Feed BC Directory branding logo Feed BC Directory
Skip to navigation Skip to Contents Skip to Accessibility Statement
Menu

Komo Plant Based Comfort Foods

Feed BC Directory B.C. Producers & Processors Komo Plant Based Comfort Foods

Komo Plant Based Comfort Foods

laptop_chromebook Website

account_box Name

Jeffrey Ma

work Job title

President

mark_email_unread Email address

aod Phone number

604-765-8111

contact_mail Street address

1238 Homer Street
BC Canada V6B 2Y5

remember_me Social

Business description

Komo Comfort Foods is a plant-based food start-up specialising in premium, frozen vegan meals. Our products include our ready-to-bake Lasagna, Shepherd's Pie, Chickenless Pot Pie, Bolognese Sauce and BBQ Pulled Mushroom. We're on a mission to make plant-based meals a staple at every dinner table!

Ownership and operations

  • Person of colour owned or operated

Sell sheet

A one page sheet providing information about the producer and its products.
No sell sheet is available for this producer.

Current market channels

  • Major stores
  • Independent stores
  • Online grocery store
  • Distributor

Product listings from this business

Plant-Based: Pasta Sauce; Walnut Mushroom Bolognese image

Vegan, dairy-free, gluten-free and soy-free. Slowly simmered walnuts, cremini mushrooms, and red lentils in a tomato sauce base.

Plant-Based Taco Filling: BBQ Mushroom Lentil image

Vegan, dairy-free, soy-free, and gluten-free. Made with pulled enoki mushrooms, red lentils, and carrots in a tangy housemade BBQ sauce.

Heat-and-Serve: Chickenless Pot Pie, Plant-Based image

Vegan and dairy-free. Olive oil crust surrounding a medley of peas, celery, carrots, and soy curls in a creamy sauce.

Heat-and-Serve: Shepherd's Pie, Plant-Based image

Vegan, dairy-free, and gluten-free. Mushroom and onion gravy, Yukon Gold potato mash featuring Canadian green lentils, pea crumble, and fresh vegetable medley.

Heat-and-Serve: Lasagna, Plant-Based image

Vegan and dairy-free. Made with a rich tomato and lentil ragu, creamy tofu ricotta in between layers of semolina pasta, and topped with a “cheezy” chickpea bechamel sauce.