25+ Delicious Sunday Sous Vide Recipes for Effortless Meals

Sundays are synonymous with relaxation, comfort, and indulging in delicious food that makes the day feel special.

Whether you’re hosting a brunch, a cozy family dinner, or a casual get-together with friends, the way you cook plays a huge part in how enjoyable your Sunday experience will be.

Enter sous vide—an innovative cooking method that takes the guesswork out of preparing meals and ensures perfect results every time.

Sous vide, a French term meaning “under vacuum,” involves cooking food in a sealed bag submerged in a precisely controlled water bath.

It’s not just for professional kitchens; it’s a game-changer for home cooks looking to elevate their meals.

In this article, we’ve curated over 25 Sunday sous vide recipes that will transform your Sunday cooking from mundane to magnificent.

From tender meats and succulent seafood to rich, creamy risottos and desserts that will satisfy your sweet tooth, these recipes are here to make your Sunday extraordinary.

25+ Delicious Sunday Sous Vide Recipes for Effortless Meals

The beauty of sous vide cooking lies in its simplicity and the superior quality it imparts to your food.

With these 25+ Sunday sous vide recipes, you can enjoy restaurant-quality dishes without the stress and uncertainty of traditional cooking methods.

Whether you’re a seasoned sous vide chef or a beginner looking to experiment, these recipes will inspire your Sunday menu and make your weekend meals a moment to savor.

Embrace the art of sous vide and discover how easy it is to create dishes that are consistently tender, juicy, and full of flavor.

After all, your Sundays deserve to be as delicious as they are relaxing. Try these recipes and let the magic of sous vide transform your Sunday dining experience.

Sunday Sous Vide Steak with Garlic Butter

A sous vide steak cooked to perfection with a tender, juicy center and a flavorful crust, finished with a rich garlic butter sauce.

Ingredients:

• 2 ribeye steaks (1.5 inches thick)
• Salt and black pepper, to taste
• 4 cloves garlic, smashed
• 2 sprigs fresh thyme
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil

Instructions:

1. Season the steaks generously with salt and black pepper on both sides.
2. Place the steaks into a vacuum-seal bag with smashed garlic cloves and thyme. Seal the bag using a vacuum sealer.
3. Preheat your sous vide water bath to 130°F (54°C) for medium-rare doneness.
4. Submerge the bagged steaks in the water bath and cook for 1.5 to 2 hours.
5. After cooking, remove the steaks from the bag and pat them dry with paper towels.
6. Heat a skillet over high heat and add olive oil. Sear the steaks for 1-2 minutes per side until a golden-brown crust forms.
7. Add butter to the skillet along with a touch of garlic and thyme, basting the steaks with the melted butter for 30 seconds.
8. Let the steaks rest for 5 minutes before serving.

Sous vide cooking allows for precise temperature control, ensuring a steak that’s uniformly cooked with exceptional tenderness. The added garlic butter enhances the flavor, creating a restaurant-quality dish you can enjoy at home. This method also ensures minimal effort but maximum reward, perfect for a leisurely Sunday meal.

Sous Vide Chicken Breast with Lemon and Herbs

Tender and moist chicken breast cooked in a sous vide bath, infused with lemon and aromatic herbs for a light, refreshing dish.

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 lemon, sliced
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 garlic clove, sliced

Instructions:

1. Season the chicken breasts with salt and pepper.
2. Place each breast in a vacuum-seal bag with a drizzle of olive oil, a couple of lemon slices, rosemary, thyme, and garlic.
3. Set the sous vide machine to 145°F (63°C) for a tender, juicy texture and cook for 1.5 to 2 hours.
4. Once cooked, remove the chicken from the bag and pat dry.
5. Sear the chicken in a hot skillet for about 1 minute per side to create a light crust.
6. Serve with additional lemon slices and a sprinkle of fresh herbs.

