As we’ve mentioned more than a few times recently, even though sous vide (pronounced “sue vee”) cooking is known primarily in the culinary world for how it can render meat and poultry ‘fall apart’ tender, cooking vegan food sous vide makes a lot of sense too!
People tend to think that there isn’t much you can do with sous vide cooking if you’re vegan, but dishes like our vegan sous vide chicken and rice, and our vegan sous vide tofu with coconut aminos say otherwise.
People also tend to think that getting a sous vide setup is expensive, but it turns out to be not expensive at all (we mean, it can be expensive, if you want it to be, but you can get a simple clip-on sous vide device for about $80, which you can use with any large pot).
Now, it is true that sous vide cooking works best if you have a vacuum sealer, such as a FoodSaver (sous vide is, basically, French for “under vacuum”), but people also use Ziploc bags from which they have sucked out as much air as possible using a straw. We don’t recommend this because Ziploc bags aren’t made for sitting in super-hot water for hours on end, and who knows what is going to leach into your food, while vacuum sealer bags are made to be, among other things, boil-in pouches (plus they have the advantage of that whole vacuum thing).
This is also a vegan Costco recipe. What we mean by that is that at least some of the primary ingredients can be found at Costco (although of course you can buy them elsewhere if you prefer, you’ll just pay more).
Note that it’s important to use frozen meatballs in this recipe (which is oh-so-convenient!) We get the Beyond meatballs from Costco, and we always have some in the freezer.
Easy Amazing Vegan Sous Vide Meatballs with Mushrooms
6 – 8 vegan meatballs, frozen (we use the Beyond meatballs from Costco)
8 ounces canned mushrooms (we use two of the 4oz cans of mushrooms from Costco, which you can also get on Amazon)
1/2 to 1 teaspoon thyme
Salt and pepper to taste
Drain the mushrooms and put them in the bottom of your sous vide bag. Sprinkle the thyme, salt, and pepper on top of the mushrooms. Next place the still-frozen meatballs in the bag; try to keep the meatballs from touching if at all possible, then vacuum seal the bag (keeping it as horizontal as possible while sealing it can help keep the meatballs from bunching up).
Set your sous vide device to 150°, and when it comes to temperature drop the sealed bag in and cook for 1 hour.
Remove from the water, open the bag (carefully!) and serve over whatever you’d like (rice, quinoa, mashed potatoes, pasta, buckwheat, etc.).
Vegan Sous Vide Meatballs with Mushrooms over Buckwheat
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