Clo-Clo Vegan Foods debuts plant-based shrimp entrees

Clo-Clo Vegan Foods is putting a plant-based twist on shrimp.

The Edina, Minn.-based company is launching its new line of plant-based shrimp entrée bowls, as well as a macaroni and cheese option.

Created with konjac root, the plant-based shrimp contain the same texture, look and feel of traditional shrimp, the company said.

“More than ever, today’s consumers are looking for plant-based seafood solutions that are packed with flavor and convenient; while being more conscious about the food they eat and products they buy,” vice president of Clo-Clo Vegan Foods, Wendy Hinnenkamp said. “Clo-Clo is meeting this demand by offering new plant-based entrees that appeal to vegans by satisfying cravings of traditional seafood & texture, but also provides plant-based nutrition and goodness in an easy, ready-to-heat format.”

New launches include:

• Hawaiian Inspired Shrimp Bowl, which contains plant-based shrimp, red and green peppers and basmati rice in a teriyaki pineapple sauce;
• Red Curry Shrimp Bowl, which has plant-based shrimp, zucchini and basmati rice in an Indian style red curry sauce;
• Shrimp Alfredo Bowl, which contains plant-based shrimp, broccoli, and gluten-free pasta in an alfredo style sauce; and
• Mac and Cheeze Bowl, which has red lentil shell pasta with a creamy “cheddar” cheeze sauce.

All of Clo-Clo Vegan Foods’ new launches are available in the frozen aisle of Sprouts Farmers Market stores.