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Nutrition Facts
Serving Size 1 large loaves 398g Recipe makes 2 large loaves) The following items or measurements are not included below: 1 egg substitute
Calories 1172
Calories from Fat 351		(29%)
Amount Per Serving		%DV
	Total Fat 39.1g	60%
	Saturated Fat 5.9g	29%
	Monounsaturated Fat 16.0g
	Polyunsaturated Fat 14.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 592mg		24%
Potassium 545mg		15%
Total Carbohydrate 188.4g		62%
	Dietary Fiber 14.3g	57%
	Sugars 50.6g
Protein 23.6g		47%
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Fantastic Vegan Challah

Recipe #394212 | 2 hours | 1½ hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Food Snob in Israel
Oct 12, 2009

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)!

2 large loaves (change servings and units)

Ingredients

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 ground flax seeds (optional)

for the glaze

brown sugar
soymilk
sesame seed (we prefer white)

Directions

1
Put all ingredients into a bread machine.
2
Set to dough setting.
3
take out dough and braid.
4
brush with glaze
5
sprinkle with sesame seeds.
6
cook until done in an aproxamately 325 degree fahrenheit oven. Should be light golden on the top.
7
Enjoy.