Vegan challah recipe is a great alternative for those who avoid animal products. It is better to use plant-based ingredients, like almond milk and vegan butter, to achieve a rich flavor. When in doubt, i’d recommend using a touch of turmeric for color. Don’t forget, homemade always tastes best.
Why It Works?
- Uses everyday ingredients like flour and sugar.
- Incorporates plant-based milk and vegan butter, ensuring the dough is moist yet fluffy.
- Adding apple cider vinegar helps the yeast activate, improving the rise.
- A hint of turmeric offers a golden hue, mimicking the traditional egg wash.
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Finding a delicious vegan challah recipe can be challenging, especially when traditional versions rely heavily on eggs for their richness and texture.
Many vegans miss out on this delightful bread, often a centerpiece in many celebrations. If you’re not sure where to start, the secret lies in choosing the right ingredients and techniques to replicate the classic flavors and textures without any animal products.
This vegan challah recipe is your answer. It skillfully replaces eggs and dairy with clever, plant-based alternatives that still deliver a beautifully soft, richly flavored loaf.
Follow this recipe to create a vegan challah that is not only satisfying but also welcoming at any table, proving that tradition can indeed meet innovation.
What Is Vegan Challah?
Vegan challah is a variation of the traditional Jewish bread typically made for the Sabbath and holidays. Traditional challah includes ingredients like eggs and honey, which are not vegan-friendly. In a vegan challah, these ingredients are substituted with plant-based alternatives.
For example, eggs can be replaced by ingredients that mimic their binding properties, such as flaxseed meal or aquafaba (the liquid from canned chickpeas), and honey can be substituted with maple syrup or agave nectar.
The goal is to create a loaf that retains the soft, fluffy texture and slightly sweet flavor of traditional challah while being completely free of animal-derived ingredients.
Fact-Challah, a bread deeply rooted in Jewish tradition, is typically braided and eaten on Sabbath and Jewish holidays. Vegan versions substitute eggs and honey with plant-based alternatives.
Recipe Directions
- Wet Ingredients: In a second bowl, combine: – ¼ cup cooled mashed sweet potato – 2 tablespoons melted vegan butter – ¾ cup water. Whisk together until well combined.
- Mixing Dough: Gradually add half of the dry mixture to the wet ingredients, mixing until just combined. Switch to a spatula or wooden spoon and add the remaining dry mix, stirring until the dough begins to form.
- Kneading: Transfer the dough to a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, cover with a towel or plastic wrap, and let it rise in a warm, draft-free place for 45-60 minutes, or until doubled in size.
- Punch Down and Second Rise: Punch the dough down to release excess air, then let it rise again for another 30-45 minutes until it has risen once more.
- Forming the Mini Challah: Divide the dough into 3 equal pieces. Roll each piece into a 10-inch log, tapering the ends. Braid the logs together and tuck the ends underneath.
- Final Proof: Place the braided mini loaf on a parchment-lined baking sheet and cover. Let it proof for another 25-30 minutes.
- Preheat and Prepare Simple Syrup: Preheat the oven to 375°F (190°C). Mix 1 tablespoon of maple syrup with 1 tablespoon of plant-based milk for the simple syrup glaze.
- Baking: Just before baking, brush the mini challah with the simple syrup mixture. Bake in the preheated oven for 25-30 minutes, or until golden brown.
- Final Glaze and Cooling: Remove the mini challah from the oven, brush with any remaining simple syrup, and allow to cool completely on a wire rack before slicing. Enjoy your adorable and delicious mini vegan sweet potato challah!
Variations, Add-Ons, And Toppings
- Seeds and Nuts: Sprinkling sesame seeds, poppy seeds, or crushed nuts on top of the challah before baking adds a delightful crunch and nutty flavor.
- Herbs and Spices: Incorporating herbs like rosemary or thyme into the dough or as a topping can give the bread a fragrant boost. Cinnamon or cardamom can be added for a sweet, spicy note.
