Make the seitan broth by combining 5 cups vegetable broth or water, 1 tsp Mrs. Dash Chicken Seasoning, ½ tsp pepper, 2 tbl soy sauce, and 2 tbl vegan Worcestershire sauce or barbecue sauce

Bring the broth to a low simmer on the stove

Mix together the seitan ingredients: 3 tbl nutritional yeast, 1 tsp Mrs. Dash Chicken Seasoning, ½ tsp sea salt, 1 tsp garlic powder, ½ tsp pepper, ½ tsp cajun or creole seasoning, 1 tbl Worcestershire sauce or barbecue sauce, 2 tbl soy sauce, 2 tbl almond milk, and ¾ cup cold water

Add 1½ cups vital wheat gluten to the mixture and mix well until it forms a dough

Knead the seitan dough for only about 30 seconds, then stop

Cut the seitan in half and place both pieces into the simmering broth

Cook the seitan for about 15 minutes, flipping halfway through

While seitan cooks, prepare the wet dredging mixture by combining ¼ cup almond milk, ¼ cup water, 3 tbl stone ground mustard, ½ tsp garlic powder, ½ tsp pepper, 2 tbl all purpose flour, 1 tbl nutritional yeast, and ½ tsp Mrs. Dash Chicken Seasoning

Prepare the dry dredging mixture by combining 1¼ cup all purpose flour, ½ tsp salt, ½ tsp pepper, 1 tsp Mrs. Dash Chicken Seasoning, 1 tsp garlic powder, 4 tbl nutritional yeast, 1 tsp paprika, and 3 tsp baking powder

Remove cooked seitan from broth and cut into nuggets, patties, or strips as desired

Dip each seitan piece first into the dry mixture, then into the wet mixture, then back into the dry mixture

Heat vegetable oil in a pan until hot

Fry the dredged seitan pieces until the bottom turns golden brown, then flip and brown the other side

Serve with mashed potatoes, green beans, and barbecue sauce