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