Meanwhile, in large soup pot, sauté onions and celery. Add mushrooms. Sauté until mushrooms are wilted. Add steamed tempeh and tempeh bacon, sauté. Spoon carrots and potatoes into soup pot, cover with cooking broth (adding more, if needed). Add pearl onions, peas, Worcestershire sauce, red wine, Dijon mustard and black pepper. Make sure stew has a lot of broth covering veggies, so that dumplings can absorb liquid without sticking.
This recipe is from Valerie Wilson.