Your Guide to a Plant-Based Culinary Adventure!
Be in the Know
Delicious Dining
Satisfy your hunger and delight your taste buds with hundreds of delicious plant-based options at Walt Disney World Resort.Are you exploring a plant-based lifestyle, trying to eat less meat or simply seeking out new culinary adventures? Our plant-powered cuisine is made with plant foods like grains, nuts, vegetables and fruit—and without animal meat, dairy, eggs or honey.
Whether you are looking for savory snacks, a quick meal or a 3-course dining experience, you’ll find more plant-based options at Walt Disney World Resort than ever before!
Look for the Leaf
Find hundreds of plant-based options on menus by looking for the specialty plant-based icon: a green leaf.Look for this same icon on carts and kiosks for more plant-based snacks and treats like our fan-favorite Mickey-shaped Pretzel*.
*The Mickey-shaped Pretzel is a plant-based snack when served without cheese sauce.
Theme Park Dining
Magic Kingdom Park
Enjoy plant-based items at a theme park where fantasy becomes reality.- DOLE Whip® Soft-Serve and Floats
Be Our Guest Restaurant
Lunch and Dinner
- Potato Leak Soup
- Charred Eggplant
- Vanilla Cake with Lemon Curd
- Plant-Based Chicago-style Dog
- Plant-Based Hot Dog
Cinderella’s Royal Table
Breakfast
- Traditional Plant-based breakfast
Lunch and Dinner
- Soup of the Day
- Pan-roasted Cauliflower
- Floating Island
- Plant-based Crispy Mushroom Roll
Cosmic Ray’s Starlight Café
Lunch and Dinner
- Patty Melt
The Crystal Palace
Breakfast
- Plant-Based Mickey-Shaped Waffles
- Citrus Cake
- Soy Frozen Dessert
- Eggs Florentine
- Fresh Fruits
- Assorted Cereals
- Harvest Grains Salad
- Oatmeal
- Keralan Tofu Curry
Lunch and Dinner
- Dinner Rolls
- Soy Frozen Dessert
- Assorted Salads
- Citrus Cake
- Roasted Vegetables
- Vegetable Chana Masala
- Basmati Rice
The Diamond Horseshoe
Lunch and Dinner
- Cowpoke Salad
- Impossible™ Meatloaf
- Johnny Appleseed’s Warm Apple Cake
Jungle Navigation Co. LTD Skipper Canteen
Lunch and Dinner
- Falls Family Falafel
- Curried Vegetable Crew Stew
- Panna-Connie’s Congo Lime Delight
- Various Snack Options
Liberty Tree Tavern
Lunch and Dinner
- Tavern Salad
- Impossible Meatloaf
- Johnny Appleseed’s Warm Apple Cake
Pecos Bill Tall Tale Inn and Cafe
Lunch and Dinner
- Grilled Masa Flatbread
Pinocchio Village Haus
Lunch and Dinner
- Plant-Based Cheese Pizza
The Plaza Restaurant
Lunch and Dinner
- House Salad
- ImpossibleTM Chili Burger
- Dark Chocolate-Banana Bread Pudding with Soy Milk Frozen Dessert
- DOLE Whip Soft-Serve and Floats
Tony’s Town Square Restaurant
Lunch and Dinner
- House Salad
- Spaghetti and ImpossibleTM Meatballs
- Plant-based Affogato
Menu items are subject to change. The plant-based icon can be found next to plant-based food items at owned-and-operated dining locations.
EPCOT
Discover delicious dishes at restaurants inspired by cuisine found around the world.Akershus Royal Banquet Hall
Breakfast
- Nordic Berry Compote
- Plant-Based Applecake
- Plant-Based Waffles
- Plant-Based Egg Scramble
- Home Fry Potatoes
- Plant-Based Sausage
Lunch and Dinner
- Field Greens
- Plant-Based Bread
- Carrots with Green Beans
- Green Cabbage
- Olive-Oil Mashed Potatoes
- Plant-Based Bratwurst
- Plant-Based Gelato
Biergarten Restaurant
Lunch and Dinner
- Beet Salad
- Tomato Salad
- Sauerkraut
- Roasted Potatoes
- Green Beans
- Plant-Based Bratwurst
- Black Bean Burger
- Niçoise-Style Salad
- Mango-Coconut Milk Shake
Coral Reef Restaurant
Lunch and Dinner
- Caribbean Salad
- Coastal Palm Cakes
- Chocolate Mousse Bar
Garden Grill Restaurant
Breakfast
- Seasonal Fruit
- Skillet Potatoes
- ImpossibleTM Breakfast Sausage
- Scrambled “Eggs”
- Plant-based Mickey Waffles
Lunch and Dinner
- Harvest Garden Salad
- Carrots and Celery
- Farm Fresh Green Beans
- Seasonal Vegetables
- Smoked “Sausage”
- Homestyle Mashed Potatoes
- Pulled “Pork” with Southern BBQ Sauce
- Farmer’s Seasonal Crumble with Plant-based Vanilla Ice Cream
Le Cellier Steakhouse
Lunch and Dinner
- Land Greens Salad
- Sweet Potato-Butternut Agnolotti
- Victoria Gardens Sorbet
Regal Eagle Smokehouse: Craft Drafts & Barbecue
Lunch and Dinner
- BBQ Jackfruit Burger
- Creamy Coleslaw
- House-Made Pickles
- Seasoned French Fries
- Fresh Watermelon Cup
Rose & Crown Dining Room
Dinner
- Coronation Salad
- Savory Impossible Hot Pot
- Plant-Based Seasonal Gelato
- House-Made Hummus Fries
- Pomegranate-Chili Crispy Cauliflower
- Lemon-Vegetable Tagine
Sunshine Seasons
Lunch and Dinner
- Mediterranean Vegetable Sandwich
- Plant-Based Cookies ‘n "Cream" Chocolate Mousse Cup
Menu items are subject to change. The plant-based icon can be found next to plant-based food items at owned-and-operated dining locations.
