Anova Vegetarian Recipes for Easy and Flavorful Meals

If you’re looking for a fresh, healthy, and incredibly precise way to cook your favorite vegetarian meals, you’ll love experimenting with Anova sous vide cooking. The sous vide technique has rapidly gained popularity among home cooks and chefs alike for its ability to deliver restaurant-quality results every single time.

With the help of an Anova Precision Cooker, you can unlock a whole new world of vegetarian recipes—think perfectly tender vegetables, protein-packed tofu, and even decadent desserts, all cooked to their optimal temperature and texture.

In this blog post, I’ll be sharing three of my absolute favorite Anova vegetarian recipes: Sous Vide Herb-Marinated Tofu, Sous Vide Ratatouille, and Sous Vide Eggplant Parmesan. Each recipe is crafted to maximize flavor and nutrition while making the most of the Anova’s precise temperature control.

Whether you’re new to sous vide or a seasoned pro, these recipes are sure to inspire your next meatless meal!

Why You’ll Love This Recipe

• Foolproof Results: Anova’s precision ensures perfectly cooked vegetables and proteins every time—no more mushy zucchini or rubbery tofu!
• Enhanced Flavor: The gentle sous vide process allows herbs and marinades to deeply infuse, creating rich, layered flavors.
• Healthy & Nutritious: Cooking sous vide preserves nutrients that can be lost with high-heat methods.
• Meal Prep Friendly: Many sous vide recipes can be made ahead and reheated without losing quality, making weeknight dinners a breeze.
• Versatile: These vegetarian recipes are easily adaptable for vegan, gluten-free, or dairy-free diets.

Ingredients

Sous Vide Herb-Marinated Tofu

Sous Vide Ratatouille

Sous Vide Eggplant Parmesan

Equipment

• Anova Precision Cooker
• Large pot or heatproof container (for the water bath)
• Vacuum sealer or resealable freezer bags (zip-top bags work for the water displacement method)
• Cutting board and knife
• Mixing bowls
• Tongs
• Baking sheet (for the Eggplant Parmesan finishing step)
• Oven or broiler (optional, for browning cheese)

Instructions

Sous Vide Herb-Marinated Tofu

1. Prepare the Tofu: Press the tofu for at least 20 minutes to remove excess moisture. Slice into 1/2-inch slabs.
2. Make the Marinade: In a bowl, combine parsley, basil, olive oil, lemon juice, minced garlic, soy sauce, salt, and pepper.
3. Marinate: Place tofu slabs in a resealable bag or vacuum bag. Pour the marinade over the tofu, ensuring each piece is coated. Marinate for at least 30 minutes (up to overnight for more flavor).
4. Set Up Anova: Preheat your water bath to 180°F (82°C).
5. Seal & Cook: Vacuum seal the bag or use the water displacement method to remove air. Submerge in the water bath and cook for 1 hour.
6. Finish & Serve: Remove tofu from the bag. For extra texture, sear briefly in a hot skillet with a touch of oil, or serve as is over grains or salad.

Tip: Try serving this tofu over rice bowls or as a protein-packed filling in wraps!

Sous Vide Ratatouille

1. Prep Vegetables: Dice eggplant, zucchini, squash, bell pepper, and onion into uniform pieces. Halve cherry tomatoes.
2. Season: In a large mixing bowl, toss all vegetables with olive oil, thyme, basil, salt, and pepper.
3. Bag It Up: Transfer seasoned vegetables into a large vacuum bag or zip-top bag. Seal tightly, removing as much air as possible.
4. Set Anova: Preheat your water bath to 185°F (85°C).
5. Cook: Place the bag in the bath and cook for 1.5 hours.
6. Finish: Carefully remove the bag from the bath. Drain excess liquid if desired, and serve immediately, garnished with extra basil.

“Sous vide ratatouille is a revelation! Each veggie keeps its own flavor and texture, yet melds beautifully together.”

Sous Vide Eggplant Parmesan

1. Prep Eggplant: Slice eggplant into 1/2-inch rounds. Sprinkle with salt and let sit for 20 minutes to draw out bitterness. Pat dry.
2. Bag & Season: Arrange eggplant slices in a single layer in a vacuum or zip-top bag. Drizzle with olive oil and seal.
3. Set Anova: Preheat water bath to 185°F (85°C).
4. Cook: Submerge bag in the bath and cook for 1 hour.
5. Assemble Parmesan: In a baking dish, layer cooked eggplant with marinara sauce and cheeses (mozzarella and parmesan). Repeat layers as desired.
6. Finish in Oven: Bake or broil at 400°F (200°C) for 10 minutes, or until cheese is bubbling and golden.
7. Garnish & Serve: Top with fresh basil and serve hot.

Pro Tip: Use vegan cheese shreds for a dairy-free Eggplant Parmesan with all the same comfort!

Tips & Variations

• Customize Herbs: Swap in dill, cilantro, or oregano depending on the flavor profile you love.
• Low Carb Option: Serve the ratatouille over spiralized zucchini noodles.
• Make-Ahead: All three recipes can be cooked, cooled, and reheated in the sous vide bath for meal prep.
• Try Other Veggies: Bell peppers, carrots, or mushrooms are fantastic additions to the ratatouille or as standalone sous vide veggies.
• For Extra Crispiness: After sous vide cooking, pan-sear or broil for a crisp outer layer—especially with tofu and eggplant.
• Make It Vegan: Substitute vegan cheese and ensure your marinades are dairy-free.

“Sous vide is the secret to unlocking new flavors and textures in vegetarian cooking—don’t be afraid to experiment!”

Nutrition Facts

Note: Nutrition facts are estimates based on standard ingredients and may vary depending on exact products used.

Serving Suggestions

• Sous Vide Herb-Marinated Tofu: Serve over steamed jasmine rice, quinoa, or atop a fresh green salad. Add a drizzle of tahini or sriracha for extra flavor.
• Sous Vide Ratatouille: Try it as a main dish with crusty bread, or as a side alongside your favorite plant-based protein. Ratatouille also makes a wonderful topping for whole grain pasta or polenta.
• Sous Vide Eggplant Parmesan: Pair with spaghetti or zucchini noodles, and a crisp side salad. Leftovers make a delicious sandwich filling the next day.

If you enjoy creative vegetarian meals, you might also love my Kodiak Banana Muffins Recipe, or for a unique bread to pair with your ratatouille, try this Green Chile Cheese Bread Recipe. For a refreshing drink, check out the Green Goodness Juice Recipe.

Conclusion

Cooking vegetarian food with the Anova Precision Cooker truly elevates your home kitchen experience. These Anova vegetarian recipes showcase how sous vide’s gentle, precise heat brings out the best in fresh produce and plant-based proteins.

Whether you’re meal-prepping tofu for the week, serving up a colorful ratatouille, or indulging in comfort food like Eggplant Parmesan, sous vide guarantees consistent, delicious results every time.

Remember, the possibilities are endless—try different vegetables, spices, or even incorporate grains for complete meals. With a bit of creativity, you can transform everyday ingredients into stunning vegetarian dishes that impress even the most devoted meat-eaters.

Don’t forget to explore other recipes on the blog, such as Kodiak Banana Muffins or our Green Goodness Juice for even more inspiration. Happy cooking and bon appétit!

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