Not Chicken Nuggets but Raw and Vegan

Ingredients:
Nuggets:
1/3 cup maple syrup
2 tbsp apple cider vinegar
3 tbsp chia seeds, soaked 10 mins
2 cloves garlic
2 tbsp chili powder
1 tbsp miso
1 tsp cayenne
1 tsp cumin
1 tsp salt
1 cup sun dried tomatoes, soaked 1 hour
1 red bell pepper
1/2 onion
3 ears corn
1 cup nutritional yeast
2 cup ground sunflower seeds
2 cups ground sesame seeds

Coating/breading:
1 cup ground flaxseed
1 tsp chile pepper
1/2 tsp salt

BBQ sauce:
1 cups sun-dried tomatoes, soaked one hour
1 tbsp nama shoyu
2 tbsp apple cider vinegar
1/4 cup maple syrup
1/2 cup olive oil
1/2 tsp sea salt
1/2 onion
2 medium sized tomatoes
1 tsp paprika
1/2 tbsp cayenne

Directions:
1. Add the maple syrup and apple cider vinegar to the blender and pulse. Next add in the garlic, chili powder, miso, cayenne, cumin, salt, and chia seeds. Blend again.

2. Add onion, tomato, sun-dried tomatoes, and corn. If you start having problems blending, just use a spatula to move the mixture down and make sure everything is getting blended.

3. Pour this mixture into a bowl and clean out your blender. Grind sunflower and sesame seeds in a high-speed blender or coffee grinder.

4. Add your ground seeds and nutritional yeast in with the mixture already in your bowl, and mix everything together with a spatula.

5. In a small bowl, assemble your breading mixture by just tossing together your ground flax, chili pepper, and salt. To make our patties, use a large soup spoon to scoop it up, and form into a patty shape, coat each patty with your breading mixture, then lay it on your dehydrator sheet, or on a cookie sheet with parchment paper.

6. Dehydrate overnight, or bake in an oven for about an hour at 200°F, flip them, and then bake for one more hour.

7. Finally, let's make our BBQ sauce. First add all the liquids - nama shoyu, apple cider vinegar, maple syrup, olive oil, into the blender, as well as your spices - paprika, cayenne, and salt. Blend.

8. Now add in your tomatoes, onion, and sun-dried tomatoes. Blend again.