Disney’s Animal Kingdom Theme Park
Have a wild time enjoying these plant-based creations at Disney’s Animal Kingdom theme park.Flame Tree Barbecue
Lunch and Dinner
- ImpossibleTM Burnt Ends
Harambe Market
Lunch and Dinner
- Impossible Kofta Pia
Pizzafari
Lunch and Dinner
- Greens and Grains Salad
- Plant-based Italian Sausage
Restaurantosaurus
Lunch and Dinner
- ImpossibleTM Spicy Southwestern Burger
Satu'li Canteen
Lunch and Dinner
- Create Your Own Bowl with choices including:
- Chili-Spiced Crispy Fried Tofu
- Rice and Black Beans
- Red Pepper and Sweet Potato Hash
- Hearty Salad
- Charred Onion Vinaigrette
Tiffins Restaurant
Lunch and Dinner
- Szechuan Noodles
- Korean Barbecue Mushroom Bao Buns
- Sweet Mango Sticky Rice
Tusker House Restaurant
Breakfast
- Fruit Salad with Ginger Syrup
- Breakfast Potatoes
- Fruit
- Feisty Green Beans
- ImpossibleTM Bobotie with Chakalaka
- Jasmine Rice
- Carrot Chickpea Salad
Lunch and Dinner
- House-Made Hummus
- Jollof Rice with Plant-Based Sausage
- Roasted Root Vegetables
- Black-Eyed Pea Salad
- Cauliflower Bunny Chow
- Feisty Green Beans
- Jasmine Rice
- Carrot Chickpea Salad
- Kachumbari
- North African Harira Soup
- Braised Collard Greens
- Quinoa Chickpea Salad
- Fruit Salad
Menu items are subject to change. The plant-based icon can be found next to plant-based food items at owned-and-operated dining locations.
Disney’s Hollywood Studios
Fuel your visit to Tinseltown or a galaxy far, far away with these delectable items.50’s Prime Time Café
Lunch and Dinner
- Cousin Amy’s Romaine Lettuce Wedge Salad
- Cousin Harold’s Rigatoni Pasta
- Traditional Warm Apple Crisp
ABC Commissary
Lunch and Dinner
- California Burger
Backlot Express
Lunch and Dinner
- Teriyaki Tofu Bowl
Docking Bay 7 Food and Cargo
Lunch
- Felucian Falafel and Hummus Garden Spread
Fairfax Fare
Lunch and Dinner
- Plant-based Soba Noodle Salad Bowl with Chik’n
Hollywood & Vine
Breakfast
- Plant-Based Egg Frittata
Lunch and Dinner
- Plant-Based Chopped Salad
- Plant-Based Asparagus and Summer Truffle Risotto
- Plant-Based Spiced Cherry Cake
The Hollywood Brown Derby
Lunch and Dinner
- Chorizo Spice Mushroom Croquettes
- Shepherd’s Pie
- Orange-Hazelnut Chocolate Cake
Mama Melrose’s Ristorante Italiano
Lunch and Dinner
- Minestrone Soup
- Tuscan White Bean Purée
- Polenta Cake, Mushroom and Herbed Cauliflower
- Cherry-Chocolate Cake
PizzeRizzo
Lunch and Dinner
- Spicy Italian "Sausage" Sub
Rosie's All-American Café
Lunch and Dinner
- Plant-Based Lobster Roll
Roundup Rodeo BBQ
Lunch and Dinner
- Wheezy’s Watermelon Salad
- Rootin’ Tootin Tomato Salad
- Combat Carloflower with Harissa Drizzle and Walnut Gremolata
- Scrumptious Bratwurst
- Rip Roarin’ Rib Chop
- Buckin’ Baked Beans
- The Claw! Veggie Slaw
- Potato Barrels
- Gruff’s Peach-Strawberry Pie
Sci-Fi Dine-In Theater Restaurant
Lunch and Dinner
- Flying Saucer ImpossibleTM Burger
- Cookie Shake
- Sci-Fi ImpossibleTM Nachos
Woody's Lunch Box
Lunch and Dinner
- Plant-Based Totchos
- Toasted “Cheddar” Sandwich
Menu items are subject to change. The plant-based icon can be found next to plant-based food items at owned-and-operated dining locations.
More Delightful Options
Disney Springs
Taste plant-based dishes at this hotspot for entertainment, shopping and dining.B.B. Wolf’s Sausage Co.
