Sous vide fajita vegetables will change the way you make fajitas! Full of flavor, crisp, tender and charred all at the same time these delicious fajita vegetables pair perfectly with sous vide flank steak fajitas. You'll want to cook vegetables more after trying this dish.
Be sure to check out my complete collection of sous vide recipes that never fail to impress.
Fajita Sous Vide Vegetables Ingredients:
- Purple onion
- White onion
- Bell Peppers
- Olive oil
- Salt & Pepper
Why should you start cooking fajita sous vide vegetables?
I love fajita vegetables cooked by sous vide because the vegetables hold their shape, they are crisp and the cells of the vegetables still have juices in them. By searing on a super hot grill pan, cast iron pan or in a grill basket on the grill, I discovered that the vegetables are able to get the char that we all love in our fajita vegetables cooked sous vide. It's a perfect meal to enjoy any time of the day at home.
How do you bag up fajita vegetables for sous vide cooking the right way?
- Cut the vegetables in ½" slices.
- In a gallon size bag, drizzle in about a tablespoon of olive oil.
- Add the vegetables in a single layer, but no more than 2 layers.
- Vacuum and seal the bag.
- If using a gallon zip top bag, remove as much air as possible from the bag and seal.
How to sous vide peppers and onions:
- Heat the water bath to 140.
- Submerge the vegetable bag in the water.
- If using a gallon zip top bag, open the bag a tiny bit and slowly lower the bag into the water so the forces the air out of the bag. Close the bag when all the air is pressed out.
- Cook for 1 hour.
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This third generation sous vide circulator includes dual-band WiFi and a two-line touchscreen display.
Can I lessen the cooking time for sous vide these vegetables?
Alternatively, fajita vegetables can be cooked in less time. The temperature needs to be increased and the time will be decreased.
- 190 for 10 minutes
- 180 for 25 minutes
How to finish off the vegetables
- Clip one end of the vacuum bag and allow the extra liquid to drain out.
- Heat a cast iron pan, grill pan or vegetable basket on a grill to high and the point of smoking.
- Grill the vegetables until they have a char on a few edges stirring every 30 seconds to 1 minute.
- Serve with fajitas.
Great Ways to Level Up Your Sous Vide Game (Sous Vide Guidelines for Other Veggies)
Pumpkin
To sous vide pumpkin, first, prepare a sous vide bath by filling a container with water and setting the immersion circulator to the desired temperature. Then, vacuum-seal the peeled and diced pumpkin with seasonings, ensuring it's fully submerged in the sous vide bath, and cook it for about 1-2 hours until tender.
Asparagus
Ffirst, ensure it's cleaned and trimmed, then vacuum-seal it in a bag with olive oil, salt, and any desired herbs or seasonings. Set the sous vide machine to 185°F (85°C) and cook the asparagus for 15 to 20 minutes until tender, then finish by searing briefly in a hot skillet.
Brussels Sprouts
Season and vacuum-seal them before cooking in a water bath at 185°F (85°C) for 1 to 1.5 hours. This method preserves their natural taste and ensures even cooking throughout.
Broccoli
Quickly vacuum-seal the nutrient-rich florets in a bag and immerse them in a precisely controlled water bath, ensuring optimal retention of flavor and nutrients during the gentle cooking process. After the cooking time, remove the broccoli from the sous vide bath. If you prefer added texture, finish by searing briefly in a hot pan.
Artichoke
Begin by preparing the artichokes, removing any tough outer leaves and trimming the stem. Place the prepared artichokes in a vacuum-sealed bag along with a drizzle of olive oil, lemon juice, garlic cloves, and a sprinkle of salt. Then, set the sous vide machine to 85°C (185°F) and cook for 2 to 3 hours until the artichokes are tender.
What is the ideal time and temperature for sous vide vegetables?
The ideal time and temperature for sous vide vegetables vary depending on the type of vegetable, but usually, temperatures around 184°F (84°C) for 30 to 60 minutes ensure even cooking.
What meat in general goes well with sous vide fajita vegetables?
When considering the meat to pair with sous vide fajita vegetables, keep in mind that beef, particularly skirt or flank steak, is worth trying for its tender texture and ability to absorb flavors well. Additionally, chicken thighs are worth considering for their juicy tenderness and compatibility with the spices used in fajita seasoning.
Ingredients
- 1 Purple onion
- 1 White onion
- 3 Bell Peppers
- 1 Tablespoon Olive oil
- Salt and pepper
Instructions
- Slice the vegetables in ½" slices.
- In a gallon size bag, drizzle in about a tablespoon of olive oil.
- Add the vegetables in a single layer, but no more than 2 layers.
- Vacuum and seal the bag. [mv_img id="43539"]
- If using a gallon zip top bag, remove as much air as possible from the bag and seal.
- Heat the water bath to 140.
- Submerge the vegetable bag in the water.
- If using a gallon zip top bag, open the bag a tiny bit and slowly lower the bag into the water so the forces the air out of the bag. Close the bag when all the air is pressed out.
- Cook for 1 hour. [mv_img id="43542"]
Nutrition
Notes
How to finish off the vegetables
- Clip one end of the vacuum bag and allow the extra liquid to drain out.
- Heat a cast iron pan, grill pan or vegetable basket on a grill to high and the point of smoking.
- Grill the vegetables until they have a char on a few edges stirring every 30 seconds to 1 minute.
- Serve with fajitas.
- 190 for 10 minutes
- 180 for 25 minutes
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
Pierre-Paul says
I just joined your group. I have been doing Sous vide for over 5 years now. I will be please to share some information with you.