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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...Read More


4 servings

Total time

50 minutes




  • 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
  • 1 tablespoon non dairy butter OR coconut oil
  • 1 tablespoon corn flour
  • 1 teaspoon adobo seasoning blend
  • cayenne pepper
  • ¾ cup unsweetened almond milk at room temperature


  1. Preheat the oven to 400 degrees. Spray a baking sheet generously with nonstick coconut oil.
  2. 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.
  3. 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.
  4. Once the meatballs are done, add them into the sauce and toss to coat. Serve over rice or with veggies.
  5. View the recipe instructions at Catching Seeds

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