Challah, the golden braided bread synonymous with Jewish tradition, is cherished for its rich history and delectable taste. Yet, what happens when you’re devoted to a vegan lifestyle and crave the warmth of freshly baked challah? Fear not, for we have your answers.
In this comprehensive guide, we’ll delve into the origins of challah, its classic ingredients, the non-vegan hurdle, vegan alternatives, an impeccable vegan challah recipe, innovative braiding methods, the Challah vs. Brioche debate, a delightful cinnamon sugar variation, and more.
Challah, pronounced as “hah-lah,” is a soft and slightly sweet bread that originates from Jewish tradition. Its distinctive braided shape, often resembling a beautifully woven loaf, is a symbol of unity and togetherness in many Jewish households.
Challah is a staple during Shabbat, the Jewish Sabbath, and is also enjoyed during various holidays and special occasions.
Challah’s non-vegan status stems from its reliance on eggs, which imbue the bread with its characteristic richness and golden crust. Eggs also play the role of binding agents, keeping the bread together.
But don’t worry; there’s a vegan light at the end of the loaf. Vegan challah is not only achievable but also delicious, thanks to a range of alternatives and substitutions.
Traditional challah relies on a straightforward list of ingredients, including:
Flour: High-gluten bread flour is commonly used, giving challah its soft and chewy texture.
Water: Provides moisture to create the dough.
Yeast: The leavening agent responsible for the bread’s rise and fluffy texture.
Sugar: Adds sweetness to the dough and activates the yeast.
Salt: Enhances the flavor and strengthens the dough.
Oil or Butter: Typically used to make the bread richer and tender.
Eggs: The quintessential ingredient, providing texture and that golden allure. But of course, eggs are not vegan. “Water challah” refers to challah made without eggs!
Store-bought vegan challah is not yet widely available at most local vegan bakeries; but you may get lucky! If you have a bakery in your neighborhood, you can also make a special request that they carry vegan challah. Send them this recipe as a resource!
Challah can be enjoyed any time of the year, by anyone, but it really takes the spotlight during the following Jewish holidays:
Creating a vegan challah is easier than you might think, and we’ve included our favorite easy challah recipe below! Here are some common plant-based substitutes for the animal ingredients in traditional challah:
Aquafaba: The liquid from a can of chickpeas can be whipped up as a suitable egg replacement, providing structure and moisture.
Silken Tofu: Blended silken tofu can mimic the binding properties of eggs in your vegan challah recipe.
Plant-Based Milk: Soy Milk, Almond Milk, or Oat Milk: These plant-based milk options can replace dairy milk to achieve the same richness.
Vegan Butter or Margarine: Look for vegan butter or margarine options to replace dairy-based varieties in your recipe.
With these substitutions in mind, let’s dive into a mouthwatering vegan challah recipe that will leave your taste buds dancing.
Making challah (or any bread, for that matter) is a labor of love, but the outcome is worth it! There’s nothing like the delicious aroma of freshly baked bread wafting through your home. To make it as easy as possible, we’ve provided these process photos!
Activate Yeast: Warm water in a microwave-safe bowl for about 1 minute until warm but not hot. Add 1 teaspoon of sugar and dissolve. Sprinkle yeast over it, and allow the yeast to activate for 7 minutes.
Prepare Dough Base: Meanwhile, Heat coconut oil in the microwave for 30 seconds or until liquid. Set aside. In a large bowl, mix half the flour, ½ cup of sugar, baking powder, salt, and turmeric.
Combine Ingredients: Add the yeast mixture and melted coconut oil to the dry ingredients. Stir until combined. Slowly add the remaining flour and knead the dough for 10 minutes until smooth.
Let Dough Rise: Grease a bowl, place the dough inside, cover loosely with a damp towel, and let it rise for about 1 ½ hours in a warm spot.
Shape and Bread: Roll the dough in a long, thick snake (14 to 16 inches). Cut into thirds and roll each piece into 14 to 14-inch strands. Braid the strands, tucking the ends.
Second Rise: Place the braided dough on a baking sheet, cover it with a damp towel, and let it rise for 50 minutes.
Preheat and Glaze: Preheat the oven to 350 degrees F. Spread agave evenly on the loaf, and sprinkle sesame or poppy seeds over top. Bake for 35 to 40 minutes until golden brown.
Cool and Enjoy: Allow the challah to cool completely before serving. Tear or slice and enjoy!
Braiding challah is not just a technique; it’s an art form. Try different methods to create captivating designs:
Challah is best enjoyed fresh but if you have some leftover here are the best ways to store it:
Challah Dough Additions Challah dough is a blank canvas for culinary creativity. Consider enhancing it with:
Challah and brioche are like bread’s dynamic duo. While both share a slight sweetness, they have distinct differences. Brioche cranks up the richness with extra butter and eggs, resulting in a denser, more indulgent texture. Challah, on the other hand, maintains its unique character, with a slightly different flavor profile and a lighter crumb. Brioche gets the nod for pastries like croissants, while challah stands out with its iconic braids.
Vegan challah is a delightful twist on tradition that allows individuals with diverse dietary preferences to savor the flavors and symbolism of this beloved bread. By making simple ingredient substitutions, you can create a vegan challah that’s just as soft, sweet, and satisfying as the original.
Whether you’re celebrating Shabbat, a special occasion, or simply want to enjoy a slice of homemade goodness, this vegan challah recipe will surely become a staple in your kitchen. Share the love, share the bread, and enjoy the wonderful world of vegan challah.
If you’re looking to expand your vegan baking repertoire, here are more amazing vegan bread recipes to try:
Leave a Comment
Soft and delicious!
So pretty and so yummy!
Oh yum! This vegan challah bread is so good, fluffy, and the perfect amount of sweet!
Love this challah… so great to have it veganized!
This vegan challah is to die for! It has the perfect soft and fluffy texture. I brought this home to my family and they couldn’t even tell it was vegan!
another great recipe from your blog! keep them coming. your tips are really helpful!
This recipe is delicious and the texture is wonderful. Love!
This was so therapeutic to make! The pinch of turmeric added the loveliest pale gold color and the seeds got nice and toasty on top. 🙂
This is such a clever recipe. I’ve only made challah once before and was on my list to make again for a long time. I’m super excited by your vegan version and it’s spurred me on. What a brilliant recipe.