In a bowl mix together the vital wheat gluten, nutritional yeast, garlic powder, onion powder and paprika. In a separate bowl or jug mix together the vegetable stock and soy sauce, then add it to the dry ingredients. Knead for about 5 minutes, until everything is well combined.
Add the vegetable stock to a large, high sided pan and bring to a simmer. Break off pieces of the sietan and put them in the stock. These will double in size when cooking, so don’t make them too big! Bring to a simmer, then cook for 30 minutes, turning half way through. Remove with a slotted spoon then set aside.
Heat the vegetable oil to 180c in a deep fat fryer.
Mix together all of the coating ingredients in a shallow bowl. Mix together the egg replacer and water in another shallow bowl.
Dip each nugget into the egg replacer, then into the flour before placing into the deep fat fryer and cooking for 3-4 minutes or until golden all over and crispy.