Brush the planted steaks with some oil and grill in the Retigo combi steamer at 180°C hot air for about 5 minutes. Then season with salt and pepper and place in the holdomat at 80°C. For the mashed potatoes, peel the potatoes, quarter them, and steam in a perforated insert in the Retigo combi steamer on full steam for about 30-35 minutes until soft. Heat the vegan milk, cream, and butter, and add the spices. Roughly mash the potatoes in a pot and stir in the warm liquid. Adjust seasoning and keep warm. Cook the wild broccoli in the Retigo combi steamer on full steam in the perforated insert for about 3 minutes. Then toss in liquid vegan butter and season with salt and nutmeg. For the red wine jus, roughly dice the vegetables and roast them very strongly with the oil in a shallow pot. Now add the tomato paste and sugar and roast while stirring constantly. Be careful not to burn!!! Once everything is nicely dark, deglaze with a portion of the red wine and release the fond from the bottom of the pot. Reduce the red wine until the fond forms again. Repeat this process 4-5 times. Now fill the roasting base with vegetable broth, add spices, and let everything simmer lightly for about 2 hours. Pass the jus through a fine sieve or cloth, adjust seasoning with soy sauce (for saltiness) and possibly bind with a bit of cornstarch. Place the mashed potatoes on a plate, arrange the planted steak and wild broccoli, and sauce everything with the red wine jus. Garnish with colorful cress and cherry tomatoes.