An airy, but full-bodied seitan, bold enough to be eaten alone, or as a base to your favourite dishes. You can never have too many recipes for seitan. This one has a delicate sponginess that melts in the mouth.

The ingredients can all be measured by eye-ball estimation alone. You won’t always get the same flavour, but it’ll still end up as delicious seitan.

Be sure to mix all the dry ingredients first. And combine the wet ingredients before dumping them into the dry ones. This ensures a good consistency throughout the seitan. Once the strong water and gluten bonds form, it’s too late to change much. Go ahead and experiment. Having varied textures and flavours could add a different dimension to your dish. It’ll likely fall apart a bit more while boiling though.

Many seitan recipes call for baking soda or active yeast. I find this one is light enough without. There are plenty of air pockets giving it a spongy texture. It also expands to 2-3 times its size while cooking. Too bad it shrinks back down in size when cool.

While I generally make this as a base to another dish, I’ll start eating it the moment it comes out of the pot. The combination of spices, along with the yeast flakes, give it a rich flavour. I find that it doesn’t need a sauce. Though, I’m quite happy to eat it alongside some roasted vegetables (recipe coming soon).

Enjoy your seitan.

Fluffy Light Soy Seitan



  1. 200 g 1¹⁄₄ cup
    Wheat Gluten
  2. 100 g ⁵⁄₈ cup
    Soy Protein Powder
  3. ¹⁄₂ teaspoon
  4. 1 teaspoon
  5. 25 g 2 tablespoon
    Nutrtional Yeast Flakes


  1. 200 g ³⁄₄ cup
  2. 30 g 2 tablespoon
    ShoyuSoy Sauce
  3. 25 g 2 tablespoon
    Pumpkin Seed Oil
  4. 55 g 4 tablespoon
    Rapeseed Oil


  • large pot
  • large mixing bowl
  • measuring cup
  • strainer



  1. Fill a large pot half full with water
  2. Place on stove and let it heat-up while mixing the seitan


  1. Put all dry ingredients together in a large mixing bowl, and mix well
  2. Pour all wet ingredients together in a measuring cup, and mix well
  3. Pour wet ingredients into the bowl with the dry ingredients, stir to moisten
  4. Using your hands, form into a ball, knead gently until somewhat consistent
  5. Roll into a log shape, about 10cm in diameter, the exact shape/size is not that important


  1. Slice seitan log into 2-3cm thick slices
  2. The water in the pot should be boiling now
  3. Place slices into the boiling water
  4. Boil for 5-10 minutes, they should double in size
  5. Remove from boiling water and place in strainer to drip excess water
  6. Eat as-is or use in a recipe requesting seitan