This is a well-tested recipe that I use in my annual Super Bowl Party Foods class. The texture of these nuggets is very meaty - to everyone’s surprise - and always a big hit. This recipe was inspired by VeganRicha’s blog, which specializes in Indian cuisine. For extra tang, add vinegar to the glaze. You may also substitute real mango puree and maple syrup for the fruit jam. For a quick glaze mix 1/4 cup ketchup and orange marmalade to taste.
For a restaurant style glaze add vegan butter 1 to 2 ratio.
Serve these nuggets with Beth Ann's Ranch Dressing!
For on overview of the Almost Vegan Cooking School and class offerings see http://almostvegancookingschool.com/