Lunch and Dinner
- Plant-Based Bratwurst Sausage
- Plant-Based Burger made with Plant-Based Gouda, Pickles, Lettuce and Tomato served on a Parker House Roll
- Rotating seasonal flavors of DOLE Whip Soft-Serve
- DOLE Whip® Float
Menu items are subject to change. The plant-based icon can be found next to plant-based food items at owned-and-operated dining locations.
Disney Water Parks
Take a break from the pools and waterslides and satisfy your appetite for savory plant-based treats.Disney’s Blizzard Beach Water Park
- ImpossibleTM Burger
- Orange DOLE Whip Soft-Serve
Disney's Typhoon Lagoon Water Park
- ImpossibleTM Island Burger
- Tofu Rice Bowl
- Plant-Based Bratwurst
- Rotating seasonal flavors of DOLE Whip Soft-Serve
Menu items are subject to change. The plant-based icon can be found next to plant-based food items at owned-and-operated dining locations.
Disney Resort Hotels
Explore plant-based creations available at all of our Disney Resort hotels.Disney’s Animal Kingdom Lodge
- Breakfast
- Plant-Based Mickey-Shaped Waffles
- Avocado-Papaya-Grapefruit Salad
- Coconut Steel-Cut Oatmeal
- Rotating Selection of Fresh Fruit & Salads
- Dinner
- Rotating Selection of Fresh Fruit & Salads
- Assorted Hummus & Pita
- Black-Eyed Peas, Greens, and Chakalaka
- North African Cauliflower Salad
- Dinner
- Jiko Salad
- Injera Basket
- Sukuma Wiki Dumplings
- Dumela
- Breakfast
- Steel-Cut Oatmeal
- Fresh Fruit
- Lunch and Dinner
- South African Vegetable Bowl
- Marrakesh Falafel Platter
- Chickpea Salad Sandwich
- Flamingo Cake
- Breakfast
- Sweet Potato Hash
- Lunch and Dinner
- Plant-Based Indian-Style Bread Service available
- Seasonal Salad
- Samosas
- Potjie Inspired – Harvest
- Ankole Cake
- Zanzibari Vegetable Curry
Disney's All-Star Movies Resort
- Breakfast
- Plant-Based Waffles
- Overnight Oats
- Vegetable Breakfast Quesadilla
- Lunch and Dinner
- Korean-Style ImpossibleTM Burger
- Seasonal Plant-Based Cupcake
- Mediterranean Curry Chickpea Salad
Disney's All-Star Music Resort
- Breakfast
- Plant-Based Waffles
- Vegetable Breakfast Quesadilla
- Overnight Oats
- Lunch and Dinner
- Korean-Style ImpossibleTM Burger
- Mediterranean Curry-Chickpea Salad
- Seasonal Plant-Based Cupcake
Disney's All-Star Sports Resort
- Breakfast
- Plant-Based Waffles
- Vegetable Breakfast Quesadilla
- Overnight Oats
- Lunch and Dinner
- Korean-Style ImpossibleTM Burger
- Mediterranean Curry-Chickpea Salad
- Seasonal Plant-Based Cupcake
Disney’s Art of Animation Resort
- Breakfast
- Plant-Based Waffles
- Vegetable Breakfast Quesadilla
- Lunch and Dinner
- Korean-Style ImpossibleTM Burger
- Mediterranean Curry-Chickpea Salad
- Seasonal Plant-Based Cupcake
Disney’s Caribbean Beach Resort
- Breakfast
- Avocado Toast
- Steel-Cut Oatmeal
- Plant-based Harvest Breakfast Platter
- Lunch and Dinner
- Korean-Style ImpossibleTM Burger
- Mediterranean Curry-Chickpea Salad
- Seasonal Plant-Based Cupcake
- Dinner
- Dinner Rolls and The Spice Necklace Salad
- Plant-Based Harvest of the Caribbean Platter
- Plant-Based Coconut-Pineapple Bread Pudding
- Breakfast
- Trinidad Sunrise Crispy Yucca Bowl
- Breakfast Wrap
- Steel-cut Oatmeal
- Lunch and Dinner
- Korean-style ImpossibleTM Burger
- Trinidad Crispy Yuca Bowl
Disney’s Contemporary Resort
- Dinner
- Tempura Lion’s Mane Roll
- Squash Gnocchi
- White Chocolate and Vanilla Bean “Mousse”
- Breakfast
- Tofu Scramble
- Rotating Fresh Fruit and Seasonal Salads
- Plant-Based Mickey-Shaped Waffles
- Dinner
- Rotating Seasonal Salads
- Tofu Bowl
- Apple Crisp
- Breakfast
- Breakfast Tofu Bowl
- Steel-Cut Oatmeal
- Potato Barrels
- Lunch
- Kale Power Greens Salad
- Dinner
- Kale Power Greens Salad
- Breakfast
- Veggie “Omelet”
- Oatmeal
- Fresh Fruit Plate
- Lunch and Dinner
- Steakhouse 71 Onion Rings
- Vegetable ‘Wellington’
- Chocolate Banana Cream Pie
Disney’s Coronado Springs Resort
- Dinner
- Roasted Corn Dip
- Fresh Fruit Sorbet
- Poke Bowl with Tofu
Toledo – Tapas, Steak & Seafood
- Dinner
- Pan Con Tomate
- ‘Aceitunas’ Marinated Olives
- Mezcla de Verduras
- Chocolate Ganache Tart
Disney’s Fort Wilderness Resort and Campground
- Lunch and Dinner
- Popcorn
- Cuties
- Dinner
- Garden Salad
- Corn Bread
- Plant-Based Smokehouse Platter – Plant-Based Sausage, BBQ Pulled Jackfruit, Crispy Cauliflower, BBQ Beans, Green Beans and Roasted Potatoes.
