Mix all of the dumpling ingredients together in a bowl. Make sure to sieve the flour so that they're extra fluffy dumplings. Set aside.
Fry the chopped onion in a splash of veg oil until translucent. Next add the garlic, sauté for 30 seconds, be careful not to burn it.
Add in the chopped potatoes and mushrooms. Cook for about 5 mins, until the mushrooms start to release water.
Pop in the tomato paste, fresh thyme and carrots, then stir well.
Pour in the ale and the veggie stock, and bring up to a simmer. Then add the cabbage, allow to simmer for 5 minutes with the lid on until the cabbage wilts.
Use 2 tablespoons of the batter for each dumpling, place onto the stew, around the edges. They will float on the top. Place the lid on and simmer.