8 cups vegetable or un-chicken broth
1 carrot, sliced
1 potato, cubed
2 celery stocks, chopped
1 large yellow onion, chopped
12 ounces vegan chicken substitute
2 1/4 cups vegan Bisquick mix
2/3 cup plain nondairy milk (I use soy)
thick noodles, optional
1. Bring broth to a boil in a large pot. Add all of the cut vegetables. Let them cook for 5 to 10 minutes until they are starting to get soft.
2. While the veggies are cooking, mix the Bisquick with the milk. Add big spoonfuls of the bisquick mix into the lightly boiling vegetables and broth. Just dump the spoonfuls in.
3. Cook for 10 minutes without a lid and 10 minutes with. (if you are adding noodles, add some right before you put the top on so they cook for 10 minutes. Gently move some of the puffy dumplings aside to get the noodles into the broth.)
This is my mom's home-cooked all southern recipe adapted to be vegan. It's easy and absolutely comfortingly delicious. For all those mothers out there, tell your kids you have cooked them some "clouds." It always worked to get me to eat my veggies when my mom said this.