- Strawberry Shortcake
- Breakfast
- Harvest Platter
- Oatmeal
- Lunch and Dinner
- Fort Wilderness Vegetable Burger
- Chocolate Cream Pie
Disney’s Grand Floridian Resort & Spa
- Dinner
- Spring Pea & Citrus Arancini
- Ancient Grains “Stew”
- Smoked Cauliflower
- Praline Coconut Tart
- Lounge
- Warm Marinated Olives
- Hummus
- Breakfast
- Acai Bowl
- Oatmeal
- Overnight Oats
- Lunch/Dinner
- ImpossibleTM Burger
- Tofu Korean BBQ Bowl
- Brunch
- Avocado Toast
- Tofu Power Bowl
- Fresh Fruit Bowl
- Dinner
- Plant-Based "Crab" Cakes
- Farmer’s Market Vegetable Curry with Tofu
- Seasonal Fruit Cobbler
- Dinner
- Summer Tomato and Chickpea Tart
- Roasted Vegetable Paella
- Hazelnut-Chocolate Bar
Disney’s Old Key West Resort
- Breakfast
- Harvest Breakfast Wrap
- Oatmeal
- Lunch and Dinner
- Power Salad
- Impossible Burger
- Sunset Vegetable Wrap
- Brunch
- Tropical Fruit with Acai Pudding
- Papa's Hash
- Dinner
- Seasonal Market Salad
- West Indian Tofu and Coconut Curry
- Chocolate Fudge Brownie
Disney’s Polynesian Village Resort
- Breakfast
- Power Breakfast Bowl
- Steel-Cut Oatmeal
- Lunch and Dinner
- Roasted Red Pepper and Arugula Burger
- Pan-Asian Noodles & Vegetables with Tofu
- Superfoods Salad
- Breakfast
- Fresh Fruit
- ‘Ohana Plant-Based Breakfast Skillet
- Cinnamon Sugar Doughnut
- Dinner
- Mixed Green Salad
- Plant-Based bread service
- ‘Ohana Plant-Based Dinner Skillet
- Breakfast
- Plant-Based Loco Moco
- Steel-Cut Oatmeal with Apples
- Fresh Fruit Cup
- Lunch
- Vegetable Nigiri
- Vegetable Dashi Bowl with Tofu
- Kona Stir-Fry with Tofu
- No Sugar Added Pineapple Haupia Cake
- Dinner
- Vegetable Nigiri
- Sauteed Red Quinoa
- No Sugar Added Pineapple Haupia Cake
- Rotating Flavors of DOLE Whip Soft-Serve
Disney’s Pop Century Resort
Everything POP Shopping & Dining
- Breakfast
- Oatmeal
- Plant-Based Waffles
- Vegetable Breakfast Quesadilla
- Lunch and Dinner
- Korean-Style ImpossibleTM Burger
- ImpossibleTM Meatloaf
- Mediterranean Curry Chickpea Salad
- Seasonal Plant-Based Cupcake
Disney’s Port Orleans – French Quarter
Sassagoula Floatworks and Food Factory
- Breakfast
- Plant-Based Waffles
- Overnight Oats
- Vegetable Breakfast Quesadilla
- Lunch and Dinner
- Korean-Style ImpossibleTM Burger
- ImpossibleTM Meatloaf
- Mediterranean Curry Chickpea Salad
- Seasonal Plant-Based Cupcake
- Snack
- Plant-Based Beignets
- Lounge
- Spinach and Artichoke Dip
- Plant-Based Beignets
Disney’s Port Orleans – Riverside
- Dinner
- Jambalaya Farro Salad
- Red Beans and Rice
- Pecan Pie Tart
- Breakfast
- Oatmeal
- Plant-Based Waffles
- Vegetable Breakfast Quesadilla
- Lunch and Dinner
- Korean-Style ImpossibleTM Burger
- Mediterranean Curry Chickpea Salad
- Seasonal Plant-Based Cupcake
- Lounge
- Spinach and Artichoke Dip
Disney’s Riviera Resort
- Lounge
- Grilled Vegetable Pita
- Fresh Fruit
- Breakfast
- Plant-Based Egg Platter
- Lunch and Dinner
- Grilled Vegetable Pita
Topolino's Terrace – Flavors of the Rivera
- Breakfast
- Wild Mushroom Scramble
- Dinner
- Ratatouille Fritter
- Savory Cabbage Farcis
- Fruits of the Forest
Disney’s Saratoga Springs Resort
- Breakfast
- Avocado Toast
- Steel-cut Oatmeal
- Lunch and Dinner
- Plant-Based Gyro
- Chocolate Fudge Brownie with Ganache
- Dinner
- Sweet and Spicy Brussels Sprouts
- Tempura-fried Hen of the Woods Mushroom
- Apple Cobbler
Disney’s Wilderness Lodge
- Lounge
- Edamame with Chili Salt
- Apple Cider Sorbet
- Macaroni and “Cheese” Bites
- Vegetable Burger with “Cheese”
- Multigrain Salad with Tofu
- Breakfast
- Steel-Cut Oatmeal
- Lunch and Dinner
- Zesty Slaw “Burger” on a Brioche Bun
Story Book Dining at Artist Point with Snow White
