George’s Veggie Lau Lau by Robert Walker | Dec 19, 2016 | 1 comment EmailTweet 5 Full-screen George’s Veggie Lau Lau By robertwalker December 19, 2016 Prep: 20 mins Cook: 2 hrs Yields: 4 Lau Lau Ingredients 4 ounces purple sweet potato, large diced 4 ounces red or Yukon gold potato, large diced 1 cup fresh mushrooms, quartered 1 cup onion, large diced 1 cup carrots, large diced 8 ounces cabbage, roughly chopped 4-8 luau (taro) leaves 4-8 ti or banana leaves (optional) Sea salt Black pepper Optional additions: Smokey marinated tofu (not baked) Seitan (chicken-like or beef-like seasoned) Other veggies or seasonings of your choice Directions 1Wash and chop all veggies into generous bite sized pieces2Wash luau leaves and cut off stem leaving leaf intact. **You May wish to wear gloves when handling taro leaf as the crystals in uncooked taro root and leaf can irritate skin.3Place a few pieces of each veggie and other optional fillings in center or luau leaf (about ½-1 cup filling depending on how large you want your lau lau)4Gently roll/fold being careful not to tear leaf (a little is okay, especially if you’re going to wrap in a ti leaf for steaming).5Options:6 Roll in second taro leaf and tie with string or wrap in aluminum foil.7 Wrap in ti leaf or banana leaf and tie (with or without second taro leaf)8Steam for 1 ½ hours to 2 ½ hours depending on size of lau lau.9Serve with poi or brown rice. close full screen 00:00 1 Review Marjorie Gorai March 31, 2019 I tasted this recipe at an Ornish Grand Ooening celebration in 2016. I believe George made it for a food contest. There were small samples. I was surprised it tasted so ono! It had a lot of pleasing flavors. See how I have remembered it theses past few years!👍 Honestly I didn’t miss the pork in traditional lau lau and call lau lau my Hawaiian TV dinner. Everything you need in an onolicious Hawaiian meal is in a lau lau… with poi❣️ Cancel replyYour review ...All fields and a star-rating are required to submit a review.Your name ... Your email ... Save my name, email, and website in this browser for the next time I comment.