The new frozen meals are made with konjac root to create a shrimp-like texture
CLO-CLO™ Vegan Foods introduced plant-based shrimp entrée bowls and a mac & cheeze bowl as consumer demand for plant-based frozen entrée meals catapults.
The plant-based shrimp is based off the konjac root, which gives the shrimp the texture, look and taste of traditional shrimp. CLO-CLO™ Vegan Foods Chef Robert Velarde, an award-winning chef with 40 years of experience, created three vegan inspired shrimp bowls and a mac & cheeze bowl.