❓Is it true that "eating vegetarian is basically eating grass, and it's unhealthy"?

This sounds more like a stereotype about vegetarian food than an accurate description — the range of ingredients used in vegetarian cooking is actually huge: grains, legumes and soy products (tofu, dried tofu, tempeh, soy milk), mushrooms, nuts and seeds, all kinds of vegetables and fruits, plus today's wide range of plant-based meats and baked desserts. The variety of dishes you can make is no less than with meat — Sichuan, Cantonese, Italian, and Japanese cuisines all have plenty of well-established classic vegetarian dishes; it's absolutely not limited to "boiled greens." Part of this misconception comes from not knowing much about vegetarian cooking, and part of it probably comes from having tried some half-hearted vegetarian food, just meat removed with no extra seasoning to compensate. Good vegetarian cooking cares just as much about seasoning and layers of flavor as any other cuisine — it takes just as much care and skill. The "unhealthy" claim is even less supported by evidence — a large body of research shows that plant-forward diets are associated with lower risk of chronic disease. This whole idea reads more like a lingering stereotype than a fact-based judgment.