Add the onion, celery, carrot, parsnip and potato, sauté for 8 minutes over a medium heat. Give it a stir every now and again.
Tip in the sliced garlic and dried sage. Mix and cook for 2 minutes.
Stir through the flour, peas and beans. Sprinkle in some salt and pepper. Give it all a good mix.
Pour in the vegan stock and bring to a simmer.
Simmer for 20 minutes with the lid off. Give it a stir every now and then.
After 10 minutes prepare the dumpling mix.
Add the flour, thyme, plant milk and vegan mayonnaise to a bowl, along with salt and pepper and mix well to combine into a thick, sticky batter.
Add dumpling mix to stew:
After 20 minutes has past, check the stew seasoning and add extra salt if required. Pour in the coconut milk and bring back to the boil.
Scoop 8 even size dumplings and drop into the stew a little away from each dumpling so that they don't stick together.
Pop a lid on the pan, turn down the heat so that the stew is at a steady simmer, and leave the dumplings to steam for 20 minutes.
Turn off the heat and allow the pan to sit on the cooker ring for another 10 minutes.
Serve the stew and dumplings with chopped parsley scattered over each serving.
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
If using vegetable stock to sauté the veggies the calories and fat amounts will be less.
If preferred a lite/low fat canned coconut milk can be used as this will result in less calories and fat.
Use a low sodium stock if necessary to reduce sodium levels.
Leftover stew can be kept in the fridge, within a covered container, for up to 3 days.
Or frozen for up to 3-4 months. Although do bear in mind that the texture of some veggies and the dumplings may change when they have been frozen. But the stew will still be tasty.
Reheat leftover stew by adding to a pan along with some extra plant milk, stock or water, if necessary, as the stew will likely become very thick as it sits. Bring to a simmer and reheat for 3-5 minutes until everything is piping hot. Stir frequently.