For the cheeze
1. Add potatoes and carrots to a medium sized pot and cover with water. Add salt and bring the veggies to boil. Cook for about 12 minutes, or until cooked all the way through and soft.
2. Add cooked potatoes, carrots and all other cheese ingredients to a blender. Blend really well until completely smooth, there should be zero texture. And that’s that!
3. You definitely won’t need all the cheese for this one sandwich, so you can store it in a container and it should stay good in the fridge for about 4 days. It can be used as a vegan replacement for grilled cheese sandwiches, you can warm it up and use it as nacho sauce, add it to pasta or veggies etc. It’s best served warm, in my opinion.
For the sautéed onions and peppers
1. Heat a medium sized pan on medium heat. Add oil. When oil is hot add the onion and peppers. Toss the onions and peppers in oil and add salt. Allow peppers and onions to sauté and caramelize for about 10 minutes on low to medium heat.
2. After about 10 minutes, add a dash of tamari and toss the peppers and onions. When they’re cooked all the way and caramelized to your liking, turn off the heat.
For the garlicky smashed potatoes
1. Get a medium sized pot. Add potatoes to the pot and cover them with water. Bring the water to a boil. Boil potatoes for about 12 minutes, or until cooked all the way through and soft enough to mash.
2. For the onions, heat a small pan. Add oil. Allow oil to get hot, then add the rosemary and onions. Allow onions to caramelize on low-medium heat for about 8 minutes, tossing occasionally. After a few minutes add the chopped garlic, salt and pepper to the onions. When the onions look done, turn off the heat.
3. Prepare a medium sized mixing bowl. One by one add your boiled potatoes to the bowl and mash them well. Add the onions, milk, olive oil to the potatoes and mash until you can make little patties out of the mixture. (You can do this with a potato masher. I did it with a fork and a whisk.)
4. Heat the oven to 210c. Prepare 2 baking trays with baking paper.
5. With a spoon scoop the potato mash onto the tray, creating a bunch of little patties.
6. Top the patties with plant-based parmesan and drizzle with olive oil. (Or truffle oil would be pretty sick.)
7. Bake patties for about 15-20 minutes on one side (until they’re crispy) and then flip them and let them bake for another 15. When they’re crispy on each side, turn the oven off and allow them to cool. Sprinkle them with some sumak when they’re done.
Herby yogurt sauce
1. Add all ingredients to a nice bowl. Mix well. Add salt to taste. Experiment with different herbs, if you want.
Crispy pulled steak
1. Heat a medium pan. Add smoked paprika. Add oil. Add Juicy Marbles pieces to the pan.
2. Sizzle for about 2 minutes, or until crispy on one side. Then flip and sizzle for another 2 minutes. When crispy on both sides, turn off the heat and remove from pan. Top with your favorite smokey spice blend.
Assembling the sandwich
1. When all of the sandwich components are ready, toast a slice or two of your favorite gourmet bread. Drizzle the bread with a little olive oil and garlic powder before you toast it if you wanna get extra fancy.
2. Then add the caramelized onions and peppers to the toast, then the meat, and then add top it with the cheese sauce.
3. Put some crispy smashed potatoes on the side of your plate. Dip them generously in the herby yogurt sauce for you take a bite for maximum deliciousness. And dig in!