VEGAN POTATO STEAK

INGREDIENTS

● Potato: 500 gms

● Garlic: 6 pods

● Salt to season

● Crushed black pepper to season

● Cherry tomato: 200 gms

● Soy cheese: 100 gms

● Potato flakes: 100 gms

● Olive oil: 100 ml

● Parsley: 2 tbsp

● Oregano: 1 tsp

● Freshly chopped basil: 1 tblsp

● Balsamic vinegar: 70 ml

● Potato spaghetti noodles: 100 gms

● Onions: 4 nos

● Asparagus: 50 gms

● Brocolli: 50 gms

● Kalamata olives: 6 nos

● Tomato puree: 100 ml

● Edible flowers for garnishing

METHOD

Boil potatoes in seasoned water. Peel and allow to cool. Mash and season with fresh herbs and shape it into a rectangular steak. Allow to set in a refrigerator for 15 minutes. Prepare an accompanying sauce using cherry tomatoes, balsamic vinegar, garlic, fresh herbs, chopped onions and seasoning all simmered together in a non-stick pan for 7 minutes until tomatoes break down and become pulpy. Prepare potato spirals using a spiral maker. Wrap them over the potato steak and allow it to set for another 10 minutes in the refrigerator. Prepare a base of caramelised onions by caramelising sliced onions in a pan until golden brown and translucent. Prepare a soy cheese crisp by melting soy cheese and potato flakes on a non-stick pan and allow it to cool and get crisp.

Prepare a mash of broccoli and asparagus by blanching both together and pureeing it into a sieve to get a smooth paste. Add seasoning.

Prepare an accompanying tomato sauce using tomato puree seasoned with basil, salt and pepper simmered to perfection.

Grill the potato noodle wrapped steak on a non-stick pan using olive oil, until golden crisp.

Plate it on a bed of caramelized onions, accompanied with the cherry tomato glaze and basil tomato puree each on either side of the steak.

Place the vegan cheese crisp on top of the potato steak.

Garnish with the green mash using a comb on the plate rim, place the edible flowers over it. Drizzle olive oil, sprinkle chopped parsley and slit kalamata olives.

Serve hot.