- Fruit and Zest: Adding orange zest, raisins, or dried cranberries to the dough makes the challah fruity and slightly sweet, perfect for special occasions.
- Sweet Glazes: A glaze made from apricot jam or agave syrup brushed on top of the challah before baking can create a shiny, sweet crust.
- Savory Fillings: Vegan challah can also be stuffed with savory ingredients like caramelized onions, vegan cheese, or spinach, making it a hearty option.
- Whole Grains: For a healthier twist, part of the white flour can be replaced with whole wheat, spelt, or oat flour.
Vegetable Substitutions
- Pumpkin Puree: Replaces eggs and adds moisture, subtle sweetness, and a rich color to the dough. It’s great for creating soft, tender loaves.
- Sweet Potato Puree: Like pumpkin, sweet potato puree can substitute for eggs and provides natural sweetness and a vibrant color, enhancing both the texture and taste of the challah.
- Mashed Avocado: Can be used in place of some of the fat (like oil or vegan butter), contributing creaminess and a nutritional boost without overpowering the flavor.
- Zucchini: Grated and well-drained zucchini can be added to the dough for extra moisture and a way to sneak in some vegetables. It’s very subtle in flavor, so it won’t dominate.
- Carrot Puree: Works similarly to pumpkin and sweet potato purees by adding moisture and a slight sweetness, along with a beautiful golden hue.
Quick Tip-When making vegan challah, ensure your yeast is fresh and active for the best rise. Proof it with warm water and a pinch of sugar before adding.
Best Side Dishes
- Hummus Creamy and rich, hummus is a great dip for vegan challah, adding protein and flavor.
- Vegetable Soup A warm, comforting bowl of soup, like tomato basil or butternut squash, complements the soft, fluffy texture of challah.
- Olive Tapenade This savory spread made from olives, capers, and herbs offers a bold flavor contrast to the slightly sweet challah.
- Ratatouille This hearty vegetable stew from Provence pairs beautifully with challah, making for a filling and nutritious meal.
- Salad A fresh green salad with a tangy vinaigrette can balance the richness of the challah. Consider adding nuts and dried fruits for extra texture and flavor.
- Baba Ganoush This smoky eggplant dip is another excellent complement to vegan challah, perfect for dipping or spreading.
- Stuffed Bell Peppers Filled with grains and spices, these make a colorful and tasty side that matches well with the bread’s texture.
How To Serve?
- Warm it Up: Vegan challah is best enjoyed warm. Heat it in the oven for a few minutes before serving to revive its softness and bring out its flavors.
- Slice or Tear: Offer the challah in slices for easy eating or allow guests to tear pieces themselves for a more communal, rustic experience.
- Dips and Spreads: Serve vegan challah with a variety of dips and spreads such as hummus, baba ganoush, or a vegan butter alternative. This allows guests to customize each bite.
- Pair with a Meal: Incorporate vegan challah into any meal by serving it alongside soups, stews, or salads. It’s great for soaking up sauces and dressings.
- Create Sandwiches: Use slices of challah to make delicious sandwiches filled with vegan deli slices, lettuce, tomato, and vegan mayo or mustard.
- French Toast: For a sweet treat, use the challah to make vegan French toast. Dip slices in a mixture of plant-based milk, flour, cinnamon, and vanilla, then pan-fry until golden.
- Presentation: Place the challah on a beautiful platter surrounded by the dips and garnishes, such as olives, pickles, and fresh herbs, to make it visually appealing.
Quick Tip-For a crispy crust on your vegan challah, brush the top with a mixture of maple syrup and almond milk before baking. It adds shine and enhances flavor.
Storage & Make Ahead
- Cool Completely: Allow the challah to cool completely before storing to prevent moisture buildup, which can make the bread soggy.
