1 In a large soup pot, heat the olive oil on medium high. Add the chopped garlic and chopped onions.
2 Saute the garlic and onions for about 5 minutes, reducing heat as needed, or until the onion is starting to get a bit of color and looks like it is caramelizing.
3 Add the apple cider vinegar, and stir it into the garlic and onions, getting any bits that are stuck to the bottom. Sprinkle with a pinch of salt and pepper.
4 Now add the cut potatoes, mushrooms, carrots and parsnips. Stir to combine, and season with a few pinches of salt and pepper. Saute the veggies for a minute or two to start cooking them.
5 Next, pour in the vegetable broth, apple cider or juice, and soy sauce. Stir to combine. Then add the bay leaves, sage and thyme.
6 Now, on medium high, bring the stew to a simmer, then reduce heat to medium low, cover and simmer for 30 minutes or until the veggies are cooked through.
7 While the stew is simmering, mix the dumpling batter. Sift the flour, baking powder and baking soda into a large mixing bowl. Then add the salt, nutritional yeast, and herbs.
8 Then stir the almond milk and olive oil into the dry ingredients until fully combined. Set aside until ready to use.
9 Once the veggies are cooked through, season with a bit more salt and pepper. Taste and adjust seasoning, it is a little on the sweet side, so I like to balance it with a good amount of salt.
10 Now, with the stew still simmering, drop a bit of the dumpling batter all over the top of the stew. I just use my fingers and take about a tablespoon or 2 of the batter and plop it on top. Repeat, making little dumplings all over the top.
11 Put the cover back on the stew and continue to simmer on low for about 10 more minutes or until the dumplings are cooked through. You can stick a toothpick in to one of the dumplings and it should come out clean.
12 Serve immediately with some fresh herbs if you want!
