Vegan soup makers start looking at plant-based seafood

Vegan soup makers start looking at plant-based seafood
Vegan soup makers start looking at plant-based seafood

Gathered Foods, makers of Good Catch plant-based seafood, have announced its partnership with Ladle & Leaf, a multi-unit San-Francisco-based soup and salad restaurant featuring fresh, locally sourced food. This new launch with the family-owned restaurant marks the first time Good Catch plant-based tuna and crab will be included in delicious soups for consumers to enjoy. Good Catch and Ladle & Leaf plan on serving three plant-based offerings: Manhattan seafood chowder, crab & corn bisque and New England fish chowder. The soups will be available beginning 9 May with a new vegan soup launching each week across all San Francisco Bay Area locations, including San Francisco International Airport.

Good Catch uses a six-legume blend of peas, chickpeas, lentils, soy, fava beans and navy beans to create its plant-based tuna and crab. The products are high in protein and offer consumers the flaky texture, flavour and nutritional value of seafood without the environmental impact. The products are free of mercury, microplastics, dairy and GMOs.

The three vegan, chef-created soups are plant-based spins on classic seaside favourites, including:

  • Week of 9 to 13 May: Manhattan seafood chowder (V, GF, DF): A bright and brothy tomato-based chowder full of Good Catch plant-based tuna, tender cubes of potato, onion, white wine and celery, seasoned with thyme, bay, celery seed and red bell pepper.
  • Week of 16 to 20 May: Crab and corn bisque (V, GF, DF): A rich and creamy purée of cashew cream, Good Catch plant-based crab, vegan butter, aromatic vegetables, and traditional crab seasoning with sweetness from sweet corn, red pepper and a touch of sherry.
  • Week of 23 to 27 May: New England fish chowder (V, DF): A rich, traditional chowder recipe made vegan with Good Catch plant-based tuna, vegan butter, luscious oat cream, hearty potatoes, onion, celery, herbs and sherry, with a hint of smoke from plant-based bacon.

“Seafood-based soups and chowders are staple dishes for coastal towns, and we’re thrilled to partner with Ladle & Leaf to create delicious plant-based versions of these classics that offer the taste of the ocean that’s better for the ocean and all that call it home,” said Chad Sarno, co-founder and chief culinary officer of Good Catch. “This partnership was such a natural fit for us, as Ladle & Leaf prioritises ingredient integrity in everything they do. We can’t wait for consumers in the seafood-dominant market of San Francisco to enjoy our vegan seafood soups that provide the same feel-good bowls of enjoyment as the traditional version.”

Good Catch has continued to grow its market footprint through bold distribution partnerships in the food service sector. In 2021, the company launched its Plant-Based Deli-Style Tuna at Whole Foods Market nationwide; their Plant-Based Classic Fish Burgers are featured in a signature menu item called The Gulf at Bareburger; and limited-time offerings of their Plant-Based Breaded Fish Fillets and Crab Cakes were the first plant-based offerings at Long John Silver’s.

Additionally, the brand announced their first wholesale partnership with BJ’s Wholesale Club to offer Good Catch Plant-Based New England Style Crab Cakes and expanded distribution of its Frozen Plant-Based Breaded Fish Fillets, Crab Cakes and Fish Sticks in Sprouts Farmers Market stores nationwide. Most recently, Good Catch plant-based tuna launched in Sprouts stores nationwide.

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