Everyday Vegan Cooking

Vegan Recipes for Everyday Meals

Category: Bread and Pastry

Vegan Swiss Chard & Sweet Potato (Yam) Quiche

This post is going to be a little bit extensive in details. If at any time you feel that you just want to read the full recipe, just scroll down to the bottom of the page to find a printable, consolidated version of this recipe.

However, I see this post as a vehicle that will carry you through some awesome tips, tricks and cooking techniques that should help you in achieving better results while cooking other recipes that you are already familiar with and will open a window to the thought process behind creating this recipe.

So, what I’m planning to cover besides giving you an awesome quiche recipe?

  • How to create an amazing crumbly but stable pie crust (shortcrust), that you can use for any quiche or a sweet pie (with the addition of just sugar)
  • A binding and delicious vegan custard mix for quiches, savory pies and casseroles (“eggs and cream” / custard substitute).
  • How to easily separate the quiche from a pan with a loose bottom?
  • How to avoid having a runny filling in a quiche that has greens (or mushrooms) in it.
  • How to get that shiny top without using eggs.
  • And probably more.

So let’s start.

What is a quiche?

Quiche  is (from wikipedia) “...a savoury, open-faced pastry crust with a filling of savoury custard with cheese, meat, seafood, and/or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food…

From the definition above you can rightly assume that the custard part (usually cream and eggs) is the main barrier between many vegans and the perfect quiche. In addition to that, the pastry crust in the non vegan world is full of butter, that adds fat to the flour and creates a texture to the crust that semi melts in your mouth (butter is solid in room temperature and becomes liquid in your mouth) and very crumbly.

So how do we veganize the custard part of the quiche? 

Let’s start with the recipe and later break it down and explain the function each ingredient plays in this vegan custard version.

In a vitamix or a similar blender, blend:

  • 1 cup of soaked (for 3 hours) raw (unsalted) cashews (or macadamia nuts)
  • 1/4 cup olive oil
  • 1/2 cup water
  • 200 grams (about 1 cup) firm tofu
  • 1 TBS cornstarch
  • 1 tsp baking powder

Flavoring:

  • 2 TBS nutritional yeasts
  • 1 garlic clove
  • 1 tsp salt (I use grey sea salt)

Blend all the vegan custard ingredients in a blender to a creamy texture

How did I arrive to the above vegan custard recipe?

The custard plays several roles in the quiche. The main role is to  bind the veggies or other ingredients you decide to put in your quiche. Second, it adds fat and “fluffy” texture (mouthfeel) that is very pleasing, soft, yet with an omelette-like bite to it. The eggs that start as a liquid, become solid and “fluffy” when heated and bind the quiche ingredients to each other. The added cream, will soften the texture of the eggs and will add fat for a more pleasing mouthfeel (just like you would do when you make a non vegan omelette).

My substitute for the binding attributes of eggs is a cashew cream (cashews blended with water). It can basically be any type of nut cream (like macadamia or even almonds), but cashews have relatively high fat content and also serve as a substitute for the fat content a non vegan recipe will get from the cream. When you blend (soaked) cashews with water to a cream consistency and then heat it up, the water evaporates and the cashews  will go back to a solid state, but since it is now spread throughout the quiche, it now has the binding attributes similar to that of an egg. So we got ourself a binder, which adds almost neutral-nutty flavor to our quiche. BTW, why do you soak the cashews? when you soak the cashews they 1. It becomes softer and easier to blend to a smoother texture 2. It become neutral in flavor.

So what’s next? Eggs also tend to expand with heat, giving you this “fluffy” texture. For this attribute of the custard, we will add about 1 teaspoon of baking powder for each cup of soaked cashews.

Let’s move on. We are still missing some fat and protein content in this vegan custard. For that we will add a bit of olive oil and some Firm Tofu. Tofu is not a must here. I got similar binding results without tofu, however, texture wise, when water content evaporates with heat, the tofu serves as a binder as well and in addition, giving the mixture a scrambled-egg-like texture. The downside of having tofu in the mix is the after taste some tofu has. This can be resolved with adding some flavor to the custard like nutritional yeasts, garlic and salt and finding a tofu that is more neutral in flavor (experiment with different brands – go for the freshest tofu you can get).

Lastly, if we would like to get the sheen we get when baking a non-vegan custard, we should add the cornstarch. When cornstarch is baked or fried, it becomes crispy and shiny. 1 tablespoon of cornstarch will give us the desired sheen.

