Vegan Sunday Supper, the maker of premium, plant-based Italian frozen foods is building upon the viral success of their lasagnas to launch three new entrées: a Wild Mushroom Ravioli w/ Vine Ripened Tomato Sauce, Three Cheeses Ravioli w/ Vine Ripened Tomato Sauce, and a Ricotta and Spinach Manicotti w/ Bechamel and Vine Ripened Tomato Sauce.
“We are so proud to introduce these new items to our lineup,” said CEO and Co-founder Florian Radke. “The runaway success of our Three Cheese Lasagna and Italian Sausage Lasagna proved that there is a huge market for high-quality, plant-based meals. These new items are answering that demand with three more delicious options that plant-based and non-plant-based eaters alike will love. We can’t wait to share these new items that deliver all the flavor and satisfaction of our two original items.”
The Cheese Ravioli features a creamy, almond-based ricotta, vine-ripened tomato sauce and plant-based parmesan. The Wild Mushroom Ravioli folds in a hand-selected mix of shiitake, nameko, oyster, porcini, and Portobello mushrooms in an olive oil and sherry wine reduction to create a rich, umami-packed flavor experience. The Spinach and Ricotta Manicotti is stuffed with almond-based ricotta and spinach and topped with a decadent Bechamel/tomato sauce blend. MSRPs for the new items are $16.99 for the cheese and mushroom ravioli, and $24.99 for the spinach ricotta manicotti.
“Our delicious line of products are an easy family meal as well as a great way to celebrate a special occasion with more ease and no compromise on quality,” said Richard Klein, head of product and co-founder. “We are focused on the multi-serve format because our meals represent time spent together. And we also deliver on the freshness and locked-in goodness that restaurant-quality frozen foods like ours represent to the consumer.”
Vegan Sunday Supper is currently available for purchase online and the two lasagna SKUs are sold at premium retailers nationwide including The Fresh Market, Plum Market and Erewhon.
About Vegan Sunday Supper
Vegan Sunday Supper was co-founded in 2021 by Richard Klein and Florian Radke with the mission to redefine the $38B frozen food category and empower people everywhere to choose healthy plant-based options without compromising on taste or quality. Florian Radke having co-founded multiple successful companies including Wild Earth Modern Dog Food and Cinnaholic, a chain of gourmet Cinnamon Rolls, serves as CEO. And, Richard Klein, with his wealth of experience both founding companies and leading creative design, serves as Head of Product. Vegan Sunday Supper partnered with celebrity chef and Italian cuisine pioneer, Celestino Drago, to develop premium, plant-based Italian classics starting with their flagship frozen lasagna recipe, which can be easily enjoyed from the comfort of home. Vegan Sunday Supper believes access to wholesome, plant-based food is a human right and partners with Support + Feed to donate a portion of its proceeds toward providing nourishing plant-based meals to those in need. All Vegan Sunday Supper products are always organic, non-GMO and vegan, and ingredients sourced from Central California farms.
