Preheat oven to 425° (218°C).

In a bowl add the warm water and Better Than Bouillon. Mix together. Add in the soy curls and set to the side to rehydrate for 15 minutes.

On a large plate mix the the breadcrumbs and all of the seasonings (that does not include the flax seed or 1 tbsp of water).

After the soy curls have rehydrated add then into a food processor along with the flax seed meal and water. Pulse at intervals until the soy curls begin to break down. To help bind the nugget mixture add in 2 ½ tablespoons of the breadcrumbs. Be sure to scrape down the sides of the food processor with a spatula as needed. Once the nugget mixture is able to be made into a nugget shape you are good to go.

Scoop about 1 tablespoon of the mixture into your hand. Form into a small nugget shape. Coat in breadcrumbs, then place on a baking sheet. Repeat until all nuggets have been made. You can save any remaining breadcrumbs in a container.

Spray each nugget with spray oil if desired and bake for 10 minutes. After 10 minutes take them out and flip them. Spray the other side and continue to bake for 10 to 12 minutes until golden and crispy.

Enjoy with your favorite condiment.