Grossed out by the troughs of mystery meat in your school cafeteria? You're not the only one! Kids ages 8 to 12 are going veg at twice the rate of adults, and at last count, 22% of teens nationwide said vegetarianism is "in."

Ghost World star and "American Beauty" Thora Birch ... ... demonstrates her pride in being an American vegetarian. You can get a free, "new and improved" version of Thora's sticker for your family's car by sending a self-addressed, stamped envelope to: Grrr!, 501 Front St., Norfolk, VA 23510.

Why are vegetarians sprouting up all over? For starters, eating your veggies can boost your brain power. No kidding: When students at Bay Point Schools in Florida were challenged to go vegan for one month, their grades soared. "I came in here with a 1.6 grade-point average," says student Willie Williams. "That's not even a passing grade. At this point, I’ve got a 3.4." According to one teacher, none of the vegans scored below 85 on their final exam!

OK, so maybe dumping beef burgers won’t turn you into Albert Einstein (although he was a vegetarian), but going veg is healthy and animal-friendly and has the potential to drive your parents nuts three times a day (that’s just a bonus). So, where to start? How about the lunch line?

Make it easy by offering tips on veganizing existing dishes.
For example, "Not Dogs" can replace hot dogs in beans and franks, and pizza can be made with soy cheese or even no cheese (loaded with sauce and roasted veggies).

Make a date with the lunch lady.
Tell her exactly what you want (hot vegan options at every meal) and what you don't want (like chicken broth in the veggie pot pies—hello, chickens aren't vegetables!). The government recently lifted the limits on the amount of meat replacement foods (think veggie burgers and "Soy Sausage") that can be served in schools, so there’s no reason you can’t have meat-free meals.

Be prepared to talk health.
Meat and milk are full of fat and cholesterol that can clog arteries and lead to heart disease, cancer, and other illnesses.

Stay positive.
Veganizing the cafeteria will benefit everyone—from long-time vegetarians to students who just want a break from chicken nuggets, fish sticks, and other body parts.

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Move Over, Chef Boyardee! We've come up with an easy, vegan version of that lunch-line, dinnertime fave, Beefaroni, that’s even better than the real thing—and that’s no bull! Try it with your family! No-Bull "Beefaroni" • 2 cups uncooked elbow macaroni • 1 garlic clove, finely chopped, or 1/2 tsp. minced garlic from a jar • 1 tsp. vegetable oil • 1 small onion, chopped • 1 pound ground beef substitute (such as Morning Star Farms Recipe Crumbles, available in most large supermarkets) • 2 cans condensed tomato soup • 1 tomato soup can of water • 2 tsp. sugar • Salt and pepper, to taste Cook the macaroni according to the package directions. Drain. In a large skillet, sauté the garlic and onion in the oil. Add the ground beef substitute. In a small bowl, mix the tomato soup with the can of water and the sugar. Add the soup to the "beef" mixture, then stir in the macaroni. Cook over medium-high heat for about 10 minutes, or until the sauce boils and thickens a little. Season to taste. Makes 6 servings.