- Dinner
- Mushroom Consomme
- Forager’s Terrine
- Wicked Summer Roll
- Sorceress Spell of "Tricken" Chicken
- Plant-Based Miner’s Treasure
- Plant-Based Fairy Tale Gooseberry Pie
- Rotten Apple
- Lounge
- Territory Popcorn Sampler
- Loaded Macaroni & Cheese
- Breakfast
- Pepper Jack "Cheese” Frittata
- Lunch and Dinner
- Maple-Chipotle Barbecue-Braised Jackfruit Dip (Dinner Only)
- Plant-Based Skillet
- Pan-Fried Red Quinoa Cakes (Dinner Only)
- Rice Milk Panna Cotta
Disney’s Yacht and Beach Club Resorts
- Breakfast
- Breakfast Protein Bowl
- Steel-Cut Oatmeal
- Seasonal Fruit
- Lunch and Dinner
- Ale & Compass Salad
- Corn Agnolotti
- Doughnuts with Sauce Flight
- Breakfast
- Plant-Based Mickey-Shaped Waffles
- Lunch and Dinner
- Plant-Based Chili
- Garden Salad
- Lunch and Dinner
- ImpossibleTM Burger
- Chili and “Cheese” Tots
- Cookie Fries with Dipping Sauce
- Breakfast and Lunch
- Tofu and Vegetable Scramble
- Seasonal Vegetables
- Potato Barrels
- Plant-Based Waffles
- Fruit
- Oatmeal
- Dinner
- Tofu
- Seasonal Vegetables
- Pasta
- Marinara Sauce
- Steamed Potatoes
- Steamed Corn
- Seasonal House Salad
- Assorted Fruit
- Tiramisu
Hurricane Hanna’s Waterside Bar and Grill
- Impossible Burger
- Garden Salad
- Breakfast
- Gourmet Oatmeal
- Lunch and Dinner
- Garden Salad
- Dinner
- Summer Bibb Salad
- Trumpet Mushroom ‘Scallops’
- Apple Spice Cake
Menu items are subject to change. The plant-based icon can be found next to plant-based food items at owned-and-operated dining locations.
Disney’s BoardWalk
Take a jaunt down Disney’s Boardwalk to take in the beautiful scenery and taste delicious bites.BoardWalk Deli
Breakfast
- Ciabatta Breakfast Sandwich
Lunch and Dinner
- Veggie Crunch Muffuletta
- Mixed Berry Salad
- Chocolate Cyclone
- Vanilla Cyclone
- Fruit Cup
Flying Fish
Dinner
- Garden Bibb Lettuce
- Miso-glazed Shiitake and Carolina Gold Rice Galette
- Strawberry Shortcake
- Power Bowl
Trattoria al Forno
Breakfast
- Avocado Toast
- Steel-cut Oatmeal
- Breakfast Potatoes
Dinner
- Tomato Bruschetta
- Plant-Based 'Bolognese'
- Plant-based Olive Oil Cake
Menu items are subject to change. The plant-based icon can be found next to plant-based food items at owned-and-operated dining locations.
Recipes to Recreate at Home
Plant-Based Breakfast
from Primo Piatto at Disney’s Riviera ResortServes 4
Ingredients (Roasted Eggplant)
- 1 medium eggplant, peeled and cut into 1/2-inch-thick slices
- 1 teaspoon coarse salt
- 1 teaspoon olive oil
- 1/8 teaspoon coarsely ground black pepper
Ingredients (Caramelized Red Onions)
- 2 cups julienned red onion
- 1 tablespoon olive oil
- 1/4 teaspoon coarse salt
- 1/8 teaspoon coarsely ground black pepper
Ingredients (Roasted Plum Tomatoes)
- 4 plum tomatoes
- 1 tablespoon olive oil
- 1/2 teaspoon coarse salt
- 1/4 teaspoon coarsely ground black pepper
Ingredients (Carrot-Top Pesto)
- 2 cups tightly packed fresh carrot fronds
- 1 cup tightly packed English parsley leaves
- 1 large clove garlic, minced
- 1/2 cup lightly salted, shelled pistachios
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon coarse salt
- 1/8 teaspoon coarsely ground black pepper
Ingredients (Plant-Based Egg Scramble)
- 1 1/2 tablespoons plant-based butter
- 12 ounces liquid plant-based egg substitute
Ingredients (Plant-Based Breakfast)
- 4 plant-based sausage links
- 5 sprigs watercress
- Pinch freshly ground black pepper
- Drizzle extra virgin olive oil, optional
Instructions (Roasted Eggplant)
- Heat the oven to 400 F. Line a baking sheet with parchment paper. Use 4 center slices of eggplant (remaining slices may also be roasted for other uses).
