Lu Pulu Vegano (Tongan Taro Leaves & Mushroom Coconut Parcels) – Authentic Tonga Recipe
Plant-based rendition of Tonga’s royal Lu, baking savory mushrooms and onions in coconut cream and greens.
- Country of Origin
- 🇹🇴 Tonga (Polynesia, Oceania)
- Dietary Profile
- vegan
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Taro leaves (or Swiss chard), Sliced portobello mushrooms, Diced onions, Thick coconut cream, Garlic
Ingredients for Lu Pulu Vegano (Tongan Taro Leaves & Mushroom Coconut Parcels) (4 Servings)
- 1.25 lbs (or 2.5 cups) taro leaves (or Swiss chard), prepped into bite-sized pieces
- 1.5 cups sliced portobello mushrooms, washed and trimmed
- 1 cup diced onions
- 1 medium onion and 3 cloves garlic, finely minced with thick coconut cream
- 1.5 tbsp traditional Tonga seasoning (garlic, sea salt, lime)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, thick coconut cream, and garlic, sea salt, lime for 3 minutes until fragrant.
- Combine taro leaves (or Swiss chard) and sliced portobello mushrooms with the sautéed aromatics and layer evenly into the baking dish.
- Top with diced onions and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.