Sous Vide Vegetarian Recipes for Flavorful Meatless Meal

Sous vide cooking has taken the culinary world by storm, and for good reason: it promises perfectly cooked food every single time, with minimal effort and maximum flavor. While many people associate sous vide with juicy steaks and tender chicken, it’s actually an incredible technique for vegetarian recipes too!

Vegetables, eggs, and plant-based proteins transform in texture and taste, becoming more vibrant, tender, and delicious than ever before.

Today, I’m excited to share a comprehensive guide to making a show-stopping Sous Vide Marinated Vegetable Platter with Herbed Whipped Ricotta. This recipe highlights the best of what sous vide can do for vegetables—no mushy carrots or bland cauliflower here!

Instead, you’ll enjoy a rainbow of perfectly-cooked produce, infused with herbs and spices, served atop a cloud of creamy ricotta. Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your table, this recipe will make you a sous vide believer!

Why You’ll Love This Recipe

There’s something magical about the sous vide method when it comes to vegetables. Instead of losing flavor and nutrients in boiling water or ending up with uneven doneness, you get precise, restaurant-quality results every time.

• Ultimate Flavor: Sous vide locks in the fresh, natural sweetness and earthiness of each vegetable, intensifying their flavors without diluting them.
• Perfect Texture: Forget soggy or crunchy veggies—sous vide gives you that just-right tenderness, from carrots to asparagus.
• Meal Prep Friendly: You can cook the veggies ahead of time and assemble the platter in minutes, making it ideal for gatherings, potlucks, or meal prepping.
• Customizable: Use whatever vegetables are in season or your favorites—this method is endlessly adaptable.
• Showstopper Presentation: The vibrant colors and elegant arrangement will wow your guests at any dinner party.

If you enjoy creative vegetarian dishes, don’t miss my Veggie Quesadilla Recipe Indian Style Easy & Delicious or for wholesome comfort, check out Vegan Slow Cooker Recipe for Easy, Delicious Meals!

Ingredients

Here’s everything you’ll need for your sous vide vegetarian feast. The quantities below serve 4 as a main or 6-8 as an appetizer.

Equipment

• Sous vide immersion circulator (such as Anova, Joule, etc.)
• Large pot or heat-safe container for the water bath
• Vacuum sealer or sturdy zip-top freezer bags
• Mixing bowls
• Cutting board and sharp knife
• Slotted spoon
• Food processor or hand mixer for whipped ricotta
• Serving platter
• Tongs

Instructions

1. Preheat the water bath:

   Fill your large pot or water container with water and attach the sous vide circulator. Set to 185°F (85°C)—the ideal temp for most vegetables.

2. Prep your vegetables:

   Wash, peel, and cut the vegetables as directed. Pat them dry with a towel.

   Divide into groups by cooking time: potatoes and carrots (longer), cauliflower and peppers (medium), asparagus (shortest).

3. Season and bag:

   Toss each vegetable group with olive oil, lemon zest, garlic, thyme, salt, and pepper. Place each group in a separate vacuum bag or zip-top freezer bag.

   Arrange veggies in a single layer for even cooking.

4. Seal the bags:

   Use a vacuum sealer for best results, or the water displacement method: slowly lower the unsealed bag into the water bath, letting the water pressure push air out, then seal just above the water line.

5. Sous vide the vegetables:

   Potatoes and carrots: 1 hour
   Cauliflower and peppers: 45 minutes
   Asparagus: 20-25 minutes

   Place the bags in the water bath in order of cook time, adding the next group as time passes.

   Use a rack or clips to keep bags submerged and not overlapping.

6. Prepare the whipped ricotta:

   While veggies cook, add ricotta, chopped basil, parsley, and a pinch of salt to a food processor. Blend until smooth and fluffy—about 1-2 minutes.

   Taste and adjust seasoning.

7. Chill or sear (optional):

   Once vegetables are done, use a slotted spoon or tongs to transfer to a bowl. For extra flavor, quickly sear in a hot skillet with a splash of olive oil for 1-2 minutes, or serve as is for pure sous vide texture.

8. Assemble the platter:

   Spread whipped ricotta on a serving platter. Artfully arrange the vegetables on top.

   Drizzle with more olive oil, sprinkle with fresh herbs and extra lemon zest.

9. Serve and enjoy:

   Serve warm or at room temperature. Pair with toasted bread, pita, or crackers for an unforgettable vegetarian main or appetizer.

Tips & Variations

• Make it vegan: Substitute a plant-based ricotta (store-bought or homemade from soaked cashews and lemon juice) for a dairy-free version.
• Switch up the vegetables: Try beets, zucchini, green beans, or even fennel. Use what’s fresh and in season.
• Spice it up: Add smoked paprika, cumin, or za’atar to your olive oil marinade for a flavor twist.
• Meal prep magic: Sous vide the vegetables ahead, chill, and store in bags up to 3 days. Reheat gently in the sous vide bath or serve cold.
• For a heartier meal: Add marinated tofu or tempeh steaks cooked sous vide alongside the veggies.
• Curious about other creative vegetarian recipes? Try my Vegetarian Caviar Recipe: Easy, Elegant, and Delicious for another impressive party platter!

Pro tip: Always arrange vegetables in a single layer in each bag to ensure even cooking. Overlapping can lead to uneven texture!

Nutrition Facts

Here’s an approximate breakdown per serving (1/4 of platter, including whipped ricotta):

For a lower fat or vegan option, use plant-based ricotta or skip the cheese and serve with a tangy vinaigrette.

Serving Suggestions

• As a show-stopping appetizer: Serve the platter with grilled baguette slices, pita chips, or homemade vegan flour tortillas for scooping.
• Add to a grain bowl: Layer the sous vide veggies over cooked quinoa, farro, or brown rice. Top with the herbed ricotta or a drizzle of tahini.
• Make it a main course: Add a poached or soft-boiled egg (which sous vide also nails!), or pile onto hearty greens with toasted nuts for a filling salad.
• Pair with soup: Serve alongside a comforting bowl from my High Protein Vegan Soup Recipes for Healthy Meals.
• Party platter: Arrange on a large board with olives, nuts, dried fruit, and crusty bread for a Mediterranean-inspired spread.

Hosting a themed dinner? Pair this sous vide platter with dishes from my Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for a global feast!

Conclusion

Sous vide is more than just a trend—it’s a technique that elevates vegetarian cooking to new heights. With just a few simple ingredients and the power of precise temperature control, you can unlock flavors and textures you never thought possible in your home kitchen.

This Marinated Vegetable Platter with Herbed Whipped Ricotta is vibrant, nutritious, and endlessly customizable, making it perfect for weeknight dinners or special occasions alike.

Whether you’re new to sous vide or looking for a fresh take on vegetarian recipes, this dish will inspire you to experiment and enjoy more plant-based meals. Don’t forget to explore my other creative vegetarian and vegan recipes, and let me know how you make this one your own!

Happy cooking and bon appétit!

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