Very Veggie Dumpling Stew

In a large skillet over medium heat, saute oil and onions for 3 minutes. Cut tofu into 1/2 inch cubes and add. Using a garlic press, crush garlic directly into skillet. Saute for 10 more minutes, browning tofu cubes on all sides.

Transfer onion and tofu mixture to a crock pot set on low. Stir in 2 cups vegetable stock, reserving remaining 1/4 cup for later use. Add soy sauce, green beans, carrots, celery, sage, salt and pepper.

Cover and cook on low for 6 to 8 hours. One hour before serving, mix remaining 1/4 cup vegetable stock with 2 tablespoons of flour. Stir into crock pot to thicken stew. Raise temperature to highest setting.

To make dumplings, mix together flour, baking powder, salt and pepper. Rub in margarine. Stir in parsley. Add soy milk to bind together.

Drop heaping tablespoons of dough into crock pot to make about 8 dumplings. Cover and cook on high for 45 minutes. When dumplings are cooked all the way through, serve immediately.