Add the all-purpose flour, baking powder, dried parsley, salt, & pepper to a bowl and whisk together.

Then, add the cubed vegan butter to the bowl and use a pastry cutter or fork to 'cut' the butter into the dough until you have a crumbly dough.

Next, add the soy milk to the bowl. Gently mix everything together until you have a shaggy dough. Remember, you do not want a smooth dough- the dough should be lumpy but not have any dry spots of flour.

Cover the bowl of dough with plastic wrap and place in the fridge until you are ready to cook the dumplings.

Once the dumpling dough is in the fridge, finely dice the carrots and celery, thinly slice the mushrooms, and mince the garlic. Set aside.

Add the olive oil to a large pot and turn on the heat. Once the oil is hot, add the diced onion and minced garlic to the pot. Stir and sauté together for 2-3 minutes.

Add in the remaining vegetables including the diced carrots, diced celery, and sliced mushroom. Stir and cook with the onions and garlic for 8-10 minutes until the vegetables have cooked down and are beginning to brown.

Next, add the tomato paste, Worcestershire sauce, and dried parsley to the pot of vegetables. Stir and saute everything together for an additional 1-2 minutes. You can also add salt & pepper to season to your liking at this time.

Once the vegetables are cooked down, add the vegetable broth and cooked cannellini beans to the pot. Then, stir together and bring the stew to a simmer.

Once the stew is simmering, remove the bowl of dumpling dough from the fridge and form it into 9-10 evenly sized round balls.

Carefully place the dumpling balls into the stew, making sure to keep them spaced apart at least 2 inches since they will expand in the pot. Then, add the lid to the pot and cook the dumplings covered for 10 minutes.

Remove the lid and carefully spoon some of the stew liquid over the top of each dumpling. Then, add in the fresh thyme.

Continue cooking the dumplings uncovered for another 5 minutes or until fluffy and cooked through. Then, remove the pot from the stove and serve while warm.