Sous vide chicken breast is a go-to for its juiciness and flavor retention. The addition of lemon and herbs adds a delightful, bright aroma and taste, making it ideal for a Sunday dish that feels both light and satisfying. This approach also helps avoid the dryness that can often come with traditional cooking methods, resulting in a dish that’s as tender as it is full of flavor.

Sous Vide Pork Tenderloin with Apple Compote

A succulent pork tenderloin cooked sous vide, served with a sweet and tangy apple compote for a comforting, seasonal dish.

Ingredients:

• 1 pork tenderloin (about 1 lb)
• 2 teaspoons paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 apples, peeled, cored, and diced
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon vanilla extract

Instructions:

1. Season the pork tenderloin with paprika, salt, and pepper.
2. Place the seasoned pork in a vacuum-seal bag and seal.
3. Preheat the sous vide water bath to 140°F (60°C) and cook the pork for 2-3 hours.
4. While the pork is cooking, prepare the apple compote. In a saucepan over medium heat, combine diced apples, brown sugar, cinnamon, apple cider vinegar, and vanilla extract. Simmer for 15-20 minutes until the apples are tender and the mixture is slightly thickened.
5. After the pork has cooked, remove from the bag and pat dry. Sear in a hot skillet with olive oil for 1-2 minutes per side to create a crust.
6. Slice the pork tenderloin and serve with a generous spoonful of the apple compote.

This dish marries the savory flavors of pork with the natural sweetness and acidity of the apple compote, creating a balanced and satisfying meal perfect for a Sunday. The sous vide method ensures the pork remains moist, tender, and evenly cooked throughout, while the compote provides a delightful contrast in texture and flavor. This is a dish that can make any Sunday feel special and cozy.

Sunday Sous Vide Salmon with Dill and Lemon Butter

A perfectly cooked salmon fillet with a delicate, flaky texture infused with the bright flavors of dill and lemon butter for a light yet indulgent dish.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• Salt and black pepper, to taste
• 2 tablespoons unsalted butter, softened
• 1 lemon, zest and juice
• 1 tablespoon chopped fresh dill
• 2 sprigs fresh dill for garnish

Instructions:

1. Season the salmon fillets with salt and black pepper on both sides.
2. Mix the softened butter with lemon zest, lemon juice, and chopped dill. Spread the lemon dill butter evenly over each salmon fillet.
3. Place the salmon fillets in a vacuum-seal bag, ensuring they are flat and evenly spaced. Seal the bag.
4. Set the sous vide machine to 125°F (52°C) for a tender and moist texture. Cook the salmon for 45-60 minutes.
5. Once the salmon has cooked, remove it from the bag and pat dry gently with a paper towel.
6. For a slightly crispy exterior, sear the salmon in a hot skillet for 30 seconds per side or use a kitchen torch for a light caramelization.
7. Serve the salmon with a garnish of fresh dill and a wedge of lemon on the side.

Sous vide salmon is the perfect way to achieve that melt-in-your-mouth, restaurant-quality texture at home. The infusion of lemon and dill adds a bright, refreshing flavor that pairs beautifully with the rich, buttery salmon. This dish is light yet satisfying, making it ideal for a Sunday meal that feels indulgent but not heavy.

Sous Vide Vegetables with Garlic Herb Butter

An easy, vibrant side dish that showcases the best of fresh vegetables, tender and flavorful thanks to the sous vide method, and finished with a garlic herb butter for a touch of luxury.

Ingredients:

• 1 cup baby carrots, trimmed
• 1 cup green beans, ends trimmed
• 1 cup cherry tomatoes
• Salt and pepper, to taste
• 3 tablespoons unsalted butter, softened
• 1 garlic clove, minced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh thyme

Instructions:

1. Preheat the sous vide water bath to 185°F (85°C).
2. Season the baby carrots, green beans, and cherry tomatoes with salt and pepper. Place them into a vacuum-seal bag and seal.
3. Submerge the bag in the water bath and cook for 1 hour.
4. While the vegetables are cooking, prepare the garlic herb butter by mixing the softened butter, minced garlic, parsley, and thyme in a small bowl.
5. Once the vegetables are cooked, remove them from the bag and place them in a serving dish. Toss with the garlic herb butter until evenly coated.
6. Serve immediately, garnished with extra fresh herbs if desired.

