10+ Best Sous Vide Vegetables

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Prepare for a flavor-packed adventure with our guide to the 10+ best sous vide vegetables! Vibrant colors, delightful textures, and incredible taste as we unlock the secrets to perfectly cooked veggies.

From tender asparagus to mouthwatering root vegetables, these sous vide recipes will revolutionize the way you enjoy plant-based goodness.

You may think that sous vide is only for meat, but you're wrong. Seriously. Sous vide does wonders for fresh vegetables.

No longer will you have those mushy green beans (unless you're trying to of course), undercooked beets, washed out colors....sous vide gets rid of all of that!

Much like cooking meat, sous vide allows you to cook vegetables to an exact temperature. One difference is that they cannot be left in the water bath indefinitely - they will get mushy if cooked too far past their "max" cooking time.

Plus, sous vide vegetables helps greatly with meal prep as you ca cook a bunch at once, then store them in the fridge/freezer until you're ready to eat them. A quick zap in a skillet (or microwave) and you're ready to go.

Jump to:

• What is Sous Vide?
• Tips for Successfully Cooking Sous Vide Vegetables
• Temperature Chart for Sous Vide Vegetables
• 💬 Comments

Also read the best sous vide recipes.

What is Sous Vide?

Sous vide is basically a method of cooking using what is called an immersion circulator (i.e. the sous vide machine). This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.

Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.

To learn even more about sous vide cooking, head over and read "what is sous vide cooking and the benefits of sous vide cooking."

What is the Water Displacement Method?

The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).

Use a clip (I use sous vide magnets) to clip the bag to the side to keep it from floating and getting air and/or water inside.

Tools Used

• Anova Precision Sous Vide Cooker
• 12 quart container
• Vacuum sealer
• Vacuum-seal bags

You will also want to check out these posts on the best sous vide containers and the best sous vide bags for more information!

If you don't have a lot of experience cooking sous vide yet, you may want to pop over and read what sous vide cooking is and the benefits of sous vide cooking.

Tips for Successfully Cooking Sous Vide Vegetables

There are some basic rules to follow to get the most out of your sous vide vegetables:

• Vegetables put off gas while they cook making them very prone to floating. Make sure to weigh them down with something like these sous vide magnets or something heavy attached to the bag to keep it submerged.
  • You can also use the water displacement method and let the air out when it starts to float. This will require you monitor the bag regularly as you need to make sure they stay submerged.
• Most vegetables cook at a temperature of 183°F (84°C) or higher for anywhere from 30 minutes to 3 hours, depending on the vegetable.
• Vegetables can be served straight out of the bag or can be seared similar to meat to get that caramelization effect.
• If you sear the vegetables afterward, make sure to pat them dry before placing them in a hot skillet with a high smoke point oil (like avocado oil).
• Vegetables should only be cooked for the time specified. Leaving them in the water bath too long can cause them to become mushy (there is not as much leeway as there is for meat).
• If you find the vegetables are firmer than you like, place them back in the water bath for 15 minute increments. You can also increase the temperature 3-5 degrees and cook them for another 5-15 minutes.
• Try to spread the vegetables out in a single layer to ensure they cook evenly.

Temperature Chart for Sous Vide Vegetables

When cooking sous vide vegetables, you are typically using a temperature between 183°F (84°C) and 194°F (90°C). There is a slight difference in cooking temperatures and times for green vegetables and root vegetables.

The chart below outlines the general cooking times and temps, but individual recipes listed below will give you exact times and temps for that recipe.

Sous Vide Green Vegetables

These will be your more tender vegetables that can get mushy faster. make sure to always take these out after the prescribed time to ensure they don't get mushy!

Temperature	Time	Doneness
183°F (84°C)	45 minutes - 90 minutes	Crisp tender (corn, leeks, cabbage)
185°F (85°C)	45 minutes - 90 minutes	Tender (broccoli, green beans, brussels)

Sous Vide Root Vegetables

These are heartier vegetables like potatoes, beets, carrots, etc. - vegetables that typically take longer to cook. I really like to sear these after cooking as they caramelize wonderfully.

Temperature	Time	Doneness
185°F (85°C)	1 ½ - 3 hours	Crisp tender to softer (carrots, beets)
190°F (88°C)	1 hour	fork tender, mashable (potatoes)

I'd love to hear what your favorite vegetables are to sous vide - comment below and let us know!