- Toss 4 slices of eggplant with salt, place in colander or on a paper towel, and drain for 30 minutes.
- Wipe moisture and excess salt from the eggplant slices and place slices evenly spaced on the baking sheet. Drizzle with olive oil and sprinkle with black pepper.
- Roast for 25 minutes or until tender and very pale brown on top. May be served immediately or prepared one day in advance.
Instructions (Caramelized Red Onions)
- Add olive oil to a small sauté pan over medium heat.
- Add onions, salt and pepper, and stir to evenly coat with oil. Reduce heat to medium-low and cook slowly, stirring regularly, until wilted and golden brown (about 30 minutes). May be prepared 1 to 2 days in advance and quickly reheated.
Instructions (Roasted Tomatoes)
- Heat the oven to 225 F and line a baking sheet with parchment paper.
- Rinse and cut stems off tomatoes, then cut lengthwise into quarters.
- Gently toss tomatoes with olive oil, salt and pepper in a medium bowl.
- Place tomatoes on lined baking sheet in evenly spaces rows, cut side up to retain juices.
- Roast for 2 hours. Place in the heated oven for 2 hours. May be prepared one day in advance and quickly reheated.
Instructions (Carrot-Top Pesto)
- Pick the carrot fronds and parsley leaves from stems.
- Add carrot fronds, parsley, garlic, pistachios, olive oil, salt and black pepper to bowl of food processor. Process the pesto to almost smooth. May be made up to 2 days in advance. Store tightly packed in an airtight container to preserve color.
Instructions (Plant-Based Egg Scramble)
- Add the plant-based butter to a medium-sized non-stick skillet over medium heat.
- Add the liquid egg, stirring slowly as they cook.
- Keep eggs slightly moist and serve immediately.
To Serve
- Cook the plant-based sausage in a small skillet over medium-high heat, turning frequently to brown evenly and heat through.
- On serving plates, place an eggplant circle and top with caramelized onions. Add tomato wedges.
- Cut cooked Italian sausage in half and lean on eggplant and tomatoes.
- Add carrot-top pesto, egg and watercress sprigs. Season eggs with pepper.
- Drizzle a small amount of extra virgin olive oil around the edge of the plate (optional).
Save This Recipe
View a copy of this recipe—which you can easily save and print.
Important Information
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
Pan Con Tamate
from Toledo – Tapas, Steak & Seafood at Disney’s Coronado Springs ResortServes 6
Ingredients
- 1 (1-pound) loaf sourdough bread
- 2 tablespoons olive oil plus additional for sourdough bread, divided
- 3 large ripe tomatoes
- 2 cloves garlic
- 2 teaspoons coarse salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Heat the oven to 400 F. Slice sourdough into 1-inch slices. Lightly brush both sides of each slice with desired amount of olive oil and place on baking sheet. Bake for 3 minutes, turn and bake an additional 2 to 3 minutes, until golden brown.
- Grate tomatoes using the large teeth of box grater into a large mixing bowl. Grate garlic cloves over tomatoes using the small teeth of grater.
- Add salt, pepper and 2 tablespoons of olive oil, and stir to combine.
- Serve with sourdough bread.
Save This Recipe
View a copy of this recipe—which you can easily save and print.
Important Information
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
Spinach-Artichoke Dip
From the Disney recipe vaultServes 4 as an appetizer
Ingredients (Panko Topping)
- 1 cup panko-style breadcrumbs
- 1 cup grated plant-based Parmesan-style cheese substitute
- 1 tablespoon freshly chopped parsley
Ingredients (Plant-Based Spinach Artichoke Dip)
- 1 tablespoon water
- 1/4 cup chopped Spanish onion
- 1/4 cup chopped cauliflower
- 2 teaspoons canola oil
- 1 teaspoon chopped garlic
- 1 1/4 cups vegan chive cheese
- Oat milk, as needed
- 1 cup tightly packed baby spinach leaves
- 1/2 cup chopped canned artichokes
- 1/4 cup diced red bell pepper
- 1 teaspoon Tajin seasoning
Dippers
- Red pepper strips
- Cauliflower florets
- Carrot sticks
- Pita chips
Instructions (Panko Topping)
- Heat the oven to 350 F. Line a baking sheet with parchment paper.
- Stir breadcrumbs and plant-based Parmesan-style cheese on baking sheet. Bake for 5 to 7 minutes, stirring once, until golden brown.
- Cool for 10 minutes. Add fresh parsley and set aside.
Instructions (Plant-Based Spinach-Artichoke Dip)
- Combine water, onion and cauliflower in a small food processor. Purée until smooth; set aside.
- Heat canola oil in a small skillet over medium heat for 5 minutes. Add chopped garlic and puréed cauliflower and cook for 3 minutes. Add plant-based chive cheese and cook, stirring constantly for 5 minutes, until cheese is melted. If dip is too thick, add 1 tablespoon of oat milk at a time and thin to desired consistency.
- Add spinach, artichokes, and red bell pepper. Cook for 4 to 5 minutes, until spinach is wilted and artichokes are warm. Season with Tajin.
- Keep warm until ready to serve.
