I am so excited to be participating this month in a super fun blog hop, actually a way to motivate you to try out more pins on Pinterest. I was also asked to participate in a super cool giveaway and tried out my new cutting board from Gifted Occasions while I was making this dish. After seeing how beautiful it looked I had to include it in this post to give you a chance to win a gift certificate from them to use too. Scroll to the bottom to enter the giveaway

Welcome to the April Pinterest Challenge Blog Hop! The purpose of this Pinterest Challenge is to motivate all the participants of this hop (and you too) to not just pin, but to make it happen! So this month, I chose to make/create – Vegan Chickpea Tofu Noodle.

To join next month’s #pinterestchallenge, click here to sign-up ⇒ May Pinterest Challenge

Why Vegan Chickpea Tofu Noodle?

This post was inspired by Flu season. My daughter had the flu, then gave it to my son and husband the next week. They were both so sick and could barely tolerate food. They needed the blandest food possible, actually they lived off of Eggo Waffles and Gaterade/Pedialyte.

I looked in my cupboard and saw my Vegan Chicken Stock and decided to attempt to make a version of Chicken Noodle Soup. Being a vegetarian, for most of my life actually so my mom never fed me Chicken Noodle Soup thankfully, this was a new recipe to me to try out. So I searched pinterest for some inspiration and decided to adapt this version to make my own. Hopefully my son and husband would finally get some protein and vegetables into their system after a week of eggos.

How I assembled it:

This is the pin that inspired my adaptation

Vegan Chickpea Tofu Noodle

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Author: Hil

Recipe type: Vegetarian

Cuisine: Soup

Ingredients

2 Carrots peeled and diced
1 Onion diced
2 Celery stalks diced
3 Garlic cloves minced
1 tsp Thyme
2 Bay leaves
1 tsp Parsley
Sprinkle of Cayenne
1 tsp Garlic salt
Sprinkle of Black Pepper
½ - ¾ bag of Egg Noodles
1 tbsp Nutritional Yeast
1 pack of Tofu diced
1 can of Chick Peas
7 cups of water plus Vegan Chicken Bouillon Powder (or regular veggie broth)

Instructions

Add all the vegetables in a pot with some Pam to start cooking. As it starts cooking boil another pot of water and cook the egg noodles. Once onion is translucent, about 5 minutes, add the spices. Then add the tofu and chick peas.
Add the broth or water and vegan chicken bouillon powder. The brand I used was Snell House because I found it at my local Farmer's Market and it was delicious. I like the broth and soup to all stew together for about half an hour to really get the flavours going, but I believe if you are in a hurry less time is probably fine.
Because I am on Weight Watchers and like to portion control for lower points so I spooned ½ c of egg noodles into each bowl. Then serve to your healthy, or sick family and enjoy!

End results:

Wondering if my family finally got their vegetables??? Well, my son is three and hates vegetables, also has the WORST version of a lil’man cold and wouldn’t serve himself. Luckily his 5-year-old sister spoon fed him broth and noodles, so slight win? My husband ate three full bowls! SUCCESS!! Finished the batch the next day and requested I make more a week later, which we did. I highly recommend trying this out!

Giveaway Time

Would you like a chance to get one of these beautiful cutting boards? Or maybe some decor for your living room or bedroom? Check out this cool site below and enter the draw.

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