A Vegetarian's Guide To Sous Vide

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 Corn

You 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 Carrots

What 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 Potatoes

If 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:
  1. Use a firm tofu block, extra firm if you can.
  2. Previously frozen tofu works great since it helps open up the pores and makes it easier for the marinade to penetrate.
  3. Make sure to drain and pat as best as you can to get all of the water out of the tofu.
  4. 4+ hours is the sweet spot for getting the marinade all the way through.
  5. Have fun with the marinades and find what you like best.
The marinade I used for this tofu recipe is from scratch. Made with just brown sugar, soy sauce, sesame oil, and chili-garlic paste - a really great sauce that you can add to practically anything. Grab some white rice or noodles and you have the perfect meal. FYI this is vegan. I don’t know about you guys, but since we’ve got the vegetables and protein covered, I am thinking about dessert. Personally, I am not all that great with baking, nor do like to make a lot of sweets, so little jars of sweets are my go-to. I can have something small and toothsome, without the guilt I experience when I eat half a cake in one sitting (get it together, Alyssa!). Here are my top 3 dessert favorites:

Sous Vide Flourless Chocolate Cake

This 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 Brulee

Making 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 Cheesecake

With 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: Long story short: you CAN sous vide lots of things - not just meat. Just like in any cooking technique, you should experiment and discover new ways to make food taste better. The great thing about sous vide is that you have precision and consistency, which makes cooking anything so easy. Check out more sous vide recipes from our very own #anovafoodnerd community!
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