Disney Parks Blog just released one of their “Cooking Up the Magic” Disney recipes at home, and we’re in luck because it’s a vegan recipe for the Impossible Chili Mac and Cheese from the EPCOT International Food & Wine Festival. We are going to share it here for you in case you’d like to try it at home and save it here for future reference. Disney does note that the recipe “may differ from the restaurant version” because it’s made on a larger scale in the restaurants. Let us know if you give it a try, I know I will be and I’ll share it when I do.
Taken from Disney Parks Blog:
IMPOSSIBLE Vegan Chili Cheese Macaroni and Cheese Recipe
EPCOT International Food & Wine Festival
Serves 8-10
IMPOSSIBLE THREE BEAN CHILI
- 2 tablespoons canola oil
- 1/2 cup diced onion
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 1 pound IMPOSSIBLE Ground Beef
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon chili powder
- 1 (14 1/2 ounce) can diced tomatoes
- 4 cups vegetable broth
- 1 (15 1/2 ounce) can pinto beans, drained
- 1 (15 1/2 ounce) can red kidney beans, drained
- 1 (15 1/2 ounce) can black beans, drained
- Coarse salt, to taste
- Freshly ground black pepper, to taste
PLANT-BASED MACARONI AND CHEESE
- 1/2 cup plant-based butter substitute
- 1/2 cup all-purpose flour
- 4 cups vegetable stock
- 4 cups plant-based shredded cheddar style cheese
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 1/2 teaspoons onion powder
- 1/4 teaspoon ground cayenne
- 1/2 cup nutritional yeast
- 1 pound macaroni noodles
TOPPING
- 3/4 cup sliced green onion
- 1 cup plant-based sour cream
- 1 1/2 cups plant-based shredded cheddar style cheese
FOR IMPOSSIBLE THREE BEAN CHILI:
- Heat oil in large stockpot or Dutch oven over medium heat for 5 minutes, until hot.
- Add onion and sauté for 5 minutes, until soft. Add minced garlic and cook for 1 minute, until fragrant.
- Add tomato paste and cook, stirring constantly for 3-5 minutes, until dark red. Add IMPOSSIBLE Ground Beef and turn heat to medium-high. Cook, breaking up large pieces, for 8-10 minutes, until fully cooked.
- Stir in cumin, oregano, and chili powder. Cook for 1-2 minutes, until fragrant. Add tomatoes and vegetable broth and heat until simmering. Cover and reduce heat to low. Continue simmering for 30 minutes.
- Add beans and cook uncovered, on low heat, for 20 minutes. Season with salt and pepper, to taste.
- Keep warm until ready to serve.
FOR PLANT-BASED MACARONI AND CHEESE:
- Melt butter in large saucepan over medium heat. Sprinkle flour over melted butter and whisk for 5 minutes, until smooth light brown roux forms.
- Increase heat to medium-high and slowly add vegetable stock, whisking constantly until boiling. Once sauce begins to boil, reduce heat to low and add plant-based cheese substitute. Once cheese is fully melted, remove from heat.
- Carefully pour sauce into blender. Add salt, pepper, garlic powder, onion powder, cayenne, and nutritional yeast. Blend on low speed until smooth.
- Cook macaroni according to package instructions. Drain water from pasta.
- Combine macaroni and pasta in a large saucepan. Keep warm until ready to serve.
TO SERVE:
Evenly divide Plant-based Macaroni and Cheese among eight bowls. Top with IMPOSSIBLE Three Bean Chili. Garnish with green onion, plant-based sour cream, and plant-based shredded cheddar style cheeses.
This recipe has been converted from a larger quantity in the restaurant kitchens.
The flavor profile may vary from the restaurant’s version.
Be sure to check out the VeganDisneyFood Complete Vegan Guide to EPCOT International Food & Wine Festival 2024 for a full list of vegan offerings!