Sous vide vegetables allow for a level of consistency and flavor that traditional methods can struggle to achieve. The garlic herb butter adds a luxurious finish, making this side dish perfect for elevating a simple Sunday meal. With minimal prep and the ability to cook alongside the main course, this recipe is both practical and full of flavor.

Sous Vide Lamb Chops with Rosemary and Mint Chimichurri

Lamb chops cooked to perfection in the sous vide bath, served with a zesty, herbaceous mint chimichurri that brightens up the dish.

Ingredients:

• 4 lamb chops (1-inch thick)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 2 tablespoons chopped fresh mint

Chimichurri Sauce:

• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1 garlic clove, minced
• 1/2 teaspoon red pepper flakes
• Salt and black pepper, to taste

Instructions:

1. Season the lamb chops with salt, black pepper, and dried rosemary. Place them in a vacuum-seal bag and seal.
2. Preheat the sous vide water bath to 140°F (60°C) for medium-rare. Cook the lamb chops for 1.5 to 2 hours.
3. While the lamb is cooking, prepare the mint chimichurri by combining parsley, mint, red wine vinegar, olive oil, garlic, red pepper flakes, and salt and black pepper in a bowl. Mix until well combined and let sit to meld the flavors.
4. After cooking, remove the lamb chops from the bag and pat them dry with a paper towel.
5. Heat a skillet over medium-high heat and sear the lamb chops for 1-2 minutes per side for a flavorful crust.
6. Serve the lamb chops with a spoonful of mint chimichurri on top and a sprinkle of chopped fresh mint.

Sous vide cooking delivers lamb chops that are tender, juicy, and evenly cooked from edge to edge, with the added benefit of maintaining their natural flavor. The chimichurri brings a punch of herbs, acidity, and spice that perfectly complements the rich taste of the lamb. This dish is a showstopper for a Sunday feast that’s as delicious as it is memorable.

Sous Vide Shrimp Scampi with Garlic and Lemon

Perfectly cooked shrimp, tender and succulent, infused with garlic, lemon, and a touch of white wine for a restaurant-quality dish at home.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1 lemon, zest and juice
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/4 cup dry white wine
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Season the shrimp with salt, black pepper, and minced garlic. Place the shrimp in a vacuum-seal bag, drizzle with olive oil, and add lemon zest.
2. Preheat the sous vide water bath to 135°F (57°C) for perfectly tender shrimp. Cook for 30-45 minutes.
3. Once cooked, remove the shrimp from the bag and pat dry.
4. In a skillet over medium-high heat, add butter and the white wine. Allow it to simmer for 1-2 minutes before adding the shrimp.
5. Toss the shrimp in the skillet for 1-2 minutes until they are coated and heated through. Add lemon juice and adjust seasoning with salt and pepper.
6. Serve immediately with a garnish of fresh parsley and a wedge of lemon.

Sous vide shrimp scampi is an easy way to achieve perfectly tender shrimp without overcooking. The garlic, lemon, and white wine infusion provide a light and refreshing flavor profile that pairs well with pasta, rice, or a simple side salad. This dish is ideal for a Sunday dinner that feels sophisticated yet requires minimal effort.

Sous Vide Ribeye Steak with Blue Cheese Butter

A succulent ribeye steak, perfectly cooked sous vide, topped with a rich blue cheese butter for an indulgent, flavorful dish.

