George’s Veggie Lau Lau

By robertwalker

December 19, 2016

  • Prep: 20 mins
  • Cook: 2 hrs
  • Yields: 4 Lau Lau


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


1Wash and chop all veggies into generous bite sized pieces

2Wash 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).


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.


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❣️

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