Veggie Laulau

Featured in the Honolulu Star-Advertiser on May 17, 2017.
Recipe compliments of Ekahi Ornish Lifestyle Medicine.



Veggie Laulau

  • 4 ounces (about 1 medium) purple sweet potato, large diced
  • 4 ounces (about 1 medium) 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, washed and stems removed
  • 4-8 ti or banana leaves (optional)
  • Sea salt and black pepper to taste

Optional filling:

  • Smokey marinated tofu (not baked)
  • Seasoned seitan (meat substitute)
  • Other veggies or seasonings of your choice


  1. In each luau leaf, place a few pieces of each vegetable and other optional filling in center about 1/2-1 cup filling.
  2. Gently wrap leaf over and around the filling so the filling stays in place.
  3. Wrap second taro leaf over first and tie with string.
  4. Wrap ti leaf or banana leaf around the laulau and tie with string, if desired.
  5. Steam for 1 1/2-2 1/2 hours depending on size of laulau.
  6. Serve with poi or brown rice.

Makes 4 servings.

Tip: You may wish to wear gloves when handling luau leaves as the crystals in uncooked taro root and leaves can irritate skin.

Approximate Nutrient Analysis per serving (not including optional filling, poi or brown rice or salt to taste):
100 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 45 mg sodium, 23 g carbohydrate, 5 g fiber, 8 g sugar, 4 g protein


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