Cut the cremini mushrooms into 1/2-inch thick slices, then dice the celery, carrots, and onion into roughly equal-sized pieces so they cook evenly. Mince the garlic, peel and cut the potato into 1-inch chunks, shred the cabbage into 1/4-inch strips, and measure out all remaining ingredients. Having everything prepped and ready will allow you to focus on building layers of flavor without interruption.

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Working in batches if needed to avoid crowding, sear the mushroom slices for about 5 minutes per side until they develop a golden-brown crust and release their moisture. Remove the mushrooms to a plate—this browning step creates umami depth that's essential to the stew's rich character.

Add the remaining 2 tablespoons of olive oil to the same pot and add the diced celery, carrots, and onion. Sauté for about 10 minutes, stirring occasionally, until the vegetables soften and begin to caramelize slightly. This creates a sweet, savory foundation. Add the minced garlic and cook for 1-2 minutes until fragrant, then sprinkle in the flour and stir constantly for 2 minutes to cook out the raw flour taste—this will thicken the stew naturally.

Return the browned mushrooms to the pot and add the vegetable broth, shredded cabbage, potato chunks, and thyme. Bring to a boil, then reduce to a gentle simmer and cook uncovered for about 10 minutes until the potatoes begin to soften. Stir in the vegan stout and tomato paste, mixing well to distribute the tomato paste throughout, then simmer for another 5 minutes to marry the flavors. I find the stout adds a subtle richness that makes this feel authentically Irish.

While the stew simmers, prepare the dumplings by whisking together the flour, nutritional yeast, baking powder, salt, chives, and thyme in a bowl. In a separate small bowl, whisk together the soy milk and olive oil until combined. Gently fold the wet ingredients into the dry ingredients until just combined—don't overmix, as overworking the dough will make the dumplings tough and dense instead of light and fluffy.

Taste the stew and adjust the seasoning with salt and pepper as needed. Using a spoon, drop heaping spoonfuls of the dumpling dough directly into the simmering stew—they'll sink initially and then float to the surface as they cook. Cover the pot with a lid and simmer gently for about 15 minutes without lifting the lid, as the steam is essential for the dumplings to cook through and become tender.

Once the dumplings are cooked through and tender, carefully ladle the stew into bowls, making sure each serving gets several dumplings. The stew is best served hot and hearty, with the dumplings acting as a comforting, bread-like element that makes this dish complete and satisfying.