Joan’s Soft, Fluffy and Delicious Vegan Challah Recipe
Community Recipes is a recurring feature where I ask a community member to share a vegan recipe with us. This week I’m featuring Joan Laguatan and her vegan challah recipe. Joan is a Filipina-Jewish vegan mom and real estate broker. She was born in the Philippines and grew up and lives in San Francisco. She became vegan eight years ago after watching the documentary “Earthlings”and learning more about the realities of factory farming. She and her husband, Devin Benjamin had a vegan wedding in 2011 (you can read their delicious vegan wedding menu here).
Her favorite food to make for Shabbat is challah so she created a soft, fluffy and delicious vegan challah recipe. One time her family hosted a blind taste test with a group of friends. The taste test compared her vegan eggless challah to one with eggs and everyone preferred her vegan challah.
Every Shabbat, she normally makes two, four-strand braided challah loaves. She learned how to make a for strand challah by watching this easy to follow youtube tutorial by NY Bakers.
On Sunday morning her husband uses the leftovers to make decadent cinnamon Challah french toast breakfasts for their children.
Challah is a central Jewish food as it is served every Shabbat and on most holidays. The bread is visually beautiful and it smells delicious. The classic recipe includes flour, eggs, sugar/honey and oil. The traditional recipe is a very rich food and heavy on our stomachs. If you are serving it out of obligation, here is some food for thought.