Seitan Nuggets

Last week I bought these red potatoes at the produce market and knew that I wanted to roast them. It took me a little while to figure out what I wanted to serve with them, but I finally settled on these seitan nuggets (and green beans). I used the seitan recipe from Vegan with a Vengeance, then cut the seitan into nugget-sizes and coated them in some seasoned flour. I let that dry for a few minutes, then dipped them in plain soymilk and then coated them in seasoned bread crumbs. We use the Edwards and Sons brand of bread crumbs. They are expensive, but last for quite awhile. It's so hard to find bread crumbs that aren't full of funk. Even the panko bread crumbs I found at the Asian market contained hydrogenated oil. No thanks! Anyhoo, I baked these nuggets at 350 degrees for 10 minutes, then flipped them over and baked for 10 minutes more. They turned out pretty good. I'm sure they would have gotten more of a crispy coating had I fried them, but I try to keep frying to a once-in-a-blue-moon sort of thing.