In a skillet or large heavy-bottom pot, heat oil over medium heat. Add Rebellyous tenders and cook just until lightly golden on each side. Remove from pan and set aside.
Using the same pot (or new heavy-bottom pot with a splash of oil) over medium-high heat, add onions, carrots, and celery. Cook until softened but not browned, about 5 minutes. Add garlic and stir for another 2 minutes. Whisk in the flour then the vegetable broth. Whisk until smooth then add the wine and hemp milk. Add nutritional yeast, soy sauce, poultry seasoning, oregano, and parsley. Stir well then let simmer for 15 minutes.
Make the dumpling dough by combining the flour, salt, baking powder, and baking soda in a mixing bowl. Whisk together the soy milk and melted butter then mix the liquid into the flour mixture to make a dough. Knead the dough just until well incorporated. Set aside.
Once Rebellyous tenders are cool to the touch, cut them into bite sized strips or pieces
Add the Rebellyous tenders into the pot and stir. Turn heat up to just boiling. Drop dumplings into the pot in desired size (about 2 tablespoons each is usually preferred). Stir just to coat the dumplings then reduce heat to a simmer, cover, and let cook for 15-20 minutes. Once done, the dumplings should be flaky like a baked biscuit. Serve and enjoy