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