A Vegetarian’s Guide To Sous Vide
If you’ve been acquainted with sous vide, then you already know what sort of magical meats you can conjure up, however, that doesn’t mean there is no room for tasty options like vegetables and desserts. And since we’ve already mentioned veggies, let’s talk about my favorites:
Sous Vide CornYou definitely won’t regret crankin’ up your Anova Precision Cooker for corn-on-the-cob. If you like your savory dishes to have a little bit of sweetness like I do, grab some sweet corn. Each kernel will be crisp, ballooning with an intense, fresh flavor.
Sous Vide Glazed CarrotsWhat I love about this recipe is how much of the flavor clings to the carrots. Oh, and the color is kept intact. No more pale carrots. Play around with this recipe with different kinds of carrots. Purple carrots are my personal favorite!
Sous Vide Garlic and Rosemary Mashed PotatoesIf you’re into creamy mashed potatoes, you’re going to LOVE this recipe! The texture is absolutely perfect and it’s very easy to make. Won’t be mushy, hard, or weird. Oh, and your taste buds will go wild with this one! Okay, so we’ve got the veggies down, but how about the other stuff – you know, the protein? And you’re probably going to think I am going to mention tofu. Well, you’re right. Congratulations, you’ve guessed the mind of a mostly-sometimes, plant-based girl. But before you roll your eyes over the “tofu is sooooo good” spiel, hear me out first. If it matters to some of you, this tofu recipe got two thumbs up from some of our biggest meat eaters and Cole Wagoner, our social media dude. So if that doesn’t tell you something, then well, you’re just going to have to try it yourself. The reason why sous vide makes a difference for marinated tofu is that it really gets the flavor through. If you ever had tofu with marinade, you probably remember the tofu still tasting like tofu. Not necessarily a bad thing, but if you want every bite to explode with flavor and juice, sous vide is definitely the way to do that. A few tips on a successful tofu cook:
- Use a firm tofu block, extra firm if you can.
- Previously frozen tofu works great since it helps open up the pores and makes it easier for the marinade to penetrate.
- Make sure to drain and pat as best as you can to get all of the water out of the tofu.
- 4+ hours is the sweet spot for getting the marinade all the way through.
- Have fun with the marinades and find what you like best.
Sous Vide Flourless Chocolate CakeThis cake is incredibly rich! Don’t let the small size fool you – every bite is seriously special. With no flour and just a handful of ingredients, this cake is totally fool-proof. With a side of coffee, it’s the perfect, late afternoon dessert.
Sous Vide Amaretto Creme BruleeMaking creme brulee can be a bit of a challenge, but not with sous vide. SO easy to make and definitely worth the 1-hour wait. No need worry about overcooking or a curdling creme brulee. Make you life easier (and sweeter) with this sous vide creme brulee recipe.
Sous Vide Lemon CheesecakeWith a bit of a lemon hug, this cheesecake is incredibly rich and smooth. It’s everything you want a cheesecake to be. This recipe is low-carb, so if that’s your thing, you’re in for a tasty treat! If you’re looking for vegan recipes, here are some you should give a whirl:
- Sous Vide Vegan Cauliflower Alfredo
- Sous Vide Vegan Carrot-Curry Soup
- Sous Vide Garlic Confit
- Sous Vide Quinoa
- Sous Vide Szechuan-Style Green Beans