For the hot sauce: Remove pepper tips, chop the peppers and add to a pan with the remaining ingredients. Bring to a boil then reduce the heat and simmer for 10-15 minutes.
Allow to cool then blitz into a sauce. If you have a ninja blended start with pulse 4-5 times, then blend on low for 15 seconds and on high for 3-4 sessions or until you can no longer spot seeds or pepper bits.
For the buffalo sauce: In a pan, Measure the corn starch, stir in the water a bit at a time, then stir in the hot sauce and the remaining spices. Bring to a boil and allow the sauce to thicken slightly for a minute or so. Beware of the hot fumes.
Deep fry, oven bake, or air fry the vegan nuggets according to your taste. If using store-bought nuggets follow the instructions on the back of the box; remember to cook for half the time if you want to bake them in the air fryer, and flip them halfway through. For homemade seitan nuggets follow this recipe and if you want to learn how to make seitan from scratch follow the tips in this post.
Whilst hot, toss the vegan nuggets into the sauce and serve with your favorite dips and some refreshing celery sticks.
Nutrition facts highly depend on the vegan nuggets and ingredients used, this is why they have not been calculated.