1 1/4 cup vital wheat gluten
1/4 cup nutritional yeast flakes
3 teaspoons vegetarian beef broth powder
1 teaspoon smoked/roasted paprika (sub regular paprika if you must)
2 big pinches steak seasoning
2 teaspoons liquid smoke (I used hickory this time)
1 tablespoon tamari/soy sauce
enough COLD water added to make 1 cup total liquid
3 tablespoons corn meal
2 tablespoons nutritional yeast flakes
1/2 cup brown sugar bbq sauce (I like a sweeter sauce, but use your favorite)
2 tablespoons molasses
enough orange juice to make 1 cup total sauce
vegetable oil cooking spray
All my dry measurements are heaping except the nooch. This is really easy to make. It reminds me of what Boca chikn nuggets would taste like if they were soaked in bbq sauce and baked. I'm never buying fake meat from the store again.. it's THAT GOOD.
Turn on yer oven to 400 degrees Fahrenheit. Mix gluten and seasonings in a large mixing bowl. In a liquid measuring cup, mix liquid smoke, soy sauce, and cold water. using a fork at first and then your hands, mix the liquid with the dry ingredients. This will turn into a semi-sticky, doughy ball of love. knead it, stretch it, moosh it, fold it, etc for a minute or two, then let it rest for 10 or so minutes while you make the breading and sauce.
In a small dish mix up corn meal and yeast flakes. This is also a good time to spray down a cookie sheet with vegetable oil nonstick cooking spray. Set both aside.
In that same liquid measuring cup you used for water/soy/smoke, mix up your bbq sauce, molasses, and OJ. It will be a little runny, nice and pourable.
Now, start your assembly line. Tear off a nugget sized chunk, roll it in the cornmeal mixture to coat, then set it on the greased baking sheet. Repeat with the rest of the dough and cornmeal mix, making sure that the nuggets aren't touching. Once they're all on the sheet, looking handsome, pour the bbq mix over each nugget. It'll run down the sides and onto the pan, which is fine.
Now, stick it in the oven! After 20 minutes, take it out, flip the nuggets and move them around on the pan to re-soak them in the now-bubbly and thickening sauce. Reduce oven temperature to 350. Put them back in the oven for 20 more minutes, then take them out and they're ready! At this point I toss them in a serving dish with another 1/2 cup of straight brown sugar bbq sauce. Now you have a stack of gooey nuggets, perfect for tearing into ravenously.
NOTE: Keep an eye on them in the oven, and if it looks like they're getting too burnt take them out earlier. Baking time has a lot to do with nugget size.
Source of recipe: After many batches of fake meat I finally made something worth repeating :)