Vegan Black Bean Satay with Peanut Sauce

1 Make the sauce, whisk all the ingredients together in a small mixing bowl. Taste and adjust seasoning. You can always add more salt with soy, acid with the rice wine vinegar or sweetness with agave. Set aside.
2 In a medium sized mixing bowl, mash the drained black beans with a fork or potato masher, leaving a little texture, but mostly all mashed.
3 Add the spices, vital wheat gluten and veggie broth, and continue to mash together until it forms a dough ball. You can use your hands now, and knead together a bit until it is a nice smooth ball.
4 Turn out onto a floured surface, and knead a bit more, making sure it is not sticky, you can always add a little more vital wheat gluten if it is too sticky. Roll out into a rectangle about 1/3-1/2 an inch thick. Cut the rectangle into strips about 1-1 1/2 inch wide, then cut those in half so they are only about 6 inches long. 
5 Taking your skewers, weave the black bean dough onto the skewer. Brush each side with oil. Grill on each side for about 2-3 minutes, until they have nice grill marks and are nice and brown.
6 You can brush with a little sauce if you want, and then use the rest for dipping, or just serve with with the dipping sauce! Pull pieces from the skewer, dip and devour!