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Preheat oven to 350F. Lightly grease or line a cookie sheet with
parchment paper and set aside. Whisk non-dairy milk and lemon
juice together until foamy with bubbles. In a medium bowl, mash
chickpeas with a fork or potato masher until coarse. You don't
want any whole beans left, but don't overly mash them so that they
are pureed and resembling refried beans. Alternatively, you can
pulse the beans in a food processor 10-15 times and transfer
processed chickpeas to the bowl. Add in TVP, crumbs if using, vital
wheat gluten, mustard, spices and agave. Add in 1/4 cup water
and mix with a spoon. Gluten should form almost instantly. Turn
out onto a clean surface and knead for about a minute, getting out
any excess bubbles and making sure the gluten strands form.
Mold the mixture into ball and set aside. Pour cornflakes into a
separate bowl and mash until very crumbly, like thick and slightly
bigger bread crumbs and set aside.
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Re-whisk non-dairy milk and then pour mixture into a shallow
bowl. Break off bouncy ball-sized portions of the gluten and
flatten in the palm of your hand to it resembles a nugget shape.
Dip into the non-dairy milk mixture so that it's coated on both
side then press into flakes on each side, making sure it's
completely coated. Place nugget on a cookie sheet and repeat with
all nuggets. Bake nuggets for 10 minutes, flip and bake another
10-15 minutes, until nuggets are firm and crispy.
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