Ingredients:

• 2 ribeye steaks (1.5 inches thick)
• Salt and black pepper, to taste
• 2 tablespoons olive oil

Blue Cheese Butter:

• 1/4 cup unsalted butter, softened
• 1/4 cup crumbled blue cheese
• 1 teaspoon chopped fresh chives
• 1/2 teaspoon garlic powder
• 1/2 teaspoon lemon juice

Instructions:

1. Season the ribeye steaks generously with salt and black pepper. Place them in a vacuum-seal bag and seal.
2. Preheat the sous vide water bath to 130°F (54°C) for medium-rare doneness. Cook for 1.5 to 2 hours.
3. While the steaks are cooking, make the blue cheese butter by combining softened butter, crumbled blue cheese, chopped chives, garlic powder, and lemon juice. Mix until well incorporated and refrigerate.
4. Once the steaks are done, remove them from the bag and pat them dry with paper towels.
5. Heat a skillet over high heat, add olive oil, and sear the steaks for 1-2 minutes per side until a rich, golden crust forms.
6. Serve the steaks topped with a dollop of blue cheese butter and a side of roasted vegetables or potatoes.

Sous vide ensures a perfectly cooked steak that remains juicy and tender, with an even temperature throughout. The addition of blue cheese butter provides a luxurious, tangy finish that complements the rich flavors of the ribeye. This dish transforms a simple Sunday dinner into a feast worthy of a special occasion.

Sous Vide Vegetable Lasagna

A hearty and nutritious vegetable lasagna with perfectly cooked layers, each infused with robust flavors and melted cheese, made with the sous vide method for exceptional texture.

Ingredients:

• 12 lasagna noodles, cooked al dente
• 2 cups ricotta cheese
• 1 egg, beaten
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 cups spinach, sautéed and drained
• 1 zucchini, thinly sliced
• 1 cup sliced mushrooms
• 1 cup marinara sauce
• Salt and black pepper, to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the sous vide water bath to 185°F (85°C).
2. In a bowl, mix the ricotta cheese with the beaten egg, Parmesan cheese, salt, and pepper.
3. In a vacuum-seal bag, layer cooked lasagna noodles, a layer of ricotta mixture, sautéed spinach, sliced zucchini, mushrooms, and a generous spread of marinara sauce. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella cheese on top.
4. Seal the bag and submerge in the water bath. Cook for 1.5 hours.
5. Once the lasagna is cooked, remove from the bag and let it rest for 10 minutes before slicing.
6. Serve with fresh basil leaves for garnish and extra grated Parmesan on the side.

The sous vide method allows the flavors of the lasagna to meld together while ensuring the texture of the noodles and vegetables is perfectly tender. The careful cooking prevents the lasagna from drying out, making it a foolproof way to prepare a comforting dish. This vegetable lasagna is an excellent choice for a Sunday meal, combining richness and freshness in each bite.

Sous Vide Honey Garlic Chicken Thighs

Tender, juicy chicken thighs infused with a sweet and savory honey garlic glaze that’s cooked to perfection in a sous vide bath for a flavorful, satisfying dish.

Ingredients:

• 4 boneless, skinless chicken thighs
• Salt and black pepper, to taste
• 3 tablespoons honey
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch (optional, for thickening)
• Chopped green onions, for garnish
• Sesame seeds, for garnish

Instructions:

1. Season the chicken thighs with salt and black pepper. Place them in a vacuum-seal bag.
2. In a small bowl, mix the honey, soy sauce, minced garlic, rice vinegar, and sesame oil. Pour the marinade over the chicken thighs in the bag.
3. Seal the bag and submerge in the preheated sous vide water bath set to 165°F (74°C). Cook for 1.5 to 2 hours.
4. Once the chicken is done, remove it from the bag and pat dry.
5. Transfer the chicken to a skillet over medium-high heat and sear for 1-2 minutes per side until golden brown. Optionally, add cornstarch to the marinade and simmer in the skillet to thicken into a glaze.
6. Serve the chicken with a sprinkle of chopped green onions and sesame seeds. Pair with steamed rice or stir-fried vegetables for a complete meal.

Sous vide cooking ensures the chicken thighs are tender, juicy, and infused with a rich honey garlic glaze that enhances the natural flavor of the meat. The slight sear at the end provides an irresistible caramelized touch, making this dish perfect for a Sunday dinner that’s both easy and impressive.

