Lau Lau with Vegan Butterfish

Ingredients

• 16 large leaves Taro Leaves
• 2 cans Hearts of Palm, drained and chopped
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Liquid Smoke
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1 tablespoon Hawaiian Sea Salt
• 4 cups Water

Instructions

1. 1Gently rinse the 16 large taro leaves under cool running water. Carefully pat the leaves dry with a clean cloth or paper towel.
2. 2In a medium-sized mixing bowl, combine the 2 cans of drained and chopped hearts of palm, 1 teaspoon of smoked paprika, 1/2 teaspoon of liquid smoke, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1 tablespoon of Hawaiian sea salt. Stir these ingredients together thoroughly with a spoon until the hearts of palm are evenly coated.
3. 3On a clean, flat surface, arrange four of the prepared taro leaves in a cross shape, overlapping them slightly in the center. Place approximately one-quarter (about 1/2 cup) of the hearts of palm mixture in the very center where the leaves overlap.
4. 4Carefully fold the edges of the taro leaves inward over the filling, one by one, to create a compact, enclosed bundle. Repeat this bundling process three more times with the remaining taro leaves and hearts of palm mixture, creating a total of four bundles.
5. 5Pour the 4 cups of water into a large pot or Dutch oven. Place a steamer basket into the pot, ensuring the bottom of the basket sits above the water line, and arrange the four assembled Lau Lau bundles in a single layer within the steamer basket.
6. 6Cover the pot with a tight-fitting lid. Bring the 4 cups of water to a boil over high heat, then reduce the heat to medium to maintain a steady, vigorous steam at 212°F (100°C). Steam the Lau Lau bundles for 90 minutes (1.5 hours), or until the taro leaves are very tender and have changed from a vibrant green to a darker, softer green, indicating they are fully cooked.
7. 7Carefully remove the Lau Lau bundles from the steamer basket using tongs. Serve the Lau Lau immediately while hot, accompanied by plain cooked rice or poi.

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