Hearty Vegan "Beef" and Dumplings

0 Heat the olive oil in a large soup pot on medium high. Add the vegan beef(or mushrooms or lentils). Sauté, reducing heat as needed, for 2 to 3 minutes or the vegan beef starts to brown. 
1 Add the onion, leek, carrots, parsnips, potatoes and garlic to the pot with the vegan beef. Toss to combine everything and then season with a few pinches of salt and pepper. 
2 Cover the pot and sauté all the veggies with the vegan beef for about 2 minutes. 
3 Uncover the pot, pour in the vegan beef broth, beer, tomato paste and balsamic. Stir to combine everything. 
4 Add the thyme, rosemary and sage to the pot. Stir. 
5 Cover the pot, bring to a simmer, reduce heat to medium low and let simmer for about 15 to 20 minutes or until the potatoes are fork tender. 
6 While the stew simmers, make the dumpling mixture. In a large mixing bowl, whisk together the self rising flour, salt, garlic and sugar. Pour the non-dairy milk and melted butter into the dry ingredients, then stir to combine everything until fully combined. 
7 Once the potatoes are tender, remove the thyme, rosemary and sage leaves from the pot with some tongs. Discard. 
8 Taste and adjust seasonings, adding more salt and pepper if needed. 
9 Then drop about 1/4 cup dollops of the dumpling mixture all over the top of the stew. Cover the pot again and let simmer for 20 to 22 more minutes or until the dumplings are cooked through. 
10 Serve a bowl of the stew topped with a few dumplings on top!