- Room Temperature Storage: Wrap the challah tightly in plastic wrap or place it in an airtight container. It will stay fresh for about 2-3 days at room temperature.
- Refrigerate for Longer Freshness: If you need to keep it longer, store the wrapped challah in the refrigerator for up to a week. Reheat in the oven or toaster for best texture before serving.
- Freezing: Vegan challah freezes well. Wrap it securely in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored frozen for up to three months. Thaw at room temperature or in the refrigerator, then warm it in the oven to refresh.
- Make Ahead Dough: You can prepare the dough ahead of time and keep it in the refrigerator overnight, allowing it to rise slowly. Shape and bake the next day as per your recipe.
Fact-Vegan challah eliminates traditional egg and honey, using ingredients like flaxseed and agave syrup instead. This substitution maintains the bread’s texture and sweetness while being completely plant-based.
Time-Saving Tips
- Prep Ingredients Ahead: Measure out all your dry and wet ingredients before you start. This “mise en place” approach ensures everything is ready to go, reducing the overall preparation time.
- Use Instant Yeast: Opt for instant yeast instead of active dry yeast. Instant yeast doesn’t require proofing and can be mixed directly into your dry ingredients, saving time.
- One-Bowl Mixing Method: Mix all ingredients in one large bowl to minimize cleanup and simplify the mixing process.
- Proof in a Warm Environment: To speed up the rising time, proof the dough in a warm, draft-free environment. A slightly warmed oven (turned off after preheating) or on top of a heating pad can provide ideal conditions.
- Make Dough in a Stand Mixer: Use a stand mixer with a dough hook attachment to knead the dough. This is faster and less labor-intensive than kneading by hand.
- Double the Recipe: If you’re going to the effort of making vegan challah, consider doubling the recipe. It doesn’t take much more time to make a larger batch, and you can freeze the extra loaf for future use.
Wholesome Vegan Challah Recipe To Nourish Your Soul
Vegan challah is a plant-based version of the traditional Jewish bread, made without eggs or honey. It features rich flavors and a soft, fluffy texture, using alternative ingredients like flaxseed and agave syrup to replicate the classic qualities of this beloved braided loaf. Perfect for vegan diets and those looking for a dairy-free and egg-free option.
12
servings30
minutes40
minutes250
kcalKeep the screen of your device on
Ingredients
4 ½ cups 4 ½ Flour (bread or all-purpose)
¼ cup ¼ Vegan cane sugar
2 ¼ tsp 2 ¼ Instant yeast(1 package)
1 ¼ tsp 1 ¼ Salt
½ cup (substitute with white potato or pumpkin if desired) ½ Mashed sweet potato (cooled)
¼ cup ¼ Vegan butter (melted)
1 ½ cups 1 ½ Water
- For the simple syrup (optional)
2 Tbsp 2 Maple syrup
2 Tbsp 2 Plant-based milk
Directions
- Prepare Dry Ingredients
- In a large mixing bowl, whisk together 4 ½ cups of flour, ¼ cup of vegan cane sugar, 1 package of instant yeast, and 1 ¼ teaspoon of salt. Set this bowl aside.
- Prepare Wet Ingredients
- In a second bowl (preferably the bowl of a stand mixer if available), add ½ cup of cooled mashed sweet potato, ¼ cup of melted vegan butter, and 1 ½ cups of water. Whisk together until well combined.
- Mixing Dough
- With the paddle attachment of the stand mixer, gradually add half of the dry mixture to the wet ingredients, mixing until just combined.
- Switch to the dough hook attachment and add the remaining dry mix in increments, until the dough begins to form.
- Kneading
- Let the dough knead for 8-10 minutes on a medium setting, or until it pulls away from the sides of the bowl and is slightly sticky but not sticking to your hands.
- First Rise
- Spray the mixing bowl with a non-stick spray, form the dough into a ball, and place it back in the bowl. Cover with a towel or plastic wrap and let it sit in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
- Punch Down and Second Rise
- Punch the dough down to release excess air, then let it rise again for another 40-60 minutes until it has risen once more.
