Vegan Challah

Vegan Challah, a rich and eggy bread with a golden crust and sprinkle with poppy seeds. 

Prep Time
2 hrs
Cook Time
35 mins
Total Time
2 hrs 35 mins
5 from 4 votes
Course: bread
Cuisine: Vegan
Keyword: Vegan Challah
Servings: 12 people
Calories: 197 kcal
Author: Sarah McMinn
  • 2 1/2 tsp active dry yeast
  • 1/3 cup sugar
  • 1 cup water
  • 1/2 cup chickpea flour + 1/2 cup water
  • 1/4 cup olive oil
  • 1 1/2 tsp salt
  • 3-4 cups all-purpose flour
  • poppy seeds for sprinkling
  1. In a stand up mixer or medium bowl stir together yeast, 2 tsp sugar, and 1 cup lukewarm. Set aside for 5 minutes to allow yeast and sugar to dissolve. Meanwhile in a food processor or blender, mix chick pea flour and 1/2 cup water until thick and foamy. Set aside.
  2. Slowly whisk oil into yeast mixture, followed by chickpea mix, whisking while adding. Add remaining 1/4 cup of sugar and salt. Whisk together. Gradually add flour until dough begins to come together, but is still soft. Turn dough out on a floured surface and knead until smooth (about 10 minutes). Alternatively, if you are using a stand alone mixer, with your dough hook gradually add flour until a dough forms. Turn speed on medium-high for 5 minutes until dough begins clearing the sides and forms a smooth ball. You want the dough to feel soft, but not sticky. In order to get the right texture you may find that you are adding extra water or flour during this process.
  3. Remove dough and grease the bowl. Place dough back inside, cover, and let rise in a warm place for one hour (until doubled in size).
  4. Punch dough down, re-cover, and let rise an additional 30 minutes.
  5. Place dough on a floured surface and cut into three equal pieces. Roll each piece into long strands (about 18 inches) and let set for 5 minutes. Braid Challah. Here is a very good tutorial for braiding Challah, complete with pictures.
  6. Brush with soy milk or creamer and set aside to rise for about 45 more minutes, until dough slowly pushes back when an indentation is created with your finger.
  7. Preheat the oven to 375 degrees F. Brush loaf with soy milk on final time, sprinkle with poppy seeds and bake 30-35 minutes, until top is golden brown and a firm crust has formed.
  8. Let cool completely before slicing.
Nutrition Facts
Vegan Challah
Amount Per Serving
Calories 197 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 296mg13%
Potassium 83mg2%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 6g7%
Protein 4g8%
Calcium 7mg1%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.