With glazed carrots and polenta balls with sage and paprika 

Briefly boil 1L of soya milk with a little salt and add maize semolina while stirring. Cook for about 20 minutes on low heat while stirring. The contents shouldn’t go lumpy.

Cut the mushrooms in slices, finely chop the paprika, parsley and sage. Dice the onions and braise in olive oil. Add the paprika, parsley and sage leaves and briefly braise with the rest. Season with salt and pepper. Then mix together with the polenta. Cut small “Nocken” (small dumpling type bits) off with a spoon. Keep warm.

Wash the carrots and peel them. Cut into thin strips and blanch in vegetable stock. Then caramelize in hot margarine and 1 tbsp of sugar. Toss the carrot strips. Keep warm.

Warm up the soya cream and gently thicken with some potato starch (mixed with cold water). Fold in the herbs. Then foam the mixture up with a hand blender.

Fry the Vegan Cheese Steak on both sides in hot olive oil. Garnish a platter with the Steak, the polenta “Nocken” balls, and the glazed carrots. Pour the herb foam over the dish.