First, add the soy granules to a pot with the vegetables broth and simmer for 5-10 minutes until the soy granules have absorbed the liquid.
Transfer the soy granules to a mixture and pulse until it comes together in a sticky dough but it's not completely pureed.
Transfer to a large mixing bowl and add the nutritional yeast, spices and seitan. Combine with a wooden spoon, then continue kneading with your hands for 2-3 minutes. The dough should be stretchy at this point.
Take about 1-2 tbsp of the mixture and form a nugget. Set aside and repeat.
Preheat your oven to 200C (390F).
Prepare your coating stations. To one bowl, add the flour. To a second bowl, add the bread crumbs. To a third bowl, add the chickpea flour and mix in the spices. Then add plant milk a little at a time and combine until it has a slightly runny consistency. It should be thick enough to stick to the nuggets but not too thick.
To coat the nuggets, coat them with flour first (from both sides). Then dip them into the wet chickpea flour mixture and coat form both sides. Lastly, add to the bowl with the bread crumbs and shake to coat evenly. Transfer to a baking tray.
Bake for 25 minutes, flipping after 15 minutes.