Preheat your oven to 200°C (390°F) conventional or 180°C (355°F) fan-assisted.

Wash the baby potatoes thoroughly and cut them in half.

Toss the potatoes with olive oil, rosemary, and salt until evenly coated.

Spread the potatoes on a baking sheet and roast for about 25 minutes until golden brown and crispy.

Peel and slice the sweet potato into chunks.

Place the chunks in a pot of boiling water and cook until completely soft and tender, about 10-15 minutes.

Drain well and set aside to cool slightly.

In a large mixing bowl or food processor, combine cooked brown lentils, cooked sweet potato, minced garlic, sweet paprika, soy sauce, tomato paste, Dijon mustard, rolled oats, salt, and pepper.

Mash or pulse until well combined but still slightly textured.

If too wet, add a tablespoon more of rolled oats.

Let the mixture rest for 5-10 minutes.

Divide the mixture into portions and shape into steak-like patties, about 2-3 cm thick.

Melt vegan butter in a saucepan over medium heat.

Add finely chopped shallots and sauté until translucent, about 3-4 minutes.

Pour in the grape juice or pomegranate juice and let it reduce slightly.

Add vegetable broth, fresh thyme, balsamic vinegar, salt, pepper, and a pinch of sugar.

Let the sauce simmer until it thickens slightly, about 5-7 minutes.

For a thicker consistency, mix cornstarch with cold water and stir it into the sauce.

Heat vegetable oil in a skillet over medium heat.

Fry the vegan steaks for 4-5 minutes on each side until golden-brown.

Plate the vegan steaks alongside the crispy roasted potatoes.

Drizzle the sauce over the steaks and garnish with fresh thyme.

Serve immediately while hot.