To Serve
Pour warm spinach-artichoke dip into a small bowl. Sprinkle panko topping on top and serve with vegetables and pita chips.
Save This Recipe
View a copy of this recipe—which you can easily save and print.
Important Information
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
Felucian Garden Spread
from Docking Bay 7 Food and Cargo at Disney’s Hollywood StudiosServes 4 to 6
Ingredients (Chimichurri Hummus)
- 1/2 cup tightly packed flat leaf parsley leaves
- 1/2 cup tightly packed cilantro leaves
- 1/4 cup diced red onion
- 1 clove garlic
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/8 teaspoon coarse salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon red pepper flakes
- 1/4 cup olive oil
- 1 1/2 cups plain hummus (one 10-ounce container)
Ingredients (Tomato-Cucumber Salsa)
- 1 cup diced tomatoes
- 1 cup diced cucumber
- 1/4 cup finely chopped mint leaves
- 2 tablespoons canola oil
- 1 teaspoon coarse salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
Ingredients (Kefta Meatless Meatballs)
- 1 pound plant-based ground meat substitute
- 1 cup cooked and cooled quinoa
- 2 tablespoons finely chopped garlic
- 1/2 cup diced yellow onion
- 1/8 teaspoon ground cayenne pepper
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 2 tablespoons garam masala
- 1 teaspoon coarse salt
For Serving
- 6 pita breads, warmed or toasted
- Watercress
- Extra virgin olive oil
Instructions (Chimichurri Hummus)
- Combine parsley, cilantro, onion, garlic, lemon juice, vinegar, salt, pepper and red pepper flakes in a food processor and pulse to chop.
- Slowly add olive oil while food processor is running and blend until combined.
- Stir into prepared hummus and season with additional salt, to taste.
- Refrigerate until ready to serve.
Instructions (Tomato-Cucumber Salsa)
- Combine all ingredients in a medium-sized mixing bowl.
- Refrigerate until ready to serve.
Instructions (Kefta Meatless Meatballs)
- Heat the oven to 425 F. Line a baking sheet with parchment paper and set aside.
- Combine all ingredients in a large mixing bowl.
- Scoop 2 tablespoons at a time and shape into balls. Place on prepared baking sheet.
- Bake for 12 to 14 minutes or until browned.
To Serve
Spread chimichurri hummus on the bottom of a serving platter and top with kefta meatballs. Top meatballs with salsa, and garnish with watercress and a drizzle of olive oil. Serve with warm pita.
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Important Information
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
Chickpea Panisse
From the Disney recipe vaultServes 6
Ingredients (Crispy Chickpea Panisse)
- 8 cups vegetable stock
- 2 1/2 cups chickpea flour
- 1/4 cup lemon juice
- 1 tablespoon coarse salt
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon fresh thyme leaves
- Canola oil, for frying
Ingredients (Tomato Jam)
- 1 cup canned diced tomatoes
- 1 1/2 tablespoons brown sugar
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
Ingredients (Roasted Carrots)
- 12 carrots, peeled
- 1/4 cup canola oil
- 2 teaspoons coarse salt
- 1/2 teaspoon ground black pepper
Ingredients (Chermoula Chickpeas)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 2 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 cup canola oil
- 1 clove garlic
- 1/8 teaspoon crushed red pepper
- 1/2 cup packed parsley leaves
- 1/2 cup packed fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1 cup rinsed, drained garbanzo beans
Ingredients (Chive Powder)
- 1/4 cup canola oil
- 2 tablespoons chopped fresh chives
- 1/4 cup tapioca maltodextrin
- 1 teaspoon coarse salt
Instructions (Chickpea Panisse)
- Bring vegetable stock to a boil in a large stockpot over high heat. Slowly add chickpea flour and blend with an immersion blender until smooth.
- Reduce heat to medium low and cook, blending occasionally, until chickpea mixture resembles a custard-like texture.
- Blend in lemon juice, salt, parsley, thyme and chives.
- Pour into 9” x 13” pan. Cover with plastic wrap, pressing onto the top of chickpea mixture.
- Refrigerate for 4 hours, until firm.
- Cut into 12 squares. Place on paper towels and refrigerate until ready to fry.
- Heat oil to 350 F in Dutch oven. Carefully drop chickpea panisse into hot oil and fry for 3 to 4 minutes, until golden brown and crispy.
- Drain on paper towels.
- Keep warm until ready to serve.
Instructions (Roasted Carrots)
- Heat the oven to 400 F.
- Toss carrots in oil, salt and pepper, and place on baking sheet.
- Bake for 10 to 15 minutes, until desired doneness.
Instructions (Chermoula Chickpeas)
- Place paprika, coriander, cumin, lemon juice, olive oil, canola oil, garlic, red pepper flakes, salt, parsley, cilantro and mint in blender and blend until smooth.
- Fold in chickpeas and set aside until ready to serve.
Instructions (Chive Powder)
- Place canola oil in freezer for 30 minutes.
- Fill small saucepan with water and bring to boil. Prepare an ice bath. Drop chives into boiling water for 5 seconds, then immediately place in ice bath.
- Remove all moisture from chives using paper towels.
- Place chives in food processor and drizzle in canola oil, blending until smooth. Strain through fine mesh sieve. Add salt.
