Spiced cheese sauce, roasted veg and dumplings

Method

1. To make the vegan cheese sauce, place the oat milk, bay leaf, onion, cloves and garlic in a saucepan and heat until just steaming. Remove from the heat and set aside to infuse.

2. Pour the infused milk through a sieve into a jug and keep warm, discarding the aromatics. In a separate pan, melt the vegan margarine over a medium heat then whisk in the flour. Slowly add the hot milk, whisking all the time, then cook until thickened. Remove from the heat and whisk in the vegan hard cheese. Stir in the harissa. Season with salt and pepper as needed and keep warm.

3. To make the roasted vegetables, heat the oven to 200C/180C Fan/Gas 6.

4. In a large roasting tin, toss all the vegetables together with the oil, za’atar and a pinch of salt. Roast until soft, about 20–30 minutes, adding the cashews 10 minutes before the end.

5. Meanwhile, to make the dumplings, tip all the ingredients apart from the vegetable stock into a bowl along with a few tablespoons of cold water to help bring it together. Mix and form into 12–16 small, loose dumplings.

6. Place the vegetable stock in a large saucepan over a low heat, then add the dumplings and poach for 1–2 minutes. Drain, then transfer to the oven for 15–20 minutes to crisp up.

7. To serve, spoon the cheese sauce into bowls. Add the roasted veg and dumplings. Serve topped with the fresh tarragon.