Preheat your oven to 180°C/356°F.
Slice up your onions, celery, aubergine, courgettes and red peppers.
Place your pan on medium heat, add a splash of olive oil and add your veggies. Mix well.
Slice up your garlic cloves and add to the pan followed by your oregano and chilli flakes. Mix well.
Add two tins of tomatoes, refill the tins with water and pour into the pan. Add one stock cube and another tin of water, mixing everything in. Cover and simmer for 30 minutes.
Grab a mixing bowl. Add the self-raising flour, a knob of butter, a pinch of salt and baking soda. Knead everything together to form a dough. Add 75g of our Garlic & Herb vegan cheese, a teaspoon of oregano and continue to mix. Add the milk and mix together using a spoon.
Create a baguette shape with the dough and slice into 8 pieces (if your dough is too sticky to do this like ours was, add a bit of extra flour a little at a time until this is a little easier to bring together). Form balls out of these pieces and place around the ratatouille pan. Add the remaining Garlic & Herb the top of the dumplings.
Place the pan in the oven for 35 minutes to bake. Garnish with some chopped basil and enjoy.