For the sauce:

1. Chop roughly onion, parsnip, carrots, potato, and garlic, and add to a large pot with bay leaves, and cover with water. Bring to a boil, then cover and reduce heat, and cook until veggies are soft, about 20-30 minutes.
2. Discard bay leaves, and add mustard, maple syrup, vinegar, and fresh herbs, then using an immersion blender blend sauce until completely smooth. Season with salt and pepper.

For the Bread Dumplings:

1. Start by sautéing onions until translucent, adding a tablespoon of water at a time to prevent burning (or use vegetable oil, if you prefer).
2. Meanwhile whisk together chickpea flour and milk in a large bowl. Add bread cubes, sautéed onions, parsley, salt and pepper, and mix everything well together. Let stand for 30 minutes.
3. Bring a large pot of water to a boil. Using your hands or an ice cream scoop form mixture into 12 balls. Slip dumplings into the boiling water, and cook for 8-10 minutes, or until dumplings are fully cooked through. Drain and set aside.
4. As an extra step you can also fry the balls in vegan butter for 3-5 minutes, or until the outside gets crispy.

For the Tahini Roasted Mushrooms:

1. In a bowl whisk together tahini, vinegar, liquid smoke, salt and pepper. Add mushrooms, and toss to coat evenly.
2. Spread mushrooms in a single layer on a baking sheet, and bake at 200°C/400ºF for 30-35 minutes.

Assembly:

1. Serve dumplings warm with Vadas sauce poured on it. Top with roasted mushrooms and chopped parsley. Enjoy!