In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon baking powder, 1 teaspoon dried parsley, ½ teaspoon salt, and ¼ teaspoon ground black pepper until well combined. Cut in ½ cup of cold vegan butter until the mixture resembles coarse crumbs. Gradually mix in ¾ cup of soy milk until a shaggy dough forms. Cover and refrigerate.

Wash and dice 1 onion, 2 carrots, 2 celery stalks, and 8 ounces of mushrooms, and mince 3 cloves of garlic. Set aside.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, sautéing for 2-3 minutes. Add chopped carrots, celery, and mushrooms, stirring occasionally. Cook for 8-10 minutes until softened.

Stir in 2 tablespoons of tomato paste and 1 tablespoon of vegan Worcestershire sauce. Season and cook for another 1-2 minutes.

Pour in 4 cups of vegetable broth and add 1 can of rinsed cannellini beans. Stir, bring to a gentle simmer over medium-high heat, and let it simmer for 5 minutes.

Remove the dumpling dough from the refrigerator and shape it into 9-10 small balls. Drop each dumpling into the simmering stew. Cover and cook for 10 minutes without lifting the lid.

Remove the lid, spoon some stew over the dumplings to moisten them, add fresh thyme, and cook uncovered for another 5 minutes.