Who says vegans can't enjoy a good steak? These most unusual dishes in the vegan category, which focuses on simple ingredients and flavours and where the star ingredient here is the humble potato makes for a versatile ingredient and a meal in itself. This is a carefully designed dish where the delicate flavours blend, giving the potato a twist of taste, flavour, and texture, says Chef Jerson Fernandes, Executive Chef, Novotel Mumbai Juhu Beach.

About the vegan steak recipe

Chef Jerson Fernandes created the recipe in his vegan kitchen at Novotel Goa Dona Sylvia Resort. The idea was to introduce an interesting vegan recipe that focuses on simple, locally sourced ingredients and flavours. The critical element of this dish is potato which is a versatile ingredient. It is one of Chef Jerson Fernandes’ signature recipes because of its lips smacking flavour and is popular at Novotel Mumbai Juhu Beach.

Vegan noodle wrapped potato steak with crisp soy cheese cracker and Pomodoro glaze


  • Potato spaghetti noodles: 100 gms
  • Freshly chopped basil: 1 tbsp                                          
  • Cherry tomato: 200 gms
  • Balsamic vinegar: 70 ml            
  • Potato flakes: 100 gms 
  • Kalamata olives: 6 nos
  • Tomato puree: 100 ml
  • Soy cheese: 100 gms                 
  • Asparagus: 50 gms
  • Potato: 500 gms
  • Brocolli: 50 gms
  • Olive oil: 100 ml
  • Parsley: 2 tbsp                             
  • Oregano: 1 tsp                                                                              
  • Garlic: 6 pods                                                           
  • Onions: 4 nos                
  • Edible flowers for garnishing
  • Crushed black pepper and salt to season


  1. Boil potatoes in salted water. Allow cooling after peeling. Shape it into a rectangular steak by mashing it and seasoning it with fresh herbs. Set aside for 15 minutes in the refrigerator.
  2. To make the accompanying sauce, combine cherry tomatoes, balsamic vinegar, garlic, fresh herbs, chopped onions, and seasoning in a nonstick pan and cook for 7 minutes, or until the tomatoes have broken down become pulpy.
  3. Use a spiral maker to make potato spirals. Wrap them around the potato steak and place them in the refrigerator for another 10 minutes.
  4. Make a caramelised onion base by caramelising sliced onions until golden brown and translucent in a pan.
  5. Make a soy cheese crisp by melting soy cheese and potato flakes in a nonstick pan and then cooling and crisping it.
  6. Make an accompanying tomato sauce with basil, salt, and pepper that has been simmered to perfection.
  7. In a nonstick skillet, cook the potato noodle wrapped steak until golden crisp.
  8. Arrange the steak on a bed of caramelised onions, with the cherry tomato glaze and basil tomato puree on either side.
  9. Top the potato steak with the vegan cheese crisp.
  10. Using a comb on the plate rim, garnish with the green mash and edible flowers. Drizzle with olive oil and kalamata olives that have been slit and serve hot.

Chef's Tip

  1. Place the potato spiral in ice-chilled water to make it crispier and crunchier.
  2. Replace potato with sweet potato for a sweeter version of the recipe.