RECIPE: Make Your Own Plant-Based Loco Moco from Disney’s Polynesian Village Resort’s Kona Cafe – A Step by Step Guide
Picture it. It’s 8 AM, you walk through the doors of Disney’s Polynesian Village Resort, and you smell that beachy sea breeze scent that only their lobby has. You walk up the stairs and check-in for your breakfast reservation at the Kona Cafe to fuel up for a day at the Magic Kingdom.
While all these are delicious options, the Plant-Based version of the Loco Moco at Kona Cafe is not only a unique breakfast item, but also delicious, and now you can make it at home! First thing’s first: gather your ingredients!
First, you’re going to want to make some Pico de Gallo.
Gather up some tomatoes, red or white onion, peppers, cilantro, and garlic. I typically use a jalapeño, too, but if you’re not a spicy person, green bell peppers are a-okay.
Now, on to the gravy. First, you’re going to want to pick out your vegan sausage. Disney typically uses Beyond Meat brand sausages as a vegan swap, but I have come across a few places that use Field Roast.
The choice here is up to you. You can also use sausage crumbles! Lightlife has a version of this, or Pure farmland breakfast patties makes another good swap. Whatever you can get your hands on is great.
The recipe also calls for plant-based milk. Disney’s gravy has a base of coconut milk, but I always have Almond Breeze in the fridge, so that’s an easy swap. However, you can get So Delicious unsweetened coconut milk for about the same price.
You’ll also need flour, nutritional yeast, and ground thyme… and if you don’t already have it in your pantry, some rice. White rice is preferred.
Last but not least, your eggs. If you’re making this completely vegan, you’re going to have to pick up a bottle of JUST Egg. This is the same stuff that Kona Cafe uses, and in my opinion, is pretty good. However, if you wanted to make this recipe vegetarian and not vegan, you can always use actual eggs.
Once you have all your ingredients, it’s time to begin.
Start by making your Pico by chopping your tomato, onion, pepper, cilantro, and garlic. You’re then going to add this to a small bowl with some salt and lime juice. You can set this aside at this point.
I would then recommend starting to cook your sausage. Follow the directions on the packaging for whatever brand you bought. For me, I used Pure Farmland breakfast patties, so I put them in the broiler for 4 minutes on each side.
While that’s cooking up, it’s time to combine your dry ingredients for the gravy:
2 Tbs. – Flour (I used oat flour)
1 1/2 tsp. – Nutritional Yeast
1/2 tsp. – Salt
1/2 tsp. – Pepper
1/4 tsp. – Ground Thyme
Whisk those together and then toss it in a skillet over medium heat for about 3-4 minutes.
At this point, you’re then going to add 1 1/2 cups of your plant milk and raise the temperature up ever so slightly. Then, it will start to thicken and bubble.
You can now reduce the heat to low and crumble in your vegan sausage. Mix that all together and let it simmer.
Now for the egg portion. You’re going to want to generously butter your pan. I use I Can’t Believe It’s Not Butter vegan spread, but you can use whatever you have on hand. Disney’s go-to is Earth Balance, so if you want to be spot-on, go with that brand.
Once the butter is all melted and the skillet is coated entirely, add your egg. If you’re using JUST Egg, I would do about 3 tablespoons and add it to your skillet. For a vegetarian-friendly version, crack two eggs and whisk them before adding them. Now, don’t forget your pico! You’re going to add as much as your heart desires on top of the egg mixture at this point before covering the skillet and letting it cook through.
Depending on the rice you’re using depends on the time you should start cooking it. I use ready-to-serve Minute white rice and all you have to do is pop it in the microwave for 1 minute. So while I waited for the egg to cook, I cooked my rice. Once everything is done, it’s time to start plating!
Start with about 1/2 cup of your rice, add the gravy, and then gently slide your egg out of the pan and voila! Add as much additional Pico de Gallo as you want and you have yourself a Polynesian breakfast. Below is a little cheat sheet for you to use if you’d like to make this for yourself, and I HIGHLY recommend doing so. Mahalo!
Vegan/Vegetarian Loco Moco
Pico De Gallo
Jalapeno (or Bell Pepper)
2 Tbs. Flour
1 1/2 tsp. Nutritional Yeast
1 1/2 cups of Almond or Coconut Milk
1/2 tsp. Salt
1/2 tsp. Pepper
1/4 tsp. Ground Thyme
3 Tbl. JUST Egg (if making vegetarian use 2 Eggs)
Pico de Gallo
Chop all vegetables, plus garlic and cilantro
Combine in a small bowl with salt and lime juice
Follow sausage package directions for cooking
Combine all dry ingredients in a skillet and heat over medium for 3-4 minutes
Add plant milk and combine till mixture bubbles and thickens
Crumble in sausage and reduce heat
Generously add butter to a skillet and let melt till entire skillet is coated
Let egg cook, covered till cooked all the way through.