Préparer la pâte à nuggets:

Rehydrate the soy protein:

• Bring a large pot of water to a boil with the bouillon cube and soy sauce.
• Add the textured soy protein and let it rehydrate for 10 to 15 minutes.
• Drain thoroughly, then press firmly between two plates or in a clean kitchen towel to remove as much water as possible; this step is essential.

Blend with flax gel:

• In a small bowl, mix the ground flaxseeds with the water and let sit for 5 minutes until a gel forms.
• Place the rehydrated soy protein and the flax gel in a food processor and blend until the texture is uniform, with no visible chunks or fibers.

Make the nugget mixture:

• Transfer the mixture to a large bowl. Add the smoked paprika, garlic powder, onion powder, nutritional yeast, black pepper, flour, and cornstarch.
• Mix well by hand until you get a soft, cohesive dough.
• Shape into nuggets of your preferred size and refrigerate for 30 minutes to firm up the texture.

Coat the nuggets:

• In one bowl, mix the flour, plant-based milk, mustard, and cornstarch until you get a thick, smooth batter.
• In another bowl, combine the panko breadcrumbs with a pinch of salt.
• Dip each nugget in the liquid batter, then roll it in the panko breadcrumbs, pressing gently so the coating sticks well.

Cook the nuggets:

• Heat the oil in a large skillet over medium-low heat. Cook the nuggets for 4 to 5 minutes on each side, partially covering the pan to ensure even, gentle cooking. Drain on paper towels if needed.

Make the sauce:

• While the nuggets are cooking, combine the vegan mayonnaise, sriracha, and lemon juice in a small bowl.
• Add the smoked paprika and black pepper, and mix until smooth and creamy.
• Taste and adjust as needed: more sriracha for heat, or more lemon juice for brightness.
• Serve chilled with the nuggets, in a bowl, or as a dip alongside fries or roasted vegetables.