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Irish Stew with Herb Dumplings

A little belated for St. Patrick's Day but this Irish stew was such a hit I will be making it throughout the remaining spring months. I've made a few other dishes with dumplings and I don't think I've ever had such success with making a light, airy, and thoroughly cooked dumpling in a dish. I also thought the chive and nutritional yeast combo in the dumplings made for a flavorful and cheesy combination. The stew itself had great flavor and although I deviated slightly from making this entirely vegan it would be easy to make vegan if you had the right ingredients on hand. Although the stew was best on the first day it was served, the dumplings reheated pretty well the next day for lunches.  Recipe slightly adapted from Connoisseurus Veg .  Ingredients:  For the Stew -3 tablespoons olive or canola oil, divided -1 pound cremini mushrooms, cleaned and coarsely chopped -2 medium celery stalks, diced -2 medium carrots, diced -1 large onion, diced -3 garlic cloves, minced -3 t

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