Disney’s Magic Kingdom in Florida has launched a visitor’s guide especially for those in search of vegan food.
The new Disney Plant Based Cuisine Guide lists all the vegan and veggie options at restaurants across the park in a handy pamphlet, according to WDWNT.
The guide is categorized by area, i.e. Fantasyland or Adventureland, and then it lists each vegan and veggie-friendly restaurant in that region of the park; it even tells you exactly what dish is on offer.
If you’re in the mood for a hot dog and you’re hanging out on Main Street U.S.A, the guide advises you head to Casey’s Corner for a Plant-based Protein Hot Dog with seasonal toppings.
If you’re in Tomorrowland, Cosmic Ray’s Starlight Cafe offers a plant-based Sloppy Joe, and Pinnochio’s Village Haus in Fantasyland serves Stromboli with vegan cheese and vegan pita bread.
Vegan-Friendly Disney
Across the U.S., Disney’s parks and resorts are becoming more vegan-friendly.
In Florida’s Walt Disney World Resort, theme park-goers can order an all you can eat vegan skillet at the Whispering Canyon Cafe. Disneyland California even has a vegan craft brewery and serves vegan eggs by plant-based brand JUST.
Disneyland Park in Anaheim was even recently crowned the most vegan-friendly theme park in the U.S. by animal rights organization PETA (People for the Ethical Treatment of Animals).
“Once upon a time, theme-park food meant hamburgers, hot dogs, and turkey legs. Times have changed, and so have menus,” PETA said in a press release. “Times have changed, and so have menus. Disneyland now has so many meat, egg, and dairy-free options that PETA has named it America’s ‘Most Vegan-Friendly Amusement Park.'”
According to Disneyland Resort’s executive chef John State, the rise in the park’s plant-based options is down to more and more customers eating vegan food for the sake of their health. “Our guests have been very vocal that they want to continue their healthy lifestyles while they’re on vacation,” State told Sentinel & Enterprise.
“Over the last two years, we’ve been working to change our chef’s mindsets toward menu development, for example, finding a plant-based option to using pork belly,” he continued.
