Best 9 Steamed Veggie Bundles Recipes

HEALTHY STEAMED VEGETABLES

Steps:

• Set up your steamer inside your pot with 1 1/2" water in the bottom of the pot and heat over medium-high heat until water is boiling.
• Deposit vegetables with a light salting and garlic to taste; season salt may be used, to taste.
• Replace lid and steam until vegetables are tender, but not mushy. Fork will insert easily, but will not tear veggies apart, when done.
• Remove to a bowl and serve as is.

GARLIC SEASONED VEGETABLES

Steps:

• Heat the broth, garlic and vegetables in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Drain the vegetables well in a colander.

INSTANT POT® STEAMED VEGETABLES

Steps:

• Soak the steamer basket in water for 30 minutes.
• Wash cauliflower and broccoli florets. Peel and wash the carrot. Cut carrot in half and cut each half into 4 sticks, for 8 sticks total. Trim green beans.
• Remove steamer baskets from the water. Place one cabbage leaf on the bottom of one basket. Put the cauliflower florets, stem side down, on top of the leaf in a single layer. Add 8 green beans and 4 carrot sticks between the cauliflower florets. Place the second basket on top. Line the top basket with the remaining cabbage leaf. Put the broccoli florets, stem side down, on top of the leaf in a single layer. Add 8 green beans and 4 carrot sticks between the broccoli florets.
• Pour 1 1/2 cups water into the bottom of an 6-quarter electric pressure cooker (such as Instant Pot®). Add the basket and cover with the lid. Close and lock the cooker lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
• Turn off the cooker when the timer rings. Wait for 3 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Set the baskets onto plates to serve the vegetables in the baskets for a decorative touch. Use chopsticks to serve.

SPRING VEGETABLE BUNDLES

Steps:

• Trim both ends of onions; cut the green tops into 7-in. lengths. In a small saucepan, bring water to a boil. Add onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portions of onions and set aside., Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top., In a large skillet, combine the wine, chopped onions and vegetable bundles. Bring to a boil. Cook, uncovered, for 5-7 minutes or until vegetables are tender and liquid is reduced by two-thirds. , Carefully remove bundles with a slotted spoon to a serving plate. Add butter to skillet, cook and stir until melted. Serve with bundles.

STEAMED VEGGIE BUNDLES

Steps:

• Divide vegetables between two pieces of double thickness heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 10-13 minutes on each side or until vegetables are tender. , Open foil carefully to allow steam to escape. With a slotted spoon, remove vegetables to a serving dish. Combine the salad dressings; drizzle over vegetables and toss to coat.

MEAL PREP STEAMED VEGETABLES

Steps:

• Fill a large pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat. Alternatively, use a pasta pot with the steamer insert.
• Add the broccoli, cover and cook until bright green and still crisp, 3 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
• Add the green beans, cover and cook until bright green and still crisp, 3 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
• Add the cauliflower florets, cover and cook until tender yet still crisp in the middle, 4 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
• Add the carrot slices, cover and cook until tender yet still crisp, 4 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
• Add the sweet potatoes, cover and cook until soft and yielding when pierced with the tip of a knife, about 10 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
• Add the butternut squash, cover and cook until soft and yielding when pierced with the tip of a knife, about 10 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
• Add the potatoes, cover and cook until soft and yielding when pierced with the tip of a knife, about 15 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.

STEAMED WINTER VEGGIE BOWLS

Steps:

• Set a steamer basket in a large pot filled with about 1" water. Cover pot and bring water to a boil over high heat.
• Place potatoes, leeks, then eggs in steamer basket, cover, and steam 10 minutes. Using tongs, transfer eggs to a bowl of cold water.
• Meanwhile, whisk oil, vinegar, honey, cayenne (if using), and 1 tsp. salt in a small bowl. Stir in parsley and capers; set aside.
• Add broccolini to steamer basket on top of potatoes and leeks; season with remaining 1/2 tsp. salt. Cover and steam until broccolini is tender, 3-5 minutes.
• Meanwhile, peel eggs and break or cut in half.
• Swoosh a bit of mayonnaise in wide shallow bowls or on plates. Divide potatoes, leeks, broccolini, and eggs among bowls or plates. Drizzle with reserved dressing.

STEAMED VEGETABLE PLATTER WITH LEMON GARLIC DRESSING

Steps:

• Mix all dressing ingredients together in a small bowl and set aside.
• Fill a large pot with water, until it's just below the steamer insert.
• Bring to a boil and put the string beans and carrots in the steamer basket.
• Cover and cook about 3 minutes.
• Add the corn, yellow squash, zucchini, and broccoli.
• Recover and cook another 2 minutes, or until veggies are as tender as you'd like.
• Place the veggies on a platter.
• Arrange the corn around the edges and sprinkle them with the Spike seasoning.
• Drizzle the dressing over the other veggies and top with the cheeses.
• Cover with foil for a few minutes before serving.

GRILLED MEAT AND VEGGIE BUNDLES RECIPE BY TASTY

Steps:

• Prepare a grill or campfire for medium heat.
• In a medium bowl, gently mix together the ground beef, bread crumbs, and French onion soup mix until well combined.
• Lay out 6 large rectangles of heavy duty aluminum foil, about 20 x 12 inches (50 x 30 cm) each.
• Place about 6 potatoes and 4 carrots on a piece of foil. Season with salt and pepper. Form about 5 ounces of beef mixture into a patty and place on top of the vegetable pile. Fold the foil over and crimp the edges to seal. Repeat with the remaining ingredients.
• Place the packets on the grill over medium heat. Cook for 15-20 minutes, until the potatoes are tender and the beef patties are cooked through.
• Let cool for a few minutes, then carefully unwrap the packets. Glaze the meat with BBQ sauce.
• Enjoy!