These fruit and vegetables recipes use the sous vide method to create delicious soups, salads, and more.
Infused with savory garlic and soy sauce, tomatoes cooked sous vide top sushi rice in this elegant vegan recipe.
Chef Brad Kilgore won the top prize in the 2020 International Sous Vide Day recipe contest.
Two kinds of mushrooms and two kinds of cheese combine in this rich, creamy sous vide main dish.
Serve these sous vide spiced cheese-and-vegetable skewers for a casual grilled appetizer.
Mushrooms provide a meaty, umami-rich filling for these standout sous vide tacos.
We promise you won’t miss the real thing when you taste these delicate, complex "scallops"—made from mushrooms.
The addition of avocado adds silkiness and loads of nutritional value.
The sous vide method ensures perfectly cooked sprouts, while harissa-tahini pack a bold flavor punch.
Humble cabbage is utterly transformed when cooked sous vide, finished on the grill, and drizzled with honey-mustard dressing.
Loaded with vitamin D and potassium, mushrooms make this soup a veritable health tonic.
This playful take on breakfast is actually a vegan dessert.
We promise you won’t miss the beef when you taste these umami-rich, meaty sous vide sliders.
Lighten up taco night with these vegan sous vide tacos.
For our inaugural I Sous Vide series, Chef Curtis Duffy invited us into his home and shared a recipe exclusively for Sous-Vide readers.
Your weekend brunch never had it this good.
Get your veggies! This side is as nutritious as it is easy to make.
Try tart nectarines poached in ginger and honey atop slices of toasted baguette.
Compression gives the summer fruits and veggies a serious flavor boost.
When paired with sous vide cannellini beans and pancetta, mustard greens sing with flavor.
When spring garlic arrives at your local market, snap it up to make a pesto. Sous vide dials the fresh flavor up to the max.
Use your sous vide circulator to prep all aspects of this special salad.
Celebrate the season’s rich selection of fruits with sous vide—and enjoy in the sun.
Sous vide speeds up the pickling process—a handy helper when prepping this BBQ-ready side.
Savory, sweet, tangy. Enticing flavors combine in this easy-but-impressive appetizer.
You'll be craving these tangy sous vide carrots.
Parsnips, rutabaga, beets, potatoes, carrots, turnips—this seasonal stunner maximizes the flavor of fall vegetable favorites.
Move over, sous vide steak. This veggie has all the flavor bona fides to sub in for meaty mains.
Elevate a seasonal favorite—silky pumpkin soup—with a showstopping presentation.
How about them apples? Use this technique to extend the season.
Compression brings next-level texture and flavor to the watermelon in this bright, fresh salad from the late chef Michel Richard.
Compression makes the entire watermelon taste like the ultra-flavorful center. Celebrate the summer with this sophisticated and fresh salad.
Sous vide pickling extends the shelf life of your garden’s vegetables. Pickled ramps are the perfect entrypoint to the technique.
Enjoy summer’s bounty longer with jarred peaches in a vanilla syrup.
Reinvent the classic skewer with exotic fruit and a flavorful coulis made using the sous vide method.
Compression and sous vide make each ingredient sing in this elegant beet salad.
Cryoconcentrated chlorophyll gives this sous vide soup its bright-green color—and exuberant flavor.