Anova Sous Vide Vegetarian Recipes for Easy Gourmet Meals

Vegetarian cooking has soared to new heights with the help of sous vide technology, particularly when using the Anova Precision Cooker. Whether you’re a seasoned vegetarian or simply looking to incorporate more plant-based meals into your week, sous vide offers an unparalleled way to elevate the texture, flavor, and nutrition of vegetables and proteins.

Imagine perfectly tender carrots bursting with natural sweetness, or an egg bite so creamy it rivals any café breakfast—all achieved with minimal effort and zero guesswork. In this post, I’ll share my favorite Anova sous vide vegetarian recipes that will transform your meal planning and delight your taste buds.

Each one is designed for home cooks with easy-to-find ingredients and step-by-step instructions, so you can enjoy restaurant-quality vegetarian dishes in your own kitchen.

Why You’ll Love This Recipe

• Consistently Perfect Results: Sous vide ensures that vegetables, eggs, and plant-based proteins are cooked to precise doneness every time.
• Hands-Off Cooking: Prep your ingredients, set your Anova, and let the water bath work its magic while you go about your day.
• Vibrant Flavors: Lock in natural juices and nutrients for vegetables that taste fresher and more intense than traditional methods.
• Meal Prep Friendly: Many of these recipes can be made ahead, making weekday lunches and dinners a breeze.
• Versatile: From brunch to dinner, these recipes can be adapted to suit various tastes and dietary preferences.

List of Favorite Anova Sous Vide Vegetarian Recipes

Below you’ll find detailed instructions for three standout vegetarian sous vide recipes:

• Sous Vide Honey-Glazed Carrots
• Sous Vide Spinach & Feta Egg Bites
• Sous Vide Marinated Tofu Steak

Sous Vide Honey-Glazed Carrots

Ingredients

• 1 lb carrots, peeled and cut into sticks
• 2 tbsp unsalted butter (or vegan butter)
• 1 tbsp honey (swap with maple syrup for vegan)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp fresh thyme leaves (optional)

Equipment

• Anova Precision Cooker
• Large pot or heat-proof container for water bath
• Vacuum sealer or zip-top freezer bags
• Vegetable peeler
• Chef’s knife and cutting board

Instructions

1. Preheat your water bath: Set your Anova to 183°F (84°C).
2. Prepare the carrots: Peel and cut carrots into uniform sticks. Place them in a vacuum bag or zip-top freezer bag.
3. Add seasoning: Add butter, honey, salt, pepper, and thyme to the bag, distributing evenly.
4. Vacuum seal or use water displacement method: If using a vacuum sealer, seal the bag. If using a zip-top bag, seal almost completely and slowly lower into the water bath to remove air, then seal fully.
5. Cook: Submerge the bag in the water bath and cook for 1 hour.
6. Finish and serve: Carefully remove carrots from the bag (watch for hot steam). For extra flavor, you can quickly sauté them in a pan with the bag liquids for 2-3 minutes over medium-high heat.

Tips & Variations

• For a vegan option, swap honey for maple syrup and use vegan butter.
• Try other herbs like rosemary or parsley for different flavor profiles.
• Mix with parsnips or sweet potatoes for a colorful medley.
• For spiced carrots, add a pinch of cumin or coriander.

“Sous vide carrots are a revelation—sweet, perfectly tender, and never mushy. You’ll never go back to boiling!”

Nutrition Facts

Serving Suggestions

• Serve as a vibrant side dish with Green Chile Cheese Bread.
• Layer over quinoa or farro for a hearty vegetarian main.
• Add to salads or grain bowls for extra sweetness and color.

Conclusion

If you’ve never tried sous vide vegetables, this recipe is a must. The precise temperature control of the Anova Precision Cooker gives you carrots that are sweet, tender, and full of flavor.

Plus, the hands-off process means you’re free to prep the rest of your meal—or simply relax! Try different seasonings and enjoy the flexibility that sous vide brings to vegetarian cooking.

This is just the beginning of what you can achieve with plant-based sous vide recipes.

