Because Disneyland is closed indefinitely at the moment, I’ve decided to start making copycat recipes of some of our favorite vegan dishes there. I put a poll on Instagram and the Ronto-less Garden Wrap was the winner for the first recipe to make, so here it is! I hope that you enjoy the recipe and that it brings a bit of Disney magic into your home!
See the recipe below, and check out the video I made of me making it for visual instructions 🙂
The description on the menu at Ronto Roasters can give us a few clues as to how to approach the recipe:
“Ronto-less Garden Wrap: Plant-based Sausage, spicy Kimchi Slaw, sweet Pickled Cucumber, Plant-based Gochujang Spread, wrapped in Pita.”
I’ve looked at many recipes for each of those components and veganized and adapted where necessary to come as close to the Galaxy’s Edge version as I could. The exact recipe that they use at Ronto Roasters is of course a secret, but I’ve done the best I can to choose ingredients that I think will best match what we’ve eaten on Batuu!
I intended to use store-bought pita bread for the recipe, but for some reason pita bread has been out of stock at all the grocery stores near me. So I made it from scratch instead! I used a recipe by Sweet Simple Vegan that just has 5 ingredients, it’s super easy to make! It’s not usually hard to find vegan pita bread at the store; most brands are accidentally vegan, but if you feel like making it from scratch or if you just want that warm, fresh-baked bread feeling, then head over to Sweet Simple Vegan for that recipe!
For the entire Ronto-less Garden Wrap recipe, note that there are two components that need to be made a few hours in advance:
- The pita bread needs to rise for 2 hours and then rest for 30 minutes before you can cook it on the stove.
- The Impossible sausage and/or the tempeh slices need to marinate in the bulgogi sauce for at least 2 hours, preferably 4 to overnight.
Where to find Impossible meat?
Until recently, Impossible meat was only available at Gelson’s, which is a grocery store chain here in southern California. But recently, Impossible announced that they are expanding to many more grocery stores, including Albertsons, Vons, Pavilions, Safeway, and Jewel-Osco. So check those stores as well if you don’t have a Gelson’s near you.
Because Impossible meat can be hard to find, I wanted to make an alternate version with a protein that is more widely available, so I went with tempeh. There are two versions of this recipe, but that is the only difference – Impossible meat or tempeh – and the marinade, toppings, etc. are all the same.
Here is how the finished product looks with Impossible meat:
And here is how it looks with tempeh:
Time: 3 hours (most of it inactive – maybe about 30 minutes of active time)
Making the Plant-based Sausage:
Bulgogi Marinade Ingredients:
- 6 Tbsp soy sauce
- 3 Tbsp brown sugar
- 2 Tbsp rice wine (aka Mirin. Note that this is different from the Rice Vinegar in the Kimchi slaw recipe below)
- 1 tsp toasted sesame oil
- 1 asian pear or red apple
- 1/2 onion
- 1 Tbsp peeled garlic, about 2 cloves
- 1 tsp peeled ginger, a small nub
- 1/8 tsp ground black pepper
Plant-based Sausage Ingredients:
- 1 12-oz package of Impossible meat, or 1 package of tempeh. You could also try with the Beyond Beef ground that comes in the square packages, I imagine it would be a similar result.
- 1 Tbsp cooking oil for frying it after it finishes marinating (anything with a light flavor, like canola)
- Blend the marinade ingredients in a food processor or high-powered blender until smooth.
- Form the Impossible meat into the size sausages you will need to fill your pita bread.
- If using tempeh, slice into thin rectangles.
- Place into a shallow Tupperware and pour the marinade over them.
- Cover the Tupperware and let it marinate for at least 2 hours in the fridge, or even longer, up to overnight.
- When all the other components of your Ronto-less Garden Wrap are ready to go, remove the the Impossible sausage or tempeh from the Tupperware and fry it in a skillet with the canola or other light-tasting oil over medium heat.
- Cook until the Impossible meat or tempeh is browned on both sides.
- 4 Tbsp soy sauce
- 2 Tbsp rice vinegar (note that this is different from the Rice Wine, aka Mirin, in the marinade recipe above)
- 1 Tbsp sugar
- 4 Tsp sriracha
- 2 garlic cloves, finely minced
- 1 nub of ginger, about 1 inch long, finely minced
- 1/2 Napa cabbage, thinly sliced
- 1 carrot, cut into thin matchstick slices
- 1 tbsp sesame seeds
- 1 green onion, thinly sliced
- Stir together soy sauce, rice vinegar, sugar, sriracha, garlic, and ginger.
- Add cabbage, carrots, sesame seeds, and green onion, and mix well.
Sweet Pickled Cucumbers
- 1/2 cucumber, very thinly sliced
- 1/2 cup white vinegar
- 1/4 cup sugar
- 1/2 Tsp kosher salt
- 1/4 cup water
- In a medium saucepan, gently heat the vinegar, sugar, water and salt.
- Stir until the sugar and salt have just dissolved. Pour over the cucumbers in a bowl.
- Chill in the fridge and allow to marinate at least 15 minutes before serving.
- 1/2 cup vegan mayo (such as Follow Your Heart Vegenaise or JUST Mayo)
- 1 garlic clove, finely minced
- 1 ½ Tbsp Gochujang (Korean red chili paste). You should be able to find it in the Asian section of a grocery store, or order it online.
- Stir all ingredients together in a bowl. Adjust the Gochujang amount to your own desired spiciness level.
If you have store-bought pita bread, you may want to warm it briefly on a dry frying pan, oven/toaster oven, or microwave for a few seconds. If you made it from scratch, it will already be warm!
Spread desired amount of Gochujang spread onto the pita bread, about two tablespoons. Place your Impossible sausage or tempeh slices in, followed by a handful of the Kimchi Slaw, and top with a few Sweet Pickled Cucumbers. Finally, turn on John Williams’ Star Wars: Galaxy’s Edge Symphonic Suite and pretend that you are on Batuu!