Step 1

Put a large Dutch oven or soup pot over medium heat and add the olive oil.

Step 2

Once glistening add the onion and saute until transparent. Then add the garlic & cook for 1 minute more.

Step 3

Add the vegan ground beef, break up with a spoon, and cook until brown, stirring frequently.

Step 4

Add the tomato puree and keep stirring it for a minute or two until darkened, then add the water, potatoes, carrots, diced tomatoes, baked beans, Italian seasoning, salt, and pepper.

Step 5

Bring to a gentle simmer and cook partially covered until the potatoes are fork tender (or longer on low of that's more convenient). The time it takes will vary dependent on the size of the potatoes.

Step 6

About 20 minutes before you want to eat, make the dumplings.

Step 7

In a small bowl, add the flour, baking powder, and salt. Stir to combine. Add the vegan butter to the flour mixture and rub it into the flour with your fingertips or a pastry cutter until it looks like coarse breadcrumbs.

Step 8

Add the milk gradually while stirring to form a thick, sticky dough. Drop balls of dumpling dough (about 1 tablespoon each) gently onto the top of the stew then immediately cover with a lid. Cook for about 15 minutes until risen and fluffy looking. They should have at least doubled in size.