New and Improved Recipe Updated: February 2022!!
Since deciding to go vegan 7 1/2 years ago, I’ve been in search of a vegan challah recipe that can compete with my favorite eggy versions from my childhood. The kind I liked best was extra eggy, soft and cake-like challah with an extremely rich flavor and delicate crumb. I could eat slice after slice, coated with the unsalted, pareve margarine my mom kept on hand for meat meals.
Although water challah exists in the US, it’s not nearly as popular, and can be quite difficult to find. In fact despite reassurances from several friends, there was only one store in all of Manhattan that I knew would reliably have an accidentally vegan challah. Given the scarcity of options, I spent many a Friday night dinner unable to participate in the cornerstone ritual of blessing and breaking bread at the start of a meal. This is less of an issue in Israel, as it is much easier to find egg-free challah here, and at most meals there’s also a pile of soft pitas sitting next to the braided loaves.