Vibrant Vegan Delight

Vibrant Vegan Delight
Chef Brainy
What Started it all:
Corn, Pumpkin, broth or stock (chicken, vegetable), sous vide

As the seasons change, the warmth of the sun begins to fade, and the air grows crisp, it’s the perfect time to cozy up with a hearty, comforting dish that’s sure to become a new favorite. This vibrant vegan delight combines the sweetness of corn, the earthiness of pumpkin, and the tender bite of sous vide cooking.


  • 1 cup fresh corn kernels
  • 1 small pumpkin (about 1 lb), peeled, seeded, and cubed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Fresh cilantro leaves, for garnish


  1. Preheat the sous vide water bath to 180°F (82°C).
  2. In a large bowl, whisk together the vegetable broth, cumin, smoked paprika, salt, and pepper.
  3. Add the cubed pumpkin to the bowl and toss to coat with the broth mixture.
  4. Place the pumpkin mixture in a sous vide bag or a heatproof container with a lid.
  5. Seal the bag or cover the container with plastic wrap or aluminum foil.
  6. Place the bag or container in the preheated sous vide water bath and cook for 1 hour and 15 minutes.
  7. While the pumpkin is cooking, heat the olive oil in a large skillet over medium heat.
  8. Add the corn kernels to the skillet and cook, stirring occasionally, until lightly toasted, about 5 minutes.
  9. Remove the pumpkin from the sous vide bag or container and add it to the skillet with the corn.
  10. Toss the pumpkin and corn together, adding any remaining broth mixture from the bag or container.
  11. Season with salt and pepper to taste.
  12. Garnish with fresh cilantro leaves and serve warm.

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