Vegetable with cheese triangle

The original recipe is vegetable hot pot. Using the original recipe you will cook the cheese triangle and the vegetable together in a hot pot in an oven. But, since we have no eligible pot for an oven, so we cook them separately. We also don't use chili powder, but the original recipe uses 1 tablespoon of chili powder. We also substitute 12 ounces of leeks with spring onion because the grocery store was running out of leeks.

Recipe from Vegetarian cooking book published by Nicola Graimes as a consulting editor.

Ingredients
2 tablespoon oil
2 garlic clove, crushed
1 onion, roughly chopped
1 pound celeriac, peeled and roughly chopped
12 ounces carrots, roughly chopped
2 bulks green onion
8 ounces cremini mushroom
1/4 cups all purposes flour
21/2 vegetable stock
14 ounce chopped tomato
1 tablespoon tomato paste
2 tablespoon fresh thyme, chopped
14 ounce can kidney beans, drained and rinsed
salt and black pepper
fresh thyme for garnish

for cheese triangle
1 stick (8 tablespoons) butter
2 cups self-rising flour
4 ounces grated cheddar cheese
5 tablespoon milk

instruction
1. Heat oil in a large casserole, saute garlic and onion until beginning to brown (around 5 min).
2. Add potato, celeriac, carrots, green onion, and mushrooms. Cook for 3-4 minutes, then stir the flour for 1 minute.
3. Gradually stir in the stock with tomatoes, tomato paste, thyme, and season with salt and pepper. Cook until vegetable soft.

for cheese triangle
1. Rub the butter into the flour with fingers, then stir half the cheese with salt and pepper. Add just enough milk to make a smooth dough.
2. roll out the dough until 1 inch thick. Cut into triangles and brush with milk.
3. Bake for 20-25 minutes