7 Vegan Nigella Lawson Recipes to Cook Before She Enters ‘The Great British Bake Off’ Tent

Nigella Lawson is heading to The Great British Bake Off tent. The popular British food writer and chef will step into Prue Leith’s shoes, joining Paul Hollywood, Noel Fielding, and Alison Hammond as judges and hosts of the show, which is beloved around the world. Lawson said she is “giddily grateful for the opportunity.”

Lawson has been in the spotlight for decades. She began her career as a journalist, but her love of cooking and food soon led her to write cookbooks. Before long, she became a bona fide celebrity chef—more than qualified to take on Leith’s role.

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Known for using simple ingredients to create delicious dishes, Lawson also loves cooking with plant-based foods. In 2026, she told Women’s Health that while she does eat meat, she also loves kale and avocado. “Life is about balance,” she said.

Nigella Lawson’s vegan recipes

Lawson has a vast back catalog of recipes, a few of which are vegan. In honor of her new role, we’ve picked out a few of our favorites below. Who knows, perhaps we’ll even see the bakers take on her super-indulgent dark chocolate cake recipe.

Jonathan Lovekin | Nigella

1 Butternut and Sweet Potato Curry

This rich, creamy curry recipe was first published in Lawson’s 2017 cookbook At My Table. The chef describes it as “rambunctiously vibrant” and praises the balance of acidity and spice in the sauce, which gives it a real punch of flavor. While Lawson likes to pair the curry with black Venus rice, it’s equally delicious served with anything from classic pilau to naan bread. We think it would taste delicious with a side of these vegan aji potato samosas, or perhaps these crispy carrot and onion bhajis.
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Lis Parsons | Nigella

2 Jumbo Chilli Sauce

Jonathan Lovekin | Nigella

3 Catalan Toast

This Catalan toast recipe from At My Table is incredibly easy to make, but don’t underestimate its seriously impressive flavor. According to Lawson, it’s inspired by a dish she once enjoyed at a bar in Barcelona. The tomato is pushed through a grater, then spread onto the toast with olive oil and garlic. That’s it—simple, yet delicious.
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Nigella

4Vegan Spag Bol

Lawson’s take on spaghetti bolognese, known by its British nickname, spag bol, is hearty, full of flavor, and the ultimate comfort food. It’s packed with umami-rich plant-based ingredients like porcini mushrooms, eggplant, and lentils, making it as nutritious as it is satisfying. “I do want to say that this is no second-best meat substitute, but a gorgeously rich sauce in its own right,” Lawson says. If you’re in the mood for a feast, we recommend pairing it with vegan cheesy garlic bread on the side. 
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Petrina Tinslay | Nigella

5 Tuscan Fries

Lawson says Tuscan fries deserve just as much attention as French fries—if not more. In fact, she even calls them “revolutionary.” Unlike most fries, which are cooked in sizzling oil, these are made by pouring raw chipped potatoes into cold oil before heating it up. “You’d think it would make them unbearably greasy, but in fact you end up with crisp, oil-free fries of utter fabulousness,” she says. For a complete meal, pair these fries with our favorite plant-based beet burger.
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Keiko Oikawa | Nigella

6 Dark and Sumptuous Chocolate Cake

Lawson proves you don’t need dairy or eggs to make a deliciously indulgent chocolate cake. In fact, the chef has said she was equally “confounded” and “delighted” to discover that such a cake exists. Key ingredients include coconut oil and chocolate made with 70 percent cocoa solids.
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Jonathan Lovekin | Nigella

7 Lemon Tendercake With Blueberry Compote

Not a chocolate person? Lawson has lemon lovers covered with this super-fluffy tendercake topped with blueberry compote. It’s made with coconut milk for a light texture and just the right amount of sweetness. If you love lemon recipes like Lawson, check out some of our favorite lemon desserts here. 
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