In a mixing bowl, mix together
Vital Wheat Gluten (1 cup)
Nutritional Yeast (2 Tbsp)
Onion Powder (1/2 Tbsp)
Poultry Seasoning (1/2 tsp)
In a measuring cup, combine
Vegetable Broth (3/4 cup)
Tahini (1/4 cup)
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 than you would normally. You should have enough dough for 24.
In a pot, add remaining broth with
. Add the shaped nuggets and cover with foil, then put the pot in the oven for 45 minutes.
Stir the nuggets around to check that they are evenly cooked and bake for another 15 minutes.
Fish out the nuggets from the pot with a slotted spoon and transfer to a plate.
In a sealable plastic bag, add
All-Purpose Flour (2/3 cup)
Tempura Mix (1/3 cup)
Salt (1/2 Tbsp)
Onion Powder (1 tsp)
Ground Black Pepper (1/4 tsp)
Garlic Powder (1 tsp)
. Place mixed
Egg Replacer (1 1/2 Tbsp)
in a small, shallow bowl.
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 and lay on a cookie sheet.
Freeze nuggets for 20 minutes.
Bread the nuggets one more time and place a nugget in a slotted spoon.
Heat up some
Frying Oil (to taste)
to 350 degrees F (175 degrees C.) Place the nugget in the slotted spoon and bring it into the oil. Let it sit for 20 seconds before removing the spoon, so that the nugget doesn't stick to the pan.
Fry the nuggets for 10 to 12 minutes or until golden brown, moving them occasionally. Transfer to a paper lined plate to drain excess oil.
Serve with some
Sweet and Sour Sauce (to taste)
or your favorite sauce and enjoy!