In a mixing bowl, whisk together all-purpose flour, baking powder, dried parsley, salt, and pepper until well combined. Cut in cold vegan butter using a pastry cutter until the mixture resembles coarse crumbs. Gradually stir in soy milk until a shaggy dough forms. Cover the bowl with plastic wrap and chill in the refrigerator for about 30 minutes.

While the dumpling dough chills, dice the onion, garlic, carrots, celery, and mushrooms into small, uniform pieces. In a large pot, heat olive oil over medium heat. Add the diced onions and garlic, sautéing for 2-3 minutes until translucent. Stir in the remaining vegetables and cook for another 8-10 minutes, until softened.

Stir in tomato paste and vegan Worcestershire sauce, cooking for 1-2 minutes. Pour in vegetable broth and add the strained cannellini beans. Bring to a gentle simmer for about 5 minutes.

Remove the chilled dumpling dough from the fridge. Scoop and form into 9-10 balls. Drop them into the simmering stew, cover the pot with a lid and cook for 10 minutes.

After 10 minutes, uncover the pot and spoon broth over the dumplings. Add fresh thyme to the stew and continue cooking uncovered for 3-5 minutes until the dumplings are fluffy.

Ladle the Vegan Dumpling Stew into bowls, ensuring each serving gets dumplings and vegetables. Serve warm.