In a large bowl, whisk together all-purpose flour, baking powder, dried parsley, salt, and pepper to create a dry mixture. Cut in the cold, cubed vegan butter until the mixture resembles coarse crumbs. Gradually mix in soy milk until combined, forming a shaggy dough. Chill in the refrigerator for about 15–20 minutes.

In a large pot, heat olive oil over medium heat. Add the finely diced onion and minced garlic, sautéing for 2–3 minutes until fragrant. Next, stir in the carrots, celery, and mushrooms. Cook for 8–10 minutes until softened.

Add the tomato paste and vegan Worcestershire sauce to the sautéed vegetables. Stir well, cooking for another 1–2 minutes to allow flavors to meld.

Pour in the vegetable broth and add the cannellini beans. Bring the stew to a gentle simmer. Once bubbling, reduce the heat to low and let it simmer for 10–15 minutes.

Shape the chilled dumpling dough into small balls, approximately 1–2 inches in diameter. Carefully drop the dumplings into the simmering stew. Cover the pot and cook for 10 minutes.

After 10 minutes, remove the lid and ladle some broth over the dumplings for even cooking. Cover again and cook for an additional 5 minutes until the dumplings are fluffy.