Vegan Stew with Dumplings

In a medium bowl, whisk together the all purpose flour (1 cup), baking powder (1 tsp), and sea salt (0.75 tsp). Make a well, then pour in coconut milk (2 tbsp) and warm water (0.33 cup). Mix until a sticky dough forms. Adjust water or flour if needed. Cover with a kitchen towel and set aside.

Heat a large, wide pot over medium-high heat. Sauté sweet onion (1 medium), celery (3 ribs), and carrots (3 medium) with a few tablespoons of water for minutes (3) until onions are translucent. Add splashes of water if sticking occurs. Add garlic (3 cloves) and sauté for minute (1). Stir in italian herbs (1 tsp) and smoked paprika (0.5 tsp) for minute (1) until fragrant. Start 5m timer

Add crimini mushrooms (1 cup), canned butter beans (1 can), vegetable broth (4 cups), and water (2 cups) to the pot and bring everything to a boil. Ensure harder vegetables are almost tender before proceeding.

Using a small spoon, scoop about dough (2 tsp) for each dumpling and carefully drop into the simmering broth. Leave space for them to puff up; they can touch after about minute (0.5).

Simmer the dumplings on medium-high heat for minutes (10). Larger dumplings may need longer. Remove one, cut it in half, and taste to check for doneness; try not to overcook as they may become hard. Start 10m timer

If your dumplings are ready, stir in baby spinach (1 cup) until wilted, then add canned coconut milk (0.25 cup) until the stew is creamy. Remove from heat and serve. Enjoy! You can optionally grind a little [black pepper] on top and sprinkle on [fresh parsley].

To store the vegan stew and dumplings: I recommend removing the dumplings from the soup and storing them separately. This will keep them from getting as hard. When you reheat, you can combine them in your bowl and microwave them or heat in a [small saucepan] on the stovetop (on medium low) until desired temperature is reached.