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    Home | Recipes | Sous Vide

    Sous Vide Fajita Vegetables

    Published: Aug 20, 2019 · Modified: Mar 30, 2021 by Sarah Mock As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    sous vide fajita vegetables in a cast iron pan

    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.  

    Be sure to check out my complete collection of sous vide recipes.

    sous vide fajita vegetables in a cast iron pan

    Fajita Vegetables Ingredients:

    • Purple onion
    • White onion
    • Bell Peppers
    • Olive oil
    • Salt & Pepper

    Why are sous vide fajita vegetables so good?

    I love fajita vegetables cooked by sous vide because the 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 the vegetables are able to get the char that we all love in our fajita vegetables.

    sous vide fajita vegetables vacuum sealed ready for the water bath

    How do you bag up fajita vegetables for sous vide cooking?

    1. Slice the vegetables in ½" slices.
    2. In a gallon size bag, drizzle in about a tablespoon of olive oil.
    3. Add the vegetables in a single layer, but no more than 2 layers.
    4. Vacuum and seal the bag.
    5. If using a gallon zip top bag, remove as much air as possible from the bag and seal.
    sous vide fajita vegetables in a water bath

    How to sous vide peppers and onions:

    1. Heat the water bath to 140.
    2. Submerge the vegetable bag in the water.
    3. 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. 
    4. Cook for 1 hour.
    sous vide fajita vegetables cooked in a sous vide bag

    Can I cook sous vide these vegetables in less time?

    Alternately fajita vegetables can be cooked in less time. The temperature needs to be in creased and the time will be decreased.

    • 190 for 10 minutes
    • 180 for 25 minutes
    sous vide fajita vegetables on a grill pan

    How to finish off the vegetables

    1. Clip one end of the vacuum bag and allow the extra liquid to drain out.
    2. Heat a cast iron pan, grill pan or vegetable basket on a grill to high and the point of smoking.
    3. Grill the vegetables until they have a char on a few edges stirring every 30 seconds to 1 minute.
    4. Serve with fajitas.

    More Sous Vide Vegetable Recipes:

    • Sous vide potatoes with rosemary - These potatoes are infused with flavor, creamy on the inside and crisp on the outside. 
    • Sous vide asparagus - your asparagus will be tender, crisp and full of flavor. I find this is a fail-proof way on how to cook asparagus.
    • Sous Vide Pickled Onions - a delicious way to add a bit of crunch and a tangy, zesty flavor to many of your favorite dishes. This pickled condiment is ready in 30 minutes.
    • Sous vide Pickled Vegetables - ready to eat in hours instead of weeks. The vegetables maintain a delightful crispness while taking on the bright flavors of pickling aromatics and spices.
    • Sous Vide Cauliflower - cooked whole, is perfectly cooked from edge to edge and finished off in the oven under a broiler or in an air fryer for a roasted outer crust.
    horizontal image of sous vide fajita vegetables in a cast iron pan

    Sous Vide Fajita Vegetables

    Sarah Mock
    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. 
    4.48 from 19 votes
    Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep time for the recipePrep Time 5 minutes mins
    Cook time for the recipeCook Time 1 hour hr
    Cool TimeAdditional Time 3 minutes mins
    total time to prep and cook the recipe.Total Time 1 hour hr 8 minutes mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Sous Vide
    Cuisine American
    Makes 4 cups
    Per Serving 75 kcal

    HELPFUL KITCHEN TOOLS

    Joule Sous Vide
    Anova Culinary Sous Vide Cooker
    Sous Vide Water Bath
    Lid for Sous Vide Container
    FoodSaver Vacuum Sealer

    Ingredients
     

    • 1 Purple onion
    • 1 White onion
    • 3 Bell Peppers
    • 1 Tablespoon Olive oil
    • Salt & 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.
      sous vide fajita vegetables vacuum sealed ready for the water bath
    • 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.
      sous vide fajita vegetables cooked in a sous vide bag

    Notes

    How to finish off the vegetables

    1. Clip one end of the vacuum bag and allow the extra liquid to drain out.
    2. Heat a cast iron pan, grill pan or vegetable basket on a grill to high and the point of smoking.
    3. Grill the vegetables until they have a char on a few edges stirring every 30 seconds to 1 minute. sous vide fajita vegetables on a grill pan
    4. Serve with fajitas.
    sous vide fajita vegetables in a water bath
    Alternately fajita vegetables can be cooked in less time. The temperature needs to be in creased and the time will be decreased.
    • 190 for 10 minutes
    • 180 for 25 minutes

    Nutrition

    Serving: 1Calories: 75kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gSodium: 77mgFiber: 2gSugar: 5g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    More The Ultimate Collection of Sous Vide Recipes

    • sous vide filet mignon
      Sous Vide Filet Mignon
    • Beef Liver and onions simple
      Beef Liver And Onions Recipe
    • square images of 4 Sous Vide Beef Recipes
      Best Sous Vide Beef Recipes
    • Sous Vide Brisket
      Best Sous Vide Brisket Recipe (24 Hour Brisket)
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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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    1. Pierre-Paul

      December 25, 2022 at 9:30 am

      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.

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
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