- Pour chive oil back into food processor and blend with tapioca maltodextrin.
To Serve
Place 2 to 3 chickpea panisse onto the center of each plate. Lay 2 carrots across each center. Place 1 tablespoon of tomato jam on top of each panisse. Surround each panisse with chermoula chickpeas and chive powder.
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Important Information
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
Meatballs
from Tony’s Town Square Restaurant at Magic Kingdom ParkServes 4 to 6
Ingredients (Tony’s Marinara Sauce)
- 1 tablespoon canola oil blend
- 1/4 cup fresh minced garlic
- 29-ounce can tomato puree
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup chopped fresh basil
Ingredients (Tony’s Plant-Based Meatballs)
- 12 ounces cremini mushrooms
- 1 pound plant-based ground meat substitute
- 1 tablespoon freshly chopped basil
- 2 teaspoons freshly chopped parsley
- 1 teaspoon fresh minced garlic
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
Ingredients (Spaghetti)
- 1 pound spaghetti
- Chiffonade basil, for serving
Instructions (Tony’s Marinara Sauce)
- Heat oil in large saucepan over medium heat for 5 minutes, until shimmering. Add garlic and cook for 2 minutes. Add tomato puree, salt and pepper.
- Simmer for 30 minutes. Add basil and simmer for an additional 15 minutes.
- Keep warm until ready to serve.
Instructions (Tony’s Plant-Based Meatballs)
- Heat the oven to 350 F.
- Wash mushrooms and place in food processor. Pulse until they are the same consistency as the plant-based meat substitute.
- Mix together meat substitute, mushrooms, basil, parsley, garlic, salt and pepper in a large bowl.
- Scoop into 1/4-cup balls and place on baking sheet.
- Bake 10 to 12 minutes, or until internal temperature reaches 150 F.
Instructions (Spaghetti)
- Cook spaghetti according to package directions.
- Drain, place on serving plate and top with sauce and meatballs. Garnish with chiffonade basil.
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Important Information
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
Chocolate Chip Cookie Fries
from Beaches & Cream Soda Shop at Disney's Beach Club ResortMakes 32 cookie fries
Ingredients
- 2 3/4 cups all-purpose flower
- 1/2 cup plus 1 tablespoon powdered sugar
- 1/2 cup plus 1 tablespoon plant-based margarine, softened
- 7 tablespoons warm water
- 5 tablespoons liquid egg substitute
- 1 tablespoon molasses
- 1/2 cup dairy-free mini chocolate chips
Instructions
- Combine flour, powdered sugar and plant-based margarine in bowl of electric mixer fitted with paddle attachment. Beat on medium speed until smooth.
- In small bowl, combine warm water and egg substitute. Add egg substitute and molasses to mixer. Mix on medium speed until smooth.
- Fold in chocolate chips.
- Place in an 8” x 8” pan and refrigerate for 30 minutes.
- Heat the oven to 325 F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Cut into 32 strips that are 1/4-inch wide and 4 inches long. Place 16 strips on each baking sheet.
- Bake for 20 to 22 minutes, until crunchy.
Cook’s Note
Serve with your favorite plant-based chocolate, strawberry and marshmallow dipping sauce.
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Important Information
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
Lavender Donuts
From the Disney recipe vaultMakes 24 to 36 donuts
Ingredients (Lavender Sugar)
- 1 cup granulated sugar
- 1 tablespoon dried culinary lavender
Ingredients (Donuts)
- 3/4 cup lukewarm water
- 1 tablespoon active dry yeast
- 3/4 cup liquid brine from canned chickpeas
- 5 teaspoons ground flaxseed
- 1 1/4 cups coconut milk
- 1/2 cup coconut oil
- 6 2/3 cups all-purpose flour
- 1/2 cup sugar, plus more for topping
- 1 teaspoon coarse salt
- Vegetable oil, for frying
Instructions (Lavender Sugar)
- Toss sugar and dried culinary lavender in medium bowl. Cover and let rest for several hours or overnight.
- Sift out lavender with a fine-mesh strainer. Set aside.
Instructions (Donuts)
- Combine water and yeast in bowl of electric mixer fitted with dough hook. Rest for 5 minutes until yeast is frothy.
- Whisk chickpea brine and ground flaxseed in medium bowl. Add to water and yeast.
- Add coconut milk, coconut oil, flour, sugar and salt to mixing bowl. Mix on low speed until soft dough ball forms. Increase to medium-high speed and knead for 5 minutes.
- Transfer dough to large bowl coated with non-stick cooking spray. Cover with plastic wrap and let dough rise at room temperature for 90 minutes, or until doubled in size.
- Place parchment paper on 2 baking pans and spray with nonstick cooking spray. Set aside.
- Place dough on large board covered with flour, roll to 1/4-inch thickness, and cut with desired size donut cutter. Place cut donuts on prepared baking pans. Cover with plastic wrap and let rise for 15 minutes, or until doubled in size.
- With caution, heat oil to 350 F. Carefully add donuts and cook for 1 to 2 minutes, or until browned on one side, then flip and brown the other side.
- Remove from oil and drain on paper towels.
- Toss with lavender sugar.
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Important Information
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.