In a mixing bowl, whisk together all-purpose flour, baking powder, dried parsley, salt, and ground black pepper until well combined. Cut in the cold vegan butter until the mixture resembles coarse crumbs. Gradually add the soy milk, mixing until a shaggy dough forms. Cover and refrigerate for 30 minutes.

While the dumpling dough is chilling, prepare your vegetables. Heat olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic for 2-3 minutes. Add remaining chopped vegetables and cook for 8-10 minutes until softened.

Once the vegetables are tender, stir in tomato paste and vegan Worcestershire sauce. Cook for 1-2 minutes, scraping the pot to release any bits stuck to it.

Pour in vegetable broth and add cannellini beans. Bring to a simmer for 5-10 minutes on low heat.

Form dumpling dough into small balls, drop them into the simmering stew, and cover for 10 minutes.

After 10 minutes, ladle broth over each dumpling, sprinkle in fresh thyme, and cook uncovered for an additional 5 minutes.