Now here are some tasty jeweled treasures you can whip up in no time at all.  Who doesn’t love nuggets in spicy sauce?

Spend your summer day at the beach, stop at the farmers’ market on your way home, and pick up a selection of pristine fresh vegetables for a quick stir-fry to serve alongside.


3/4 cup vital wheat gluten

3 Tbsp. garbanzo flour

2 Tbsp. nutritional yeast

1 tsp. garlic powder

1 tsp. poultry seasoning

1/2 cup (or slightly more) warm water

1 Tbsp. oil for frying

1/2 cup sweet chili sauce, such as Frank’s

2 Tbsp. reduced-sodium soy sauce

2 tsp. lime juice

1 tsp. minced fresh ginger

1 tsp. sesame oil

Sesame seeds for garnish


1. In a medium bowl, whisk together vital wheat gluten, garbanzo flour, nutritional yeast, garlic powder and poultry seasoning. Add the water and use a silicone spatula and your hands to bring all the ingredients together to form a soft ball. Add a little more water if the ball is too tough and rubbery.

2. On your work surface, use your hands to roll out the dough to form a thin log about 18 to 20 inches long. Suffice it to say that it will not go willingly, so just keep rolling and stretching. Slice the log into 1/4-inch-thick pieces, about 32 total.

3. Heat a large sauté pan, add 1 Tbsp. oil and cook the pieces on low heat, turning them, until both sides are golden brown. They brown quickly, so don’t walk away. Add a little more oil if needed for proper browning.

4. When the nuggets have browned, turn the heat as low as possible, cover the pan and let the nuggets heat through for about 10 minutes, shuffling the pan around every now and then.

5. While they are heating, make the sauce by combining chili sauce, soy sauce, lime juice, ginger and sesame oil in a small bowl or measuring cup.

6. After the nuggets have heated, pour the sauce over them, give them a stir and garnish them with sesame seeds. Serve immediately.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at