Sous Vide Vegetable and Goat Cheese Frittata

A light and fluffy frittata filled with the tanginess of goat cheese and fresh vegetables, cooked in a sous vide for consistent texture and even flavor throughout.

Ingredients:

• 6 large eggs
• 1/2 cup milk or cream
• 1/2 cup crumbled goat cheese
• 1/2 cup diced bell peppers
• 1/2 cup cherry tomatoes, halved
• 1/4 cup spinach, chopped
• 1/4 cup diced onions
• Salt and black pepper, to taste
• Fresh herbs (parsley or basil), for garnish

Instructions:

1. Preheat the sous vide water bath to 172°F (78°C).
2. In a bowl, whisk together the eggs and milk until well combined. Stir in the goat cheese, bell peppers, cherry tomatoes, spinach, and onions. Season with salt and black pepper.
3. Pour the egg mixture into a vacuum-seal bag or a mason jar. Seal the bag or cover the jar with a lid or foil.
4. Submerge the bag or jar in the water bath and cook for 1 to 1.5 hours.
5. Carefully remove the frittata from the bag or jar and let it cool for a few minutes.
6. Slice and serve with a sprinkle of fresh herbs on top.

Sous vide cooking allows for the frittata to cook evenly without overcooking or becoming rubbery. The combination of goat cheese and fresh vegetables creates a rich, satisfying flavor profile that works well for brunch or a light dinner. This dish is perfect for a Sunday meal that’s both comforting and nutritious.

Sous Vide Pork Tenderloin with Apple Cider Reduction

A tender and juicy pork tenderloin infused with savory and slightly sweet apple cider reduction, perfectly cooked in the sous vide for a succulent dish that’s ideal for a Sunday feast.

Ingredients:

• 1 pork tenderloin (about 1 lb)
• Salt and black pepper, to taste
• 1 teaspoon dried thyme
• 1 tablespoon olive oil

Apple Cider Reduction:

• 1 cup apple cider
• 1/2 cup chicken stock
• 2 tablespoons unsalted butter
• 1 teaspoon Dijon mustard
• 1 tablespoon honey
• Salt and black pepper, to taste

Instructions:

1. Season the pork tenderloin with salt, black pepper, and dried thyme. Place it in a vacuum-seal bag with olive oil and seal.
2. Preheat the sous vide water bath to 140°F (60°C) for medium-rare. Cook the pork for 1.5 to 2 hours.
3. While the pork is cooking, prepare the apple cider reduction by combining the apple cider, chicken stock, Dijon mustard, and honey in a saucepan over medium-high heat. Simmer until reduced by half, then whisk in the butter and season with salt and black pepper.
4. Once the pork is done, remove it from the bag and pat it dry with paper towels.
5. Sear the pork in a hot skillet for 1-2 minutes per side for a beautiful golden crust.
6. Slice the pork tenderloin and serve drizzled with the apple cider reduction. Pair with mashed potatoes or roasted Brussels sprouts for a well-rounded meal.

Sous vide cooking guarantees a perfectly cooked pork tenderloin that is juicy and tender, enhanced by the rich and subtly sweet apple cider reduction. This dish makes a beautiful centerpiece for a Sunday meal that is both sophisticated and comforting. The blend of flavors from the apple cider and Dijon mustard creates a balance of sweet and tangy that pairs perfectly with the pork.

Sous Vide Lemon Herb Salmon

Light, flaky salmon infused with fresh lemon and herbs, perfectly cooked using the sous vide method for a healthy and delicious meal that’s simple enough for a Sunday dinner.

Ingredients:

• 2 salmon fillets (6-8 oz each)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 2 sprigs fresh dill
• 1 lemon, sliced
• 1 clove garlic, thinly sliced
• 1 teaspoon dried thyme

Instructions:

1. Season the salmon fillets with salt and black pepper. Place each fillet in a separate vacuum-seal bag and add a drizzle of olive oil, a few slices of lemon, a sprig of dill, and a couple of garlic slices. Sprinkle the thyme on top.
2. Seal the bags and submerge them in the preheated sous vide water bath set to 125°F (52°C) for tender and slightly flaky salmon. Cook for 45 minutes to 1 hour.
3. Once cooked, remove the salmon from the bag and pat it dry.
4. Heat a skillet over medium-high heat and sear the salmon skin-side down for about 1-2 minutes or until lightly crisp. Alternatively, you can broil it in the oven for 1-2 minutes for a lightly charred effect.
5. Serve with a squeeze of fresh lemon and a side of steamed vegetables or a light salad.

