At Solid Stash, we recently asked 105 customers what their biggest challenge is when it comes to eating plant-based more often. The answer was clear: most Flemish families are willing to eat more sustainably, but not if it means more work, more discussion, or two separate meals.
Almost a quarter of respondents said that their “partner/children don’t like it” is the biggest barrier to cooking plant-based more often. Others find it “too much work” or “don’t know what to choose.” As our founder Lily Imschoot says: “Resistance to plant-based eating is rarely ideological. It’s practical. It’s family dynamics. At 6 p.m., it just has to work.”
Nostalgia as a Gateway to Microshifts
Instead of radical changes, families look for microshifts: familiar, flavorful dishes that happen to be plant-based. Our survey shows a clear demand for plant-based classics. Customers literally asked for “spaghetti with meatballs in tomato sauce,” “more kid-friendly dishes,” and “plant-based versions of classics.”
On busy evenings, families still often reach for fries or quick supermarket meals, even though they don’t always feel great about it afterward. As one respondent wrote: “Then we get fries or something easy from the supermarket, but that doesn’t really make me happy afterward.”
From Ballet Class to Plant-Based Pioneers
These insights led to a collaboration that goes beyond business. Lily Imschoot (Solid Stash) and Caroline Vercauteren (BonMush) have known each other since their childhood ballet classes in Lokeren. Today, they each lead their own food company in West Flanders, sharing a mission: to make plant-based eating mainstream, without polarization or hassle.
The “BonStash” collaboration now brings a plant-based version of one of the most nostalgic and family-friendly Flemish dishes: meatballs in tomato sauce with kids-proof vegetable puree.
Locally Made, Recognizably Served
BonMush develops plant-based products based on locally grown oyster mushrooms. For this collaboration, their vegan mince (not available in stores) forms the base of handmade meatballs, roasted in the oven and served in a mild, creamy tomato sauce.
The accompanying vegetable puree tastes just as comforting and looks like the classic version, but “accidentally” also contains cauliflower, celeriac, parsnip, and legumes for extra nutrients and a happier microbiome. No extreme reinvention, just a subtle shift toward more plants.
Plant-Based Without Polarization
“With this collaboration, we want to show that plant-based eating can be super tasty, easy, and connecting for the whole family,” say Lily Imschoot and Caroline Vercauteren. “Everyone deserves nutritious comfort food that makes everyone at the table happy—and if it’s also good for the planet, that’s a wonderful bonus.”