1) Mix flour, baking powder, nondairy milk, and 1 teaspoon salt in a bowl to make dough. When dough begins to ball, move to a floured surface and roll out. Cut into pieces 1" square.

2) In a large pot, heat olive oil, onions, carrots, and celery and cook until tender. Add remaining salt, parsley, and vegan chicken-style broth and bring to a boil. Once boiling, add dumplings one by one. Allow to cook for 20 minutes. Dumplings should have expanded and be soft; broth should be thick. Garnish with pepper if desired.