Vegan Swiss Chard & Yam (sweet potato) Quiche

Look at the sheen this quiche has thanks to the added cornstarch.

Ok, now what about the crust?

  • 1 1/2 cups of flour (it can be any flour, including GF flour. I used whole sprouted spelt flour)
  • 1/2 cup almonds flour / almonds meal
  • 3 TBS (of 15mL) aquafaba (the liquid from a can of chickpeas)
  • 1/2 cup of refined coconut oil (refined coconut oil is neutral in flavor, you can use a non-refine coconut oil if you don’t mind the faint coconut aftertaste you get)
  • 1 tsp salt

Mix it all with your hand to a crumbly dough.

How did I arrive to this crust / shortcrust recipe?

The almonds flours helps a lot in achieving the desired crumbling effect of the crust. If you only use flour (and omit the almonds flour) and over process/kneed the dough,  there are high chances that the crust will be too stiff and dry, similar in texture to a cracker and will not be as pleasant to cut and eat, texture wise. The almond fine grains, are making sure that this will not happen, as they separate between the flour parts (gluten and starches). It also adds some awesome nutty flavor to the final outcome. #win

Aquafaba (AF). Well, for over a year now I use AF to sub eggs in pastry with amazing results. The AF will make the crust softer and will even help it rise a bit, just like an egg would do.

Refined coconut oil. Coconut oil is a fat that has some similar attributes to that of a butter. It does liquefy in a lower temperature than butter, but it works great in this recipe. You can use olive oil instead, however, the end result will be less “melt-in-your-mouth”. When the quiche cools down, the coconut oils solidifies and when you put it in your mouth – it melts, just like butter. If you have some time in your hand, and would like to achieve similar melting temperature for your fat content, you can melt 1 part of cocoa butter with 10 parts of coconut oil and use it in this recipe. I find it better to use in sweet pie crusts than savory crusts, though the cocoa flavor is hardly noticeable. you really have to look for it to notice it.

If you would like to use this shortcrust recipe in sweet pies, just add two tablespoons of sugar to this recipe and reduce the salt content to 1/4 teaspoon.

Shaping the crust

This crust dough, doesn’t need refrigeration before you put it in a pan. You simply crumble it onto your 10″ pie pan and press it to the pan evenly with your fingers:

Vegan Swiss Chard & Yam (sweet potato) Quiche

Here is how you shape some nice edge to the pie:

Vegan Swiss Chard & Yam (sweet potato) Quiche

Stab it slightly with a fork, and refrigerate for 30 minutes.

Vegan Swiss Chard & Yam (sweet potato) Quiche

How do you make the filling?

Now, when you already know how to make the perfect crust and the perfect vegan custard, you can go wild with the filling you choose. You can basically veganize any non-vegan recipe of your choice.

In this case, I used the following veggies:

The Yam (sweet potato)

I’ve boiled diced sweet potatoes (to avoid undercooking) in salty water. Just bring to a boil and turn off the heat. Use the same process but boil for extra two minutes, if you decide to use potatoes in your quiche.

Vegan Swiss Chard & Yam (sweet potato) QuicheThe swiss chard

I’ve sauteed a big bunch of sliced swiss chard, making sure that there are no excess liquids. In this process, the chard loses about 4/5 of its volume! The same process is applicable to mushrooms in case you want to make a fried onions and mushrooms quiche.

Vegan Swiss Chard & Yam (sweet potato) QuicheThe shallots

I finely sliced two shallots and placed them in a large mixing bowl.

Assembling the quiche and baking

In a large bowl, mix with a spatula your boiled yams, chard, shallots and your vegan custard.

Vegan Swiss Chard & Yam (sweet potato) Quiche

Take your crust out of the fridge and spread the mixture evenly in the crust using a spatula.

Vegan Swiss Chard & Yam (sweet potato) Quiche

Bake on 320F for about 45 minutes or until you see that your pie gets the desired sheen.

Remove from the oven and let it cool for 10 minutes.

Place your pie on a container that is slightly narrow than the perimeter of the pie and slide the metal edge down.

Vegan Swiss Chard & Yam (sweet potato) Quiche

Now it’s ready to cut.

Vegan Swiss Chard & Yam (sweet potato) Quiche

Some afterthoughts. I would add some roasted bell peppers to the next quiche I would made. I think it would add some nice texture and flavor to it.

Let me know in the comments what you think about this post and if you like me to post more posts in this fashion.

