1 roll vegan chicken, torn into chunky pieces
1 pkg. Shake-n-Bake Buffalo wing coating powder
1/4 cup vegetable oil (for low-fat version, use 1 or 2 Tbsp. of water or soy milk)
• Put the vegan chicken pieces in the Shake-n-Bake plastic bag.
• Pour in the oil and shake to coat. Add the coating powder and shake again.
• Dump the nuggets onto a nonstick cookie sheet and bake for 20 minutes at 350°F.
• Serve hot.
Makes 4 servings