Sous vide lemon herb salmon is an easy, foolproof way to cook fish that turns out consistently perfect—flaky, moist, and bursting with flavor. The added herbs and lemon infuse the salmon with a refreshing, aromatic quality that elevates the natural taste of the fish. This dish is ideal for a Sunday evening meal that’s nutritious and satisfying without much effort.

Sous Vide Buffalo Chicken Wings

Tender and juicy chicken wings with a crispy exterior and the spicy kick of buffalo sauce, made easily with the sous vide method before finishing in the oven for that classic crunch.

Ingredients:

• 2 lbs chicken wings, separated into drumettes and flats
• Salt and black pepper, to taste
• 1 tablespoon garlic powder
• 1/2 cup buffalo sauce
• 2 tablespoons unsalted butter, melted
• Celery sticks and blue cheese dressing, for serving

Instructions:

1. Season the chicken wings with salt, black pepper, and garlic powder. Place them in a vacuum-seal bag and seal.
2. Preheat the sous vide water bath to 165°F (74°C). Cook the wings for 1.5 to 2 hours.
3. Once the wings are done, preheat your oven to 450°F (232°C). Line a baking sheet with foil and place a wire rack on top.
4. Toss the cooked wings with melted butter and buffalo sauce until evenly coated. Arrange them on the wire rack in a single layer.
5. Bake for 10-15 minutes, flipping halfway through, until the wings are crispy and golden brown.
6. Serve the wings with celery sticks and a side of blue cheese dressing.

Sous vide cooking gives chicken wings a tender texture while ensuring they retain their juiciness. The final oven bake creates the perfect crispy exterior, making these buffalo wings irresistible. The tangy and spicy buffalo sauce combined with the rich butter offers a satisfying depth of flavor. Perfect for a Sunday game day or casual gathering with friends and family.

Sous Vide Risotto with Wild Mushrooms and Truffle Oil

A creamy, luxurious risotto made with wild mushrooms and finished with a drizzle of truffle oil for an extra touch of elegance, all cooked effortlessly using the sous vide method.

Ingredients:

• 1 cup Arborio rice
• 3 cups chicken or vegetable stock
• 1/2 cup dry white wine
• 1 cup wild mushrooms, sliced (e.g., shiitake, cremini, or a mix)
• 1/4 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley
• 1 tablespoon truffle oil
• Salt and black pepper, to taste

Instructions:

1. In a large bowl, mix the Arborio rice, white wine, and a pinch of salt. Place the mixture in a vacuum-seal bag with the chicken or vegetable stock. Seal the bag and submerge it in the preheated sous vide water bath set to 190°F (88°C). Cook for 1 hour.
2. While the risotto is cooking, sauté the wild mushrooms in a skillet over medium-high heat with a little butter until golden brown. Set aside.
3. Once the risotto is done, remove it from the bag and transfer to a large bowl. Stir in the grated Parmesan, heavy cream, and butter until creamy and smooth.
4. Fold in the sautéed wild mushrooms and season with black pepper and additional salt as needed.
5. Drizzle with truffle oil and garnish with fresh parsley before serving.

Sous vide risotto eliminates the constant stirring usually required for this dish, resulting in perfectly cooked, creamy rice with a luxurious texture. The addition of wild mushrooms and truffle oil brings an earthy, sophisticated flavor profile that elevates the dish. This risotto makes an ideal Sunday meal that’s comforting yet special, perfect as a main course or as a side to complement a roasted meat dish.

Note: More recipes​ are coming soon!