Plant-Based Recipes on the Rise: Easy Wins & Dessert Pairings

Plant-based recipe searches are booming—and for good reason. Whether you’re fully vegan or simply swapping a few meals each week, dinner doesn’t need an overhaul, just a few high-impact moves.

Pantry MVPs (stock once, cook on repeat)

• Beans & lentils: chickpeas, black beans, red lentils
• Grains: quinoa, rice, farro, oats
• Sauce starters: canned tomatoes, coconut milk, tahini, nut butter
• Flavor builders: garlic, onions, citrus, miso, nutritional yeast, spices
• Texture heroes: mushrooms, cauliflower, tofu/tempeh, nuts & seeds

5 easy weeknight wins

1. Creamy Cashew Tomato Pasta – Blend soaked cashews + tomatoes + garlic; toss with pasta and spinach.
2. One-Pot Mushroom “Risotto” – Arborio (or short-grain rice), lots of mushrooms, veggie broth, finish with lemon and nutritional yeast.
3. Spinach & Tofu-Ricotta Lasagna – Layer no-boil noodles with herbed tofu ricotta and marinara; bake till bubbly.
4. Best-Ever Veggie Chili – Beans, tomatoes, peppers, corn; spice it up and let it simmer.
5. Sheet-Pan Tofu Bowls – Roast tofu, broccoli, and sweet potatoes; drizzle with tahini-lemon sauce over grains.

Time-savers

• Batch-cook grains and beans on Sunday.
• Keep a “sauce stash” (pesto, peanut, tahini) in the fridge.
• Use frozen veggies for zero-chop nights.

Make it a moment (sweet finish)

Pair your homemade meal with a bakery treat that ships nationwide:

• Perfect Pair Bundle – $85: Half-dozen donuts + half-dozen cookies (gift-ready for any occasion).
• A La Carte by the Dozen – $79:
• Donuts: Assorted, Red Velvet, Lemon, Vanilla
• Cookies: Chocolate Chip, Oatmeal Raisin
• SRVB Virtual Gift Card: Treat someone to choose their faves.
• Loyalty Club Sign-Up: Get perks, early drops, and seasonal flavor alerts.

Tag your creations @SouthernRootsBiz—we love seeing what you cook and how you dessert.