Just to clarify my post above - I suppose I see meat as a 'flavouring' rather than as necessarily 'the main part of' a dish.
So a stir fry for 4 for us, depending on season, would be half a bunch of spring onions, couple of peppers, lots of mushrooms, maybe a small courgette, a head of broccolli, some mange tout or sugar snap peas, maybe some tinned water chestnuts or bamboo shoots or half a bag of beansprouts, chilli, ginger and garlic to taste, some mixed oriental greens if we've got some from the veg patch - and a handful of prawns (again, we buy a standard-sized pack meant for 1 meal and freeze them in lots of smaller handfuls) or a single chicken breast to add flavour and some extra nutrients.
Equally a pork casserole contains lots of peppers, onions, tomatoes etc to stretch the small amount of pork + matbe a chorizo sausage for extra flavour. Or it's onions, apples, cider, root veg and a similar amount of pork. Similarly a couple of rashers of bacon in a mainly tomato and pepper based spicy pasta sauce. Or a small amount of fish in a fish pie that's heavy on the carrots, eggs, onions, spinach and potato.
It's a way of looking at meat or other expensive ingredients that I was brought up in and so doesn't seem at all strange to me - I am surprised tbh that it has seemed so alien here.