Delicious Vegan Challah Recipe for Your Next Meal

In the world of bread, few things are as rewarding and satisfying as baking your own challah. This sweet and fluffy braid of bread is a Jewish staple that’s enjoyed around the world, and it’s been delighting people for centuries with its light texture, luxurious flavor, and beautiful braided presentation.

For vegans, however, challah can be a bit more elusive. With eggs playing such a key role in its traditional recipe, it can be tough to nail down the perfect vegan version that’s both soft and chewy, subtly sweet, and rich enough to satisfy even the heartiest appetite.

That’s why I’m excited to share my fantastic vegan challah recipe with you all today. This recipe is so good that even non-vegans will be clamoring for seconds – it’s just that delicious.

With simple ingredients like flour, water, oil, sugar, and flaxseed meal (among others), this recipe is an accessible way to make one of the tastiest breads out there. And best of all? It’s egg-free! Whether you’re looking for a vegan-friendly recipe for Shabbat dinner or simply want to up your baking game, this fantastic vegan challah recipe will not disappoint.

Why You’ll Love This Recipe

Fantastic Vegan Challah
Fantastic Vegan Challah

If you’re searching for the best vegan challah recipe ever, then this is the perfect place to be. As a vegan chef, I can assure you that this fantastic vegan challah recipe will fulfill all your cravings and exceed your expectations.

This vegan challah bread is popularly known for its braided shape and its enriched egg flavor due to which it is especially popular on Jewish holidays. But who says vegans have to miss out on traditions? This egg-free fluffy vegan challah is a delicious and healthy addition to your festive table.

Soymilk replaces animal-based milk, flaxseed replaces eggs, vital wheat gluten replaces protein-enhancing egg whites, making this recipe both tasty and nutritious. The sesame seeds sprinkled on top add crunch to this bread while adding a nutty smoky flavor.

Moreover, this is an easy-to-follow recipe with only nine ingredients that are easily accessible in any pantry/convenience store. From start to finish, it takes about four hours to prepare and bake the bread. Dry yeast does the work and yields a soft-textured low-fat bread with minimal effort.

In conclusion, If you are looking for amazing vegan recipes that will leave everyone craving for more or just taking a new route towards healthy eating this fluffy vegan challah made with simple ingredients should definitely make it to your list. Take my word; once you taste this bread, you will fall in love with it!

Ingredient List

 Beautifully braided vegan challah waiting to be devoured
Beautifully braided vegan challah waiting to be devoured

Let me guide you through the *ingredient list for this mouth-watering vegan challah bread recipe.

Dry Ingredients

  • 3 cups (384g) all-purpose flour
  • 1 cup (125g) whole wheat flour
  • 1/4 cup (32g) vital wheat gluten
  • 3 tbsp (21g) ground flaxseeds
  • 2 1/2 tsp (10g) active dry yeast
  • 3/4 tsp (4.5g) salt

Wet Ingredients

  • 1 1/4 cup (300ml) warm water
  • 1/4 cup (60ml) soymilk or any plant-based milk
  • 1/2 cup (110g) brown sugar
  • 1/2 cup (118ml) sweet chickpea brine or a liquid egg substitute
  • 1/2 cup (118ml) neutral oil, such as grapeseed or canola

For the Egg Wash and Garnish

  • 2 Tbsp water
  • White sesame seeds

All of these ingredients are *essential to make the best vegan challah recipe ever. I recommend measuring everything accurately and ensuring that all ingredients are at room temperature before starting. If you’re missing any of these items, I’ll provide some substitutions in the next section.

The Recipe How-To

 A crispy, golden loaf of vegan challah fresh from the oven
A crispy, golden loaf of vegan challah fresh from the oven

Now that we’ve got all the ingredients for the vegan challah bread, let’s start preparing the dough. In a large bowl, combine 3 cups of white flour, 1 cup of whole wheat flour, 3 tbsp of brown sugar, 2 1/4 tsp (1 package) of active dry yeast and 2 tsp salt. Mix them well.

After that, add in 1 cup of warm soymilk (or any other non-dairy milk you prefer) along with 1/4 cup of ground flax seeds, 1/2 cup of water and 1 egg substitute (such as Bob’s Red Mill Egg Replacer). Mix until everything is well combined.

Slowly add in the remaining 2 cups of white flour into the mixture until the dough becomes sticky. Then, transfer the dough onto a well-floured surface and knead it until it becomes smooth and elastic. Add more flour if needed.

Next, place the dough in a lightly greased bowl and cover it up with a damp towel. Let it rest for at least an hour, or until it has doubled in size.

