They call that 'Lacto-Vegetarian' I think. Where you eliminate meat/fish/eggs but not milk products. Just asking, as sites like the one I threw up - while filled with helpful people - can also be quite strict about such terminology!

With the meat, is it a texture/taste problem, so 'substitutes' would be likely to generate similar reaction? Or do you think it's something to do with the actual meaty matter (like it being an allergic style reaction or some such thing.)

Supposing it's the latter, there are lots of good substitutes worth exploring. eg: Tivall frankfurters, Quorn sausages/burgers/chunks, Tartex pate and so-on.

And this may be off the wall, but you might consider seeing a homeopath (my mother was a trained homeopath) as such sudden strange aversions can sometimes indicate a general picture which a remedy might be able to address.

I'll post a couple of my autumnal favourite 'virtually vegan' recipes in a bit..