Meatless Meat Sauce - 15 minute free-from meals!

A thing that my friends notice about my cooking is that it never takes more than 15-20 minutes to make a meal. At times 30 minutes max! Now that my candida overgrowth is under control, I’m going to introduce a series of my free-from 15 minutes meals that are gluten free and dairy free (and often vegan). This one’s my buckwheat penne with meatless meat sauce using falafels!

One day I realised how falafels look like meatballs, so I tested them in a tomato sauce and the falafels crumbled, resembling minced meat. I don’t use just any store-bought falafels… these ones are free from everything and don’t use any fillers, artificial ingredients or preservatives. Make sure you get used to reading the labels – it’s not worth putting crap inside your body after months of hard-core cleansing!!! 

The brand I prefer is called Gosh and all of their falafels are vegan and naturally free from gluten, dairy, soya, eggs and nuts. They're available from most grocery stores in the UK. This time I used Gosh Spinach and Pine Nut Bites. Completely delicious on their own. Even better in a tomato sauce!

Free-From Meatless Meat Sauce

Gluten free, grain free, dairy free, sugar free, vegan, soya free, egg free

Serves 2
Prep & cook time: 15 min

Ingredients:

• 8 pieces of Gosh Spinach & Pine Nut Bites (or any naturally free-from falafels)
• 1 can of crushed organic tomatoes
• 4 cloves of garlic
• 1 small onion
• 1 tbsp organic cold-pressed extra virgin olive oil
• 1/2 tsp Himalayan salt
• pinch of freshly ground black pepper
• pinch of dried thyme, oregano, or Italian herb mix
• 1/4 cup unsweetened almond milk (or any unsweetened plant-based milk of choice)
• 200 grams 100% Buckwheat Penne (from Sainsbury's)
• Parsley or coriander to garnish

Instructions:

1. Boil water for the pasta in an electric kettle to save time.
2. Finely chop the garlic and onion.
3. Transfer the boiled water to a pot and add a tsp of coarse sea salt. Bring to a boil and add the pasta and set a timer (mine was 9 min). 
4. Heat up a pan with olive oil and sauté the garlic and onion for a couple minutes. 
5. Meanwhile, chop up the falafels into halves or quarters, depending on how fine you want them to crumble.
6. Add the falafels, can of crushed tomatoes, herbs, himalayan salt and freshly ground pepper to the pan and let it simmer for 5 min. 
7. Add the almond milk to the pan. Add more to reach desired consistency and let it simmer until the pasta is ready. Meanwhile, chop the parsley or coriander.
8. Drain the pasta, serve with the sauce and garnish. Enjoy!