It’s no surprise that many people take the opportunity of New Year’s resolutions to revamp their diets. This year, let sous vide take on some of the heavy lifting. These five recipes can help you start the year off right, offering up plenty of whole grains, healthy fats, and abundant plants while maximizing flavor and ease, too. Consider it the antidote for an indulgent holiday season. Cheers to healthy eating!
VEGAN JACKFRUIT CARNITAS TACOS
The jackfruit is a pretty interesting fruit: it’s dense and fibrous like a mango or pineapple, but it’s taste is quite singular. It tastes sweet to most, but when cooked, has a flavor similar to pulled pork. Needless to say, it’s an ideal stand-in for a vegan take on carnitas tacos! Served up with avocado, radish, and mango, no one will miss the meat. Final step: prepare for the onslaught of compliments—and requests for seconds.
VEGAN AVOCADO MASHED POTATOES
There’s nothing wrong with regular ol’ mashed potatoes, but traditional recipes involve heaping amounts of butter and cream. This entirely vegan version sources creaminess from avocados and tasty fat from olive oil spiked with nutrient-rich spinach.
Move over, chicken noodle soup. We have the cure for what ails you, and it’s this sous vide bone broth. Choose either chicken or beef bones to make this flavorful and elegant soup. Turmeric, basil, and coconut milk add extra flavor and nutrient oomph.
Cruciferous vegetables like cabbage pack a healthy punch: vitamins, fiber, and disease-fighting phytochemicals. When prepared sous vide (and then finished on a grill or grill pan), this cabbage arrives to the plate tasting absolutely revelatory. Given the sous vide treatment and then dressed in a zesty honey-mustard dressing, the veggie’s crunchy bitterness gives way to toothsome umami flavor in each bite.
SEARED BRUSSELS SPROUTS
Here’s a true statement: tahini makes almost any vegetable dish taste incredible. That’s the case for this tasty sous vide dish, which finishes off the mini cabbages with a harissa-tahini sauce. If you need more of a reason to make this healthy plate: the recipe requires minimal prep and can be done by beginner-level cooks. Get to it!
Lighten up taco night with these vegan sous vide tacos.
Aquafaba—the water from cooked chickpeas—is a versatile binding ingredient. Plus, it’s vegan!
Use your sous vide circulator to prep all aspects of this special salad.
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The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.