Sous Vide Spinach & Feta Egg Bites

Ingredients

• 6 large eggs
• 1/2 cup cottage cheese (or silken tofu for vegan)
• 1/2 cup shredded cheddar cheese (or vegan cheese)
• 1/4 cup crumbled feta (or vegan feta)
• 3/4 cup fresh spinach, chopped
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp nutmeg (optional)
• Nonstick cooking spray

Equipment

• Anova Precision Cooker
• Large pot or water container
• 6 4-oz mason jars with lids
• Blender or food processor
• Measuring cups and spoons

Instructions

1. Preheat water bath: Set Anova to 172°F (78°C).
2. Blend egg mixture: In a blender, combine eggs, cottage cheese, cheddar, salt, pepper, and nutmeg (if using). Blend until smooth.
3. Prepare jars: Spray mason jars with nonstick spray. Place chopped spinach and feta into the bottom of each jar.
4. Pour egg mixture: Pour blended egg mixture over the spinach and feta, filling each jar about 3/4 full.
5. Seal jars: Screw lids on until finger-tight (do not overtighten).
6. Submerge and cook: Place jars in the water bath, ensuring water covers at least 3/4 of the jar height. Cook for 55 minutes.
7. Finish and serve: Remove jars, let cool slightly, then enjoy warm. Store leftovers in the fridge for up to 4 days.

Tips & Variations

• Swap spinach for kale or roasted red peppers.
• For a dairy-free version, use silken tofu and vegan cheeses.
• Customize with your favorite herbs—try dill, chives, or basil!
• Great for meal prep—make a batch for grab-and-go breakfasts.

“Sous vide egg bites are irresistibly creamy and packed with flavor, just like your favorite coffeehouse version—only healthier and customizable.”

Nutrition Facts

Serving Suggestions

• Pair with a fresh juice, like this Green Goodness Juice.
• Serve with whole grain toast or a slice of Hamburger Bun Sourdough.
• Pack in lunches or serve with a side salad for a light meal.

Conclusion

Once you try sous vide egg bites, you’ll never want to return to microwave breakfasts. The Anova makes these vegetarian bites effortlessly smooth and delicious every time.

Experiment with different veggie and cheese combos to keep things interesting. They’re perfect for meal prep, quick breakfasts, or snack time, offering both convenience and nutrition.

Plus, you’ll save money versus buying them at a coffee shop!

Sous Vide Marinated Tofu Steak

Ingredients

• 1 (14-oz) block extra-firm tofu, pressed and sliced into 4 steaks
• 3 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or agave nectar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/2 tsp smoked paprika
• Pinch black pepper
• 1 scallion, sliced (for garnish)
• 1 tsp sesame seeds (for garnish)

Equipment

• Anova Precision Cooker
• Large pot or heat-proof container
• Vacuum sealer or zip-top freezer bag
• Tofu press or heavy pan
• Mixing bowl
• Chef’s knife and cutting board

Instructions

1. Preheat water bath: Set Anova to 185°F (85°C).
2. Press tofu: Drain tofu and press for at least 30 minutes to remove excess liquid.
3. Slice and marinate: Cut tofu into 4 steaks. In a bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, garlic, ginger, paprika, and pepper.
4. Seal and marinate: Place tofu steaks in a bag, pour in marinade, and seal. Marinate in the fridge for at least 30 minutes (up to 12 hours).
5. Cook sous vide: Submerge the sealed bag in the water bath. Cook for 1 hour.
6. Finish: Remove tofu from the bag. For a firmer texture and caramelized exterior, sear steaks in a skillet over medium-high heat for 1-2 minutes per side.
7. Garnish and serve: Sprinkle with scallions and sesame seeds.

Tips & Variations

• For extra flavor, marinate tofu overnight.
• Add chili flakes for a spicy kick.
• Try different marinades: teriyaki, BBQ, or Italian herb.
• Serve over steamed rice, noodles, or a vegetable stir-fry.

“Sous vide tofu absorbs marinade deeply, resulting in steaks that are flavorful throughout and perfectly tender.”

Nutrition Facts

Serving Suggestions

• Serve with steamed jasmine rice and sautéed bok choy.
• Slice and add to a grain bowl with roasted veggies.
• Use in sandwiches, wraps, or as a salad protein.

Conclusion

These three Anova sous vide vegetarian recipes are just the beginning of what you can achieve with this amazing cooking technique. From perfectly glazed carrots, to custardy egg bites, to deeply marinated tofu steaks, sous vide brings out the best in plant-based ingredients.

With minimal effort, you’ll deliver restaurant-quality results every time. For more plant-forward inspiration, check out our Kosher Vegetarian Recipes or try baking a batch of Gold Medal Flour Sugar Cookies for dessert.

With sous vide, your vegetarian meals will never be boring again—happy cooking!

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