Cooking Vegetarian in CVap®

cooking vegetarian
cooking vegetarian

Cooking vegetarian cuisine in restaurants and commercial kitchens is now a thing. There are many reasons behind this growing trend. For some folks, it’s a desire to eat healthier. Others may take up vegetarianism out of a desire to avoid harming animals. Undoubtedly, sustainability factors into some people’s decision to be vegetarians. Plant-based foods certainly have far less impact on climate change.

Although CVap is well-known in culinary circles as being excellent for cooking proteins, we wanted to test it by cooking some vegetarian dishes with a carnivorous slant. It’s worth noting that while these are solidly vegetarian, they aren’t vegan. The cauliflower recipe includes butter, a vegan no-no. Nonetheless, they were a tasty, guilt-free treat for our resident vegetarians and carnivores.

cooking vegetarian

Roasted Buffalo Cauliflower

Ingredients

  • 1 cup Frank’s Red Hot (or hot sauce of preference)
  • ¼ Cup Extra Virgin Olive Oil
  • 3 Tbs Butter
  • 2 Heads of Cauliflower (cleaned and cut into large bite-sized florets)
  • Parmigiano Reggiano cheese

The Process

  • Preheat RTV/CHV-05 ovens to 200°F/350°F.
  • Place butter, hot sauce, and extra virgin olive oil in an oven-safe pan and into the CVap to melt butter and heat through
  • Toss florets with the sauce and place them onto a lined baking sheet, single-layer, with space.
  • Bake for about 30 minutes (RTV) – 40 min (CHV), or until reaching the desired texture.
  • Remove from oven, then sprinkle tops of buffalo cauliflower with freshly-grated Parmigiano Reggiano. Bake for another two to three minutes.
cooking vegetarian

Serve with your favorite sauce (we used ranch), or enjoy as-is!

The base recipe came from allrecipes.com, but we adjusted it to suit our preferences, so technically, it’s our recipe now 😊

cooking vegetarian

CARROT BACON

This recipe is inspired by Tabitha Brown’s Carrot Bacon recipe. We’ll be the first to admit that good old-fashioned bacon is damn near the perfect food. But if you’re looking for a healthier substitute for bacon, this vegan bacon/jerky recipe fits the bill...

Ingredients

  • 2 Tbsp Liquid Smoke
  • ¼ Cup Agave
  • ¼ Cup Brown Sugar
  • 1 Tbsp Granulated Garlic
  • 1 Tbsp Granulated Onion
  • ¼ Tsp Black Pepper
  • 1 Tbsp Smoked Paprika
  • 6-7 Large Carrots (peeled)

The Process

Preheat RTV/CHV-05 ovens to:

  1. Cook Time – will be dependent on the size of carrot slices and expectations of “doneness.”
  2. Vapor OFF and Water Removed Air 300°F
  • Prepare the “curing spice” for the carrot bacon by mixing everything in a bowl and setting it aside.
  • Clean and peel carrots. Use a peeler, a Japanese mandolin, or a comparable slicer to make the carrot strips. The longer the pieces, the more it will look like “bacon.”
  • Toss strips with curing spices, cover, and allow to marinate for 10 to 15 minutes.
  • Transfer strips to a perforated sheet pan, single layer.
  • Bake in CVap oven until reaching the desired texture.

Remove the carrot bacon from the perforated pan immediately. Otherwise, it will stick to the pan as it cools.

cooking vegetarian

Note: We noticed that the strips get crisper as they cool.

Full disclosure – the original recipe was written for preparation in an air fryer. But we discovered that cooking in a CVap oven increased the volume output! We also realized that this spice blend is similar in flavor profile to Grippo’s Bar-B-Q Potato Chips! Happy accident!

All in all, our vegetarian cooking day was an interesting and
tasty success.