Afterward, divide the dough into 6 equal parts and roll each one out into a long snake-like shape. Make sure each “snake” is even in thickness with pointed edges on both sides. Lay three “snakes” side by side, pinch all three ends together then start braiding them like you would with a normal braid. Once you reach the end, pinch to seal the loaves’ seams.

Preheat your oven to 350 F (175 C) then cover your loaves with a damp cloth for about 15-20 minutes before baking them for 25-30 minutes or until golden brown.

Once they take out from the oven, brush them over with some warm water mixed with granulated sugar then sprinkle some sesame seeds on top for an extra crunch! Don’t forget to let them cool down before slicing them up!

Substitutions and Variations

 The perfect vegan challah for any occasion
The perfect vegan challah for any occasion

One of the great things about this vegan challah recipe is that it’s pretty adaptable. If you’re missing an ingredient or want to switch things up, don’t worry! Here are some substitutions and variations to consider:

– Instead of soymilk, use any non-dairy milk (such as almond, oat, or coconut) that you have on hand.

– Swap ground flax seeds with chia seeds if that’s what you have in your pantry.

– For egg substitute, you can use a mixture of 1 tablespoon of apple cider vinegar mixed with 1 teaspoon of baking powder. Another option is using aquafaba, which is the liquid from a can of chickpeas.

– If you don’t have brown sugar, substitute with white sugar or coconut sugar.

– Instead of vital wheat gluten, use bread flour or all-purpose flour for a slightly different texture.

– You can use either instant yeast or active dry yeast, just make sure to adjust the amount used (instant yeast requires less).

– To make this recipe whole-grain, sub out some of the white flour for spelt flour or whole wheat flour.

If you’re feeling adventurous and want to try some variations on this vegan challah recipe:

– Add some dried fruit or nuts to the dough for some extra flavor and texture.

– Brush the top of the bread with maple syrup instead of an egg wash for a sweet twist. Or go savory by sprinkling sesame seeds or poppyseeds on top before baking.

– Use this dough to create mini challah rolls instead of one large braided loaf. Or shape it into a round loaf for something different.

– For an extra special touch, make a maple glazed topping by mixing together maple syrup and powdered sugar and drizzling it over the warm challah.

No matter how you choose to make this vegan challah bread recipe, it will be delicious and perfect for any occasion.

Serving and Pairing

 A slice of warm vegan challah slathered with vegan butter
A slice of warm vegan challah slathered with vegan butter

When your fantastic vegan challah bread is baked to perfection, it’s time to serve and enjoy it with your loved ones. This soft and fluffy bread is ideal for breakfast, brunch or as a side dish for a deliciously diverse meal that will satisfy everyone’s taste buds.

One of the best ways to savor it is by simply slicing it and adding a generous spread of vegan butter or jam on top. You can also toast it and serve it with vegan cream cheese and sliced fresh fruit for an even more delightful morning treat.

If you’re feeling adventurous, you can use your vegan challah bread for making some mouthwatering sandwiches. A simple combination of hummus, roasted veggies, and greens will create a nutritious yet incredibly tasty and filling lunch option.

Moreover, this vegan bread pairs perfectly with vegan soup or stew, as it wonderfully soaks up the flavorful broth. You can also serve it alongside a rich plant-based dip or as a side for vegan BBQ or potluck gatherings.

No matter how you serve it, your vegan challah bread will be sure to impress your family and friends. It’s a versatile and delicious bread suitable for any occasion, whether casual or formal. So go ahead and let your creativity flow – this amazing vegan bread is here to please!

Make-Ahead, Storing and Reheating

 This vegan challah is sure to be a crowd-pleaser
This vegan challah is sure to be a crowd-pleaser

As you savor the soft fluffy texture and delightful aroma of your freshly baked vegan challah, you may wonder how to store it properly, or whether you can make it ahead of time for future enjoyment. As with any bread baking, it’s essential to pay attention to proper storage and reheating methods so that your braided bread stays fresh, moist, and flavorsome.

First things first, you can make this amazing vegan challah a day ahead of serving or up to three months in advance by freezing the unbaked dough and then letting it thaw overnight in the fridge.

When storing baked challah, wrap it tightly in parchment paper or an airtight container and keep it at room temperature where it will stay good for two to three days. You can also freeze the baked bread by wrapping it carefully in plastic wrap and then placing it inside a ziplock bag. Frozen challah will be at its best quality for up to a month. To thaw frozen challah, let it defrost on the kitchen counter until it comes back to life.

To reheat your vegan challah before serving, preheat your oven to 350 degrees Fahrenheit and warm slices or halves of the whole loaf for 5-10 minutes. If you are reheating from frozen, let the loaf thaw first before warming it up in the oven.

