To make the dumpling dough add the flour, baking powder, salt and black pepper to a large bowl, whisk to combine. Add the milk and melted vegan butter. Stir until a ball of dough forms. If it seems dry, add a tablespoon or two more of plant milk. Set aside.

To make the stew heat the olive oil in a stockpot over medium heat.

Add the onion and cook for about 4 minutes, until softened. Add the garlic and cook for 1 more minute until fragrant.

Add the flour and stir to coat onions the onions with the flour. Slowly pour in the broth, then the milk, bring to a bubble and reduce to a simmer, stir frequently until the liquid thickens considerably, the consistency should be like a luscious gravy.

Add the parsley, thyme, salt, pepper, frozen vegetables, and vegan chicken. Stir to combine, add more salt and pepper to taste, if desired.

To cook the dumplings in the stew add scoops of dough. Each dough ball should be about 2 tablespoons in size. Gently drop them into the simmering soup.

Cover the pot and let the soup simmer for 15 minutes, or until the dumplings are cooked through.

Garnish with freshly shopped chives, parsley, or microgreens if desired.