Vegan Chicken Nuggets

Chicken:
1 cup vital wheat gluten
2 tbsp nutritional yeast
1 tsp onion powder
1/2 tsp salt
1/2 tsp poultry seasoning
3/4 cup vegetable broth
2 tbsp tahini
Simmering sauce:
2-3 cups of vegetable broth
1 onion chopped
2 tbsp garlic powdre

In a mixing bowl, mix together wheat gluten, nutritional yeast, onion powder and poultry seasoning.
In a larger bowl, combine broth and tahini and whisk until smooth.
Mix the dry ingredients with the wet and stir until well combined.
Knead  the dough until it is elastic but not dry. Sprinkle some additional gluten flour if you find you have made your dough too sticky.
Divide the dough into small little nuggets. Keep in mind they will grow to about twice their size, so make them smaller then you would normally. You should have enough dough for 24. Place the nuggets in a casserole dish, covering them with vegetable broth.

Cook nuggets in broth and onions for 1 hour at 350 degrees, flipping at 45 minutes.


Breading:
3 eggs worth of egg replacer
2/3 cup all-purpose flour
1/3 cup tempura mix
2 teaspoons salt
1 teaspoon onion powder
1/4 teaspoon pepper
1 teaspoon garlic powder

Place egg replacer in a small, shallow bowl.
Combine the flour, tempura salt, pepper, onion powder and garlic powder in a large zip lock bag.
Coat each nugget with the flour mixture by shaking in the zip lock bag.
Remove and dredge each nugget in the “egg” mixture, coating well. Then return each filet to the flour/seasoning mixture. Shake to coat. Lay the nuggets on a cookie sheet lined with parchment paper and place in the freezer for half an hour. Cover and refrigerate remaining egg mixture.

After freezing, repeat the “coating” process.

Deep fry the nuggets in a large pot of oil at 375° for 10-12 minutes or until light brown and crispy.

From http://theedgyveg.com/2014/03/08/vegan-mcdonalds-series-mcnuggets/