Vegan Sloppy Joes – Low FODMAP and GF

Plant based recipes can be tough for a low FODMAP diet since animal products are typically the safest foods for us.  This recipe combines low FODMAP ingredients with safe servings of the higher FODMAP items so unless you eat the entire batch at once, you should be able to enjoy this “Meatless Monday” meal.

 

1/2 cup pecan flour (I use Hearthy Food brand)

1/2 cup cooked quinoa (I made mine with a Massel plant-based stock cube)

1/2 cup cooked sweet potato

1/2 cup black beans (canned and well rinsed)

1/8 cup chopped green onions (green top only)

1/8 cup chopped red bell pepper  

1/4 teaspoon each of dried oregano & basil

1 tablespoon marinara (I use Prego sensitive recipe or my own)

1/4 teaspoon of sea salt

Marinara and vegan/gluten free buns for serving (I use Schar ciabatta rolls)

 

Combine ingredients in bowl, form into “meatballs” and roast at 425 for about 10 minutes on aluminum foiled baking sheet, flipping once.

Serve with low FODMAP marinara (Prego brand for sensitive stomach) and GF/vegan ciabatta rolls by Schar.

 

Note:  these are a sloppy joe, they do not keep the meatball form when you serve them

 

Cheers and God Bless!