An important factor often overlooked is taste preferences. I have many friends who are lifelong vegans, and tried vegan myself for a while before deciding I couldn't do it, and in my experience healthy vegan food (i.e. not French fries) is overwhelmingly on the sweet or sour side to my taste. I
actively dislike both sweet and sour flavors, you'll never see me eating desserts or fruits, which greatly reduces the spectrum of palatable vegan cuisine. I imagine anyone with similar taste preferences as myself would have similar issues with a vegan diet. Vegetarian cuisine, by contrast, has a more balanced spectrum of flavor profiles in my opinion.
I experimented with many diets to find my own optimal tradeoff between great tasting food and healthy diet. I landed at low-carb diet where I am de facto vegetarian multiple days per week, but still eat a modest amount of meat and I don't feel like I am sacrificing anything because I built up a large repertoire of vegetarian (and even vegan) dishes that I happen to love that are also low carb. I think it could be properly characterized as a vegetable-heavy ketogenic diet, but I am not that formal about it -- these are guidelines for good living, not rules. Both Indian and Mexican cuisines are good starting points for low-carb vegetarian fare that is rich and satisfying.
You can adopt a vegetable-heavy diet that is tasty and satisfying even to an unrepentant carnivore, but it requires doing a lot of work, exploration, and experimentation to find vegetable-centric dishes that you actually love and find delicious. I think the big gap for many people is that low-carb, salt-forward flavors, a common preference for meat eaters, is poorly represented in popular vegetarian cuisine. Even though I eat vegetarian much of the time and live in a vegetarian friendly town, I won't eat most vegetarian restaurant food.