 This paper reviews the current knowledge about iron status in vegans and vegetarians as well as factors that reduce and improve iron absorption. It also discusses ways to properly compose and prepare meals in order to maximize the bioavailability of this micronutrient. Based on the findings of research involving human subjects, the paper concludes that people on a plant-based diet can maintain their iron levels if they follow certain guidelines, such as adding sources of vitamin C to meals, soaking seeds and legumes prior to consumption, consuming sprouts and fermented products, avoiding tea and coffee with meals, introducing iron fortified products into the diet, and taking probiotic supplements. This article was authored by Gracha Samic and Patricia Gaga.