Start the stew: in a large pot, heat the olive oil over medium heat. Add in the flour and cook, stirring continuously, for a few minutes until it gets nice and thick.
Stir in the onions and salt, and mix well to coat the onions in the sauce.
Next, add the garlic, celery, and start pouring in the vegetable broth and coconut milk. Whisk well as you go to evenly mix in the liquid with the flour mixture.
Once all the broth is mixed in, add the potatoes, carrots, zucchini, beans, sage, dill, and paprika, as well as salt and pepper to your liking. Raise the heat to bring it to a boil, then reduce it to keep it simmering on medium-low heat for about 20 minutes until the potatoes are tender. No need to cover the pot at this point – the evaporating steam means the stew will be nice and thick.
Prepare the dumplings: mix all the dumpling ingredients together in a medium bowl and mix well.
When the stew is nice and thick and the vegetables are tender, drop spoonfuls of the dumpling mix right on top of the stew, evenly spacing them out over the surface. We got 12 dumplings out of it. Cover the pot with a tight-fitting lid and cook for 14 minutes, making sure the stew is simmering gently.
The dumplings will get nice and firm to the touch when they’re done. Serve hot in a bowl with a dumpling and a scoop or two of bean stew. So yummy and comforting! Leftovers keep well in the fridge or freezer, and can be microwaved when you’re ready to eat them.