REVIEW: Vegan Chik’n Korma and Pineapple Sundae Cupcake, NEW Carrot Cake Mini Loaf at Sunshine Seasons in Epcot
I think we can all agree that when it comes to freshness, variety, and having actual colors in your food that aren’t derived from red and blue pigment, Sunshine Seasons is one of the few eateries at Walt Disney World that stands out. We recently reviewed their egg white soufflé and vegan power wrap as part of their breakfast offerings, so I figured why not continue with the vegan/vegetarian food reviews? After all, people have New Year’s resolutions to keep up, even at Disney. So here we are, hungry after a relaxing cruise through The Land and ready to munch on two vegan guest favorites: the vegan Chik’n Korma with Rice and the vegan Pineapple Sundae Cupcake.
Sunshine Seasons has an expansive menu with various bays to order from, as well as walls packed with grab-n-go items.
The vegan korma is available at the “Asian Noodle” section.
Displays at each section list what’s available.
After waiting in line at your designated section, you order and Cast Member scoops your choice of meal. Upon noticing that the skillet of vegan korma was still piled high (as opposed to the other items on the warmers), I was worried that it might’ve been cold or stale from sitting there for too long.
Two heaping scoops of basmati rice and vegan korma later, my fears were put to rest. This was a heavy bowl of warm goodness.
Vegan Korma with Plant-based Chicken and Cashews – $8.99
While Sunshine Seasons tends to be crowded, there’s always a booth or table available in one of the many seating sections. I was able to find a booth while everything was still piping hot.
The Vegan Korma with Plant-based Chicken and Cashews was absolutely delicious. As someone who makes lots of vegan curry-type dishes at home, I had low expectations of something from a quick service restaurant, but this was amazing. It’s chock full of carrots, peppers, onions, peas, cauliflower, and greens in a savory, coconut-based sauce. There was a hint of spice to the dish, but that’s where the fluffy white rice came in. (Do note that I regularly eat spicy foods, so spiciness levels may be subjective in this case.) A few cashews added a nice crunch.
My one complaint about this dish is that I probably had about 2-3 proper chunks of plant-based chicken. (I believe Sunshine Seasons specifically uses Gardein brand mock meats as they do across various Epcot dining locations.) When the Cast Member plating your food goes in for the korma scoop, there’s no real telling whether you’ll get a plate full of chik’n, or just a few pieces like mine had. However, I didn’t really mind. After a few days of Disney dining, I craved veggies and this was chock full of them. Your nose will run from how hearty and filling this is.
And now, onto dessert! I’d seen this cupcake get some love in vegan Disney circles, so I figured it was also worth a try. Over at “The Bakery” section, they had this beauty waiting:
While the sign says “Holiday Cupcake”, I’m not entirely sure what holiday this cupcake commemorates. But then again, every day is a holiday at Walt Disney World!
The cupcake is piled high with vanilla bean frosting and topped with a thick chocolate ganache and a maraschino cherry. It’s also huge, which makes it a good item to share… or not.
The sides have Mickey sprinkles pressed onto them, which in my book makes everything a winner.
Frosting close-up because this frosting is thick. Instead of being piped on all fancy, it’s essentially scooped on and made to look like a scoop of ice cream.
Upon cutting into it, it’s actually filled with chunks of pineapple. The cupcake begins to cave in on itself from the sheer weight of frosting. Things escalated quickly.
The verdict? This is a delicious cupcake. While most people would shy away from this cupcake if they knew it was vegan, the fact is, many vegan baked goods are actually more moist than non-vegan ones as they require things like applesauce to bind and bring everything together. The result? A dense, moist cupcake with no ashy dry spots in between. I was wary about the pineapple filling as I’m not a huge fan of the fruit, but it actually helped balance out the denseness of the cake and the frosting. The sprinkles added a textural crunch and the thick chocolate on top added even more flavor. I’d get this cupcake again. Actually, I’d get this entire meal again and then sleep it off on Spaceship Earth.
Bonus: Mini Carrot Cake Loaf – $5.99
We thought we’d throw in this cutie while we were on the subject of Sunshine Seasons bakery desserts. This is the Carrot Cake Mini Loaf. They used to have this dessert in the form of a cupcake, but it seems it’s leveled up since. The cake features a piped orange frosting Mickey and carrot resting on top of a layer of crushed walnuts and thick cream cheese frosting.
The overall consensus on this one was that it too was a fantastic dessert, and a great value as you get a bit more cake with a mini loaf than a cupcake. The cake was moist as well, and the walnuts really brought the dessert up a notch as they added a great texture.
For the value, ease of ordering, and variety, you can’t go wrong with Sunshine Seasons. Even if none of the healthier main dishes appeal to you, go for dessert. Unlike Soarin’, the baked goods here will never disappoint.