We had the good fortune of connecting with Megha Shah and we’ve shared our conversation below.

Hi Megha, can you walk us through the thought-process of starting your business?
My journey into entrepreneurship began with a strong foundation in business and accounting. My first business was a partnership consulting firm in Seattle, WA. I moved to Texas in 2013, and a few years later, in 2016, a nerve injury left me sidelined for nearly a year. During that time, I began to rethink my approach to wellness, which ultimately reshaped both my lifestyle and business goals. I became deeply interested in clean-label foods and plant-based nutrition, which led to the creation of a sustainable start-up offering clean-label truffles and snack bites in 2021.

That start-up—launched under a registered trademark—was truly a hands-on learning experience. I had to figure out every step on my own: from understanding food regulations, sourcing ingredients, and designing packaging to launching at events, tradeshows, and shipping products across the U.S. There was very little guidance available at the time, especially for small-scale food producers, and I realized how many barriers new food entrepreneurs face.

While running that product business, I began offering kitchen space to other small plant-based food businesses. Over time, that evolved into a fully licensed commercial kitchen service. In 2024, after selling my product business, I focused entirely on growing the kitchen side—now the only plant-based kitchen incubator in the DFW area.

One major reason I created this space was because I knew first-hand how expensive and overwhelming it can be to start a legal food business. From permitting and equipment to inspections and compliance, the start-up costs are often a major roadblock. That’s why we now offer affordable, accessible kitchen space and guidance to help early-stage entrepreneurs get started without the huge overhead.

Today, we serve a diverse and growing community—many of whom are women-owned businesses. Whether they become our clients or not, we support them by sharing resources, guiding them through DSHS regulations, and making sure they understand what it takes to stay compliant. What I experienced—the struggles, confusion, and lack of support—I don’t want others to go through alone. I wished there had been someone to guide me, and now I’m honored to be that resource for others.

To bring the plant-based community together, we’ve also hosted several potlucks and networking events—something I would’ve loved to have access to when I was starting out. Our kitchen is known for its cleanliness, compliance, and strong client satisfaction. I never imagined this path when I started, but every challenge I faced became a stepping stone to where we are today.

What should our readers know about your business?
Tru Plant-Based Kitchen started as a personal journey and quickly grew into a mission to support others while building a business. With a background in business and accounting and early experience running a consulting partnership in Seattle, I moved to Texas in 2013. A few years later, an injury forced me to pause and reevaluate my approach to wellness, leading to a complete shift in my diet and lifestyle. That shift inspired me to launch a clean-label truffles and bites startup in 2021. Through that process, I focused on learning about plant-based nutrition, clean ingredients, and what it really takes to start a legal food business with little guidance or support.

From the idea phase to everything in between—testing recipes, exploring ingredient substitutions, designing packaging, building a brand, and launching a finished product line—I learned firsthand how overwhelming and confusing the process can be without help.

That’s exactly what makes Tru Plant-Based Kitchen different. We’re proud to be the only plant-based kitchen incubator in the DFW area, offering not just a commercial kitchen space but also real guidance and mentorship. We work primarily with small food entrepreneurs—many of them women—and help them navigate licensing, compliance, and the early stages of growth so they can focus on creating and scaling.

Through our consulting services, we offer a start-up package that includes business registration, licensing, plant-based product development, ingredient substitution guidance, and packaging and labeling solutions. In addition to this, we connect our clients with trusted professionals for website development, branding, and product photography—giving them access to everything they need to launch confidently and legally.

We don’t just rent space—we build a community. We’ve hosted quarterly events, potlucks, and networking nights to bring like-minded entrepreneurs together and promote plant-based innovation in a collaborative environment.

In 2024, I sold my original product line, which allowed me to focus entirely on growing the service side of Tru Plant-Based Kitchen. I’m incredibly proud of how far we’ve come—from a one-woman start-up to a clean, compliant, and well-respected facility that empowers others.

This journey hasn’t been easy. There were many setbacks, steep learning curves, and moments of doubt. But I pushed through with the support of my family, friends, and the community around me. One of the biggest lessons I’ve learned is how important it is to have the right guidance early on. I didn’t have that when I started, so I’ve made it my mission to be that resource for others now.

At the end of the day, Tru Plant-Based Kitchen is more than just a kitchen. It’s a launchpad for dreams, a safe space to grow, and a supportive hub where plant-based businesses can thrive—affordably, legally, and with purpose.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
If my best friend were visiting for a week, I’d make sure they got a full taste of the DFW area—plant-based style. Good food, community love, and plenty of meaningful (and delicious) moments.

Day 1 – Welcome & Local Vibes
We’d kick off the trip with coffee or tea at Arwa Coffee—their atmosphere is beautiful, and it’s a perfect spot to ease into vacation mode. Then I’d give them a tour of Tru Plant-Based Kitchen, so they can see where the magic (and hustle) happens. Dinner would be at Nuno’s Tacos for some of the best vegan Tex-Mex around, followed by sweet treats from El Pano de Panadería.

Day 2 – Markets & Treats
We’d head to the Frisco Farmers Market to support local vendors and snack along the way. Lunch would be at Chakrachow’s (raw vegan), and we’d definitely grab some fresh juices from Sip Soul Juice Co.

Day 3 – Nature & Chill
A morning walk around White Rock Lake, followed by brunch at Spiral Diner. Maybe a little self-care in the afternoon at Pure Skin Studio, or just some chill time in a bookstore or park. Dinner would be casual at Jeff’s Vegan or cooking something at home together.

Day 4 – Frisco Star & Legacy West
We’d explore Frisco Star, then spend the evening back in Plano at Legacy West with some mango and chocolate gelato from Amorino.

Day 5 – More Food!
We’d whip up a satisfying breakfast at home, head out to check out any local vegan pop-ups or events, enjoy ice-creams from Frosted Vegan at Coppell Market, and have a late lunch at Casa Del Vegano. For dinner, we’d either gather a few local friends or host a cozy potluck with fellow foodpreneurs.

Day 6 – Culture + Community
We’d spend time exploring the Dallas Museum of Art, shopping around Bishop Arts District, and supporting local small businesses. In the evening, we’d unwind with a drink and a good book at The Wild Detectives—a must-visit spot for creatives and coffee lovers.

Day 7 – Recharge & Reflect: The final day would be all about slowing down—starting with morning yoga or a sound bath, treating ourselves to Trew Chocolates and Truffles, and picking up some boxes as gifts for her to take home. We’d spend some quiet time at a local park before enjoying a cozy homemade dinner—sharing stories, laughing about how much delicious food we actually managed to eat during the week, and feeling grateful for the time spent together.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?

Absolutely! I want to give a huge shoutout to the real boss who keeps this whole dream—and me—in check: my husband, Hersh. His ongoing support—both emotionally and financially (basically funding this entire dream one “just one more” kitchen gadget at a time)—has been the rock-solid pillar holding up my chaos. My kids have been amazing cheerleaders, always encouraging me to keep pushing forward. I’m incredibly grateful for my family members who believed in my vision and local friends who stood by me from day one of our launch. Of Course, we wouldn’t be here without wonderful clients, everyone who participates in our quarterly events, and of course, our followers and supporters on social media. They have all truly been an essential part of this journey.

Website: https://trukitchn.com/

Instagram: @truplantbasedkitchen

Facebook: https://www.facebook.com/truplantbasedkitchen/

Image Credits
Event images credit @amediastudiotx

 

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