Low FODMAP Adobo Tempeh Meatballs with Chipotle Cream Sauce are a flavor packed gluten-free and vegan recipe! Flavor baked meatballs are combined with a luscious cream sauce for one flavor packed healthy meal. Serve it over rice or veggies for a complete dinner!
This post is sponsored by Casa de Santé. All thoughts and opinions are my own. Thank you for supporting the brands that Support Darn Good Veggies!
These Adobo Tempeh Meatballs are outta this world. They are savory, spicy, creamy and somehow make you not miss the fact that there is no meat in these meat balls. Hello... these are supposed to be balls of meat, but somehow with all the flavor and texture these meatballs pack, all you can do is close your eyes and savor every bite of creamy adobo chipotle goodness.
They are made from tempeh, cooked rice, a few veggies to add flavor, and a killer spice mix that brings all the adobo flavor.
The sauce is the creamy, spicy cherry on top. It coats our Adobo Tempeh Meatballs and adds another layer of flavor.
Not only is this recipe vegan and gluten free, per usual, it is also low FODMAP. FODMAPs were foreign to me until about a year ago, but some people with IBS, or other digestive conditions, find that eating a low FODMAP diet can really improve how they feel.
As someone with Crohn's I can really appreciate finding ways to feel my best through diet. After my diagnosis five years ago, I completely overhauled my diet and it changed my life and put my disease in complete remission. I continue to eat a plant heavy gluten free diet and it has kept me in great health for the last four plus years.
FODMAPs are a type of carbohydrate that is known to cause some digestive discomfort in some people. Common sources of FODMAPs include onions, garlic, wheat, high fructose fruits, and some nuts.
This Adobo Tempeh Meatballs recipe is low FODMAP and fully in-line with that style of eating. But, sometimes when we remove foods from our diets, we remove flavor. That doesn't have to be the case. By learning what foods do work for our bodies, we can add back in flavorful ingredients and still keep our health of primary importance.
Casa de Santé does a great job of helping to add flavor into our food, without using any ingredients that can make us feel less than our best. They've somehow managed to take out the onions and garlic, two ingredients that normally lend a tremendous amount of flavor to a recipe, without sacrificing taste. Their Adobo Seasoning Spice Mix is a great quick and easy solution to add flavor to a low FODMAP recipe.
Casa de Santé was started by a Physician who saw the positive impacts that a low FODMAP diet made on herself and her family. All of their products are made in small batches, are certified low FODMAP, and never contain fillers or preservatives.
From what I have tried so far, I can easily say that their products are delicious and easy on digestion. I already have a list of additional products to try! My top picks include their Grapefruit Salad Dressing, LemonAID drinks, and their Pad Thai Sauce. I mean... YUM!
Low FODMAP Adobo Tempeh Meatballs with Chipotle Cream Sauce
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Oven
- Cuisine: Mexican
Description
Low FODMAP Adobo Tempeh Meatballs with Chipotle Cream Sauce are a flavor packed gluten-free and vegan recipe! Flavor baked meatballs are combined with a luscious cream sauce for one flavor packed healthy meal. Serve it over rice or veggies for a complete dinner!
Ingredients
For the meatballs:
- 1 12oz. package tempeh
- 1 cup cooked white rice
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- ¼ cup tomato paste
- ½ serrano pepper, de-seeded
- 2 teaspoons Casa de Santé Adobo Seasoning
- ¼ teaspoon salt
For the sauce:
- 1 tablespoon non dairy butter OR coconut oil
- 1 tablespoon corn flour
- 1 teaspoon adobo seasoning blend
- Pinch cayenne pepper
- ¾ cup unsweetened almond milk at room temperature
Instructions
- Preheat the oven to 400 degrees. Spray a baking sheet generously with nonstick coconut oil.
- Add the carrots and celery into a food processor fitted with and S blade. Process until finely chopped. Add in the remaining meatball ingredients and process until a dough forms, scraping down the sides as necessary. Roll the dough into balls and place them on the baking sheet. Bake for 30 minutes, flipping the meatballs halfway through.
- When the meatballs have 10 minutes remaining, add the butter to a medium skillet. Heat over medium heat until melted. Stir in the corn flour, adobo seasoning, and cayenne. Sauté until fragrant, about 30 seconds to 1 minute. Slowly pour in a few tablespoons of the milk while whisking. Once whisked, add in half of the remaining milk and whisk until smooth. Repeat with the remaining milk. Bring the mixture to a simmer. Remove from the heat.
- Once the meatballs are done, add them into the sauce and toss to coat. Serve over rice or with veggies.
Keywords: gluten-free, low FODMAP, vegan, meatball, bean ball, tempeh, rice, carrot, celery, tomato, serano, pepper, corn, Winter, Fall
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