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. Now, egg-sensitive friends and vegans can also munch down a huge piece of challah at the Shabbat table!
Use the rest of the chickpeas to make hummus, the perfect accompaniment to challah.
- Cook Time
- Prep Time
- 1 loafServings
- ½ cup Aquafaba (chickpea liquid)
- 3 tablespoons Extra Virgin Olive Oil, such as Colavita
- 2 ¼ teaspoons active-dry yeast
- 4 tablespoons agave
- 1 ½ teaspoons salt
- 1 cup warm water
- 5 to 6 cups flour
- 2 tablespoons Extra Virgin Olive Oil, such as Colavita
- 1 tablespoon sesame Seeds
- Separate canned chickpeas from the liquid using a strainer.
- Add ½ cup of the aquafaba (chickpea liquid) to a large bowl and whip with a hand mixer until very fluffy. About 5 mins on high speed.
- Add the olive oil, yeast, agave, salt and water. Mix well.
- Gradually add the flour until a dough forms.
- Knead for 5 minutes 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 mins).
- 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°F.
- Allow dough to rise for 45 mins.
- Bake for 30 mins or until challah is perfectly golden.