Method

• 1.
  Preheat oven to 170°C/150°C fan-forced. Line 2 baking trays with baking paper.
• 2.
  To make carrot bacon, lay carrot ribbons on one prepared tray, with space between them. Mix the oil, tamari, miso and paprika in a small bowl until combined. Brush half over the carrot ribbons and roast for 10 minutes, or until starting to colour. Turn ribbons over and brush with remaining miso mixture. Roast for another 5 minutes, or until a little burnt or browned in places. Set aside.
• 3.
  Meanwhile, place the potatoes in a large saucepan and cover with cold water. Season with salt and bring to the boil over medium heat. Reduce heat to low and simmer for 15 minutes, or until par-cooked and can just be pierced with a fork. Drain and leave to steam for 5 minutes. Return potatoes to pan, cover with a lid, and lightly shake to ‘rough up’ potatoes (this will help create more crispy edges when cooking).
• 4.
  Increase oven to 220°C/200°C fan-forced. Pour extra oil into a shallow baking tray and place in oven for 5-7 minutes to heat. Carefully place par-cooked potatoes in the baking tray with the hot oil. They should sizzle immediately. Roast for 45 minutes, then turn and roast for another 15 minutes, or until golden and crunchy.
• 5.
  Meanwhile, place tomatoes and chillies on the remaining lined tray. Roast for 20 minutes, or until softened and charred in places.
• 6.
  Transfer roasted chillies, tomatoes and any juices to a heatproof blender (reserving tray) and, with the steam cap on, whiz until smooth. Add sriracha, lemon juice and salt flakes to taste and whiz to combine. Set aside.
• 7.
  Spray onion wedges with cooking oil spray and place on reserved tray. Roast for 15 minutes, or until charred.
• 8.
  Meanwhile, whiz the cashews, nutritional yeast and garlic powder in a small food processor to make faux parmesan. Add more yeast or garlic powder to taste.
• 9.
  Remove roasted onion wedges from oven and discard any tough or wispy outer layers. Immediately sprinkle generously with faux parmesan. (Reserve any you don’t use in an airtight jar.)
• 10.
  Arrange roast potatoes on a serving platter with carrot bacon and onion wedges. Garnish with vegan feta, a drizzle of hot tomato dressing, some lemon wedges and coriander sprigs.