Synopsis

In Yorkshire, Heck employs a remarkable process to produce as many as ninety thousand vegan sausages daily. Across the Atlantic, Canadian soybeans are refined into protein-rich tofu. Along the Scottish coast, a vegan superfood from the sea is carefully harvested. And tracing back through time, the history of vegetarianism in Britain reveals a poignant connection to the well-being of sailors, who suffered dearly when denied their daily servings of fresh produce.