Chik'n Stew and Dumplings

1. For stew, add vegetable oil to the bottom of a dutch oven or large stock pot over medium heat. Add onion, carrots, and celery and heat for 5 minutes, stirring occasionally. Add garlic and chik'n strips and heat another 5 minutes.
2. Add flour and heat for 2 minutes stirring constantly to lose the raw flour taste. Add soy sauce and nutritional yeast and stir again to combine. Add vegetable stock, potatoes, bay leaves, sage, salt, and pepper.
3. Heat until boiling. Reduce heat and simmer for 60 minutes or until vegetables are fork tender. For dumplings, combine sifted flour, baking powder, salt, and parsley. In a separate bowl, mix together milk and vegetable oil, and then add these wet ingredients to the dry ingredients.
4. Dump the dumpling dough onto the stew with 6 spoonfuls. To help with this process, dunk the spoon into the hot stew mixture before each spoonful of dough. This will help the dough slide off the spoon easier.
5. Cover and simmer for about 15 minutes. The dumplings will lose their glossy shine once they are done. Remove the bay leaves before serving.
Source of recipe: I come from a family of meat-eaters, so I've had a lot of stew in my days. This recipe is a variation on family recipes combined with a vegan gravy recipe I learned some time ago.