If you want to indulge yourself further, try making French toast or Bread pudding with delicious dried fruit like raisins or cranberries out of some leftover vegan challah. You can impress your friends and family with this versatile bread that’s perfect any time of the day!

Tips for Perfect Results

 Let the aroma of freshly-baked vegan challah fill your home
Let the aroma of freshly-baked vegan challah fill your home

Baking is a form of art that requires precision and patience. Making vegan challah bread can seem daunting at first, but with practice and the right tips, you can become an expert in no time. Here are some of my favorite tips for achieving perfect results every time you bake vegan challah bread.

First, make sure your oven is preheated to the correct temperature before placing your dough inside. This ensures that the bread will cook evenly and rise properly. It’s also important to check your oven temperature periodically during baking, as fluctuations can occur.

Second, use vital wheat gluten to improve the texture and structure of your dough. This protein-rich ingredient helps the dough rise better and results in a softer, fluffier bread. If you don’t have vital wheat gluten on hand, you can also use chickpea flour as a substitute.

Third, allow enough time for the dough to rise. Rushing the process can lead to dense or undercooked bread. Follow the recipe’s instructions carefully for letting the dough rise and be patient.

Fourth, don’t skip or substitute key ingredients such as ground flaxseeds or egg substitutes. These ingredients help bind and hold the dough together without using animal products such as eggs. Skipping them can lead to a texturally unpredictable loaf.

Fifth, use a kitchen scale instead of cup measurements for more accurate results. Weighing your ingredients ensures consistency in every batch and makes it easier to scale up or down your recipe if needed.

Sixth, experiment with different braiding techniques and toppings such as sesame seeds or maple glaze for added flavor and visual appeal.

Lastly, enjoy the process and be forgiving with yourself if you don’t achieve perfection on your first try. Baking takes practice and patience, but with these tips, you’ll be well on your way to making the best vegan challah ever!

Bottom Line

In conclusion, this vegan challah bread recipe is one of the best out there! With its soft and fluffy texture and delicious taste, it truly is a must-try for vegans and non-vegans alike. With the right ingredients and following the instructions carefully, you will get amazing results that may even rival those of traditional challah bread.

So why not give it a try today? This recipe is perfect for special occasions or just as an indulgence on any given day. Share it with your friends and family, and impress them with your baking skills!

Remember to experiment with flavors, toppings, and variations to suit your taste preferences. This is a versatile recipe that can be modified to fit any occasion.

So don’t hesitate, gather your ingredients and let’s get started on making the fluffiest and most delicious vegan challah ever. Trust me; you won’t regret it!

Fantastic Vegan Challah

Fantastic Vegan Challah Recipe

A delicious vegan challah adapted from an Israeli cookbook by Keren Peled. When I don't need to make this vegan, I just use an egg instead of the egg replacer and also brush with an egg for the glaze with, perhaps a pinch of brown sugar and soy milk or even regular milk for a dairy meal (we have a Dairy ONLY kitchen). You may also sprinkle with poppyseeds, add vanilla and/or cinnamon (I'm trying this for the first time today) or replace the vital wheat gluten with ground flax seeds (which I prefer!) This is our standby challah recipe for shabbat and chaggim and it's truly delicious (and I'm HARD to please)!
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Prep Time 1 hr 30 mins
Cook Time 25 mins
Course Bakery
Cuisine Vegan
Servings 2 large loaves
Calories 1172.5 kcal


  • 1 cup water (warm)
  • 1/3 cup oil
  • 1/2 cup sugar
  • 1 egg substitute (1/2 teaspoon xantham gum with 1/4 teaspoon hot water, mix until you get egg consistancy)
  • 1/2 teaspoon salt
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups white flour
  • 2 teaspoons dry yeast
  • 2 teaspoons vital wheat gluten (optional) or 2 teaspoons ground flax seeds (optional)

for the glaze

  • brown sugar
  • soymilk
  • sesame seeds (we prefer white)


  • Put all ingredients into a bread machine.
  • Set to dough setting.
  • take out dough and braid.
  • brush with glaze
  • sprinkle with sesame seeds.
  • cook until done in an aproxamately 325 degree fahrenheit oven. Should be light golden on the top.
  • Enjoy.

Add Your Own Notes


Serving: 798gCalories: 1172.5kcalCarbohydrates: 188.4gProtein: 23.6gFat: 39.1gSaturated Fat: 5.2gSodium: 592.1mgFiber: 14.3gSugar: 50.6g
Keyword < 4 Hours, Breads, Yeast
Tried this recipe?Let us know how it was!

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