In a large soup pot, heat the olive oil on medium high. Add the chopped garlic and chopped onions.

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.

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.

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.

Next, pour in the vegetable broth, apple juice, and soy sauce. Stir to combine, Then add the bay leaves, sage, and thyme.

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.

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.

Then stir the almond milk and olive oil into the dry ingredients until fully combined. Set aside until ready to use.

Once the veggies are cooked through season with a bit more salt and pepper to taste. It is alittle on the sweet side, so I like to balance it with a good amount of salt.

Now, with the stew stilll simmering, drop bits of the dumpling batter all over the top of the stew. Scoop about 1-2 Tablespoons per bit and just plop it on top. Repeat all over the top.

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 into the dumplings and it should come out clean.

Serve immediately. Garnish with fresh herbs if wanted.