Guy

Here is the printable recipe:

5.0 from 3 reviews
Vegan Swiss Chard & Sweet Potato (Yam) Quiche
 
Prep time
Cook time
Total time
 
This is a recipe that fits a 10" pie pan.
Cuisine: French
Ingredients
The vegan custard
In a vitamix or a similar blender, blend:
  • 1 cup of soaked (for 3 hours) raw (unsalted) cashews (or macadamia nuts)
  • ¼ cup olive oil
  • ½ cup water
  • 200 grams (about 1 cup) firm tofu
  • 1 TBS cornstarch
  • 1 tsp baking powder
  • 2 TBS nutritional yeasts
  • 1 garlic clove
  • 1 tsp salt (I use grey sea salt)
The veggies
  • 1 large sweet potato diced and boiled in salty water for a minute.
  • 1 big bunch of swiss chard sliced and sauteed until all water content evaporates
  • 2 shallots thinly sliced
The crust
  • 1½ cups of flour (it can be any flour, including GF flour. I used whole sprouted spelt flour)
  • ½ cup almonds flour / almonds meal
  • 3 TBS (of 15mL) aquafaba (the liquid from a can of chickpeas)
  • ½ cup of refined coconut oil (refined coconut oil is neutral in flavor, you can use a non-refine coconut oil if you don't mind the faint coconut aftertaste you get)
  • 1 tsp salt
Instructions
  1. Make the crust. Mix all the crust ingredients with your hands to a crumbly dough. Crumble the dough evenly on a pie pan with a loose bottom. Use your fingers to flatten the dough evenly to the surface and edges. Stub the bottom of the crust slightly with a fork. Refrigerate for 30 minutes.
  2. Bring the diced yam to a boil in a pot with salty water. remove from heat.
  3. Sautee a big bunch of sliced Swiss chard until all water evaporates.
  4. shallots - finely sliced
  5. Put the yums, shallots and chard in a large bowl.
  6. Blend all the vegan custard ingredients in a blender and mix, using a spatula in a bowl with the veggies.
  7. Take the crust out of the fridge and spread the above mix evenly using a spatula.
  8. Bake for 45 minutes at 320F until the quiche gets a sheen

 

Vegan Chocolate Babka recipe

A Babka is a spongy, brioche-like yeast pastry popular in Eastern Europe. East European immigrants brought it along with them to Israel where it can be found in practically any neighborhood bakery, usually filled with cinnamon and sugar or chocolate. I love this cake since it combines two of my favorites: chocolate and pastry Over the years I tried many recipes. My all-time favorite recipe – producing the best Babka I had eaten in 30 years of sampling these cake – was the one I received from my friend Sharon Heinrich, a Parisian baker and patisserie critic. I decided to veganize it and the end result is a vegan Babka just as perfect as its non-vegan sister!

Important: please use measuring cups and a scale for this recipe. Baking is scientific like, and for best results you must measure the ingredients precisely.

Ingredients for two Babkas baked in a loaf pan:

Dough:

4 cups all purpose flour (I prefer king Arthur’s organic)

2 TBS instant yeasts

1/3 cup unsweetened applesauce

3.5 oz (100 grams) Earth Balance – for better results (flavor wise) melt 2.5 oz of cocoa butter with 1 oz of canola/safflower/corn/sunflower oil

3/4 cup soy milk (or any other plant based milk)

1/3 cup sugar

A pinch of salt.

Filling:

6.5 oz of Earth Balance (200 grams) – for better results (flavor wise), melt 4 oz of cocoa butter with 2 oz of canola/safflower/corn/sunflower oil

6 TBS good quality! cocoa powder (I like this one or this one)

2 cups of sugar – take out of the two cups of sugar 2 TBS!

2 oz (60 grams) of good quality dark chocolate 70% and up. – broken to small pieces

3 heaping TBS, good quality nut butter or even better, chocolate nut butter like this AMAZING-MUCH-BETTER-THAN-NUTELLA-NUT-BUTTER

2 TBS unsweetened applesauce

2 TBS Swedish pearl sugar (optional) – for a cool crunchy sugary topping

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Instructions:

Making the filling:

We will start with making the filling for the cake, we would like it to harden a bit before we use it to a cream that is easy to spread. When you make it, it will be in a more liquidish state.

1. Melt the Earth Balance (or the cocoa butter and the oil) in a pot in low heat. Add the chocolate until it starts to melt. Remove from the heat source and mix with a whisk until all the chocolate had melted.

2. Add the rest of the filling ingredients and mix with a whisk. Set aside in a cool place to harden.

Making the dough:

1. Melt the Earth Balance (or cocoa butter and oil) in a small pot. Remove from heat and add the soy milk. Mix well and set aside.

