Vegetable Stew with Herbed Dumplings Recipe - Forks Over Knives

Ingredients

• 8 oz. fresh button mushrooms, halved
• 1 cup sliced celery
• ½ cup chopped onion
• ¼ cup red wine or low-sodium vegetable broth
• 2 tablespoons no-salt-added tomato paste
• 3 cups low-sodium vegetable broth
• 1½ lb. small red potatoes, halved or quartered into bite-size pieces
• 3 carrots, cut into 1-inch chunks
• 8 oz. fresh pearl onions, peeled, or 1 cup frozen pearl onions
• 1 parsnip, cut into 1-inch chunks
• 2 teaspoons chopped fresh thyme
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 15-oz. can no-salt-added navy beans, undrained
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 cup white whole wheat flour
• 2 tablespoons chopped fresh herbs, such as parsley, chives, thyme, and/or basil
• 2 teaspoons nutritional yeast
• 1 teaspoon baking powder
• 1 teaspoon onion powder
• ⅔ cup unsweetened, unflavored plant-based milk
• 3 tablespoons soaked raw cashews