Sous Vide Veggie Delights: Easy and Flavorful Recipe

Sous vide is an excellent cooking method that involves sealing food in an airtight bag and cooking it precisely at a specific temperature in a water bath, resulting in unparalleled flavor and texture. Below are some vegan sous vide recipes that will help you create delectable meals with minimal effort, packed with fresh vegetables!

Why You’ll Love This Recipe

If you’re someone who’s always on the go but never wants to compromise on taste, then this recipe is perfect for you! The gentle nature of sous vide cooking ensures that the vegetables retain their vibrant colors, flavors, and nutrients while capturing the essence of freshness. Furthermore, each recipe listed below is customizable so that everyone can personalize it to their liking.

Ingredient List

Enjoy using assorted veggies such as carrots, beets, sweet potatoes or brussels sprouts—seasoned perfectly with olive oil – salt pepper garlic powder onion powder mix for rich flavor combinations.

  • Assorted vegetables
  • Olive oil
  • Salt
  • Pepper
  • Garlic powder
  • Onion powder

How To Make This Recipe

  1. Preheat your sous-vide cooker(we recommend Anova Precision Cooker) per manufacturer instructions.
  2. Wash veggies thoroughly; chop bite-sized pieces.
  3. For stronger vegetables like carrots or beetroots toss them into olive oil – salt pepper garlic powder mix until coated.
  4. In individual vacuum-sealed bags place seasoned chopped veggies,pushing air out completely submerges into water halfway up before sealing tightly. Please allow enough space for suitable veggie expansion inside bags.
  5. Add enough vegetable broth or water above 140F(60°C)to cover all of your bags inside the pot.
  6. Cook each bag undisturbed in a circulating bath for recommended time periods (see chart below).
  7. For the final cooking step, take it off the heat and sear on high heat pan over stove top or broil under oven before serving.

Cooking Time And Temperature Guidelines

Here are some suggested cooking times & temperatures for vegetables:
* Carrots: 185°F/85°C for about 50 minutes.
* Beetroots: 183°F/84°C for about 90 minutes.
* Sweet Potatoes: 185°F/85°C for about 60 minutes.
* Brussels sprouts or Green Beans:183°F/84°C between30-40minutes.


  • Add variety by experimenting with various seasoning options to create different taste experiences.
  • Use fresh organic veggies sources locally
  • To guarantee even cooking, avoid packing too much into food bags

Seasoning Options

Give added flare of flavors with these folowing items:

  • Fresh herbs; thyme & rosemary
  • Balsamic vinegar
  • Lemon juice >Soy sauce
    Sriracha hot sauce

    The Necessary Tools For Sous Vide Veggie Delights:
    1. Sous vide cooker(Anova Precision Cooker is a popular brand)Vacuum sealer designed to create airtight environment
      [Paper sandwich bags will work as well if tape folded on top or lightly staple folded.
    2. In Conclusion:

      These Sous Vide Veggie Delights are nutritious, visually vibrant, and easy to create! This recipe utilizes precise cooking temperatures that retain the produce’s color while still making it crispy on the outside and chewy soft inside. Try combining different blends of veggies or testing out unique seasoning combinations!


      Q: What is sous vide cooking, and how does it work?
      A: Sous vide cooking involves placing food (in this case, vegetables) in a vacuum-sealed bag and then cooking it in a water bath at a precise temperature controlled by an immersion circulator. This method ensures that the food is cooked evenly throughout while retaining its nutrients, flavor, and texture.

      Q: Do I need any special equipment to cook sous vide recipes?
      A: Yes, you will need an immersion circulator to control the temperature of the water bath as well as vacuum-sealed bags or containers suitable for sous vide cooking.

      Q: Can I use regular cooking methods instead of sous vide for these veggie recipes?
      A: While you can certainly modify the recipes to use traditional cooking methods such as sautéing or roasting veggies in the oven, they may not yield the same results as when using sous vide since this technique allows for more precise temperature and moisture control resulting in more tender veggies with enhanced flavors.