!sousvide@lemm.ee

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 (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 (really smooth texture, although I've never tried regular overnight oats).

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?

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