Vegan Kālua:
1 package (8½ ounces) vegan steak
1¼ teaspoons liquid smoke seasoning
2¼ teaspoons water
2 teaspoons granulated garlic seasoning
1 teaspoon mushroom seasoning
1/8 teaspoon black pepper
1½ tablespoons low sodium soy sauce
4 tablespoons olive oil

Cabbage
1 medium cabbage
¾ cup water
2 tablespoons mushroom seasoning
2 tablespoons low sodium soy sauce
¼ teaspoon black pepper
3 tablespoons olive oil

1. Shred the vegan steak.
2. Cut the cabbage in half and then in half again, and then in half again.
3. Add some liquid smoke seasoning to the vegan steak.
4. Pre-heat some oil in a pan, and then add in the vegan kālua. Stir. Use low heat.
5. Add in a little bit of water.
6. Add in all the seasoning and let it simmer for about 5 minutes. Stir it occasionally.
7. Add in some low sodium soy sauce, some granulated garlic and the vegetarian mushroom seasoning.
8. Add in the pepper and put it on a little lower heat.
9. Stir it often for about 5 minutes.
10. Scoop it into a bowl and set it aside.
11. Preheat some oil in a wok.
12. Add in the cabbage and put it on low heat. Stir.
13. Add in about ¾ cups of water and use medium heat.
14. Stir and let it simmer until it cooks down.
15. Cover the wok for about 10 minutes, simmer it on low heat, and stir it occasionally.
16. After about 10 minutes, lift the cover and add in the vegan kālua. Get that mixed in very well.
17. Put it on a plate and decorate it with the ti leaves.
18. Serve it with a bowl of taro soup, or just brown rice, or with potatoes.