Everyday Vegan Cooking

Vegan Recipes for Everyday Meals

Vegan Challah Recipe – (Makes two)

This recipe will yield a fluffy airy Challa.

I used to make this Vegan Challa every week for my daughter (Jewish) school. Since she couldn’t enjoy Challa with the rest of her friends (original recipe contains eggs). After few weeks, most of the kids preferred this Challah over the Challah that was served in school #win
Dry ingredients:
5 cups of white all purpose flour or whole wheat/spelt or a mix in any ratio.
1 TBS of dry yeast
1/2 TBS of fine salt

Wet:
1/3 cup soy milk or almonds milk
1/4 cup Canola oil
3 TBS agave nectar
Put all the wet ingredients, mix together with a fork in a two cup measuring cup and add water until you have 2 cups of liquids.

Directions:
1. Put all dry ingredients In a kitchen-aid with a dough hook. Mix.
2. Mix the wet ingredients and add to the dry ingredients.
3. Mix for 2 minutes in low speed (2) or until the dough forms together.
4. Let it rest for 5 minutes (to allow the gluten strands to develop)
5. mix for additional 5 minutes in low speed (2). The dough should separate from the bowl and slightly stick to the bottom of it. If it doesn’t stick slightly to the bottom after 5 minutes, add water by the tablespoon. if it is two sticky, add flour by the tablespoon.

6. Take the dough out and transfer it to a slightly floured surface.
7. Kneed it for two minutes.
8. Create a ball shape.
9. lightly oil the ball of dough and put inside the kitchen-aid bawl.
10. cover with a plastic bag and let it double in volume in a warm place (between 60-90 minutes).
11. Preheat the oven to 350F (180C).
12. Once doubled in volume, transfer the dough to a lightly floured surface, cut to two with a knife or a baker’s bench knife (for two Challah) and cut each half to as many strands as you want.
13. Braid the Challa from the strands (here’s a nice video: http://www.youtube.com/watch?v=4TOKt18P7z4)
14. put on a baking pan on a parchment paper.
15. brush the breads with some canola oil.
16. cover with a plastic bag and let it rise for one hour (~20% less time from what it took for the dough to double in volume).
17. brush with a mix of 1TBS soy milk 1TBS of oil.
18. Bake for about 40 minutes.
19. The challa should be ready when you knock on the bottom of it and hear a hollow sound.
20. let it cool for one hour.

This is how you braid Challa for Rosh Hashana dinner:

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5.0 from 1 reviews
Vegan Challah Recipe - (Makes two)
 
This recipe will yield a fluffy airy Challa. I used to make this Vegan Challa every week for my daughter (Jewish) school. Since she couldn't enjoy Challa with the rest of her friends (original recipe contains eggs). After few weeks, most of the kids preferred this Challah over the Challah that was served in school #win
Ingredients
Dry ingredients:
  • 5 cups of white all purpose flour or whole wheat/spelt or a mix in any ratio.
  • 1 TBS of dry yeast
  • ½ TBS of fine salt
Wet:
  • ⅓ cup soy milk or almonds milk
  • ¼ cup Canola oil
  • 3 TBS agave nectar
  • Put all the wet ingredients, mix together with a fork in a two cup measuring cup and add water until you have 2 cups of liquids.
Instructions
  1. Put all dry ingredients In a kitchen-aid with a dough hook. Mix.
  2. Mix the wet ingredients and add to the dry ingredients.
  3. Mix for 2 minutes in low speed (2) or until the dough forms together.
  4. Let it rest for 5 minutes (to allow the gluten strands to develop)
  5. mix for additional 5 minutes in low speed (2). The dough should separate from the bowl and slightly stick to the bottom of it. If it doesn't stick slightly to the bottom after 5 minutes, add water by the tablespoon. if it is two sticky, add flour by the tablespoon.
  6. Take the dough out and transfer it to a slightly floured surface.
  7. Kneed it for two minutes.
  8. Create a ball shape.
  9. lightly oil the ball of dough and put inside the kitchen-aid bawl.
  10. cover with a plastic bag and let it double in volume in a warm place (between 60-90 minutes).
  11. Preheat the oven to 350F (180C).
  12. Once doubled in volume, transfer the dough to a lightly floured surface, cut to two with a knife or a baker's bench knife (for two Challah) and cut each half to as many strands as you want.
  13. Braid the Challa from the strands (here's a nice video: http://www.youtube.com/watch?v=4TOKt18P7z4)
  14. put on a baking pan on a parchment paper.
  15. brush the breads with some canola oil.
  16. cover with a plastic bag and let it rise for one hour (~20% less time from what it took for the dough to double in volume).
  17. brush with a mix of 1TBS soy milk 1TBS of oil.
  18. Bake for about 40 minutes.
  19. The challa should be ready when you knock on the bottom of it and hear a hollow sound.
  20. let it cool for one hour.

 

 

3 Comments

  1. Hello, have you ever tried making this Challah using aquafaba instead of the oil? Or gluten-free? Thanks!

    • Guy Mugrabi

      December 30, 2015 at 8:50 pm

      Hi Wendy,

      I did make this recipe using aquafaba and it turned out wonderful. I use both 1/3 of a cup instead subbing the water content and also brushed it with aquafaba before baking and it browned beautifully!

      I haven’t tried a GF version though, let me know if you have some ideas as to what blend of flours might work here and ill give it a try.

      Thanks!

      Guy

  2. Thanks for the recipe. I made using the dough function in the bread machine and it came out perfectly.

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