Easy Vegetarian Recipes in Under 20 Minutes With Le Creuset

In need of some veggie inspiration? You’ve come to the right place. If you’re vegetarian or regularly have veggie guests over, we understand how tricky it can be to make something that’s delicious but also on the table in under 20 minutes. So, together with Le Creuset we tried and tested these quick vegetarian recipes and we can confirm, they hit the spot. Washing up takes no time at all as all recipes use only one piece of cookware.

Bon appetit!

Grilled Cheese Sandwich

Grilled Cheese Toastie

Serves 2

What better combination than the ultimate cheese toastie with a Korean-inspired condiment. Kimchi is a staple of Korean food made from fermented vegetables and seasoned in a sauce of chilli, garlic and ginger. ‘Mak Kimchi’ translates to ‘carelessly’ or ‘roughly’ and for this recipe we have created a quick and easy version of this Korean staple. This is best made a day in advance.

Preparation time: 10 minutes (plus overnight)

Cooking time: 10 minutes


For the Kimchi

1 Chinese cabbage

1 large carrot

6 – 8 radishes, dependent on size

2 garlic cloves

1 thumb of ginger

2 tablespoons fish sauce

2 tablespoons chilli sauce like sriracha

3 tablespoons rice vinegar

1 heaped tablespoon caster sugar

For the Grilled Cheese Sandwich

4 slices of crusty white bread

Butter, for spreading

100g strong mature Cheddar, grated

100g red Leicester, grated


  1. To make the Mak Kimchi, roughly chop the cabbage into large chunks and place in a microwaveable bowl. Add 4 tablespoons water to the bowl and place in the microwave to steam for 2 – 4 minutes. You want the cabbage to be tender. Drain and leave to cool fully.
  2. In the meantime, grate the carrot, radishes, garlic and ginger into a large bowl. Add the cabbage when cooled. Pour in the fish and chilli sauce as well as the rice vinegar.
  3. Sprinkle over the caster sugar and thoroughly stir all the ingredients together. Press into a sterilised Kilner jar and leave at room temperature for at least 8 hours, preferably overnight to ferment. When fermented, place in the fridge until ready to serve.
  4. Heat a Signature Cast Iron 30cm Rectangular Grill empty over a medium heat for five minutes to get it hot. Take your sliced bread and butter each slice on one side. In a plate, turn the slice butter side down and fill two slices with cheese. Place the remaining two slices of bread on top, butter side up – the buttered side of the bread will be in contact with the grill.
  5. Place the sandwich on the grill and cook for 4 minutes. Once golden and perfect grill lines appear on the bread, flip and repeat on the other side.
  6. Serve alongside a good helping of the kimchi.

Cook’s Notes

Why not also serve with grilled corn on the cob marinated in Asian spices? Marinade the sweetcorn overnight alongside the kimchi and place on the grill with the cheese sandwich to grill.


Serves 3-4

A delicious one-pot recipe, these sweet and salty flavoured mushrooms are cooked with ease in the satin black enamelled Balti Dish. With a smaller base and wider neck, the space enables the mushrooms to cook quickly.

Prep time : 5 minutes

Cooking time: 15 minutes


1 tablespoon vegetable oil

50g fresh root ginger

2 cloves garlic

4 teaspoons of brown miso paste

2 teaspoons honey

1 tablespoon soy sauce

300g mixed whole mushrooms

4 spring onions

1 teaspoons sesame seeds

1 teaspoon sesame oil


Preheat the oven 180 degree/ Fan 160 degree /Gas Mark 4

  1. Heat the Balti Dish without oil on a medium heat on the hob for a few minutes, Once hot, pour the oil in and spread it evenly, then add the ginger and garlic to the pan. Cook for 2 minutes.
  2. Add the miso, honey and soy sauce and cook for a further minute adding a splash of water if the mixture looks too dry.
  3. Put the mushrooms in the pan and cook for 5 minutes. Add the spring onions and mix together well
  4. Put the Balti Dish in the oven and cook for a further 5 minutes until the sauce has thickened.
  5. Sprinkle with sesame seeds and drizzle with sesame oil to serve.

Cook’s notes

  • This dish can be fully cooked on the hot top, just stir regularly for an additional 5 minutes until the sauce has thickened,
  • This is a great recipe for using leftover mushrooms
  • The satin black enamel enables a high temperature to be reached and requires only a little oil for healthier cooking.



Serves 4

A tasty uncomplicated snack, delicious stuffed flatbread that cook and release with ease on the cast iron Grill. Be inspired by the filling below or create your own, the possibilities are endless.

Preparation time : 10 minutes

Cooking time: 6 minutes



100g plain or wholemeal flour

1 teaspoon baking powder

100g natural yogurt


1 tablespoon rapeseed oil

4 spring onions

50g fresh coriander

100g canned sweetcorn

1 avocado

Juice and zest 1 lime

2 fresh tomatoes

1 tablespoon sweet chilli sauce


  1. Put the flour, baking powder and yogurt in a bowl and mix together to form a dough. Leave to rest for 15 minutes whilst you prepare the filling.
  2. Place the spring onions, coriander, sweetcorn, avocado, lime juice and zest, chopped tomatoes and sweet chilli sauce in a bowl and mix together.
  3. Place the grill on to the hob over a low-medium heat to preheat. Divide the dough into 4 even pieces and roll out each piece into rectangles on a floured surface, approx 15cm by 10cm.
  4. Divide the filling between the 4 breads and fold the dough over and seal to make 4 parcels.
  5. Place the 4 flat breads onto the grill and cook for approximately 3 minutes on each side -turn once the bread is a deep golden colour and releases easily from the grill. If the dough does not release leave a little longer until ready and then grill on the other side.
  6. Serve immediately.

Cook’s notes

  • Msemen bread is a Moroccan square of pan-fried dough
  • The dough can be make and left for up to one hour covered and the fillings prepared in advance and chilled until the flat breads are ready to be assembled.
  • Due to the specialist satin black enamel interior there is no need to oil or season a cast iron grill whilst it is preheating.

Mac ‘n’ Cheese

Serves 6

Make an all-time favourite Mac ‘n’ Cheese in the Toughened Non-Stick Wok to show supreme versatility. This one-pan recipe is perfect for a quick and easy lunch or supper when time is at a premium.

Preparation time: 5 minutes

Cooking time: 15 minutes


50g butter

500g quick-cook macaroni

3 tablespoons freshly chopped thyme

1.2L whole milk

2 teaspoons ready chopped garlic or 3 cloves

2 tablespoons wholegrain mustard

100g Gruyere cheese

50g Parmesan cheese

50g extra-mature cheddar cheese

Half teaspoon finely grated nutmeg

100ml single cream


  1. Preheat the wok over a low to medium heat on the hob (preheat for maximum 2 minutes). Once hot add the butter.
  2. Add the macaroni and thyme and stir together.
  3. Add the milk, garlic and mustard and combine,
  4. Cook for 15 minutes stirring regularly until the macaroni will melt very quickly.
  5. Season with salt and pepper and serve immediately.

Cook’s notes

  • The toughened Non-Stick 32cm Wok is ideal for cooking pasta and sauces as nothing sticks, so it is easy to keep clean.
  • If you would like a crispy brown top to the macaroni cheese, then sprinkle 25g grated cheddar over the top of the finished recipe and finish off in the oven until golden brown. Serve straight from the wok.


Written by Emma Bowkett

Emma Bowkett

Emma Bowkett

Writer and expert