Prep your vegetables by chopping carrots, potatoes, celery, onion, and garlic into bite-sized pieces.

In a large pot, heat olive oil over medium heat. Sauté the chopped onions and garlic until they’re soft and fragrant, about 5 minutes.

Stir in the chopped carrots, celery, and potatoes, then add vegetable broth to nearly submerge the vegetables.

Once simmering, add thyme, oregano, salt, and pepper, and let it simmer while preparing the dumpling dough.

In a bowl, whisk together flour, baking powder, and dried herbs, and then gradually add plant-based milk until a sticky dough forms.

Drop spoonfuls of dumpling mixture onto the simmering stew, cover tightly, and steam for 10 minutes.

Serve the stew in bowls with the dumplings, adding extra broth if desired.