Mixing up my challah recipe may be my favorite thing to do. I bake challah every week, so seeing how I can incorporate new flavors into this weekly ritual is exciting and fun. So, when someone mentioned a vegan egg challah, I knew I had to give it a try.
I’ve mentioned before that I didn’t start eating challah until I was a sophomore in college, and even then, much of the challah I was eating wasn’t made with egg in the dough (egg was still used as a wash though). So, I wasn’t really sure what the allure of an egg challah really even was. That is, until I made one for myself.
I used Just Egg plant-based scramble as an egg replacer for my challah, and y’all, this challah turned out absolutely delish. I still love non-egg based challot, but the addition of vegan egg adds a savory, eggy flavor that is just a different kind of delicious. Plus, using the egg replacer as an egg wash makes for a beautiful challah.
The recipe doesn’t change much, and I still encourage you to read over my tips for a successful challah on my basic challah post. I swapped out much of the water for Just Egg, and if you’d like an even eggier flavor you can swap out more of the water for the Just Egg scramble. I also recommend reducing the amount of sugar, specifically if you’re going to do a savory flavored challah like poppy seed. I reduced the sugar by 1 tbsp to 3 tbsp. I would include no more than 4tbsp total.
The last tip is for folks who are struggling with cold kitchens this winter. Y’all, my apartment is freezing right now (it regularly gets down to 60 degrees or lower in my kitchen). This makes it really difficult for my challah to rise and can make it harder to get a fluffy challah. After getting some advice on Instagram from my lovely followers, I gave a new method a try.
If you’re struggling with a cold kitchen too, you can try boiling some water in a pot and placing it and your challah in its own bowl (covered in plastic wrap or a towel) in your oven (make sure your oven is NOT on when you do this). Give your challah time to rise. During this time, you may need to swap out the boiling water a few times (I needed to swap it our 2-3 times). It made the rising time go much quicker and it keeps the dough moist!
If you’re feeling nostalgic for egg challah or you just want to give a new challah recipe a try, this Easy Vegan Egg Challah is for you! I would love the hear how this recipe turns out for you and what changes you made to make it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
BY PROVIDING YOUR EMAIL, YOU’LL ONLY RECEIVE EMAILS FROM MADDIE – NO SPAM (PINKY PROMISE)!