- Forming the Challah
- Turn the dough out onto a lightly floured surface and divide it into 6 equal pieces. Roll each piece into a 16-inch log, tapering the ends.
- Arrange the 6 logs vertically in front of you. At the top, pinch 3 logs together and then do the same with the remaining 3 before pinching the two sections together.
- Follow a specific braiding pattern (refer to the accompanying video for visual guidance). Continue braiding until you reach the end of the logs. Pinch the ends and tuck them underneath the bread.
- Final Proof
- Place the braided loaf on a parchment-lined baking sheet and cover. Let it proof for another 35-40 minutes.
- Preheat and Prepare Simple Syrup
- Preheat the oven to 375°F (190°C). Prepare the simple syrup by mixing 2 tablespoons of maple syrup with 2 tablespoons of plant-based milk.
- Baking
- Just before baking, brush the loaf with half of the simple syrup mixture. Bake in the preheated oven for 35-40 minutes, or until golden brown.
- Final Glaze and Cooling
- Remove the challah from the oven, brush with the remaining simple syrup mixture, and allow to cool completely on a wire rack before slicing.
- Equipments List
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Whisk
- Dough Hook
- Stand Mixer (optional)
- Baking Sheet
- Parchment Paper
- Pastry Brush
- Oven
Notes
- Flour Choices: While bread flour is recommended for its higher protein content which helps in gluten development, all-purpose flour can also be used. The texture might be slightly less chewy with all-purpose.
- Yeast Activation: Ensure your instant yeast is not expired as old yeast can prevent the dough from rising. No need to proof instant yeast, but it should be mixed thoroughly with the dry ingredients.
- Mashed Potato Tips: Make sure the mashed sweet potato is cooled to room temperature to prevent it from killing the yeast. If substituting with white potato or pumpkin, ensure it’s smoothly pureed to avoid lumps in the dough.
- Mixing Consistency: When adding the dry mix to the wet ingredients, do it gradually to allow the flour to fully hydrate, which helps in forming a smooth dough.
- Kneading: If the dough is too sticky to handle, add a little more flour, but be cautious as too much can make the bread dense. The dough should be tacky but not stick to your hands.
- Rising Environment: For the first rise, find a warm, draft-free place in your kitchen. Sometimes, an oven with the light on (but heat off) works as a great proofing box.
Frequently Asked Questions
What Can I Use Instead Of Eggs In Vegan Challah?
In vegan challah, eggs are typically replaced with ingredients that help bind and add moisture such as mashed sweet potato, pumpkin puree, or flaxseed meal mixed with water. Each alternative brings a slightly different texture and flavor to the bread.
Can I Make Vegan Challah Gluten-Free As Well?
Yes, you can make vegan challah gluten-free by using a gluten-free all-purpose flour blend designed for baking. Note that the texture might differ, and additional binding agents like xanthan gum might be necessary to achieve a similar consistency to traditional challah.
How Long Does Vegan Challah Keep?
Vegan challah is best enjoyed fresh but can be stored wrapped in plastic or in an airtight container at room temperature for up to 2 days. For longer storage, freeze slices of challah and toast them as needed.
Can I Prepare Vegan Challah Dough Ahead Of Time?
Yes, the dough for vegan challah can be made ahead. After kneading, place the dough in a covered bowl in the refrigerator overnight. Allow it to come to room temperature and go through a second rise before shaping and baking.
What Are Some Common Toppings Or Variations For Vegan Challah?
Popular toppings for vegan challah include sesame seeds, poppy seeds, or coarse salt for a savory option. Sweet variations might include incorporating raisins, cinnamon, or vegan chocolate chips into the dough. Additionally, you can experiment with different braiding techniques or dough flavors by adding herbs, garlic powder, or onion flakes for a savory twist.