2. In a mixer with a dough hook add the flour, yeast, sugar and apple sauce and mix for 30 seconds.

3. Add the milk and butter mix and the pinch of salt to the mixer and mix well in low speed for about 5 minutes until a very soft dough is formulating.

4. Shape the dough into a ball, brush with oil, place in a large bowl, cover the bowl with a plastic bug and set aside for about one hour until the dough has doubled in volume.

Meanwhile, if you would like to keep you pans clean and nice and make sure that the cake will not stick to the pan, cover the pan with some baking parchment paper.  Alternatively, you can grease the pans with Earth Balance.

Shaping the cake:

5. Split the dough in half!

6. Start with one half and flatten it using a rolling pin as thin as you can (about 2 mm thickness)

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7. Spread half of the filling on top of the squared dough using a spatula and roll into a cylinder shape.

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8. Using a sharp knife or a baker’s bench knife cut in half length wise so you will get two parts :

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9. Twist the parts around each other and place in the pan, cover with a plastic bag and let it rise for about 45 minutes.

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Repeat steps 6-9 with the other half of the dough.

10. If you have filling leftovers, you can brush it on top of the cake and sprinkle the Swedish sugar pearls if you have it.

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11. Preheat oven to 360F (180C).

12. After about 45 minutes of proofing, it is time to put the cakes into the oven. Bake for about 40 minutes until and stiff to touch.

13. Take out of the oven, put on a rack and cover with a clean kitchen towel. You can eat it after one hour 🙂

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Printable recipe:

5.0 from 2 reviews
Vegan Chocolate Babka recipe
 
Prep time
Cook time
Total time
 
Important: please use measuring cups and a scale for this recipe. Baking is like science and for the best results you have to measure the ingredients precisely. Ingredients for two Babka baked in a loaf pan:
Ingredients
Dough:
  • 4 cups all purpose flour (I prefer king Arthur's organic)
  • 2 TBS instant yeasts
  • ⅓ cup unsweetened applesauce
  • 3.5 oz (100 grams) Earth Balance - for better results (flavor wise) melt 2.5 oz of cocoa butter with 1 oz of canola/safflower/corn/sunflower oil
  • ¾ cup soy milk (or any other plant based milk)
  • ⅓ cup sugar
  • A pinch of salt.
Filling:
  • 6.5 oz of Earth Balance (200 grams) - for better results (flavor wise), melt 4 oz of cocoa butter with 2 oz of canola/safflower/corn/sunflower oil
  • 6 TBS good quality! cocoa powder (I like this one or this one)
  • 2 cups of sugar - take out of the two cups of sugar 2 TBS!
  • 2 oz (60 grams) of good quality dark chocolate 70% and up. - broken to small pieces
  • 3 heaping TBS, good quality nut butter or even better, chocolate nut butter like this AMAZING-MUCH-BETTER-THAN-NUTELLA-NUT-BUTTER
  • 2 TBS unsweetened applesauce
  • 2 TBS Swedish pearl sugar (optional) - for a cool crunchy sugary topping
Instructions
Making the filling:
We will start with making the filling for the cake, we would like it to harden a bit before we use it to a cream that is easy to spread. When you make it, it will be in a more liquidish state.
  1. Melt the Earth Balance (or the cocoa butter and the oil) in a pot in low heat. Add the chocolate until it starts to melt. Remove from the heat source and mix with a whisk until all the chocolate had melted.
  2. Add the rest of the filling ingredients and mix with a whisk. Set aside in a cool place to harden.
Making the dough and shaping the cake:
  1. Melt the Earth Balance (or cocoa butter and oil) in a small pot. Remove from heat and add the soy milk. Mix well and set aside.
  2. In a mixer with a dough hook add the flour, yeasts, sugar and apple sauce and mix for 30 seconds.
  3. Add the milk and butter mix and the pinch of salt to the mixer and mix well in low speed for about 5 minutes until a very soft dough is formulating.
  4. Shape the dough into a ball, brush with oil, place in a large bowl, cover the bowl with a plastic bug and set aside for about one hour until the dough has doubled in volume.
  5. Meanwhile, if you would like to keep you pans clean and nice and make sure that the cake will not stick to the pan, cover the pan with some baking parchment paper. Alternatively, you can grease the pans with Earth Balance.
  6. Split the dough in half!
  7. Start with one half and flatten it using a rolling pin as thin as you can (about 2 mm thickness)
  8. Spread half of the filling on top of the squared dough using a spatula and roll into a cylinder shape.
  9. Using a sharp knife or a baker's bench knife cut in half length wise so you will get two parts :
  10. Twist the parts around each other and place in the pan, cover with a plastic bag and let it rise for about 45 minutes.
  11. Repeat steps 7-10 with the other half of the dough.
  12. If you have filling leftovers, you can brush it on top of the cake and sprinkle the Swedish sugar pearls if you have it.
  13. Preheat oven to 360F (180C).
  14. After about 45 minutes of proofing, it is time to put the cakes into the oven. Bake for about 40 minutes until and stiff to touch.
  15. Take out of the oven, put on a rack and cover with a clean kitchen towel. You can eat it after one hour 🙂

