• 1 C water
• 1 no-meat chicken bullion cube
• 1 C Texturized Vegetable Protein (TVP)
  
• 2 T chickpea flour
• 1 egg (flax egg or the “real” thing)
• 1 tsp spice blend (I used a mix of paprika, red pepper, onion, garlic)

1. Preheat oven to 500 degrees, or 475 convection.
2. Heat water in medium bowl and stir in bouillon until dissolved.  Add TVP, stir, and allow to stand for 5 mins.
3. Pulse soaked TVP in food processor; you want larger pieces broken up, but not a puree.  Add egg and flour and mix well.  Season with your favorite spice blend.
4. Form “nuggets” with the TVP mix (heaping 2T per nugget).  Drop balls onto a parchment-lined baking sheet.
5. Place in oven and bake for 10 mins, until golden.  Flip nuggets and bake for an additional 5 mins.  Allow to cool slightly before serving.

Makes 10 nuggets.

weet and Spicy Mustard Sauce

• 1 T nutritional yeast
• 1 tsp mustard
• 2 T water
• 2 drops lemon liquid stevia (or sweetener or choice)
• Tabasco sauce, to taste