February's Vegan Recipe - Vegan Challah
While much of the country is caught up in the pandemic-induced obsession with sourdough bread, CVA’s Board President Jessica Rubin is sticking with her tried and true recipe for Vegan Challah. Don’t forget to send us your favorite vegan recipe to share with fellow animal lovers! Email [email protected].
Vegan Challah Bread
In this delicious vegan challah recipe, we substituted aquafaba, which is the liquid from a can of chickpeas, for eggs and it worked amazingly! We gave the aquafaba a whip to make it extra fluffy to bring additional softness to the dough.
½ cup aquafaba (chickpea liquid)
3 Tbsp. extra virgin olive oil
2 ¼ tsp. active-dry yeast
4 Tbsp. agave
1 cup warm water
5 to 6 cups flour
1 ½ tsp. salt
2 Tbsp. extra virgin olive oil
1 Tbsp. sesame seeds
Separate canned chickpeas from the liquid using a strainer. Add ½ cup of the aquafaba to a large bowl and whip with a hand mixer until very fluffy (about 5 min. at high speed). Add the olive oil, yeast, agave, salt and water. Mix well.
Gradually add the flour until a dough forms. Knead for 5 min. until dough is soft and smooth. Place in a large bowl and cover. Leave it in a warm part of the room to rise until the dough has doubled in size (about 45 min).
Separate the dough into 3 even pieces and roll each out into a long strand. Braid the strands together and pinch the ends. Place the challah on a parchment lined baking tray. Brush with olive oil and sprinkle with sesame seeds.
Preheat oven to 350 degrees. Allow dough to rise for 45 min. Bake for 30 min. or until challah is perfectly golden.