In a mixing bowl, mix together the wheat gluten, nutritional yeast, onion powder, and all-purpose seasoning

In a large bowl, place ¾ cup broth and tahini and whisk until the consistency is smooth

Mix the dry ingredients and the wet together and stir well

Knead the dough until it is elastic

Divide the dough into small little nuggets

Put the nuggets in a baking dish and put remaining vegetable broth over it and cover with some foil paper.

Cook for 40 minutes in the oven at 350 degrees, flip the nuggets and cook for an additional 20 minutes.