Soak Soy Curls™ in about 2 1/2 cups warm water for about 10 minutes. Drain Soy Curls and toss with Bragg's liquid aminos and Italian seasoning. Heat oil in a large skillet on medium-high. Saute Soy Curls for about 5 minutes, turning often until slightly brown, set aside.

Heat oil in a large pot over medium heat, add onion and cook until soft for about 3 minutes. Add green onion, garlic, celery, thyme, rosemary sage and cayenne pepper, cook for another minute. Stir in carrots and potatoes and cook for about 2 minutes.

Add water or vegetable broth and nutritional yeast. Bring to boil and reduce to simmer for 10 minutes while you make the dumplings.

To make dumplings, combine brown rice flour, potato starch, tapioca starch, baking powder and salt in a medium bowl. Cut butter in flour until mixture resembles breadcrumbs. Add almond milk and form into a dough, take pieces of dough and lightly form into a ball. Drop into the stew and cook for 15 minutes. Stir in the Soy Curls and serve.