put vegetarians off buying the products but vegetarians are often very well informed about what is in food.


Hi Alfa, before I went veggie I also thought it was strange that vegetarians would choose to eat meat style foods, but there are so many reasons why people choose not to eat meat. For me the main reason was to reduce my impact on the environment, so having food that mimics the flavour and texture of meat was a great way to ease myself into a more plant-based diet, and made it easier than going cold-turkey – if you’ll pardon the pun!


I am not a vegetarian but probably eat less meat than most people. I go for meat that looks like meat, on the basis that goodness knows what goes into sausages, burgers and ready meals. It’s instructive to learn what can be classified as meat for inclusion in sausages. 🙁

I could live without meat, but it would be harder to forgo cheese.


“Perhaps the meat industry would be better off focusing on the reasons people are choosing not to eat their products, instead of trying to suppress the meat alternatives market.“. It would be useful to have evidence that this is the case. A non-meat product should stand on its own feet (well, roots perhaps) rather than adopt a meat name.

Will you be reducing your meat intake for National Vegetarian Week?” Not deliberately. We have always eaten a mixed diet and seem to have survived in reasonable shape. We have non-meat meals – egg and chips (a favourite), cheese and tomato on toast, cauliflower cheese, egg and cheese salad, jacket potatoes with cheese (I see a theme here). Meat and fish occupy the menu in both natural form and as sausage and bacon, but in sensible doses.

It seems to me a mix between vegetarian meals and others is an effective compromise.


Apart from chips, as I don’t have a deep fat fryer and dislike oven chips, we eat many of the same things.

As to people eating less meat, campylobacter has reduced chicken intake.

Fillet or rib-eye steaks have been our Saturday evening meal for years but with the new trend of small thin steaks, this could change. We cook them on a table-top grill so they need to be fat so they can brown on the outside but are still pink in the middle. We tried some at the weekend and they were not good, so if we can’t buy fat ones, we will do without.

Sainsbury’s 30-day matured steaks have been excellent, but not any more. We looked in Waitrose and M&S, but they were all thin. Making them thin makes them appear larger than they really are in the oversized packaging. Selling various sizes to suit all tastes would be much better than making them all small.

Another reason is price. Not that long ago, our steaks were around £28 per kilo, then they jumped to £35, and now £50 per kilo.


We have had a deep fat fryer for years but its use was banned – never been used. The only way to make decent chips. We get by with fresh and frozen oven chips but they don’t have quite the same appeal.

Our M&S has a variety of steaks, including thicker sirloin which we prefer. Smear lightly with oil both sides and cook in a hot pan for around 4 minutes. More reliable than rump steak; we bought some thick ones in their meal deal but they were chewy as anything. Not their norm so I complained and a refund is on its way.

My youngest son went on a steak cooking course (a birthday present) and one thing he learned was when steak has a band of fat on an edge, stand it on the edge to properly cook the fat before cooking the meat normally.