veggie stew with cornbread dumplings

Ingredients

• 3 cups butternut or acorn squash, peeled and cubed
• 29 ounces ( two ( two 14.5 ounce) cans italian style stewed tomatoes
• 15 ounces can great northern beans
• 4 cloves garlic, minced
• 1 cup water or veggie broth
• 1 large onion chopped
• 1 large stalk celery, chopped
• 1 small zuchinni, chopped
• 1 teaspoon each dried oregano and sweet basil
• 1/2 teaspoon each salt and pepper
• - dumplings:
• 1/2 cup flour
• 1/3 cup cornmeal
• 2 tablespoons grated parmesean cheese (for vegan either don't use or use a vegan shredded cheese)
• 1 tablespoon fresh parsley ( if you use dried use a lot less)
• 1 teaspoon baking powder
• 1 large egg, beaten (you can use egg subsitute for vegan)
• 2 tablespoons milk ( you can use soy milk for vegan)
• 2 tablespoons vegtable oil
• - paprika to sprinkle over top for color