 

Gluten Free Tortillas Made from Potatoes

These tortillas tastes very similar to flour tortillas with a hint of a taste of potatoes coming right out of the camp fire (yam!), it also has no oil in it!

You can basically use it to create your favorite wrap with it or use in any burrito or fajita.

Ingredients:

5 medium potatoes peeled and quartered

1 cup of potato starch

1 tsp salt

Optional: granulated garlic, paprika, dry herbs etc (to create flavored tortillas

Directions:

1. Put the potatoes in a pot, fill with water and bring to boil.

2. cook for about 15 minutes, until soft (a fork can get easily inside), drain the water using a sieve to capture the boiled potatoes. let it cool for about 10 minutes.

3. Take a large bowl and add 1 cup of potato starch, salt, spices (if you chose to flavor it) and the potatoes.

4.   Create a dough, kneading it for about 5 minutes, until the mix is unified and not crumbly.

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5. Create small balls, about the size of a tennis ball (2″).

6. Sprinkle a bit of potato starch on a cutting board. Flatten the dough, first by hand and then using a rolling pin to about 1mm-2mm (less than 1/10th of an inch), about the thickness of tortilla 🙂 If you don’t flatten it thin enough, the center of the tortilla will turn to be gooey (yuk).

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7. Take a nonstick pan and put it on the stove using a medium heat. After about 2 minutes, when the pan is hot enough, add the tortilla, and press it with a flexible turner to the pan

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8. When bubbles starting to form, flip the tortilla and press it again against the pan. You should be aiming for creating a pocket of air between the two sides of the tortilla

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Pressing the areas on the tortilla that did not fill with air will usually help creating this pocket all through (however, it is not mandatory)

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9. Repeat the process with all of your dough.  This recipe will yield about 10-15 medium tortillas – good enough for 4 people’s dinner.

Printable recipe:

Gluten Free Tortillas Made from Potatoes
 
Prep time
Cook time
Total time
 
These tortillas tastes very similar to flour tortillas with a hint of a taste of potatoes coming right out of the camp fire (yam!), it also has no oil in it! You can basically use it to create your favorite wrap with it or use in any burrito or fajita.
Ingredients
  • Ingredients:
  • 5 medium potatoes peeled and quartered
  • 1 cup of potato starch
  • 1 tsp salt
  • Optional: granulated garlic, paprika, dry herbs etc (to create flavored tortillas
Instructions
  1. Put the potatoes in a pot, fill with water and bring to boil.
  2. cook for about 15 minutes, until soft (a fork can get easily inside), drain the water using a sieve to capture the boiled potatoes. let it cool for about 10 minutes.
  3. Take a large bowl and add 1 cup of potato starch, salt, spices (if you chose to flavor it) and the potatoes.
  4. Create a dough, kneading it for about 5 minutes, until the mix is unified and not crumbly.
  5. Create small balls, about the size of a tennis ball (2").
  6. Sprinkle a bit of potato starch on a cutting board. Flatten the dough, first by hand and then using a rolling pin to about 1mm-2mm (less than 1/10th of an inch), about the thickness of tortilla 🙂 If you don't flatten it thin enough, the center of the tortilla will turn to be gooey (yuk).
  7. Take a nonstick pan and put it on the stove using a medium heat. After about 2 minutes, when the pan is hot enough, add the tortilla, and press it with a flexible turner to the pan
  8. When bubbles starting to form, flip the tortilla and press it again against the pan. You should be aiming for creating a pocket of air between the two sides of the tortilla
  9. Pressing the areas on the tortilla that did not fill with air will usually help creating this pocket all through (however, it is not mandatory)
  10. Repeat the process with all of your dough. This recipe will yield about 10-15 medium tortillas - good enough for 4 people's dinner.

 

 

 

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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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.