Cassoulet with Dumplings

I am told that a cassoulet is typically a thick, slow-cooked stew of meat, vegetables, and white beans from France.  This is an adaptation of that style of dish which Matt found in the cookbook Veganomicon.  It was quite hearty and satisfying.  

Cassoulet with Biscuits

For the stew:
5-6 C veggies (onion, carrots, celery, potatoes, squash, cauliflower, etc) chopped/sliced
3 T cornstarch
3 C vegetable broth
2 T olive oil
2 cloves garlic, minced
several pinches of black pepper
salt to taste
1 1/2 C navy beans, cooked

For the biscuits:
3/4 C soymilk
1 t vinegar
1 1/2 C flour
2 t baking powder
1/4 t salt
1/4 C shortening


Parboil any potatoes or squash for about 10 minutes, until you're able to pierce them with a fork.
Drain.
Mix cornstarch into stock until dissolved. 
In a cast-iron (or other oven safe pan) saute the other veg over medium until tender. 
Add cooked potatoes, garlic, salt, and pepper. 
Add stock and raise to a slight boil.  Then lower temperature to low simmer again.
Make up biscuit dough.
Roll into golf ball sized pieces, slightly flatten, and place on top of stew about one inch apart.
Bake at 425 degrees F for 15 minutes or until biscuits are slightly browned.