Go Go Dairy-free Goulash!

2 pounds ground turkey or chicken
1 finally shopped carrot
1 chopped celery stock
½ cup of chopped leeks
1 cup of chopped mushrooms
¼ cauliflower, broken into small flowerettes
½ zuchhini, chopped into thin half circles
a tomato chopped into big chucks
1 minched garlic clove
2 tbsp Dijon mustard
2 tbsp Tahini
1 tbsp Braggs soy sauce
2 tbsp Sesame oil
2 cups of spelt noodles (or gluten-free of your choice)
Steps

1. Cook ground turkey or chicken with copped carrots, celery, mushrooms and leeks.


Place chopped cauliflower, zuchhini, a tomato and some garlic in a baking sheet – sprinkle with Braggs and some grape seed oil. Bake at 500 and flip once browned on one side.

3. Put pasta on to boil as per instructions on package.


4. Once meat is cooked mix in 1-2 tbsp Dijon, a dash of braggs, pepper ( I didn’t train the pan, as it adds to the goulash “sauce”)


5. In a jar mix tahani, seaseme oil and braggs – measurements may not be exact – blend up and make a smooth dressing.


6. Once pasta is cooked and drained, pour over tahini dressing. Add roasted veggies and everything from the meat pan. Mix up and serve!