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. Show less