The version I made for mycrazyhair was vegetarian, and could be easily made vegan by changing the dumplings - I grew up on margarine and soy milk dumplings.
The soup: I'm going from memory here, so I might have missed something.
squash, peeled and cubed
ground coridander seed
vegetable bullion cubes
sautee the veggies until the onion, celery and pepper start to soften.
Cover with water, add the spices and bullion.
Simmer until the carrots and squash are cooked through.
Add the chickpeas and fake meat.
Then you make the dumplings!
blend or sift together:
1 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
using two knives, cut in:
3 tbsp butter or margarine
1/2 cup milk/soy milk
Stir just until flour is moistened.
Drop by large spoonfuls on simmering stew. Cover tightly and cook for 15 minutes. DO NOT LIFT COVER DURING COOKING - the dumplings have to rise, and if you lift the cover before they're done, they'll fall and you get hockey pucks instead of dumplings.