Seitan's Graveyard Nuggets

Who doesn't love dipping chew pockets into a bowl of saucesome.  sickos, that's who.  Tonight I made Seitan's Nuggets and they killed.  Rich, mesquittey, and really fucking good.  I <3 my garden, filled with 23 gravestones.

• 2c vital wheat gluten
• 2 tsp baking powder
• 2.5 tsp salt (I use a rich, savory blend called Magic Unicorn but regular works too)
• 2 tsp garlic powder
• .5 tsp ground fennel
• 1 tsp cajun blend (or a mix of smokey paprika & cayenne)
• 2 tsp McCormick brand, Mesquite blend
• 1 tsp oregano
• 1.3c water
• 2 TBSP tomato paste 

Dipping Saucesomeness:

• 1 TBSP Vegenaise
• 2 TBSP tops Barbecue Sauce

Preheat oven to 400°.  Prepare two baking trays with either tin foil or silpat (if using tin foil, oil it.) In a medium mixing bowl, combine flour and baking powder, stirring thoroughly with a whisk.  Add all dry seasonings* and whisk again to really incorporate. Dissolve the tomato paste in the water to make a slurry.  Add the wet ingredients to the dry; mix with a spoon or your hands (or go wild and do both) until incorporated.  Taking your rolling pin, roll the dough to approximately 1/4" thick.  Use your favorite, not too detailed cookie cutter, and to cut to shape.  Arrange on the baking trays and bake for 15 minutes.  Remove from oven, flip over, and place back in over for another 12-15 minutes.  Remove when they have a nice browness and are slightly springy to the touch.  Eat right away with the sauce or cool for later snacks.

* the key to seitan is to season, season, season and season more until you think you've gone too far.  It's also flexible, so set your sights on creative.