!sousvide@lemm.ee jochem • Now • 100%

Vegetarian sous vide recipes

Looking for more vegetarian sous vide recipes that really take advantage of the cooking technique. Please share if you know any! Some I've tried: - [sous vide meatless carbonara](https://xuea.wordpress.com/2016/07/19/never-fret-about-carbonara-again/) (fool proof carbonara, but quite involved -- and yes, leaving out the pork or replacing it with e.g. mushrooms makes this not a true carbona). - [sous vide overnight oates](https://www.sousvidetools.com/toolshed/recipes/407/) (really smooth texture, although I've never tried regular overnight oats).

!sousvide@lemm.ee RunningInRVA • Now • 100%

Steam Oven?

I have a new Miele steam oven and you can “sous vide” with it. I quote that because you surround the bag/food with steam rather than a bath of liquid water. Not sure if that matters? It seems to work ok, but twice the meat came out under what I wanted, although I’m still learning and making progress with each try. Who else uses a steam oven and what advice can you share?

!sousvide@lemm.ee iesou • Now • 100%

Lamb Roast 🤤

Great when you're looking for something other than turkey or ham for a holiday dinner without breaking the bank going for a prime rib. Easy, long cook. Ingredients - 1 Tsp vegetable oil - 1 Tbsp fresh chopped rosemary (2 Tbsp dried) - 1 Tbsp fresh oregano (2 Tbsp dried) - 2 Cloves minced garlic - 2 Tsp Salt - 2 Tsp Pepper - 1 Tbsp Butter - 1 Tbsp Flour - 3/4 Cup Beef Stock Directions - Dry lamb leg roast with paper towel - Rub oil on roast - Mix rosemary, oregano, garlic, salt, pepper and rub on roast - Place in bag and seal - Cook at 137 for 8 hours - Remove and reserve liquid before searing (for gravy) - Make roux with butter and flour, allowing to brown. - Add reserved liquid and beef stock and cook down until desired thickness. Edit: Formatting