In a mixing bowl, whisk together the all-purpose flour, baking powder, dried parsley, salt, and ground black pepper until well combined.

Cut the cold vegan butter into the mixture using a pastry cutter or your fingers until it resembles coarse crumbs.

Gradually stir in the soy milk until a shaggy dough forms. Cover the bowl with plastic wrap and chill in the refrigerator for about 30 minutes.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced onions and minced garlic, and sauté for 2-3 minutes until translucent and fragrant.

Incorporate the chopped carrots, celery, and mushrooms, cooking for 8-10 minutes until they soften.

Stir in the tomato paste and vegan Worcestershire sauce, seasoning with salt and pepper to enhance flavors.

Pour in 4 cups of vegetable broth and add the drained cannellini beans. Bring the mixture to a gentle simmer for about 5-7 minutes.

Remove the chilled dumpling dough, form small balls, and carefully drop them into the bubbling stew.

Cover the pot and cook for 10 minutes, allowing the dumplings to rise and steam.

Uncover the pot, gently spoon broth over the dumplings, add fresh thyme, and cook uncovered for an additional 3-5 minutes.